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Vanilla Chai Shortbread Cookies


Course Dessert
Cuisine English
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 35 minutes
Servings 24 cookies
Close up of a stack of chai cookies.
These Vanilla Chai Shortbread Cookies are simple with a little spice and a whole lot of cozy! Made with loose tea leaves, flour, butter, and sugar, these cookies are easy and fast to make.

Ingredients  

Cookies:

Icing:

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.

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

Calories: 139kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 50mg | Potassium: 16mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 252IU | Vitamin C: 0.02mg | Calcium: 6mg | Iron: 1mg
Find it online: www.sugarandsoul.co/vanilla-chai-shortbread-cookies-recipe/