can i freeze the dough?

Definitely. I recommend scooping into balls, freezing them on a sheet pan, storing in a freezer bag for up to 3 months, then rolling in the chai sugar right before baking.

can i make these gluten-free?

Yes, I recommend making them with this gluten-free 1:1 flour . (And of course, double-check that all of your other ingredients are certified gf.)

why are my cookies overly smooth?

Typically this happens if the dough gets too warm (leading to faster spreading) or too cold (preventing spread). Aim for slightly chilled but scoopable for a nice crackly texture.

Chai Cookies

Ingredients

Scale

Cookies:

1 cup (226 g) unsalted butter, melted and cooled
1 1/2 cups (300 g) packed brown sugar
1/4 cup maple syrup
2 teaspoons vanilla extract
1 large egg, room temperature and lightly beaten
3 cups (375 g) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt

Chai Spice Blend (makes about 1/3 cup):

4 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground cardamom
1 teaspoon ground allspice
1 teaspoon ground cloves
1/2 teaspoon finely ground black pepper

Rolling Sugar:

1/2 cup granulated sugar
2 teaspoons chai spice blend (taken from above)

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Instructions

Mix wet ingredients: Melt the butter in the microwave or in a small saucepan over medium-low heat. Transfer it to a large mixing bowl and let it cool completely (about 20 minutes). Stir in the maple syrup, followed by the brown sugar, and mix until smooth. Mix in vanilla extract and egg and stir until well combined.
Combine dry ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and all but 2 teaspoons of the chai spice blend. (We will reserve some of the chai spice. blend for the rolling sugar mix). Gradually stir the dry ingredients into the wet mixture until no streaks remain.
Chill: Cover and refrigerate dough for at least 2 hours (or up to 5 days).
Make the rolling sugar: Stir the reserved chai spice blend into the granulated sugar until evenly mixed.
Prep for baking: About 30 minutes before baking, preheat oven to 375°F (190°C) and line a baking sheet with parchment. Scoop dough into 2-tablespoon (about 40g) portions. Roll each ball in the chai-spiced sugar mixture until completely coated.
Bake: Arrange on the prepared baking sheet and bake for 10–12 minutes, until the edges are set and centers are still soft. Transfer the baking sheet to a wire rack and let the cookies cool for at least 5 minutes. Serve warm and enjoy!