Dirty Chai Sandwich Cookies
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Indulge in these Dirty Chai Sandwich Cookies for flavorful escape with a little caffeine boost at the same time. These buttery and crisp chai shortbread cookies are filled with an espresso buttercream for a fall cookie that goes perfectly with a cup of coffee or hot chocolate.
If you love sandwich cookies as much as I do, be sure to check out some of my other favorites like my Strawberry Lemonade Sandwich Cookies, Caramel Spritz Sandwich Cookies, or my Homemade Vanilla Oreo Cookies.
Table of Contents
These delectable organic cookies harmoniously blend the robust essence of chai spices with the rich allure of espresso. The chai cookies themselves, buttery and crisp, are infused with a blend of spices like cinnamon, ginger, cloves, allspice, and cardamom, reminiscent of a cozy cup of chai. What sets these cookies apart is the luscious filling that sandwiches them together — a creamy espresso buttercream is swirled to perfection in between each cookie.
These also make an amazing breakfast cookie, if you're like me and you like eating cookies for breakfast! Okay, in all truth, I usually eat breakfast first and then I have cookies afterwards. But, something about having a mid morning cookie always just makes me smile. Enjoy these with your coffee or a cup of hot chocolate.
Why You'll Love This Recipe
- Fall Vibes: These Dirty Chai Sandwich Cookies have all the fall vibes. With hints of cinnamon, ginger, cloves, and cardamom, these slightly spicy organic cookies will make you feel warm and cozy.
- Make Ahead: Sandwich cookies are a great cookie to make ahead as their buttery and crisp texture stays good for days. So, if you're bringing cookies to a party or hosting, these sandwich cookies are the perfect choice.
- Two Cookies in One: I love sandwich cookies because you get two cookies in one! This is the ultimate indulgence.
- Organic Cookies: These chai cookies are made using mindful organic ingredients. So, you can feel good about indulging in these delicious sandwich cookies!
Ingredients
- Butter: I use my favorite Organic Valley Salted Butter. You can use unsalted, just add 1/2 teaspoon of salt to the dough. Just be sure to use a high quality organic butter, as these chai cookies are mostly butter!
- Powdered Sugar: You'll need organic powdered sugar for the chai cookies and for the filling.
- Vanilla Extract: Use a high quality organic vanilla extract, stay away from the imitation stuff.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Spices: I use organic cinnamon, ginger, cloves, cardamom, allspice, and black pepper to create perfectly spiced chai cookies.
- Espresso Powder: I use organic espresso powder in the filling for the coffee component of these chai cookies.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer, which I highly recommend.
- Baking Sheets: You'll need two half sheet pans for the cookies.
- Parchment Paper: I always use nontoxic parchment paper for ease, cleanup, and I think it bakes the best cookies. My favorite is Kana.
- Piping Bag: You'll need a large piping bag for the filling.
- Decorating Tip: I use Ateco tip #864 for the filling. This is
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.
Add the flour, cinnamon, ginger, allspice, cardamom, cloves, and black pepper into the butter mixture and mix on low until combined and smooth. The dough should feel like play dough in your hands.
Step 3
Using your hands, form the dough into 36 balls and place them on the prepared cookie sheets. Flatten each one slightly so they are about 1 ¾-inch in diameter.
Step 4
Bake for 13 minutes until golden brown. Allow to cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 5
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, espresso powder, and water and mix on low until combined. Speed mixer up to high for 1 minute or until light and fluffy. Put in a piping bag with Ateco tip #864.
Step 6
Turn over every other cookie so they are all paired. Pipe a swirl of filling onto each cookie and sandwich them together.
Step by Step Instructions
- Makes your butter is soft, it is crucial for this type of shortbread cookie. I like to leave butter out on the counter over night before making this type of cookie. Although, during the colder season, it may still not be ready! If you have to microwave it, make sure to only microwave 1/2 cup butter for 10 seconds at one time. And. you may need multiple intervals of this.
- Make sure you are using high quality spices for a cookie like this. My favorite brand of spices are Frontier Co-Op organic spices. You can find them on their website, it's a co-op so anyone can join! But, you can also find them on my Amazon Shop.
- I used an organic espresso powder for the filling in these cookies. If you don't have that, you can use a shot of espresso, but don't add in the water since you are already adding in a liquid.
- I use Ateco tip #864, you can find it here. You can also use any kind of tip you want, or no tip at all. They will still taste the same!
FAQ's
Yes, there's a simple adjustment for gluten free in the Notes at the bottom of the recipe.
Yes, just add ½ teaspoon of fine sea salt to the recipe.
These are best kept in a cool dry place.
Craving More?
Dirty Chai Sandwich Cookies
Ingredients
Dough
- 226 grams salted butter (softened)
- 142 grams powdered sugar (sifted)
- 2 teaspoons vanilla extract
- 255 grams all purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon black pepper
Filling
- 226 grams powdered sugar (sifted)
- 113 grams salted butter (softened)
- 1 teaspoon espresso powder
- 1 to 2 teaspoons water
Instructions
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.
- Add the flour, cinnamon, ginger, allspice, cardamom, cloves, and black pepper into the butter mixture and mix on low until combined and smooth. The dough should feel like play dough in your hands.
- Using your hands, form the dough into 36 balls and place them on the prepared cookie sheets. Flatten each one slightly so they are about 1 ¾-inch in diameter.
- Bake for 13 minutes until golden brown. Allow to cool completely on the cookie sheets.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, espresso powder, and water and mix on low until combined. Speed mixer up to high for 1 minute or until light and fluffy. Put in a piping bag with Ateco tip #864.
- Turn over every other cookie so they are all paired. Pipe a swirl of filling onto each cookie and sandwich them together.
- Store in a cool dry place for up to 7 days.
Notes
Nutrition
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Love this fall cookie!