Chai Shortbread Sandwiches with Dulce de Leche Filling blend the warmth of traditional Indian chai spices with the indulgent buttery texture of classic shortbread cookies. These delicate sandwich cookies are filled with creamy dulce de leche, bringing together two beloved culinary traditions—Indian chai masala and Latin American caramel—into one irresistible dessert.

What makes this recipe special is not only its flavor profile, but also its simplicity. Despite tasting like a bakery-quality treat, the steps are straightforward, the ingredient list is accessible, and the preparation time is minimal. The dough comes together quickly, requires only basic equipment, and can be refrigerated ahead of time, making this an ideal recipe for festive baking, entertaining guests, or preparing make-ahead holiday treats.

Whether you are an experienced baker or someone exploring new flavors in the kitchen, this recipe offers an inviting blend of comfort and creativity. The buttery shortbread provides a crisp yet tender base, and the aromatic spices evoke the familiar warmth of a cup of masala chai. Once baked, the cookies are sandwiched with rich dulce de leche, which adds the perfect finishing touch—smooth, sweet, and decadent.

In this article, you will find a complete step-by-step guide on how to make these cookies successfully, tips for adjusting the spices, storage recommendations, troubleshooting suggestions, and answers to frequently asked questions. By the time you finish reading, you will feel confident enough to prepare these festive chai shortbread sandwiches with ease and mastery.

Ingredients

Below are the exact ingredients you provided. They have not been changed or altered in any way:

Dry Ingredients

• 2 cups all-purpose flour
• ¼ teaspoon ground cloves
• 1 teaspoon cardamom powder
• ¼ teaspoon ground fennel seeds
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon salt

Wet Ingredients & Filling

• 1 cup unsalted butter
• 8 tablespoons brown sugar
• ¾ cup dulce de leche for filling

Equipment

• 2–3 large mixing bowls
• Whisk
• Rolling pin & pastry board (or clean kitchen counter)
• Spatula
• Two large cookie sheets
• Parchment paper

Preparation Method

1. Prepare the Dry Ingredients

Begin by preparing the base of your shortbread dough. In a large mixing bowl, sift the all-purpose flour to remove any lumps. This ensures a lighter and smoother dough. After sifting, add the ground cloves, cardamom powder, fennel seeds, cinnamon, ginger, and salt.

Using a whisk, mix all the spices thoroughly with the flour. Proper mixing at this stage guarantees an even chai flavor throughout the dough. Since these cookies rely heavily on spice for their signature aroma, spending a bit of time whisking is worthwhile. Set the bowl aside once done.

2. Cream the Butter and Sugar

In a separate bowl—or the bowl of a stand mixer—add the unsalted butter and brown sugar. Cream the mixture for 2–3 minutes until it turns pale, smooth, and fluffy. Creaming is crucial because it incorporates air into the butter, helping create that delicate, tender shortbread texture.

If you are using softened butter (recommended), the sugar will integrate quickly. If your butter is slightly firmer, allow a few extra seconds of mixing. A hand mixer works equally well if you don’t have a stand mixer.

3. Combine the Wet and Dry Mixtures

Begin adding the dry mixture to the creamed butter in small portions. Mix on low speed only until the dough starts to come together. Overmixing may lead to a tough cookie, so keep the speed gentle and stop as soon as the flour is fully incorporated.

The dough will look crumbly at first, but this is normal for shortbread. It should hold its shape once pressed together.

4. Form and Chill the Dough

Turn the crumbly dough onto a floured surface. Gently bring it together with your hands, forming a soft ball. Avoid kneading aggressively—simply gather and press until the dough resembles a uniform mass.

Divide the dough into two equal parts. Shape each half into a round disc, flatten slightly, and place into zip-top bags or wrap tightly with cling film. Refrigerate the dough overnight or for at least several hours.

This resting period is critical because:

• It allows the spices to bloom fully.
• It helps the dough firm up, making rolling easier.
• It improves the final texture of the cookies.

The dough can be refrigerated for up to two days or frozen for a month.

5. Roll Out the Dough

When you’re ready to bake, remove the dough from the refrigerator and let it sit at room temperature for 30 minutes. This makes it pliable enough to roll.

Line two cookie sheets with parchment paper and preheat your oven to 350°F (180°C).

