Vanilla Chai Shortbread Cookies are laced with vanilla chai tea, cozied up with pantry staple spices, and then dipped in a sweet 4-ingredient vanilla icing! A simple cookie that’s incredibly hard to resist!
The Best Buttery Spiced Vanilla Chai Shortbread Cookies
These crisp and buttery shortbread cookies are a literal dessert dream! Loaded with cozy spices and topped with sweetly spiced vanilla icing, these cookies are perfect for a little treat with your tea or packaged up for the annual holiday cookie swap!
These Vanilla Chai Shortbread Cookies are one of my most popular recipes here on the blog and once you try them, you’ll know why! But just when you thought these cookies were as good as they get, I found ways to improve them!
I turned this recipe into a slice-and-bake cookie rather than rolling and cutting, creating an easier cookie recipe! From there I incorporated spices to add more flavor to the tea and then finished it off with chilling the dough for as long as you can stand.
The longer the dough chills, the more the flavor develops, rewarding you with an incredibly flavored cookie! This also means this new method allows you to prep cookies well in advance since the logs of dough can be refrigerated or even frozen!
See, change isn’t bad. In fact, in this case, change is delicious! Don’t worry, I did keep the old recipe ingredients and instructions on the bottom of the recipe card for those who REALLY don’t like change!
Rebecca’s Recipe Review
Taste: Lightly sweet with lots of warm spices.
Texture: Crisp
Ease: 3/10
Pros: Simple recipe with lots of flavor.
Cons: Rolling and slicing can be a bit tricky.
Would I Make This Again? Yes, I make these every year around the holidays!
Ingredients For Vanilla Chai Shortbread Cookies
Don’t worry, even though we’ve improved the recipe you’ll still be able to find the majority of the ingredients right in your pantry! The recipe keeps the same foundation of being made with unsalted butter, all-purpose flour, powdered sugar, salt, and chai tea leaves.
From there we build up the flavor in these shortbread cookies by adding in spices such as ground cinnamon, ground cardamom, ground ginger, ground clove, and ground allspice. The batch of cookies is then finished off by being dipped into a 4-ingredient homemade icing that’s made of powdered sugar, heavy cream, vanilla extract, and ground cinnamon.
How To Make Vanilla Chai Shortbread Cookies
- Preheat the oven and then fit your stand mixer with a large bowl and a paddle attachment.
- Cream unsalted butter with chai tea leaves, ground cinnamon, ground cardamom, salt, ground ginger, ground clove, and ground allspice.
- Mix in powdered sugar until incorporated.
- Add in the all-purpose flour a little to a time and then mix the dough until it becomes a soft Play-Doh-like consistency.
- Transfer the shortbread cookie dough onto a large piece of parchment paper. Next, shape and roll the dough into a log.
- Chill the log of cookie dough in the fridge.
- Slice the chilled cookie dough log using a shark knife. Then place them onto a parchment-lined baking sheet.
- Bake the Vanilla Shortbread Cookies until the edges become golden brown.
- Cool the cookies on the baking pan before transferring them to a wire rack to finish cooling completely.
- Prepare the icing by whisking together powdered sugar with heavy cream, vanilla extract, and ground cinnamon until the mixture becomes smooth.
- Dip the top of each chai tea cookie into the icing and then allow any excess to drip off. Then run a spoon along the edge of the cookie to remove any extra icing. Place the iced cookies onto wax paper and then allow them to set until the icing hardens.
- To achieve the best flavor and texture with these shortbread cookies I recommend using a kitchen scale to weigh out the unsalted butter and all-purpose flour.
- I use two bags of Tazo Chai when making this recipe. Then I just cut the bags open and dump the tea into the butter for mixing.
- As you mix the dough once all the flour has been added, it will be dry and crumbly at first, but don’t panic! After several minutes of mixing the cookie dough WILL come together perfectly.
- For this cookie recipe to deliver two dozen cookies, aim for the shape of the cookie dough log to be 11.5 to 12 inches long and 2 inches in diameter. Then when slicing the log into cookies, cut each cookie to just under .5 inches wide.
- The longer this cookie dough chills the more the flavor will develop, making for tastier cookies! Therefore, chill the dough for at least 4 hours but preferably overnight or even for several days!
- Once the cookie log has been cut into slices, I like to roll the bottom of the cut slices on the pan to smooth out any frays from the cut. I also will shape them to be more rounded if needed.
Storage Instructions For Vanilla Chai Shortbread Cookies
Baked Cookies: Once the Shortbread Cookies have completely cooled transfer them into an airtight container with parchment paper separating the layers. The cookies can then be stored at room temperature to enjoy for up to a week! (If they even last that long!)
