Chocolate Marmalade Chai Sandwich Cookies
These delicious, spicy sandwich cookies are perfect for cookie platters, Christmas tins, or just any time!
- 10 tablespoons unsalted butter
- 1/4 cup loose-leaf Chai tea blend
- 1/2 cup sugar
- 1/4 cup molasses
- 1 large egg
- 1 tsp. pure vanilla
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 1/4 cup all-purpose flour
- 1/4 cup salted butter
- 1 1/4 cup powdered sugar
- 2 tablespoons cocoa powder
- 3 tablespoons orange marmalade
Level of difficulty Average
Preparation time 30mins
Cooking time 15mins
Cost Average budget
Melt butter in a small saucepan over low heat. Once completely liquid, add tea and stir to combine. Let butter and tea steep over low heat for 5 minutes. Remove pan from heat and filter margarine through a fine sieve into a large bowl. Press down on tea leaves in sieve with the back of a wooden spoon, releasing as much butter as possible into the bowl.
Discard tea leaves. Let butter cool until it reaches room temperature, approximately 1 hour.
Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
Add sugar, molasses, egg, and vanilla into the bowl with the room-temperature butter. Stir on medium for 3-4 minutes, until well combined and pale in color.
Sift salt, baking powder, baking soda, and flour into bowl with the sugar mixture. Stir on low until it comes together to form a thick dough.
To make the cookies, take 1 heaping teaspoon of dough and roll it into a ball. Place ball of dough on cookie sheet and press down until dough becomes a thin circle, leaving 1/2 inch of space between cookies (cookies do not spread much at all, so make sure it is well and truly flattened). Repeat until all cookies have been formed.
Bake cookies in preheated oven for 8-9 minutes, until edges are golden brown. Remove cookies from oven and let sit on cookie sheets for 5 minutes before removing to cooling racks. Let cookies cool completely.
To make filling, place softened butter in a medium bowl. Add sugar, cocoa, and marmalade. Stir on low until just combined, then beat on medium for 2-3 minutes until fluffy.
To fill, place 1 1/2 teaspoons frosting in the middle of one cookie, then top with the second cookie, pressing down gently to secure. Repeat until all cookies have been sandwiched together. Makes 2 1/2 dozen sandwich cookies.