One of my favorite drinks, as the weather gets colder, is a chai latte.
In these Chai Shortbread Cookies, I took the flavors of chai tea and put them into a shortbread cookie! With ground cardamom and other warming spices, these cookies are great eaten on their own or with a hot cup of tea.
Traditionally, shortbread cookies contain flour, sugar, and butter. The combination of these ingredients gives shortbread cookies their characteristic crumbly texture and the feeling that they melt in your mouth. In this recipe, I used powdered sugar in place of granulated sugar so that the cookies melt in your mouth.
I always stayed away from making cookies that needed to be rolled out, such as these shortbread cookies due to the mess that they would make!
Now, with a new method of rolling cookie dough, your dough will be evenly rolled and won’t stick to your rolling pin or baking mat. This method is detailed in a post from my Holiday Cookie Masterclass.
Another key to these tender shortbread cookies is to underbake them so that they are barely brown on the edges. For more holiday cookie baking tips check out 10 Tips for Perfect Holiday Cookies.
I am definitely adding these cookies to my holiday baking list and I hope you enjoy them as well 🙂
If your cookie tray isn’t full, try one of these other scrumptious cookies!
- Festive Holiday Spritz Cookies
- Soft & Chewy 7 Layer Bar Cookies
- Cookie Butter White Chocolate Chip Cookies
- Chocolate Whoopie Pies
These Chai Shortbread Cookies take traditional shortbread and combine them with the spices of chai tea to produce a unique cookie that is perfect for your holiday cookie tray!
- 2 sticks (16 tablespoons) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 and 1/2 teaspoons ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground clove
- 1/4 teaspoon salt
- 1 cup white chocolate chips (optional) , melted
Using an electric mixer beat the butter and sugar in a medium mixing bowl until light and fluffy, 1-2 minutes. Add the vanilla extract and beat until combined.
In a small mixing bowl whisk together the flour, ground spices, and salt. With the mixer on low speed, add the dry ingredients to the butter mixture and beat until just incorporated.
Divide the dough into two equal sized portions. On parchment paper or a baking mat roll the dough out until it is ¼ inch thick. Place both slabs of rolled dough in the refrigerator for at least 1 hour.
When ready to bake the cookies preheat the oven to 350°F. Remove the dough from the fridge and cut out the cookies using a round cookie cutter. Place the cut cookies on a lined baking sheet and bake for 6-8 minutes or until the edges are golden brown. When the cookies are done let them sit on the baking sheet for 3 minutes and then transfer to a wire rack to finish cooling.
Drizzle cookies with melted white chocolate, if desired. These cookies can be stored in a sealed container for 4-6 days.
- I find that the easiest way to roll out cookie dough is to place the dough between two sheets of parchment paper. More details on this method can be found here.
- I used a 2-inch circle cookie cutter for this recipe.