Description

These Best Spiced Shortbread Cookies combine a buttery, tender crumb with aromatic Chinese 5 spice and a hint of fresh orange zest. Finished with a smooth sour cream ganache filling, these cookies offer a perfect balance of spice and creamy sweetness, ideal for festive occasions or an elegant afternoon treat.

Ingredients

Scale

Shortbread Cookies

1 cup unsalted butter (225 grams), softened or cold depending on mixing method
2 ½ cups all-purpose flour (350 grams)
½ cup granulated sugar (100 grams)
1 teaspoon Chinese 5 spice powder or cinnamon
Rind of one small orange (zested)
Sanding Sugar or Swedish Pearl Sugar, as needed

Sour Cream Ganache

3 ounces semisweet chocolate (85 grams)
3 ounces sour cream (85 grams), room temperature

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line multiple baking sheets with parchment paper and set aside to prepare for baking.
Prepare Dough Using Mixer Method: For softened butter method, in a mixer bowl, beat the softened butter and granulated sugar together until very light and fluffy. Add the flour, Chinese 5 spice or cinnamon, and orange zest. Mix until dough forms a solid mass.
Prepare Dough Using Processor Method: For cold butter method, pulse the flour, spice, and orange zest in a food processor. Arrange cold, cut butter on top and pulse until butter is indistinguishable in the flour. Add sugar and pulse until dough forms a ball. Redistribute dough if needed and pulse again.
Form and Roll Dough: Divide the dough into two halves, wrap one half to keep cool while rolling the other between two sheets of wax paper to about ¼ inch thickness. Use a 2-inch cutter or desired shape to cut cookies.
Freeze Cookies to Set Shape: Place cutter cookies on wax paper on a baking sheet and freeze until hard for clean edges. Use a pancake turner or fingers to transfer cookies to lined baking sheets about 1 inch apart. Repeat with second dough half and re-roll scraps for additional cookies.
Add Sugar Topping: Sprinkle half of the cookies with Swedish Pearl sugar or sanding sugar before baking.
Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until cookies are lightly browned around the edges. Remove from oven and cool completely on racks.
Make Sour Cream Ganache: Melt the semisweet chocolate in a microwave at half power or over a double boiler until shiny and partially melted. Stir smooth and cool to lukewarm. Stir room temperature sour cream into the melted chocolate to create ganache.
Assemble Sandwich Cookies: Arrange cookies tops and bottoms. For each sandwich, place bottom cookie with flat side up and top cookie with sugared side up. Pipe or spoon ganache onto bottom cookie, leaving a small edge clear. Spread ganache evenly and place top cookie on ganache, pressing lightly to adhere.
Storage: Store assembled cookies in an airtight tin at room temperature; they will keep for up to one week.

Notes

Using the freezing step ensures cookies maintain crisp, clean edges without stretching when transferred for baking.
You can choose between mixing softened butter or pulsing cold butter in the processor depending on your preferred method; both yield excellent texture.
Sanding or Swedish Pearl sugar adds a beautiful crunch and decorative sparkle to cookies.
Allow the ganache to cool slightly before mixing in sour cream to avoid curdling.
These cookies store well in airtight containers but are best enjoyed within a week for optimal texture and freshness.

Prep Time: 25 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion

Keywords: spiced shortbread cookies, sour cream ganache, Chinese 5 spice cookies, holiday cookies, sandwich cookies