If you’re on the hunt for a cookie that’s cozy, irresistibly buttery, and bursting with warm spices, I’ve got just the thing for you — this Vanilla Chai Shortbread Cookies Recipe is fan-freaking-tastic. I absolutely love how the chai spices infuse every bite with a fragrant kick, while the smooth vanilla icing adds just the right touch of sweetness. Trust me, once you try these, they’ll quickly become your go-to for tea time or any time you want a little comforting indulgence.
Why You’ll Love This Recipe
- Comfort in a Cookie: The blend of chai spices with buttery shortbread is like a warm hug in every bite.
- Easy Slice-and-Bake Method: Rolling the dough into a log makes the whole process so simple and quick.
- Flavor Improves with Time: Chilling the dough overnight really deepens the chai aroma and spice balance.
- Delicious Vanilla Icing: The cinnamon-vanilla glaze finishes off these cookies with an elegant sweetness that’s not overpowering.
Ingredients You’ll Need
Each ingredient in this Vanilla Chai Shortbread Cookies Recipe plays a key role in building that classic, crumbly texture and warm spice profile. I like to choose good-quality spices and fresh butter because they truly make a difference in flavor and texture.
- Unsalted Butter: Cold, cubed butter helps create that perfect shortbread crumb; don’t let it soften too much before mixing.
- Chai Tea Leaves: I usually use loose leaf or two chai tea bags; it adds authentic chai flavor beyond just ground spices.
- Ground Cinnamon: Warming and cozy, this is the backbone of the spice blend.
- Ground Cardamom: It brings floral and citrus notes that elevate the chai mixture beautifully.
- Salt: Just a pinch to balance and enhance the sweetness.
- Ground Ginger: Adds a slight bite and brightness to the spice combo.
- Ground Clove: Potent and aromatic, a little goes a long way here.
- Ground Allspice: Subtle warmth that ties the spices together.
- Powdered Sugar: For sweetness that’s silky smooth, both in the dough and the icing.
- All-Purpose Flour: Provides the structure but keeps the cookies tender.
- Heavy Cream or Water: Used in the icing to get the perfect consistency without too much sweetness.
- Vanilla Extract: Gives the icing a fragrant lift that complements the chai spices perfectly.
Variations
I love that this Vanilla Chai Shortbread Cookies Recipe is flexible enough to suit different tastes and occasions. Feel free to tweak the spice mix or swap ingredients to make it your own.
- Spice Swap: If you’re not a fan of clove, try adding a little nutmeg instead—I find it gives a lovely depth while keeping the chai vibe.
- Vegan Option: Use vegan butter and plant-based milk in the icing; the texture and flavor remain deliciously close to the original.
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free baking blend; just make sure to chill the dough well for easier slicing.
- Chocolate Drizzle: For a special touch, drizzle melted dark chocolate over the iced cookies—my family goes crazy for this!
How to Make Vanilla Chai Shortbread Cookies Recipe
Step 1: Cream the Butter and Spices
Start by adding your cold, cubed butter to a stand mixer fitted with the paddle attachment, along with the chai tea leaves and all your warm spices—cinnamon, cardamom, ginger, clove, allspice, and salt. I like to let the mixer run just enough to evenly distribute the chai leaves and spices throughout the butter without melting it. The cold butter is key here to get that flaky, tender texture we want.
Step 2: Mix in Powdered Sugar
Add in your powdered sugar and continue mixing until it’s fully incorporated. This sweetens the dough while helping the texture stay delicate and crumbly in a delightful way. I’ve found that using powdered sugar, instead of granulated, keeps the cookies melt-in-your-mouth soft.
Step 3: Incorporate the Flour Slowly
Now add your all-purpose flour in small batches to avoid a messy cloud of flour. Keep mixing for about 4 to 5 minutes. At first, the dough will look dry and crumbly—that’s totally normal. Just keep mixing, and you’ll notice it start to come together into a soft, Play-Doh-like dough. This stage ensures your cookies will have that iconic shortbread crumb without being too dense.
