This Chai Cookie Recipe is a soft, flavor-packed sandwich cookie recipe with creamy filling. It’s a lovely addition to holiday cookie platters.

Chai Latte Cookies on a white plate

Chai Latte Cookies

This last Saturday was my final baking day before Christmas. I spent eleven hours baking and baking, until I had enough cookies to fill a plate for many of our close friends–and then some! It was very tiring, but I always enjoy the process of creating homemade gifts. It feels like you’re offering your loved ones a little piece of yourself!

My new favorite cookie recipe this season is one I’ve been working on for a while, Chai Latte Cookies. These little chai cookies are ultra tender with a creamy spice flavor and a dollop of cardamom vanilla frosting inside. Mmmmmmmmm.

Maybe it will become YOUR new favorite cookie. Peace on Earth and Goodwill to ALL!

Chai Cookie Recipe with stacked cookies on a small plate.

Recipe Tips

  • Cream the butter and sugar together thoroughly. This allows the sugar crystal to break down into the butter, making the cookies light and tender. Proper creaming usually take 3-5 minutes. It should look lighter in color and very smooth.
  • Be sure to measure the ingredients carefully, especially the flour. Flour should be stirred and fluffed in the bag, then scooped into the measuring cups. Level the top of each cup before pouring the flour into the bowl. *Since American bakers don’t usually measure ingredients by weight, this is the best method for ensuring the proper amount of flour. Too much flour create dry dense cookies.
  • Roll dough balls then slightly press the balls into disks before baking. Make sure the cookie dough disks are thick. This will create uniform round cookies with a gentle dome top.
Chai Latte Cookies
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Chai Latte Cookies Recipe

Prep Time: 25 minutes
Cook Time: 8 minutes
Total Time: 33 minutes
These little chai sandwich cookies are ultra tender with a creamy spice flavor and a dollop of cardamom vanilla frosting inside.
Servings: 40 cookies

Ingredients

US Customary – Metric

Instructions

  • Preheat the oven to 375 degrees F. Baking your baking sheets with parchment paper.
  • Cream the butter, sugar, and instant chai together until fluffy. Add the vanilla and egg, mix well. In a bowl, mix the flour, baking powder and salt. Slowly add it to the sugar mixture until beaten smooth.
  • Add 1/4 cup of sugar to a small bowl. Roll tiny 1/2-inch balls of dough and place them in the sugar. Roll them around to coat and move them to a baking sheet, about an inch apart.
  • Using the bottom of a glass, press the dough balls until they are slightly flattened out, but not thin, about 3/4 inch thick.
  • Bake for approximately 8 minutes.
  • Once cooled, pipe a small mound of spiced frosting onto half of the cookies (bottom-side-up). Top each cookie with another cookie. Sprinkle with powdered sugar.

Notes

FOR THE SPICED FROSTING:

Cream the butter and sugar together, with an electric mixer, until light and fluffy, 3-5 minutes.
Add the rest of the ingredients and beat until smooth. If the frosting is too soft, add 1/2 cup more powdered sugar.

Nutrition

Serving: 1cookie, Calories: 103kcal, Carbohydrates: 12g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 16mg, Sodium: 42mg, Potassium: 29mg, Fiber: 1g, Sugar: 6g, Vitamin A: 150IU, Vitamin C: 0.2mg, Calcium: 15mg, Iron: 0.5mg
Course: Cookies
Cuisine: American
Author: Sommer Collier
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