Espresso Chai Sandwich Cookies

Inspired by a dirty chai latte, (chai latte with espresso) Espresso Chai Sandwich Cookies feature espresso shortbread cookies, filled with a creamy vanilla chai spiced buttercream.

What are espresso chai sandwich cookies?

These sandwich cookies are inspired by one of my favorite lattes- a dirty chai! A dirty chai latte is a chai latte with a shot of espresso. It's creamy, sweet, lightly spicy and so refreshing!

For these espresso chai sandwich cookies, the cookies are espresso flavored shortbread cookies, and in the center is a vanilla buttercream spiced with some classic chai spices.

Which spices are used in the chai buttercream?

I wanted the buttercream to taste like a perfectly sweet and creamy chai latte, so I used the spices that are most often found in masala chai. Here are the spices that go into the buttercream:

• cinnamon
• cardamom
• ginger
• cloves

How to make espresso chai sandwich cookies

For this recipe, we are making both the cookies and the buttercream from scratch. We are going to start on the espresso shortbread cookies first. Since the chai buttercream comes together quickly, we can make it while the espresso cookies bake and cool!

The espresso shortbread cookies come together in just a few simple step. First,, cream together butter and powdered sugar until creamy. Then, add vanilla and espresso powder dissolved in hot water, and combine. Lastly, add dry ingredients, and the dough is done!

Turn the dough out onto a sheet of plastic wrap, then cover it and press it into a 1-inch thick disc and let it chill in the fridge for at least 20 minutes. Chilling the dough will make it easier to handle the shapes after you cut them out. It also helps solidify the butter to keep the cookies from spreading in the oven.

Cutting out espresso shortbread cookies

After the dough has been chilled, let it sit at room temperature for a few minutes, just until it is soft enough to roll out.

Roll the dough to about 1/4 inch thick and start cutting out your shapes.

I went with a simple circle shape, but you can make these espresso chai sandwich cookies any shape you want- have fun with it!

Bake the shortbread at 350ºF until they're firm, about 10 minutes.

Chai buttercream

The chai buttercream is a simple American buttercream, which uses butter, heavy cream, and powdered sugar as its main ingredients. These are creamed together, along with vanilla and the chai spices for flavor.

To fill the sandwich cookies with the chai buttercream, fill a piping bag with the buttercream and pipe a thick layer of frosting onto the bottom side of one of the espresso shortbread cookies, then top it with another cookie.

If you're not in the mood to pipe, you can totally just spoon a dollop of buttercream onto a cookie and sandwich it with another one!

Storing espresso chai sandwich cookies

I love storing these sandwich cookies in the freezer! I like what it does to the texture of the buttercream and the cookies, plus they are just really good cold. They may be kept in the freezer for up to 3 months.

You could also store them in the fridge, for up to 1 week.

Espresso Chai Sandwich Cookies

Inspired by a dirty chai latte, (chai latte with a shot of espresso) Espresso Chai Sandwich Cookies have espresso shortbread cookies, filled with a vanilla chai spiced buttercream.

Espresso Shortbread Cookies

• 1 cup butter (unsalted)
• 2 1/2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp espresso powder (dissolved in 1 tsp hot water)

Chai Buttercream

• 12 tbsp butter (unsalted)
• 3 1/2 cups powdered sugar
• 4 tbsp heavy cream
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 tsp cinnamon
• 1 tsp cardamom
• 1 tsp ginger
• 1/2 tsp cloves
• 1/2 tsp nutmeg

Espresso Shortbread Cookies

1. Line a baking sheet with parchment paper; Set aside. In a small bowl, sift together flour and salt; set aside. Place butter in the bowl of an electric mixer fitted with the paddle attachment; cream until fluffy, about 4 minutes. Add powdered sugar; cream until light in color and fluffy, about 3 minutes, scraping down the sides occasionally. Add vanilla. Dissolve espresso powder in 1 tsp hot water; add to butter-sugar mixture. Add flour mixture and beat on medium-low speed, scraping down sides as needed. Mix until flour is just incorporated and sticks together when suqeezed with fingers.

2. Turn the dough out onto a sheet of plastic wrap; pat into a 1-inch thick disc. Refrigerate while youmake the chai buttercream, or overnight.

Chai Buttercream

1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter until fluffy, about 4 minutes. Add powdered sugar, heavy cream, vanilla, salt, and all the spices; beat on low speed for 30 seconds, then medium-high speed for 2-3 minutes.

Assemble Espresso Chai Cookies

1. Preheat oven to 325ºF. Remove espresso shortbread dough from fridge; roll out to 1/4 inch thicknedd between two sheets of parchment paper or on a lightly floured surface. Cut into circles and place on prepared baking sheet. Bake at 325ºF for 15-20 minutes, until firm.

2. Pipe the chai buttercream onto the bottom-side of one cookie; top with another cookie. Store in the fridge for up to a week or freezer for up to 3 months.

Dessert