Cookie Dough: If you’re not ready to bake the cookies yet, leave the cookie dough log wrapped in parchment paper and then wrap it up again in plastic wrap. The log of cookie dough can then be stored in the fridge for up to 3 weeks. When you’re ready to enjoy a freshly baked cookie just slice the log into cookie discs and bake!
How To Freeze Shortbread Cookies
Baked Cookies: Baked and cooled Vanilla Chai Shortbread Cookies can be stored in the freezer for up to 3 months. To do so, place them in an airtight container or large Ziploc freezer bag with parchment paper separating the layers.
Cookie Dough: Vanilla Chai Shortbread Cookie Dough can also be stored in the freezer to slice and bake off later! To do so, follow the recipe instructions through the process of forming the dough into a log.
Then, wrap the parchment paper cookie dough log in plastic wrap and again in aluminum foil. Then transfer the triple-wrapped log of dough into the freezer to store for up to 3 months.
More Delicious Shortbread Recipes
- Lemon Shortbread Cookie – Bursting with buttery, sweet citrus flavor!
- Earl Grey Shortbread Cookies – Made with only 5 ingredients and a sweet lemon glaze!
- Salted Chocolate Chunk Shortbread – A delicious cookie recipe that took the internet by storm!
- Cranberry Orange Shortbread Cookies – Filled with citrusy orange zest and tart dried cranberries!
- Easy Lemon Basil Shortbread Cookies – The perfect summertime tea cookie!
Did You Make This Recipe?
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
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This recipe was originally published in December 2015 and was updated in November 2024 with new photos and a slightly update recipe.
Vanilla Chai Shortbread Cookies
Ingredients
Cookies:
- 1 cup unsalted butter 227g, cold and cubed, see notes
- 2 teaspoons chai tea leaves I use 2 bags of Tazo Chai
- 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 1 cup unsalted butter (make sure it's cold), 2 teaspoons chai tea leaves, 1 teaspoon ground cinnamon, ½ teaspoon ground cardamom, ½ teaspoon salt, ¼ teaspoon ground ginger, ⅛ teaspoon ground clove, and ⅛ teaspoon ground allspice together in the bowl of a stand mixer fitted with a paddle attachment.
- Add in ½ cup powdered sugar and mix until incorporated.
- Add in 2 cups all-purpose flour a little at a time and mix for about 4 to 5 minutes until a soft Play-Doh-like dough forms. The mix will be dry and crumbly at first but will come together after several minutes.
- Transfer the dough to a large piece of parchment paper and shape and roll it into a log using the parchment paper to help you. The log should be about 11.5 to 12 inches long and 2 in diameter.
- Chill the dough log for at least 4 hours, preferably overnight or for several days. The flavor increases the longer this dough chills.
- When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper.
- Use a very sharp knife to cut the log into 24 cookies (just under .5-inch wide slices for each) and place them 1 inch apart on the prepared baking sheet. I like to roll the bottom of the cut slices on the pan to smooth out any frays from the cut and shape them to be more rounded if needed.
- Bake for 14 to 16 minutes or until the edges are golden brown.
- Allow the cookies to cool on the pan for a few minutes before transferring to a cooling rack to cool completely.
- Once cooled, whisk together 1 cup powdered sugar, 1 tablespoon heavy cream2 teaspoons vanilla extract, and ¼ teaspoon ground cinnamon until smooth.
- Dip the top of each cookie in the icing, let excess drip off and run a spoon along the edge to remove any extra, then place on wax paper to set until the icing hardens.
Video
Notes
- I highly recommend using grass-fed butter. We prefer either Kerrygold or Kirkland brand. I’ve also made this recipe with salted butter, and it turns out wonderfully with no additional adjustments. Cold and cubed works the best for getting the right texture, and make sure to use a paddle attachment.
- This cookie recipe is one of my most popular, so if you made it prior to November 2024, you might notice that it’s changed a bit, and you’re wondering why I messed with a good thing. Here’s why:
- The slice and bake cookies are easier than rolling and cutting.
- The flavor develops better as the dough chills.
- Spices add more flavor to the tea!
- This new method also means that they are a fantastic cookie to prep well in advance! The dough logs can be stored in the fridge in a ziploc bag for up to 3 weeks and frozen for even longer. Then just slice and bake!
- If you would like to make the original recipe, simply omit the spices, roll the dough about 1/2-inch thick, and use a 2-inch cookie cutter to cut it into circles and bake. No chilling, but it took longer for the flavor to develop.
- If the dough is too sticky and sticks to the parchment paper instead of peeling cleanly, add 2 additional tablespoons of flour. If it continues to stick, add the flour 1 tablespoon at a time until the dough is a play-doh consistency.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Rosiee S says
Is step 1 supposed to include the butter??
Rebecca Hubbell says
The butter is part of step 2 in the recipe card.