Step 4: Shape and Chill the Dough
Transfer your dough onto a large piece of parchment paper—it helps prevent sticky fingers—and roll it into a log about 11.5 to 12 inches long and 2 inches in diameter. This slice-and-bake method is my absolute favorite because the dough is so fragile. I chill mine for at least 4 hours, but overnight or even a few days is even better for intensifying the chai flavor. Patience here really pays off.
Step 5: Slice and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a very sharp knife, slice your chilled dough log into about 24 cookies, each just under half an inch thick. I like to use the base of the cut slice to smooth the edges on the tray so they look extra neat and even once baked. This little step gives you that professional look every time! Bake for 14 to 16 minutes or until the edges turn a beautiful golden brown.
Step 6: Cool and Ice
Once out of the oven, let your cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Meanwhile, whisk together powdered sugar, heavy cream (or water if you prefer), vanilla extract, and cinnamon to create the silky icing. When cookies are fully cooled, dip the top of each in the glaze, gently tapping off excess and smoothing the edges with a spoon. Place them on wax paper to let the icing set—it only takes a bit but makes all the difference!
Pro Tips for Making Vanilla Chai Shortbread Cookies Recipe
- Use Cold Butter: Keeping the butter cold until mixing keeps the dough from getting greasy and ensures that crumbly texture we adore.
- Chill Longer for More Flavor: I’ve learned that chilling the dough for a full 24 hours enhances the chai spices beautifully—it’s worth the wait.
- Sharp Knife for Clean Slices: A very sharp knife prevents cracking and makes smoother edges, giving your cookies a polished look.
- Don’t Skip the Icing: The glazing step adds that perfect vanilla-cinnamon contrast that takes these cookies to the next level.
How to Serve Vanilla Chai Shortbread Cookies Recipe
Garnishes
I like to keep garnishes simple with this recipe—just a sprinkle of extra cinnamon on the glaze before it sets brings a lovely touch and visually ties in that chai warmth. Sometimes, I dust a bit of powdered sugar on top for a snowy effect during the holidays. But honestly, these cookies are so pretty on their own, you don’t need much.
Side Dishes
These cookies pair perfectly with a hot cup of chai tea, black coffee, or even a creamy latte. For an afternoon treat, I like to serve them alongside fresh fruit or a lightly spiced pumpkin soup—the contrast of savory and sweet is just divine!
Creative Ways to Present
When I’ve brought these to parties, I love arranging the cookies in a circle on a wooden board with a small pot of loose-leaf chai tea in the center for a thematic touch. Wrapping small stacks with twine and a cinnamon stick makes for a charming homemade gift. You can even drizzle some melted white chocolate with a little ground cardamom for an elegant twist on the icing.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, layering parchment paper between to keep them from sticking. They stay fresh and crumbly for up to a week, though honestly, they rarely last that long in my house.
Freezing
I’ve had great luck freezing the dough log before slicing—just wrap it tightly in plastic wrap and freeze for up to three months. When you’re ready to bake, let it thaw overnight in the fridge, then slice and bake as usual. This trick saves me when I want fresh cookies on short notice.
Reheating
If your cookies lose a bit of freshness, a quick 5-7 second zap in the microwave revives that soft, buttery texture beautifully. Just be careful not to overheat and make them soggy. Alternatively, a few minutes in a 300°F oven freshens them up nicely as well.
FAQs
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Can I use regular black tea instead of chai tea leaves?
While you can use black tea, you’ll miss out on the signature chai spice blend that makes these cookies so special. You’d need to add additional spices like cinnamon, cardamom, and ginger to mimic chai’s flavor. Using actual chai leaves or bags infuses the dough naturally with those warm notes, which I highly recommend for authentic taste.
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Do I have to chill the dough overnight?
Technically, no, but chilling the dough overnight or longer significantly improves the flavor and makes slicing much easier. The spices have time to meld, and the butter firms up so you get perfect cookie shapes. I always try to plan ahead because it truly makes a difference in the final result.
