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Chai Tea Sandwich Cookies

2 reviews
Total Time
Prep: 45 min. + cooling Bake: 10 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Lauren McAnelly, Des Moines, Iowa

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Mar. 10, 2022

You’ll love these cookies filled with a dreamy chai-infused ganache. They’re perfect after a meal, with a cup of tea, as a breakfast treat—or anytime at all. —Lauren Knoelke, Des Moines, Iowa

Can you freeze Chai Tea Sandwich Cookies?

Prepare dough. Transfer wrapped disks to a freezer container; seal and freeze. To use, thaw dough in refrigerator until soft enough to roll. Make ganache. Prepare, bake and fill cookies as directed.

Test Kitchen Approved

Chai Tea Sandwich Cookies

2 reviews
Prep Time 45 min
Cook Time 10 min
Yield about 3-1/2 dozen

Ingredients

  • 1/3 cup heavy whipping cream
  • 2 chai-flavored black tea bags
  • 8 ounces white baking chocolate, finely chopped
  • COOKIES:
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup cold butter, cut into 16 pieces
  • 2 teaspoons vanilla extract
Text Ingredients

Directions

  1. For ganache, in a small saucepan, bring cream just to a boil; remove from heat. Add tea bags; let stand 10 minutes. Discard tea bags.
  2. Place chocolate in a small bowl. Reheat the cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Cool to room temperature, stirring occasionally, until ganache thickens to a spreading consistency, about 1 hour.
  3. Meanwhile, in a large bowl, whisk flour, sugar, cinnamon, cardamom, salt and pepper; cut in butter with vanilla until crumbly. Knead until dough holds together when pressed. Shape into 2 disks; wrap each and refrigerate until firm enough to roll, about 15 minutes.
  4. Preheat oven to 350°. On a lightly floured surface, gently roll dough to 1/8-in. thickness, lifting and rotating dough as needed. Cut with a 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool completely.
  5. Spread or pipe 1 heaping teaspoon ganache on bottoms of half of the cookies; cover with remaining cookies. Let stand until set.

Nutrition Facts

1 sandwich cookie: 104 calories, 7g fat (4g saturated fat), 14mg cholesterol, 46mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.

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