Maple Chai Cookies

1 1/3 cups (220 grams) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 green cardamom pods, seeds ground
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
125 grams unsalted butter, at room temperature
1/2 cup (105 grams) firmly packed dark brown sugar
1/4 cup maple sugar
1 vanilla bean

1 large egg
2 tablespoons maple syrup
 
1 tablespoon coarse sugar
1/2 tablespoon maple sugar
1/2 tablespoon vanilla sugar
 
Heat the oven to 350 degrees.  Line a baking sheet with parchment.  Sift all the dry ingredients together and stir to combine.  Set aside.
 
Cream the butter until light and fluffy.  Add the brown sugar and maple sugar and beat.  Scrape the seeds from the vanilla bean and add it to the butter-sugar mixture with the egg and maple syrup.  Beat until combined.  Add the flour mixture to the butter mixture until just combined.  

Portion out the cookies, rolling them in the palm of your hand to create a ball.  Combine the three sugars or use your choice of sugar in a small bowl.  Roll the cookie balls in the sugar until evenly coated.  Place on a baking sheet and press down lightly with your hand.  Refrigerate the cookies for 15 minutes.
 
Bake for 10-12 minutes.

From Hint of Vanilla blog