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Irresistible Chai Sandwich Cookies with Cream Cheese

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Indulge in the delightful fusion of warm chai spices and creamy filling with these Chai Sandwich Cookies. Each bite offers a perfect blend of soft cookies and tangy cream cheese that will leave you craving more!

Ingredients

Scale
  • 1 cup Unsalted Butter, softened
  • 1 cup Granulated Sugar
  • 1 cup Powdered Sugar
  • 2 1/2 cups All-Purpose Flour
  • 2 teaspoons Chai Spice Blend
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
  • 8 oz Cream Cheese, softened

Instructions

  1. In a medium bowl, whisk together your all-purpose flour, chai spice blend, baking powder, and salt. Set this aside.
  2. In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  3. Beat in the egg and vanilla extract until well combined, making sure to scrape down the sides again to ensure everything is incorporated.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can lead to tough cookies. The dough will be soft.
  5. Divide the dough in half, flatten each half into a disc, wrap them tightly in plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disc of chilled dough to about 1/8 to 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out shapes.
  8. Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch between them. Gather any dough scraps, re-roll, and cut more cookies until all the dough is used from that disc. Repeat with the second dough disc.
  9. Bake for 8-10 minutes, or until the edges are lightly golden and the centers are just set.
  10. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. In a clean large bowl, beat the softened cream cheese and softened unsalted butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  12. Gradually add the powdered sugar, mixing on low speed until it's mostly incorporated, then increase to medium speed and beat until the filling is light, fluffy, and smooth, about 2-3 minutes.
  13. Beat in the vanilla extract until just combined.
  14. Once your chai cookies are completely cool, match them up into pairs of similar size.
  15. Add about 1-2 tablespoons of cream cheese filling onto the flat side of one cookie.
  16. Gently top with the second cookie, pressing down slightly to create a sandwich.
  17. Repeat with the remaining cookies and filling.
  18. Dust the finished sandwich cookies with a light sprinkling of powdered sugar or a tiny pinch of extra chai spice blend before serving.

Nutrition

Keywords: Chilling the dough is essential for preventing the cookies from spreading too much. Ensure your cream cheese and butter are softened to room temperature for a smooth filling.

Find it online: https://crumella.com/irresistible-chai-sandwich-cookies-with-cream-cheese/