Chai Shortbread Cookie Sandwiches (Printable)
Buttery chai-spiced shortbread cookies with creamy spiced filling
# 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 Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the flour, salt, ground cinnamon, ginger, cardamom, cloves, allspice, and black pepper until thoroughly blended.
03 - In a large bowl, beat the butter and powdered sugar together until light and fluffy, approximately 3 minutes. Mix in the vanilla extract.
04 - Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. The dough should be soft but not sticky.
05 - Turn the dough 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 for 12-15 minutes, until edges are just golden. Transfer to a wire rack and cool completely before filling.
07 - Beat the butter until creamy. Gradually add powdered sugar and beat until fluffy. Mix in vanilla and chai spices. Add milk, 1 teaspoon at a time, until a thick but spreadable consistency is reached.
08 - Spread or pipe 1-2 teaspoons of filling onto the bottom of one cookie and gently press another cookie on top. Repeat until all cookies are assembled.
# Expert Tips:
01 -
- Buttery shortbread meets warm chai spices in the most comforting way possible
- The sandwiched filling creates the perfect cookie-to-frosting ratio every time
- These keep beautifully for days, making them ideal for gifting or meal prep
02 -
- Overworking the dough makes tough shortbread, so mix the flour in just until combined
- The black pepper might seem unusual but it provides that authentic chai warmth you will miss if you skip it
03 -
- Chill the rolled dough for 15 minutes before cutting if your kitchen is warm, it prevents spreading and maintains those clean edges
- Use a ruler or rolling pin rings to ensure even thickness so all cookies bake at the same rate