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.
Nutrition Information
Amount per serving
Sodium230mg
Total Fat22g
Saturated Fat11g
Protein2g
Cholesterol55mg
Total Carbohydrate61g
Dietary Fiber1g
Sugars29g
Calories450