Spiced Chai Buttercream Sandwich Cookies Recipe
Spiced Chai Buttercream Sandwich Cookies

Chai spice is like pumpkin spice’s exotic cousin! For a less spicy flavor, simply omit the white pepper.
Serves: 12Prep: 19 minutesCook: 40 minutesTotal: 59 minutesDifficulty: Medium
Serves: 12
Ingredients
- SPICE COOKIES:
- 1 spice or pumpkin cake mix (15.25 oz.)
- 1 egg
- 1⁄4 cup canola or vegetable oil
- 1⁄2 cup water
- CHAI BUTTERCREAM:
- 2 sticks unsalted butter (16 Tbsp.), room temperature
- 3 cups confectioners’ sugar
- 1–2 Tbsp. milk
- 1⁄4 tsp. vanilla extract
- CHAI SPICE BLEND:
- 1 tsp. ground ginger
- 1⁄2 tsp. cinnamon
- 1⁄2 tsp. cardamom
- Pinch clove
- Pinch white pepper
- Pinch nutmeg
Directions
- Preheat oven to 350°F; line two baking sheets with parchment paper or a silicone baking mat.
- In a large mixing bowl, stir together cake mix, egg, oil and water until cookie dough comes together.
- Using a cookie scoop or two spoons, drop 26–28 cookies, 2 inches apart. Bake 8–10 minutes, until cookies are set and bottoms are slightly golden. Allow to cool.
- To make buttercream, beat butter with an electric hand or stand mixer until fluffy. Add confectioners’ sugar, milk and vanilla. Beat until smooth, scraping the sides of the bowl as needed.
- In a small bowl, mix ground ginger, cinnamon, cardamom, clove, white pepper and nutmeg to make chai spice blend. Beat into buttercream until incorporated.
- Pair up the cookies, sandwiching buttercream between them. Store leftovers in an airtight container.
Serves: 12
Ingredients
- SPICE COOKIES:
- 1 spice or pumpkin cake mix (15.25 oz.)
- 1 egg
- 1⁄4 cup canola or vegetable oil
- 1⁄2 cup water
- CHAI BUTTERCREAM:
- 2 sticks unsalted butter (16 Tbsp.), room temperature
- 3 cups confectioners’ sugar
- 1–2 Tbsp. milk
- 1⁄4 tsp. vanilla extract
- CHAI SPICE BLEND:
- 1 tsp. ground ginger
- 1⁄2 tsp. cinnamon
- 1⁄2 tsp. cardamom
- Pinch clove
- Pinch white pepper
- Pinch nutmeg
Directions
- Preheat oven to 350°F; line two baking sheets with parchment paper or a silicone baking mat.
- In a large mixing bowl, stir together cake mix, egg, oil and water until cookie dough comes together.
- Using a cookie scoop or two spoons, drop 26–28 cookies, 2 inches apart. Bake 8–10 minutes, until cookies are set and bottoms are slightly golden. Allow to cool.
- To make buttercream, beat butter with an electric hand or stand mixer until fluffy. Add confectioners’ sugar, milk and vanilla. Beat until smooth, scraping the sides of the bowl as needed.
- In a small bowl, mix ground ginger, cinnamon, cardamom, clove, white pepper and nutmeg to make chai spice blend. Beat into buttercream until incorporated.
- Pair up the cookies, sandwiching buttercream between them. Store leftovers in an airtight container.
Amount per serving | |
---|---|
Sodium | 230mg |
Total Fat | 22g |
Saturated Fat | 11g |
Protein | 2g |
Cholesterol | 55mg |
Total Carbohydrate | 61g |
Dietary Fiber | 1g |
Sugars | 29g |
Calories | 450 |