Chai Shortbread Cookie Sandwiches (Printer-friendly)

Buttery chai-spiced shortbread cookies with creamy spiced filling, ideal for tea time.

# What You’ll 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 Guide:

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 spices bloom beautifully in the butter, creating layers of flavor that deepen over time
  • These cookies travel exceptionally well, making them perfect for gifting or bringing to gatherings
  • The sandwich format keeps them fresh longer than plain shortbread, so you can bake ahead without worry
02 -
  • These cookies are deceptively simple but the spice ratio matters measure each one carefully
  • Warm dough becomes impossible to handle so if it starts getting sticky, pop it in the refrigerator for 15 minutes
  • The filling consistency makes or breaks these sandwiches too thick and they slide apart, too thin and they soak into the cookies
03 -
  • Rotate your baking sheets halfway through cooking if your oven has hot spots
  • Use a ruler or guide sticks to ensure even thickness across your rolled dough

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