Name: Chai Shortbread Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup butter, room temperature; 2 teaspoons vanilla extract; 2/3 cup granulated sugar; 2 teaspoons ground black tea leaves; 2 teaspoons pumpkin pie spice; 2 teaspoons ground ginger; 1/2 teaspoon allspice; 1/2 teaspoon cardamom; 1/2 teaspoon kosher salt; 2 cups all-purpose flour; White chocolate for dipping or drizzling; Cinnamon sugar to sprinkle

Jump to Recipe· 4.9 from 60 reviews

If you’re someone who loves cookies with a warm twist and a hint of spice, you’re going to adore this Chai Shortbread Cookies Recipe. I absolutely love how these cookies marry the buttery tenderness of classic shortbread with the inviting aromas of chai spices. When I first tried making these, I was instantly hooked, and I’m excited to share the exact steps and tips so you can get that perfect, melt-in-your-mouth cookie every single time.

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Why You’ll Love This Recipe

A Perfect Blend of Spices: The chai-inspired spices give these shortbread cookies a cozy, sophisticated flavor that stands out.
Buttery and Tender: You’ll find these cookies melt in your mouth thanks to a classic shortbread base enriched with real butter.
Simple to Make: This recipe uses everyday ingredients and straightforward steps, perfect for both beginners and pros.
Versatile Serving Options: Whether you dip them in white chocolate or enjoy plain, these cookies adapt to your taste.

Chai Shortbread Cookies Recipe - Recipe Step

Ingredients You’ll Need

I love that this Chai Shortbread Cookies Recipe uses simple pantry staples paired with aromatic chai spices that really elevate the flavor, making every bite taste special. When shopping, try to pick fresh spices for the best aroma and flavor.

Chai Shortbread Cookies Recipe - Ingredients

Butter: Use room temperature unsalted butter for a creamy texture that blends smoothly.
Vanilla Extract: Pure vanilla really enhances the cookie’s overall flavor, don’t skip it.
Granulated Sugar: Adds just the right amount of sweetness and helps with that classic shortbread texture.
Ground Black Tea Leaves: This is your chai magic—finely ground black tea leaves add subtle tea notes that work beautifully here.
Pumpkin Pie Spice: A blend of cinnamon, nutmeg, and cloves, this spice mix brings the warming chai character effortlessly.
Ground Ginger: Adds a little zing that balances the sweetness perfectly.
Allspice: Just a pinch intensifies the depth of flavor without overpowering.
Cardamom: This fragrant spice is essential for authentic chai flavor, so don’t skimp.
Kosher Salt: Helps bring out all these flavors and balances the sweetness.
All-Purpose Flour: Gives the cookie its structure but keeps it tender.
Optional White Chocolate: For dipping or drizzling if you want a touch of sweetness and luscious contrast.
Optional Cinnamon Sugar: Sprinkle on white chocolate to add that extra cozy cinnamon touch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to play around with spicing and toppings, depending on the season or my mood, so feel free to make this Chai Shortbread Cookies Recipe truly yours.

Nutty Upgrade: Adding finely chopped pistachios or almonds on top before baking gives a lovely crunch and a nutty twist I adore.
Gluten-Free Version: I’ve swapped all-purpose flour for a gluten-free blend with great success—just keep an eye on the texture as gluten-free dough sometimes needs a touch more binding.
Chocolate Lover’s Treat: Swirling melted dark chocolate into the dough before baking creates a decadent mocha chai combo that my family can’t resist.
Sweet and Savory: A tiny sprinkle of flaky sea salt on top of the white chocolate drizzle makes these cookies next-level delicious.

How to Make Chai Shortbread Cookies Recipe

Step 1: Get Your Oven and Pan Ready

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This simple prep step is key to preventing the cookies from sticking and helping them bake evenly—trust me, it makes cleanup so much easier too.

Step 2: Blend Butter, Sugar, and Spices

In a stand mixer fitted with a paddle attachment, mix the softened butter, sugar, vanilla, ground tea leaves, pumpkin pie spice, ginger, allspice, cardamom, and salt on medium speed for about 2 minutes. The mixture should become fluffy and fragrant—I love pausing here just to inhale that gorgeous chai scent filling my kitchen.

Step 3: Add Flour and Form the Dough

Turn the mixer to low and slowly add the flour. Mix just until combined; overmixing will toughen the dough, and we want these cookies tender and crumbly. Once mixed, gently transfer the dough to a floured surface.

