If you love cozy spices and buttery treats, then this Chai Shortbread Cookies Recipe will quickly become your go-to indulgence. I absolutely love how the warm chai spices blend with the tender crumb of a classic shortbread—it’s like a little hug in cookie form. Whether you’re baking for a special occasion or just because you deserve a pick-me-up, these cookies hit all the right notes.
Why You’ll Love This Recipe
- Irresistible Flavor: The blend of chai spices gives these cookies a cozy, warming taste that’s perfect any time of year.
- Easy to Make: This recipe keeps things simple with straightforward steps that anyone can follow.
- Customizable: You can dress these cookies up with white chocolate or keep them classic—it’s all up to you.
- Perfect Texture: They come out with that melt-in-your-mouth shortbread crumb every single time.
Ingredients You’ll Need
The ingredients here come together beautifully to create that signature chai shortbread flavor. A few pantry staples and some chai magic — you’ll find shopping for this recipe straightforward, and most likely, you already have many of these spices on hand.
- Butter: Use room temperature unsalted butter for the best creamy texture and to control saltiness.
- Vanilla extract: Adds sweetness and depth to balance the spices.
- Granulated sugar: The classic choice for shortbread, giving the cookies a delicate sweetness and slight crunch.
- Ground black tea leaves: This is the star chai flavor—you can grind loose leaf black tea or use finely crushed tea leaves.
- Pumpkin pie spice: A warming blend that complements the chai perfectly.
- Ground ginger: Adds a gentle spicy bite and zest.
- Allspice: Brings that hint of clove and cinnamon-like warmth.
- Cardamom: Gives a floral, aromatic note that makes the cookies stand apart.
- Kosher salt: Enhances all the flavors without overpowering the sweetness.
- All-purpose flour: This creates the tender structure of the cookie — use unbleached for the best texture.
- Optional White chocolate: For dipping or drizzling to add a luscious contrast.
- Optional Cinnamon sugar: A sprinkle on top brightens the final presentation.
Variations
I love that this Chai Shortbread Cookies Recipe is so flexible. I often play around with the toppings or spice levels depending on the season or mood. Don’t be afraid to make it your own!
- Chocolate Twist: One time, I dipped half the cookies in melted dark chocolate instead of white—it added a rich bitterness that paired amazingly with the chai spices.
- Spice Mix Adjustments: If you like a bolder spice punch, adding a pinch more ginger or cardamom really wakes up the flavor.
- Gluten-Free Version: I experimented with a 1:1 gluten-free flour blend once, and while the texture was slightly different, the taste still shined through.
- Vegan Option: Using vegan butter and natural sweeteners like coconut sugar works well if dairy is off your list.
How to Make Chai Shortbread Cookies Recipe
Step 1: Prep Your Workspace and Oven
Start by preheating your oven to 350°F. Line your baking sheet with parchment paper—this saves cleanup and keeps the cookies from sticking. Pro tip: I always set up my ingredients nearby so I can work smoothly without scrambling.
Step 2: Cream Butter and Sugar with Chai Spices
In your stand mixer fitted with the paddle attachment, beat the softened butter, sugar, vanilla, ground black tea leaves, pumpkin pie spice, ginger, allspice, cardamom, and kosher salt on medium speed for about 2 minutes. You’ll notice the sugar incorporates well and the mixture smells incredible – that chai aroma is the real star here.
Step 3: Incorporate the Flour Gently
Reduce the mixer speed to low and slowly add in the flour. Mix just until combined—overmixing is the enemy of tender shortbread. The dough will be a bit crumbly but should come together when pressed.
Step 4: Roll Out and Cut Your Cookies
Transfer the dough to a lightly floured surface and roll it out to about 1/3-inch thickness. I love using a small 2-inch round cookie cutter for these—it creates perfect little bites. If the dough feels sticky, pop it in the fridge for 10 minutes before rolling.
Step 5: Bake to Perfection
Place your cut cookies about 1 inch apart on the prepared baking sheet. Since these don’t spread much, you can get them fairly close. Bake for 8-10 minutes, just until the edges start to turn a lovely golden color. Keep an eye on them—overbaked shortbread isn’t nearly as tender!
Step 6: Cool and Add Optional Finishing Touches
Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely. This helps them firm up nicely. Once cooled, if you’re feeling fancy, dip or drizzle them with melted white chocolate and sprinkle with cinnamon sugar to add an extra layer of sweetness and crunch.
Pro Tips for Making Chai Shortbread Cookies Recipe
- Use Room Temperature Butter: It creams better with sugar, giving your dough a smooth texture that bakes evenly.
- Don’t Overmix Flour: Stir just until combined to keep your cookies tender and avoid them turning tough.
- Grind Your Tea Leaves Finely: I discovered this trick recently, and it really lets the chai flavor shine throughout the cookie.
