Gingerbread Chai Sandwich Cookies With Chai Cream Cheese Filling

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These are my favorite cookie from my 2025 cookie boxes FOR SURE!! Chai and gingerbread just go sooo well together and there is nothing better than a crunchy and creamy cookie.

Ingredients

Gingerbread Cookies

• 3 2/3 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 tablespoon ground cinnamon

• Seasoning from 1 chai tea bag

• 1 tablespoon ground ginger

• 1/2 teaspoon ground allspice

• 1/2 teaspoon ground cloves

• 1/2 cup + 1 tablespoon unsalted butter, softened (9 tbsp)

• 1/2 cup + 2 tablespoons brown sugar, packed

• 2/3 cup molasses

• 1 large egg

• 1 teaspoon vanilla extract

Chai Cream Cheese Filling

• 6 tablespoons unsalted butter, softened

• 3.5 ounces cream cheese, softened

• 1 tablespoon steeped chai (from 1 chai tea bag)

• Seasoning from 1 chai tea bag (add directly for color + flavor)

• 1 3/4 cups powdered sugar

• 1 tablespoon ground ginger

• 1 teaspoon vanilla extract

• A dash of cinnamon

• 2 tablespoons milk, optional

Instructions

Gingerbread Cookies

1. Combine the dry ingredients.In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, allspice, cloves, and the seasoning from one chai tea bag. Set aside.

2. Cream the butter and sugar.In a large mixing bowl, beat the softened butter and brown sugar on medium speed until very pale, light, and creamy.

3. Add the wet ingredients.Mix in the molasses, egg, and vanilla extract until fully combined and smooth.

4. Add the dry ingredients.Add the flour mixture to the wet mixture and mix on low speed until a slightly crumbly dough comes together and no dry streaks remain.

5. Chill the dough.Turn the dough out onto plastic wrap, press it into a flattened disc, wrap tightly, and refrigerate for at least 3 hours or overnight.

6. Prepare for rolling.Preheat the oven to 350°F and line two baking sheets with parchment paper.Let the chilled dough sit at room temperature for 15–20 minutes so it softens slightly and doesn’t crack when rolled.

7. Roll and cut the cookies.On a well-floured surface, roll the dough to ⅛-inch thickness.Cut out shapes using your desired cookie cutter and transfer to a baking sheet, leaving ½–1 inch between cookies.Re-roll scraps as needed.

8. Bake.Bake for 10–11 minutes, or until the cookies appear set but not overly browned.Allow them to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Chai Cream Cheese Filling

9. Cream the butter and cream cheese.In a mixing bowl, beat the butter and cream cheese together until smooth and fluffy.

10. Add powdered sugar.Add the powdered sugar and mix until the filling becomes light, aerated, and creamy.

11. Flavor the filling.Mix in the ground ginger, chai tea bag seasoning, steeped chai, a dash of cinnamon, and the vanilla extract.If the filling is too thick, add milk 1 tablespoon at a time until smooth and pipeable.

12. Assemble the sandwiches.Pair cookies of similar size. Pipe the chai cream onto the bottom of one cookie and gently press a second cookie on top to create a sandwich.

13. Finish.Dust with powdered sugar if desired and enjoy.

Note: These must be refrigerated!!