Chai Shortbread
Infused with the warming spices of chai, these buttery Chai Shortbread cookies are a fragrant, melt-in-your-mouth treat that's perfect for any occasion. Featuring the aromatic blend of cinnamon, ginger, and cardamom combined with the contents of real chai tea, this recipe takes classic shortbread to a whole new level. With just 15 minutes of prep time, these delicately spiced cookies are simple to make yet irresistibly elegant, making them ideal for tea-time pairings or gifting during the holiday season. Finished with a light dusting of powdered sugar, these cookies deliver a delightful balance of sweetness and spice in every bite. Serve them alongside a steaming cup of chai or coffee for the ultimate cozy indulgence!
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Recipe Information
Ingredients
- 227 grams Unsalted butter, softened
- 80 grams Granulated sugar
- 260 grams All-purpose flour
- 2 bags Chai tea bag contents (or loose chai tea blend)
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground cardamom
- 0.25 teaspoon Salt
- 15 grams Powdered sugar (for garnish)
Instructions
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
In a separate bowl, whisk together the all-purpose flour, chai tea contents, ground cinnamon, ground ginger, ground cardamom, and salt until well blended.
Gradually add the dry ingredients to the butter and sugar mixture, mixing on low speed until a soft dough forms. Do not overmix.
Turn the dough onto a lightly floured surface and gently roll it out to approximately 1/4-inch thickness.
Use a round or decorative cookie cutter to cut out shapes from the dough. Place the cut-out cookies onto the prepared baking sheet, spacing them about 1 inch apart.
Chill the baking sheet with the cookies in the refrigerator for 15 minutes to ensure they hold their shape during baking.
Bake the cookies in the preheated oven for 20-25 minutes, or until the edges just begin to turn golden. Avoid overbaking to maintain a tender texture.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely.
Once cooled, dust the cookies lightly with powdered sugar for garnish and enjoy.
Nutrition Facts
Calories |
2951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.8 g | 239% | |
| Saturated Fat | 116.9 g | 585% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 296.6 g | 108% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 95.8 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 347 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
