Chai Shortbread Cookie Sandwiches (Printable)
Buttery chai-spiced cookies with creamy filling, ideal for tea time.
# What's Needed:
→ Shortbread Cookies
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→ Chai-Spiced Filling
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# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk flour, salt, and all chai spices in a medium bowl until evenly distributed.
03 - Beat butter and powdered sugar in a large bowl until light and fluffy. Incorporate vanilla extract.
04 - Gradually add flour mixture to butter mixture, mixing until just combined. Avoid overworking.
05 - Roll dough on lightly floured surface to 1/4-inch thickness. Cut with 2-inch round cutter. Place cookies 1 inch apart on prepared sheets.
06 - Bake 12-15 minutes until edges are just golden. Cool completely on wire rack.
07 - Beat butter until creamy. Gradually add powdered sugar, beating until fluffy. Mix in vanilla and chai spices. Add milk 1 teaspoon at a time until thick but spreadable.
08 - Spread or pipe 1-2 teaspoons filling onto bottom of one cookie. Top with another cookie. Repeat until all sandwiches are assembled.
# Tips for Success:
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- The buttery shortbread practically melts in your mouth while the spices give each bite a gentle warmth that builds beautifully
- These cookies strike that perfect balance between elegant and comforting, making them ideal for everything from afternoon tea to midnight snacks
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- Shortbread dough can be finicky about temperature, so if it becomes too soft while rolling, pop it in the fridge for fifteen minutes
- The filling consistency matters enormously, too thick and it will squish out the sides, too thin and it will not hold the cookies together properly
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- Chill the assembled sandwiches for about thirty minutes before serving to help the filling set and make them easier to handle
- Use a kitchen scale if you have one, because precise measurements really do make a difference with shortbread