A dirty chai latte in cookie format. Fragrant chai infused buttercream sandwiched between two delicate crisp espresso flecked cookies . I really love to bake with chai flavors, in the past I’ve made Chai Cake, and Chai Pumpkin Cupcakes. Normally I steep dry tea bags to infuse my baking with chai spice, but this time I used a chai concentrate from a really lovely little company out of Brooklyn.
I walked around my neighborhood trying to find some spring flowers to add to this post, but the best I could do was this little sprig of greenery. I’m just a little to small to reach the first tree blossoms, and there wasn’t anything springing up out of the grass just yet. Spring is just barely out of reach.
Dirty Chai Cookies
Makes about a dozen sandwich cookies.
2/3 cup all purpose flour
1/4 cup confectioners sugar
1 tablespoon fine ground espresso beans
1 teaspoon instant espresso powder
pinch coarse salt
1/2 teaspoon vanilla extract
6 tablespoons unsalted butter, room temperature
1/2 cup chai concentrate
2 1/2 tablespoons flour
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup unsalted butter, room temperature
1/2 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/2 teaspoon ground ginger
1/4 teaspoon fresh black pepper, fresh ground
- Whisk together coffee, espresso powder, flour and salt in a bowl.
- Using an electric mixer, beat together sugar and butter on medium -high speed until bright white and fluffy in texture.
- Add vanilla, beat in.
- Lower mixer speed to medium, and slowly add in flour mixture until dough begins to form. Stop mixer and scrape down the sides with a spatula as necessary.
- Turn dough out into plastic wrap, form into a disc, and refrigerate for about 30 minutes.
- Preheat oven to 350° fahrenheit.
- Prepare a baking sheet with parchment paper.
- Remove dough from fridge and let sit for about 10 minutes.
- Roll out dough between two pieces of parchment paper until very thin, about 1/8″ in thickness.
- Cut out cookie shapes using cookie cutter, or small glass. Gather scraps and reroll as necessary to get the most cookies out of the dough.
- Place cut cookies in freezer for about 10 minutes.
- Bake cookies for about 10 minutes, until firmer but not brown in color.
- Set aside to cool completely.
- In a small pot add flour, and chai concentrate. Whisk together thoroughly until no lumps are visible.
- Put pot over medium heat and continuously whisk until mixture thickens to the texture of a pudding.
- Remove from heat and whisk in vanilla extract.
- Set in fridge or freezer until completely cold throughout, and very thick and firm in texture. It should resemble a paste.
- Add sugar and butter into electric mixer and beat on medium high speed until bright white, fluffy, and smooth in texture.
- Slowly, add chilled chai pudding mixture in three or four parts, beating on medium high between each addition until completely distributed.
- Add in additional spices.
- Beat on medium high until frosting is very fluffy, and voluminous. It should resemble a fresh, thick whipped cream in texture when done.
Assembling The Cookies
- Transfer frosting to piping bag with round, open tip.
- Pipe a large dollop of chia buttercream on to the center of an espresso cookie, and then top with a second cookie and press together until buttercream just reaches the edges.
I used a 2 1/2″ cookie cutter. Different sized cookies will yield different amounts, and require different cooking times. Adjust as needed.
I recommend using a small offset spatula to transfer cut dough to baking sheets, as once rolled thin it can be difficult to work with.
If dough ever becomes difficult to work with, pop back in the fridge for a few moments to re-solidify.
Cookies may be stored at room temperature or in the fridge. The cool temperature in the fridge will solidify the buttercream however.