Chai Shortbread Cookie Sandwiches (Printable)

Buttery chai-spiced shortbread cookies with creamy 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 Steps:

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 warm chai spices balance the rich butteriness perfectly, creating a cookie that feels cozy yet sophisticated
  • They're freezer friendly and actually taste better after the flavors meld for a day
02 -
  • Chill the dough for 15 minutes if it becomes too soft while rolling, warm dough sticks to everything
  • The cookies will seem underbaked when you take them out but they firm up as they cool
  • Let the cookies cool completely before filling or the buttercream will melt and slide off
03 -
  • Use a kitchen scale for the most consistent results every time
  • If you don't have a cookie cutter, a shot glass works perfectly for 2 inch rounds

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