Brown Butter Chai Oatmeal Sandwich Cookies Recipe

Introduction

These Brown Butter Chai Oatmeal Sandwich Cookies offer a delightful blend of warm spices and rich brown butter flavor. Soft oatmeal cookies sandwich a creamy, spiced chai cream cheese frosting, making them perfect for cozy afternoons or sharing with friends.

Ingredients

• 1 cup salted butter
• 3/4 cup light brown sugar, loosely packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups Bob’s Red Mill Organic All-Purpose Unbleached White Flour
• 2 cups Bob’s Red Mill Organic Quick Cooking Rolled Oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice
• 1/2 cup unsalted butter, softened to room temperature (for frosting)
• 8 ounces cream cheese, softened to room temperature
• 3 1/2 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• 1/2 teaspoon cinnamon (for frosting)
• 1/2 teaspoon cardamom (for frosting)
• 1/4 teaspoon ground nutmeg (for frosting)
• 1/4 teaspoon ground ginger (for frosting)
• 1/4 teaspoon ground cloves (for frosting)
• 1/4 teaspoon allspice (for frosting)
• Pinch of salt (for frosting)
• 1 tablespoon heavy cream

Instructions

1. Step 1: Preheat your oven to 350℉. Begin by making the brown butter: melt the salted butter in a medium saucepan or skillet over medium heat. Whisk constantly for 3-4 minutes, watching carefully as the butter turns golden brown with a nutty aroma. Once brown bits appear and the butter is golden (not too dark), remove from heat and transfer to a large heat-safe bowl. Let it cool completely.
2. Step 2: When the brown butter is cool, whisk in the light brown sugar and granulated sugar until smooth. Add the eggs and vanilla extract, whisking until fully combined.
3. Step 3: In a separate bowl, whisk together the flour, rolled oats, baking soda, salt, cinnamon, cardamom, nutmeg, ginger, cloves, and allspice. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Let the dough rest for 5-10 minutes before scooping.
4. Step 4: Using a 1.5-tablespoon cookie scoop or your hands, form dough balls and place them on a baking sheet lined with parchment paper or a silicone mat. Bake for 10-12 minutes, or until the edges turn golden brown. Allow cookies to cool completely.
5. Step 5: While the cookies cool, prepare the chai cream cheese frosting. In a stand mixer with the paddle attachment, beat the softened unsalted butter and cream cheese on medium speed until light and fluffy, about 2-3 minutes. Lower the speed and gradually add powdered sugar. Add vanilla, cinnamon, cardamom, nutmeg, ginger, cloves, allspice, and a pinch of salt. Beat for 30 seconds, then add heavy cream. Increase speed to high and beat until the frosting is fluffy, about 1-2 minutes. Transfer to a piping bag or a plastic zip-top bag with a corner snipped off.
6. Step 6: Place half of the cookies bottom side up on a rack or baking sheet. Pipe a dollop of frosting onto each, leaving a small border on the edges. Top each with the remaining cookies to form sandwiches. Enjoy at room temperature or refrigerate.

Tips & Variations

• For a nut-free option, omit the spices or substitute with cinnamon only.
• To make the cookies gluten-free, use a gluten-free all-purpose flour blend suitable for baking.
• If you prefer a stronger chai flavor, increase the spices in the frosting slightly.
• Allow the dough to chill for 30 minutes before baking to prevent spreading.

Storage

Store the assembled cookie sandwiches in an airtight container in the refrigerator for up to one week. Let them come to room temperature before serving for the best texture. You can keep the cookie halves separate at room temperature for 3-4 days if you plan to assemble them fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookies ahead of time?

Yes, you can bake the cookies a day or two in advance and store them in an airtight container at room temperature. Add the frosting and assemble the sandwiches just before serving to keep them fresh.

What if I don’t have all the spices listed?

Use what you have on hand—cinnamon and nutmeg alone will still give a warm, spiced flavor. The combination listed creates a chai-like profile but can be adjusted to taste or based on pantry availability.

