Chocolate chai shortbread cookies
These chocolate chai shortbread cookies are infused with warm and cozy chai spices and cocoa powder. For an extra treat, fill them with chocolate cream and raspberry jam!
Equipment
- Small mixing bowl
- medium mixing bowl
- Hand or stand mixer
- Baking tray
- Rolling Pin
- Parchment paper
Ingredients
Cookies
- 1/2 cup + 2 tbsp (150g) all purpose flour
- 2 tbsp cocoa powder
- 1 tsp cinnamon
- 3/4 tsp ground ginger
- 1 tsp all spice
- 3/4 tsp ground cardamom
- 1/4 tsp salt
- 9 tbsp (125g) unsalted butter, room temperature
- 1/2 cup + 1 tbsp (60g) granulated sugar
Filling (optional)
- 3 - 4 tbsp Nutella or other chocolate spread
- 2 - 3 tbsp Jam of choice (I use raspberry)
Instructions
- In a small mixing bowl, whisk together the flour, cocoa powder, cinnamon, ginger, all spice, cardamom, and salt until well-combined. Set aside.
- In a medium mixing bowl, use a hand mixer or stand mixer fitted with a paddle attachment to cream together the butter and sugar on medium speed until light and fluffy. Add the dry ingredients and mix on low-medium speed until a dough forms. Scrape down the sides of the bowl as needed.
- Shape and flatten the dough into a disk and cover with cling wrap. Place in fridge and chill for 30 minutes - 1 hour.
- Line a baking tray with parchment paper and lightly flour a working surface. Place the chilled dough on the surface and lightly flour the top of the dough. Roll out until about 1/8 inch thick. Cut out cookies and place on the parchment paper. Gather and re-roll the dough scraps until used up.
- Loosely cover the baking tray and place in the fridge to chill for 15 minutes. While the cookies are chilling, preheat the oven to 350°F.
- Bake for 10 minutes until firm. Remove and place on wire rack to cool.
- If making sandwich cookies, pipe or spread Nutella around the edge of a completely cooled cookie. Fill the center with jam and cover with a second cookie. Repeat until all cookies are filled.