Step 4: Roll Out and Cut Cookies

Roll the dough out to about 1/3-inch thickness. I like using a 2-inch round cookie cutter to make bite-sized delights. Place the cookie rounds on your prepared baking sheet, spacing them about an inch apart. Because these cookies don’t spread much during baking, you can fit quite a few on a tray.

Step 5: Bake and Cool

Bake for 8 to 10 minutes, or until the edges just start to turn a light golden color. Don’t wait for brown spots—shortbread is best when it’s just barely baked through. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Step 6: Optional Decoration

Once fully cooled, you can dip the cookies into melted white chocolate or drizzle it on top. I sprinkle a little cinnamon sugar over the white chocolate for that extra bit of cozy sweetness and a sparkly finish. If you prefer plain, they’re delicious just as they are!

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Pro Tips for Making Chai Shortbread Cookies Recipe

Use Room Temperature Butter: It blends much better with sugar and spices, ensuring a smooth, tender dough without lumps.
Don’t Overmix the Dough: Once you add flour, mix just until combined to keep the cookies crumbly and delicate.
Roll Evenly for Uniform Baking: Keeping the dough thickness consistent helps all cookies bake at the same rate, preventing some from drying out or underbaking.
Watch Your Baking Time Closely: Shortbread can go from perfectly tender to dry quickly, so start checking at 8 minutes and remove as soon as edges turn lightly golden.

How to Serve Chai Shortbread Cookies Recipe

Chai Shortbread Cookies Recipe - Serving

Garnishes

My go-to garnish is a drizzle of white chocolate dusted with cinnamon sugar—it adds sweetness and a beautiful shimmer. You can also sprinkle finely chopped toasted nuts for an earthy crunch or dust the cookies lightly with powdered sugar for a classic, elegant touch.

Side Dishes

These chai shortbread cookies are sensational with a warm cup of chai tea (naturally!), a frothy latte, or even a glass of cold milk if you want a contrast. For a dessert plate, I like pairing them with fresh berries or a dollop of vanilla whipped cream.

Creative Ways to Present

For holiday gatherings, I love stacking these cookies in a festive tin lined with parchment and tied with a ribbon—makes a beautiful gift! Another trick I’ve used is arranging them on a platter with little jars of dipping sauces like caramel or melted chocolate for a cookie “bar” that guests rave about.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store these cookies in an airtight container at room temperature, and they stay fresh for up to a week. Make sure to layer them with parchment paper between batches to keep them from sticking.

Freezing

I’ve frozen these cookies successfully by placing them in a single layer on a tray first to freeze solid, then transferring to airtight freezer bags. They freeze well for up to 30 days without losing their delicate flavor or crumbly texture.

Reheating

To refresh frozen cookies, bring them to room temperature or warm gently in a 275°F oven for 5 minutes. This brings back the lovely shortbread softness without drying them out.

FAQs

Can I make this Chai Shortbread Cookies Recipe vegan?

Absolutely! Swap the butter for a vegan butter substitute that’s firm at room temperature. Also, double-check your sugar to ensure it’s vegan-friendly. The texture might be slightly different but still delicious and packed with chai spice flavor.
How do I grind black tea leaves for the recipe?

I usually use a spice grinder or a clean coffee grinder for this step. Just pulse the loose black tea leaves until they’re finely ground but not powdery. This helps distribute the tea flavor evenly throughout the dough without any gritty texture.
Can I roll the dough thicker or thinner?

Yes! Thicker dough (around 1/2 inch) will yield more tender, melt-in-your-mouth cookies, while thinner dough (closer to 1/4 inch) will be crispier. Just adjust the baking time slightly to avoid overbrowning.
What if I don’t have pumpkin pie spice?

You can easily make your own blend by mixing cinnamon, nutmeg, ginger, and cloves. This way, you control the spice balance and maintain that signature chai flavor.
How do I keep my cookies from spreading too much?

Since this recipe has a high flour-to-fat ratio and no baking powder, the cookies naturally don’t spread much. Just be sure your dough isn’t too warm when rolling and cutting to keep the shape crisp.

Final Thoughts

This Chai Shortbread Cookies Recipe holds a special place in my heart because it’s the kind of treat that makes any moment feel cozy and a little indulgent. Every time I bake these, my family gathers around the kitchen, drawn in by the spicy, buttery aroma—that’s when I know I nailed it. I hope you’ll love making and sharing them just as much as I do, turning simple ingredients into magic in your own kitchen.