- Watch the Baking Time Closely: Shortbread can go from perfect to overdone quickly, so keep an eye on those edges for that slight golden color.
How to Serve Chai Shortbread Cookies Recipe
Garnishes
I usually keep it simple with a drizzle of white chocolate and a light sprinkle of cinnamon sugar on top—it adds a wonderful sweet crunch that contrasts the buttery cookie. Sometimes, I add edible gold sprinkles for a festive touch when I’m serving guests.
Side Dishes
These cookies are perfect alongside a hot cup of chai tea or your favorite latte. I love pairing them with a warm mug of spiced chai or even a creamy matcha latte for a twist. They’re also fabulous with a scoop of vanilla ice cream if you want to turn them into a dessert sandwich.
Creative Ways to Present
For holiday gatherings, I’ve arranged these cookies beautifully on a rustic wooden board with sprigs of fresh cinnamon sticks and star anise for decoration—totally sets the mood. Wrapping a few in cellophane tied with twine makes an adorable DIY gift. Trust me, friends love getting these!
Make Ahead and Storage
Storing Leftovers
I store leftover chai shortbread cookies in an airtight container at room temperature, and they stay fresh and crisp for about a week. I learned to avoid stacking them too high to prevent breakage—keeping a single layer or using parchment sheets in between helps a lot.
Freezing
If you want to prep ahead, these cookies freeze beautifully. I freeze them flat in a single layer on a tray first, then transfer to a zip-top bag or airtight container. You can freeze them for up to 30 days without sacrificing flavor or texture.
Reheating
To enjoy frozen cookies, I let them thaw at room temperature for about 15-20 minutes. If you want that just-baked warmth, pop them in a 300°F oven for 5 minutes—but be careful not to overheat and dry them out.
FAQs
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Can I use tea bags instead of loose black tea leaves for this recipe?
Yes! You can open black tea bags and use the contents. Just make sure to crush or grind the leaves finely so they blend evenly into the dough and you don’t get any tough bits.
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Why doesn’t the cookie dough spread much during baking?
Shortbread dough generally has less moisture and no leavening agents, so it holds its shape during baking. That’s why it’s important to roll it out to your desired thickness and use a cookie cutter before baking.
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Can I make these cookies dairy-free or vegan?
Absolutely! Simply substitute the butter with a plant-based vegan butter alternative. You might also want to check your tea blend for any non-vegan additives, but most black teas are naturally vegan.
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How do I store these cookies to keep them fresh and crisp?
Store them in an airtight container at room temperature. Avoid stacking them too much or use parchment paper between layers to prevent sticking and breakage. They should stay delicious for up to a week.
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What if I don’t have pumpkin pie spice?
No worries! Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger, and cloves. You can substitute with a mix of those individual spices or just add more ground cinnamon and ginger for a similar flavor.
Final Thoughts
I still remember when I first tried this Chai Shortbread Cookies Recipe—the moment that warm, spicy aroma filled my kitchen, I knew these cookies were something special. They’ve since become a beloved staple in my baking rotation, and my family goes crazy every time I make a batch. I can’t recommend them enough if you love shortbread with a twist. Give these a try on your next baking day and watch them disappear faster than you can say “chai!”
Print
Chai Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightful chai-spiced shortbread cookies that blend aromatic spices like cardamom, ginger, and black tea with buttery richness. These tender, flavorful cookies are perfect for tea time or holiday gifting, with an optional white chocolate dip and cinnamon sugar sprinkle for a festive touch.
Ingredients
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
- Cinnamon sugar for sprinkling
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Mix Wet Ingredients and Spices: In the bowl of a stand mixer fitted with a paddle attachment, combine the softened butter, granulated sugar, vanilla extract, ground black tea leaves, pumpkin pie spice, ground ginger, allspice, cardamom, and kosher salt. Mix on medium speed for 2 minutes until the mixture is creamy and well combined.
- Add Flour: Reduce the mixer speed to low and gradually add the all-purpose flour. Mix only until the dough just comes together, avoiding overmixing for tender shortbread.
- Roll and Cut Dough: Transfer the dough onto a lightly floured surface. Roll it out evenly to about 1/3-inch thickness. Use a small 2-inch round cookie cutter to cut the dough into shapes.
- Arrange Cookies: Place the cut cookies about 1 inch apart on the prepared baking sheet. Since the cookies do not spread during baking, they can be placed relatively close together.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges turn lightly golden, indicating they are perfectly baked.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up without breaking.
- Optional Garnish: For an elegant finish, dip the cooled cookies into melted white chocolate or drizzle white chocolate on top. While the chocolate is still warm, sprinkle lightly with cinnamon sugar or other decorative sprinkles.
Notes
- Store the cookies in an airtight container at room temperature for up to 7 days to maintain freshness.
- For longer storage, freeze the cookies in an airtight container for up to 30 days. Thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 6 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