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Can I skip the icing?
You definitely can, especially if you prefer a less sweet cookie. The shortbread alone with chai spices is deliciously buttery and aromatic. However, the vanilla-cinnamon icing adds a lovely dimension of flavor and a nice elegant finish that’s worth the extra step in my book.
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How should I store these cookies if I want them crispy?
Store them in an airtight container at room temperature but avoid adding any moisture—skip layering them with something damp or an unsealed container. If you prefer a crunchier texture, you might skip refrigeration and icing, as the glazed cookies tend to be a bit softer.
Final Thoughts
When I first tried this Vanilla Chai Shortbread Cookies Recipe, I was instantly hooked by the cozy, aromatic spices paired with the delicate buttery base. It’s one of those recipes that feels like it takes a little effort but rewards you with something truly special. I hope you’ll give it a try and share it with your favorite people because these cookies bring warmth and joy with every bite—I promise, they’ll become a staple in your cookie jar just like they did in mine.
Print
Vanilla Chai Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 4 hours 31 minutes
- Yield: 24 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these buttery Vanilla Chai Shortbread Cookies infused with a fragrant blend of chai spices and topped with a smooth vanilla cinnamon icing. These slice-and-bake cookies offer a tender, crumbly texture and an aromatic warmth perfect for tea time or festive occasions.
Ingredients
Cookies:
- 1 cup unsalted butter (227g), cold and cubed
- 2 teaspoons chai tea leaves (equivalent to 2 Tazo Chai tea bags)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground clove
- ⅛ teaspoon ground allspice
- ½ cup powdered sugar
- 2 cups all-purpose flour (260g)
Icing:
- 1 cup powdered sugar
- 1 tablespoon heavy cream or water
- 2 teaspoons vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Cream the spiced butter mixture: In the bowl of a stand mixer fitted with a paddle attachment, cream together the cold, cubed unsalted butter, chai tea leaves, ground cinnamon, ground cardamom, salt, ground ginger, ground clove, and ground allspice until well combined and fragrant.
- Add powdered sugar: Incorporate ½ cup powdered sugar into the butter and spices mixture, mixing until fully blended.
- Add flour and form dough: Gradually add the all-purpose flour, a little at a time, mixing continuously for about 4 to 5 minutes. The mixture will initially be dry and crumbly but will eventually come together into a soft, Play-Doh-like dough.
- Shape dough into a log: Transfer the dough onto a large piece of parchment paper. Using the parchment paper, shape and roll the dough into a log approximately 11.5 to 12 inches long and 2 inches in diameter.
- Chill the dough log: Refrigerate the dough log for at least 4 hours, preferably overnight or several days, to develop the flavors fully.
- Preheat oven and prepare baking sheet: When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the dough into cookies: Using a very sharp knife, cut the chilled dough log into 24 slices, each just under 0.5 inches thick. Place the slices on the prepared baking sheet spaced about 1 inch apart. Optionally, roll the bottom of each slice on the pan to smooth edges and create a rounded shape.
- Bake the cookies: Bake for 14 to 16 minutes or until the edges turn golden brown.
- Cool the cookies: Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire cooling rack to cool completely.
- Prepare the vanilla chai icing: In a bowl, whisk together powdered sugar, heavy cream (or water), vanilla extract, and ground cinnamon until smooth.
- Ice the cookies: Dip the top of each cooled cookie into the icing, allowing excess to drip off. Run a spoon along the edge to remove extra icing and place the cookies on wax paper to set until the icing hardens.
Notes
- The slice-and-bake method is simpler and faster than rolling and cutting individual cookies.
- Chilling the dough enhances the flavor and helps the spices meld beautifully.
- The chai spices elevate the flavor of the tea leaves in the dough, adding complex warmth.
- Using cold butter helps achieve the tender, crumbly texture typical of shortbread.
- For a dairy-free option, substitute heavy cream with water in the icing.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
