Cinnamon Chai Cookies (Printable Version)
# What You’ll Need:
01 -
1 cup softened unsalted butter.
02 -
3/4 cup granulated sugar.
03 -
1 tsp pure vanilla.
04 -
1/2 tsp ground cinnamon.
05 -
1/4 tsp table salt.
06 -
2 1/4 cups all-purpose flour.
07 -
1/4 cup granulated sugar (for dusting mix).
08 -
1/2 tsp ground cinnamon (for dusting mix).
09 -
1/4 cup whole milk (for tea filling).
10 -
1 tsp loose chai tea leaves (for tea filling).
11 -
5 Tbsp softened unsalted butter (for tea filling).
12 -
1/8 tsp table salt (for tea filling).
13 -
1 1/3 cups sifted confectioner's sugar (for tea filling).
14 -
3 oz chopped white chocolate (for garnish).
15 -
Gold colored sprinkles (for garnish).
# Steps To Make It:
01 -
Cream the butter with sugar till smooth. Throw in vanilla, cinnamon, and salt. Gradually add flour until it comes together. Cut the dough in two equal parts, form into flat disks, cover with plastic wrap. Stick in fridge for 30 minutes.
02 -
Warm up your oven to 350°F. Put parchment on cookie sheets. Flatten dough to 1/4-inch thickness. Use a 2-inch fluted cookie cutter to make 32 rounds. Cool in fridge for 20 minutes.
03 -
Combine cinnamon with sugar. Dust over cookie tops. Pop in oven for 14-15 minutes till edges turn golden. Let them sit 5 minutes, then sprinkle more cinnamon sugar mix. Allow to cool fully.
04 -
Heat milk and add chai tea leaves. Soak for 15 minutes. Drain and let the milk cool down.
05 -
Mix butter with salt and sugar. Pour in 2 tablespoons of the chai milk. Beat until light and airy. Transfer to a piping bag and refrigerate for 20 minutes.
06 -
Squeeze filling onto half of your cookie batch. Place remaining cookies on top.
07 -
Gently melt white chocolate. Drizzle across sandwich cookies. Scatter gold sprinkles on top. Cool in fridge for 20 minutes until set.
# Extra Notes:
01 -
These tasty sandwich treats blend snickerdoodle cookies with a smooth chai cream center. Topped with white chocolate drizzle and fancy gold sprinkles, they'll make any gathering or holiday feel extra special.