Chai Shortbread Cookie Sandwiches (Printable Version)
Buttery chai-spiced shortbread with creamy filling, perfect for tea time.
# What You Need:
→ For the Shortbread Cookies
01 - 2 cups all-purpose flour
02 - 1/2 cup powdered sugar
03 - 1 cup unsalted butter, room temperature
04 - 1/2 tsp salt
05 - 1 tsp vanilla extract
06 - 1 1/2 tsp ground cinnamon
07 - 1/2 tsp ground ginger
08 - 1/2 tsp ground cardamom
09 - 1/4 tsp ground cloves
10 - 1/4 tsp ground allspice
11 - 1/4 tsp ground black pepper
→ For the Chai-Spiced Filling
12 - 1/2 cup unsalted butter, room temperature
13 - 1 1/4 cups powdered sugar, sifted
14 - 1 tsp vanilla extract
15 - 1/2 tsp ground cinnamon
16 - 1/4 tsp ground ginger
17 - 1/4 tsp ground cardamom
18 - 1/8 tsp ground cloves
19 - 1-2 tsp milk as needed for consistency
# How to Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, salt, and all chai spices for the cookies.
03 - In a large bowl, cream together the butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
04 - Gradually add the flour mixture to the butter mixture and mix until just combined.
05 - Turn the dough out onto a lightly floured surface. Roll to 1/4-inch thickness. Cut out cookies using a 2-inch round cutter and place on prepared baking sheets, spacing 1 inch apart.
06 - Bake 12-15 minutes, or until edges are just golden. Cool completely on a wire rack.
07 - Beat butter until creamy. Gradually add powdered sugar and beat until fluffy. Mix in vanilla and chai spices. Add milk, 1 tsp at a time, until a thick but spreadable consistency is reached.
08 - Spread or pipe 1-2 tsp filling onto the bottom of one cookie and sandwich with another. Repeat until all cookies are sandwiched.
# Expert Advice:
01 -
- The spiced butter filling transforms classic shortbread into something that feels both familiar and excitingly new
- These cookies keep beautifully for days, making them perfect for unexpected guests or quiet moments with your favorite book
02 -
- Hot filling will melt right off your cookies, so wait until both components are completely cool before assembling
- Roll the dough between two sheets of parchment paper if your kitchen is warm—the dough gets soft quickly
03 -
- Chill the cut dough on the baking sheet for 10 minutes before baking if your cookies spread too much
- Use a small cookie scoop for the filling to ensure uniform portion sizes and professional-looking sandwiches