Brown Butter Chai Oatmeal Sandwich Cookies Recipe

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★★★★★

4.5 from 148 reviews

These Brown Butter Chai Oatmeal Sandwich Cookies are a delightful treat combining the warm, aromatic spices of chai with chewy oatmeal cookies and a luscious chai-spiced cream cheese frosting. The cookies are made with browned butter for a rich, nutty flavor and generously filled with a smooth, spiced cream cheese filling, making them perfect for any cozy occasion or celebration.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 40 minutes
• Yield: Approximately 24 sandwich cookies (48 individual cookies) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookies

• 1 cup salted butter
• 3/4 cup light brown sugar, loosely packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups Bob’s Red Mill Organic All-Purpose Unbleached White Flour
• 2 cups Bob’s Red Mill Organic Quick Cooking Rolled Oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice

Chai Cream Cheese Frosting

• 1/2 cup unsalted butter, softened to room temperature
• 8 ounces cream cheese, softened to room temperature
• 3 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice
• pinch of salt
• 1 tablespoon heavy cream

Instructions

1. Brown the Butter: Melt the 1 cup of salted butter in a medium saucepan or skillet over medium heat, whisking constantly for 3-4 minutes until it bubbles, foams, and turns a golden brown color with a nutty aroma. When brown bits start to appear and the butter is golden brown but not burnt, immediately remove from heat and transfer to a large, heat-safe bowl. Let it cool completely.
2. Mix Sugars and Wet Ingredients: Once the brown butter has cooled, whisk in the brown sugar and granulated sugar until smooth. Add the eggs and vanilla extract, whisking again until thoroughly combined and smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, rolled oats, baking soda, salt, cinnamon, cardamom, nutmeg, ginger, cloves, and allspice. Gradually add the dry ingredients to the wet mixture, folding in gently with a rubber spatula until just combined. Allow the dough to rest for 5-10 minutes.
4. Scoop and Bake Cookies: Preheat oven to 350℉. Use a 1.5 tablespoon cookie scoop to portion dough balls and place them on a baking sheet lined with parchment paper or silicone baking mat. Bake for 10-12 minutes, until edges turn golden brown. Remove and allow cookies to cool completely on a rack.
5. Prepare Chai Cream Cheese Frosting: In a stand mixer fitted with a paddle attachment, beat the softened butter and cream cheese on medium speed for 2-3 minutes until light and fluffy. Reduce speed to low and gradually mix in powdered sugar until incorporated. Add vanilla, spices (cinnamon, cardamom, nutmeg, ginger, cloves, allspice), and salt, then beat for 30 seconds. Pour in heavy cream and increase speed to high; beat for 1-2 minutes until frosting is smooth, light, and fluffy. Transfer frosting to a piping bag or a zip-top plastic bag with a snipped corner.
6. Assemble Sandwich Cookies: Lay cooled cookies bottom side up on a cooling rack or baking sheet. Pipe a dollop of chai cream cheese frosting onto half of the cookies, leaving space near edges. Top with remaining cookies to form sandwich cookies. Serve at room temperature within 3-4 days or refrigerate for up to 1 week.

Notes

• Ensure the brown butter is cooled before mixing with sugars and eggs to avoid cooking the eggs prematurely.
• Resting the dough allows the oats to hydrate and the flavors to meld, which improves texture.
• The cookie dough can be chilled for up to 24 hours before baking if desired for thicker cookies.
• Use room temperature cream cheese and butter to ensure smooth frosting without lumps.
• Store assembled cookies in an airtight container in the refrigerator for up to one week or freeze for longer storage.
• For vegan or dairy-free versions, substitute butter and cream cheese with plant-based alternatives, adjusting baking times slightly.

Keywords: brown butter cookies, chai spiced cookies, oatmeal cookies, sandwich cookies, cream cheese frosting, chai spices