Place a large sheet of parchment paper on your work surface and dust it generously with flour. Flour your rolling pin as well—this dough is delicate and may stick if insufficiently floured.

Roll the dough to a ¼-inch thickness, ensuring an even surface for consistent baking.

6. Cut the Cookies

Use a 3-inch round or fluted cookie cutter to cut shapes from the dough. For the top halves of the sandwich cookies, cut the center out using a small 1-inch cutter. This creates a decorative opening that reveals the dulce de leche filling once assembled.

Use a lightly floured spatula to transfer the cookies to your prepared baking sheets. Make sure to count your cookies so you have an equal number of tops and bottoms.

Gather any leftover dough, re-roll, and cut again until all dough is used.

7. Bake

Bake the cookies for 8–10 minutes, or until the edges and bottoms begin to turn light golden brown. Shortbread should not darken excessively—remove them while still pale for the best texture.

Allow the cookies to cool on the baking sheet for 5–7 minutes before transferring them to a cooling rack. They will firm up as they cool.

8. Assemble the Sandwiches

Once completely cool, place about 1 tablespoon of dulce de leche onto each bottom cookie. Gently press a top cookie over the filling to form a sandwich.

Make sure not to overfill, as dulce de leche can spread and cause the cookies to slide.

9. Store and Serve

Store the cookies in a single layer to prevent the dulce de leche from sticking the cookies together. You may refrigerate them, but they are best enjoyed at room temperature.

Conclusion

Chai Shortbread Sandwiches with Dulce de Leche Filling are a delightful fusion dessert that balances comfort, sweetness, and warm spice. Each bite captures the essence of traditional chai masala while offering the timeless tenderness of buttery shortbread. The dulce de leche filling adds a luxurious creaminess, making every sandwich cookie feel like a special occasion treat.

The recipe is approachable for beginners, yet sophisticated enough to impress experienced bakers. From holiday gatherings to afternoon tea to edible gifts, these cookies add a touch of elegance to any celebration.

By following the steps outlined above and allowing the dough to rest properly, you will create cookies with optimal flavor and texture—fragrant, tender, and beautifully spiced.

Below, you’ll find answers to the most common questions bakers may have.

Frequently Asked Questions

1. Can I use store-bought chai spice instead of mixing individual spices?

Yes. If you prefer convenience, store-bought chai masala works well. Ensure it contains cloves, cardamom, cinnamon, fennel, and ginger for the most accurate flavor. Use the same total amount as the combined spices in the recipe.

2. What can I substitute for dulce de leche?

If dulce de leche isn’t available, you can use:

• Caramel sauce (thick, not runny)
• Cookie butter
• Nutella
• Sweetened condensed milk caramelized at home

However, dulce de leche offers the best consistency for sandwich cookies.

3. Why does the dough need to be chilled overnight?

Chilling the dough helps:

• Prevent spreading
• Enhance the flavor as spices bloom
• Make rolling easier
  Skipping this step may result in fragile dough and misshapen cookies.

4. My dough is too crumbly. What should I do?

Shortbread dough often appears crumbly before it is pressed together. If it does not hold when formed into a ball, let it warm slightly and press it together gently. Avoid adding water or milk, as this compromises texture.

5. Can I make these cookies gluten-free?

Yes. Substitute all-purpose flour with a high-quality 1:1 gluten-free baking blend containing xanthan gum. The texture may be slightly more fragile, so handle gently.

6. How long do these cookies stay fresh?

Stored properly, they remain fresh for:

• 3–4 days at room temperature
• 1 week refrigerated
• 2 months frozen (unfilled)

If freezing, assemble the sandwiches after thawing.

7. Can I toast the spices before adding them?

Absolutely. Gently warming whole spices before grinding enhances their aroma. However, avoid toasting already-ground spices, as they can burn quickly.

8. Why did my cookies turn hard instead of tender?

This usually happens if the cookies were baked too long. Shortbread should be removed while still soft—they continue to set as they cool.

9. Is it possible to make the dough in advance?

Yes. You can refrigerate the dough for up to 2 days or freeze it for up to 1 month. Wrap tightly to avoid dryness or freezer odors.

10. Can I add tea leaves directly to the dough?

Adding tea leaves is not recommended unless finely ground, as full leaves create a gritty texture. Using traditional chai spices gives the best result.

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