Chai Tea Sandwich Cookies Recipe
Chai Tea Sandwich Cookies Recipe photo by Taste of Home
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Chai Tea Sandwich Cookies Recipe

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You’ll love these cookies filled with a dreamy chai-infused ganache. They’re great after a meal, with a cup of tea, as a breakfast treat—or anytime at all. —Lauren Knoelke, Milwaukee, Wisconsin
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch + cooling
MAKES:42 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch + cooling
MAKES: 42 servings


  • 8 ounces white baking chocolate, finely chopped
  • 1/3 cup heavy whipping cream
  • 2 chai-flavored black tea bags
  • 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


  1. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil; remove from heat. Add tea bags; let stand 10 minutes. Discard tea bags.
  2. 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 two disks; wrap each in plastic wrap. Refrigerate 15 minutes or until firm enough to roll.
  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 1 heaping teaspoon ganache on bottoms of half of the cookies; cover with remaining cookies. Let stand until set.
  6. Freeze option: Prepare dough. Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Make ganache. Prepare, bake and fill cookies as directed. Yield: about 3-1/2 dozen.
Originally published as Chai Tea Sandwich Cookies in Cookies & Candies Bookazine 2015, p60

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Tsutsuji User ID: 7881817 245515
Reviewed Mar. 16, 2016

"The filling and dough both tasted delicious, but the dough didn't hold together at all. I tried it twice and had to throw away both batches. I may try using these spice combinations in other recipes."

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