Felix says
These were great and super easy to make, even the icing which can sometimes be a chore in other recipes. I halved the icing amount and still had some left over, but that’s an easy enough adjustment to make and remember 🙂 I also made mine gluten free by just swapping in 1-to-1 GF flour with no issues at all. Thank you!
Rebecca Hubbell says
I’m so glad you enjoyed them!
Cathy Balch says
These cookies are delicious. I had a problem though rolling them out. I floured my surface and my rolling pin but the dough kept sticking to my rolling pin. I ended up putting wax paper between the dough and rolling pin. Would refrigerating the dough help?
Rebecca Hubbell says
It’s possible the butter got too warm while mixing and that’s why it is sticky. Chilling will definitely help and the wax paper is a great idea. You can also shape the dough into logs and wrap in wax or parchment paper and chill for a few hours before slicing into round – making them slice and bake cookies.
Star B. says
These cookies were fantastic! Easy to make and even easier to eat!
Rebecca Hubbell says
I’m so glad you enjoyed them!
Holly Heckendorf says
Love these, so easy. Added some orange extract the second time I made them, very good.
Baking Granny says
Given the reviews , the cookies were disappointing. Too buttery; maybe less butter or more confectioner’s sugar???
Rebecca Hubbell says
I’m sorry you didn’t enjoy the cookies.
Amy S says
These cookies are fairly easy to make with good flavor. The cooking time was way too long for me – I pulled them out at around the 10 minute mark. My glaze was also very very thin. It worked well for me by upping the powdered sugar to about 1.5 cups.
Marie says
Love this recipe! I made 4 batches for my annual cookie swap (won 2nd! In a very competitive group), and it made 143 cookies.I found when making the icing I had to use much less water and more 10X in order to get it to “stick” and actually show up on the cookie,vs. looking like a shiny glaze.
Vanessa says
Thanks for sharing! How far ahead of time can I make them?
Suzanne says
This looks so good! What a fun blend of flavors for a cookie!
Sue says
I added a little too much cinnamon to the glaze but very yummy and the glaze was too thick so I just watered it down little at a time until it was spreadable (I put little dollops on top of the cookies and spread it around the cookie) The shortbread was very tasty and crumbly but not dry.
Dawn says
I have made these at least 5 times and they come out perfect every time. The flavor and texture are perfect and they are so easy to make! Thanks for a wornderful recipe….this will be my go to shortbread recipe from now on no matter what flavor I add.
Rebecca Hubbell says
I’m so glad you love the recipe, Dawn!
Megan says
The flavour was good but way too much butter- made it very hard to cut even after putting in freezer/
Rebecca Hubbell says
I’m sorry you didn’t enjoy the cookies.
Audrey says
I made these delicious cookies last night. Tried and tested and all true . Easy to make and so yummy. I used plant based butter and so so good. They are flaky but have a nice after taste. The aroma of the tea infused my house . Thank you for sharing this recipe, I’m not going to try your matcha one once I find it. I have pictures if you want to see end result .
Rebecca Hubbell says
I’m so glad you enjoyed the recipe! I actually don’t have a matcha version, sorry!
Sheryne says
Can you make the dough ahead of time and freeze it?
Rebecca Hubbell says
You should be able too. I would roll the dough into two logs then roll in parchment paper then wrap in plastic wrap then place in a gallon ziploc container. Freeze for up to 3 months. Let thaw in the fridge then slice and bake.
Dani says
Just made these today, and they are amazing! I’ve been looking for a recipe for this cookie for a while (a co-worker made me some a few years ago, but I’m too shy to ask for the recipe). These are just like I remember! The only change I made was to add a dash of vanilla to the dough, as my chai blend didn’t have any vanilla in it. I also had to pull them out of the oven between 12-15 minutes, but my oven tends to bake everything a little fast.
Caitlin says
The flavour on these was great, but I found that rolling them out to 1/4-inch thickness resulted in them being far too brittle and fragile, even when baked for slightly less time. I will try again, but next time only roll to 1/2-inch thickness at most.
Kilee says
I have a liquid chai tea mix. Do you think I could use that instead of the tea leaves?
I can’t wait to make these they look absolutely amazing.
Rebecca Hubbell says
Liquid cannot be used in this recipe but a powdered chai mix could be used.
Amazila says
Excellent recipe and it tastes amazing!!!
Jenn says
I LOVE these cookies!! Is the serving size (the 92 calories) one cookie?
Rebecca Hubbell says
Yes, it is an estimate based on the recipe making 36 cookies so it can vary based on how many you make.
Aneesah says
Hello,
I really want to try this. Please can you tell me what the butter measurement would be in grams?
Thanks 🙂
Rebecca Hubbell says
I’m not sure but you should be able to look it up, I don’t normally bake with grams.
Rosie says
227 grams equals 1 cup of butter