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Prep time: 25 min
Cook time: 8 min
Servings: 40
Chai spices are perfect for the cooler months, and the creamy filling makes it a delightful surprise. Do you usually make these for your holiday gatherings?
Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter softened (2 sticks)
1/2 cup granulated sugar + extra for rolling
1/2 cup instant chai latte powder
1 large egg
2 tsp vanilla
Directions
Preheat the oven to 375 degrees F. Baking your baking sheets with parchment paper.
Cream the butter, sugar, and instant chai together until fluffy. Add the vanilla and egg, mix well. In a bowl, mix the flour, baking powder and salt. Slowly add it to the sugar mixture until beaten smooth.
Add 1/4 cup of sugar to a small bowl. Roll tiny 1/2-inch balls of dough and place them in the sugar. Roll them around to coat and move them to a baking sheet, about an inch apart.
Using the bottom of a glass, press the dough balls until they are slightly flattened out, but not thin, about 3/4 inch thick.
Bake for approximately 8 minutes.
Once cooled, pipe a small mound of spiced frosting onto half of the cookies (bottom-side-up). Top each cookie with another cookie. Sprinkle with powdered sugar.
Recipe for Spiced Frosting
For the Sour Cream Frosting:
1 1/2 cups softened butter (3 sticks)
1 cup sour cream (strained, no extra liquid on top)
1 tsp vanilla extract
1 tsp fresh lemon juice
8-10 cups powdered sugar
pinch salt
For the Sour Cream Frosting: Beat the butter until very soft, then turn the mixer on low and slowly add in the sour cream. Scrape the bowl and beat until completely smooth. Beat in the vanilla, lemon juice, and salt. Then slowly add the powdered sugar until the frosting reaches your desired consistency.
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