Gingerbread Chai Sandwich Cookies With Chai Cream Cheese Filling

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

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

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

3. 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.

4. 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.

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

Note: These must be refrigerated!!

A Recipe by Madeline May

Chewy Gingerbread Chai Latte Cookies

Dessert • Holiday • Sandwich Cookies

Prep

25 mins

Bake

10–11 mins

Chill

3 hrs+

Yield

18–24 sandwiches

Category

Dessert

Difficulty

Easy

Soft, chewy gingerbread chai cookies sandwiched with a cozy chai cream cheese filling. Perfect chilled with a warm cup of tea.

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
• 9 tablespoons unsalted butter, softened
• 1/2 cup plus 2 tablespoons packed brown sugar
• 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
• Seasoning from 1 chai tea bag
• 1 3/4 cups powdered sugar
• 1 tablespoon ground ginger
• 1 teaspoon vanilla extract
• Dash of ground cinnamon
• Up to 2 tablespoons milk, as needed

For Finishing

• Powdered sugar, optional

Instructions

1. Combine the dry ingredients Whisk together the flour, baking soda, salt, cinnamon, chai tea seasoning, ginger, allspice, and cloves.
2. Cream the butter and sugar 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 until fully combined and smooth.
4. Make the dough Add the dry ingredients and mix on low speed until a slightly crumbly dough forms with no dry streaks remaining.
5. Chill Turn the dough onto plastic wrap, press it into a flat disc, wrap tightly, and refrigerate for at least 3 hours or overnight.
6. Prepare to bake Preheat the oven to 350°F and line two baking sheets with parchment paper. Let the chilled dough rest at room temperature for 15–20 minutes.
7. Roll and cut Roll the dough on a well-floured surface to 1/8-inch thickness. Cut into shapes and place 1/2–1 inch apart on the prepared baking sheets.
8. Bake Bake for 10–11 minutes, until set but not overly browned. Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
9. Make the filling Beat the butter and cream cheese until smooth and fluffy. Add the powdered sugar and beat until light and creamy.
10. Flavor the filling Mix in the ginger, chai tea seasoning, steeped chai, cinnamon, and vanilla. Add milk 1 tablespoon at a time if needed for a smooth, pipeable consistency.
11. Assemble Pair cookies of similar size. Pipe the filling onto one cookie, then gently top with a second cookie.
12. Finish Dust with powdered sugar, if desired, and serve chilled or slightly softened at room temperature.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 5 days.

Make Ahead

Bake the cookies up to 2 days ahead and prepare the filling up to 1 day ahead. Refrigerate the filling and assemble before serving.

A Note from Madeline May

Because the filling contains cream cheese, the assembled cookies must be refrigerated. Enjoy them chilled or let them sit at room temperature for a few minutes before serving.

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A Recipe by Madeline May • madelinemayco.com

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