Description

Delight in the warm, aromatic flavors of our Chai Shortbread cookies, a perfect blend of classic buttery shortbread with the exotic spices of chai tea. These tender, melt-in-your-mouth cookies are infused with black tea, pumpkin pie spice, ginger, allspice, and cardamom, offering a comforting and cozy treat that’s perfect for any occasion. Whether enjoyed plain or dipped in velvety white chocolate and sprinkled with cinnamon sugar, these cookies bring a spiced twist to your baking repertoire.

Ingredients

Scale

Shortbread Dough

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

Optional Garnish

White chocolate for dipping or drizzling
Cinnamon sugar to sprinkle

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to ensure your cookies won’t stick and will bake evenly.
Mix Butter and Spices: In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature butter, granulated sugar, vanilla extract, ground black tea leaves, pumpkin pie spice, ground ginger, allspice, cardamom, and kosher salt. Mix on medium speed for about 2 minutes until everything is well incorporated and creamy.
Add Flour: Reduce the mixer speed to low and gradually add the all-purpose flour. Mix just until the dough comes together, being careful not to overmix to keep the cookies tender.
Roll Out Dough: Transfer the dough to a lightly floured surface. Using a rolling pin, roll the dough evenly to about 1/3-inch thickness. Use a small 2-inch round cookie cutter to cut out cookies.
Arrange on Baking Sheet: Place the cut cookies on the prepared baking sheet, spacing them about 1 inch apart. Since these cookies don’t spread much, spacing prevents them from sticking together.
Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden. Keep a close eye toward the end for perfect doneness.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Optional Garnish: Once cooled, optionally dip the cookies into melted white chocolate or drizzle white chocolate over the tops. Lightly sprinkle with cinnamon sugar or your favorite sprinkles for an extra festive touch.

Notes

Store cookies in an airtight container for up to 7 days to maintain freshness.
Freeze the cookies in an airtight container for up to 30 days to enjoy them later without loss of flavor.

Nutrition

Serving Size: 1 cookie (approx. 25g)
Calories: 120
Sugar: 7g
Sodium: 90mg
Fat: 7g
Saturated Fat: 4.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0.3g
Protein: 1g
Cholesterol: 20mg