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Chai Shortbread Cookies Recipe

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★★★★★

4.7 from 143 reviews

Delight in these fragrant Chai Shortbread Cookies, infused with warm spices like cinnamon and cardamom, and a smooth chai tea icing that perfectly complements their buttery texture. These cookies offer a unique twist on traditional shortbread, ideal for tea time or as a cozy treat.

Ingredients

Scale

Cookie Dough

  • ½ cup butter (room temperature)
  • 1 egg
  • 1 ½ cups all-purpose flour (or rice flour for gluten-free)
  • ¾ cup powdered sugar
  • 3 teabags chai tea (crushed into powder)
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground cardamom

Chai Tea Icing (Optional)

  • 1 cup powdered sugar
  • 1 teabag chai tea (brewed)
  • ½ cup boiling water
  • 1 teabag chai tea (optional for topping, ground)

Instructions

  1. Prepare Oven and Baking Sheet: Preheat your oven to 300° F (150° C). Line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking.
  2. Cream Butter: In a large mixing bowl, beat the room temperature butter on medium speed using an electric or stand mixer until creamy and smooth.
  3. Add Egg: Slowly add the egg to the creamed butter, mixing gently. The mixture will appear a bit watery due to the egg not fully emulsifying with the butter. This is normal.
  4. Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, powdered sugar, crushed chai tea from 3 teabags, cinnamon, and ground cardamom. Stir well to incorporate the spices evenly.
  5. Combine Wet and Dry: With the mixer on low speed, gradually add the dry flour mixture to the butter-egg mixture in three separate additions, mixing just until combined after each addition.
  6. Shape Dough: Turn the dough onto a piece of plastic wrap or parchment paper. Using a bench scraper, form it into a rectangle approximately 8 inches by 4½ inches by ½ inch thick. Flatten the top evenly with a rolling pin, cover tightly with the wrap, and refrigerate for at least 1 hour to chill.
  7. Cut Cookies: Remove the dough from the fridge and unwrap. Cut it lengthwise into strips, then crosswise into ½-inch logs, forming individual shortbread cookies. Place these on the prepared baking sheet, spaced slightly apart.
  8. Bake Cookies: Bake in the preheated oven at 300° F for 30 minutes. Once baked, transfer the cookies to a wire rack to cool completely.
  9. Brew Chai Tea for Icing: Steep one chai tea bag in ½ cup boiling water for 3 minutes, then strain the tea to remove leaves and let it cool to room temperature.
  10. Make Icing: In a small bowl, mix 1 cup powdered sugar with 2 tablespoons of the cooled brewed chai tea. Stir until smooth. Adjust the consistency by adding more tea if needed to make a spreadable icing.
  11. Ice Cookies: Once cookies are fully cooled, dip one end of each shortbread into the chai icing. Set the iced cookies on parchment paper. Optionally, sprinkle with finely ground chai tea from the remaining teabag for extra flavor and decoration while the icing is still wet.
  12. Storage: Store the cookies in an airtight container at room temperature for up to 10 days to maintain freshness.

Notes

  • Using rice flour instead of all-purpose flour makes the cookies gluten-free.
  • The chai icing is optional but adds a lovely complementary flavor and visual appeal.
  • Ensure the butter is softened to room temperature for easier creaming and better cookie texture.
  • Store cookies in an airtight container to keep them fresh and crisp.
  • If icing is too thick, add brewed chai tea gradually to achieve desired consistency.
  • For a stronger chai flavor, use additional chai tea powder in the dry mix or on top.

Keywords: chai shortbread cookies, chai tea cookies, spiced shortbread, chai iced cookies, cinnamon cardamom cookies

Find it online: https://reemcook.com/chai-shortbread-cookies-recipe/