If you love the cozy flavor of chai tea and the melt-in-your-mouth texture of classic shortbread, these Vanilla Chai Shortbread Cookies are for you. They’re rich and buttery with gentle warmth from cinnamon, cardamom, ginger, cloves, and allspice—plus a hint of real chai tea in the dough for extra aroma. Finish them with a simple vanilla glaze (with a tiny pinch of spice), and you’ve got an elegant cookie that tastes like a warm drink in dessert form.
Shortbread is famous for being simple, but that’s exactly why it’s so satisfying: the butter flavor shines, the crumb is tender, and the cookie snaps lightly at the edges. Adding chai makes the flavor deeper and more “special,” without turning it into a heavy spice cookie.
These cookies are perfect for holiday platters, afternoon tea, gifting, or keeping in a jar for whenever you want something sweet with coffee.
Ingredients
For the Vanilla Chai Shortbread Cookies
- 1 cup (226 g) unsalted butter, cold and cubed
- 1/2 cup (60 g) powdered sugar
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
- 1 to 2 tablespoons chai tea leaves, finely crushed (from tea bags or loose leaf)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
Tip: If your chai tea leaves are large, crush them a bit more so the flavor spreads evenly and the texture stays pleasant.
For the Vanilla Glaze
- 1 cup (120 g) powdered sugar
- 1 to 2 tablespoons heavy cream (or milk, or water)
- 1 teaspoon vanilla extract
- Pinch of cinnamon (optional, for a chai touch)
Step-by-Step Instructions
1) Prep your space
Line a baking sheet with parchment paper. This keeps the cookies from sticking and helps them bake evenly.
If your kitchen is warm, try to work quickly so the butter stays cool—cool butter helps shortbread keep its perfect texture.
2) Make the chai sugar base
In a mixing bowl, combine the powdered sugar, chai tea leaves, and all the spices (cinnamon, ginger, cardamom, cloves, allspice). Mixing them with the sugar first helps distribute the chai flavor evenly through the dough.
3) Blend in the cold butter
Add the cold, cubed butter to the bowl.
- If using a stand mixer: mix on low to medium-low until the butter starts to break down and the mixture looks sandy and clumpy.
- If mixing by hand: use a sturdy spoon or pastry cutter to work the butter into the sugar-spice mix until crumbly.
You’re not trying to “whip” the butter like cake batter—shortbread does best when it stays tender and not overly aerated.
4) Add flour and salt
Add the flour and salt. Mix on low just until the dough comes together.
At first, it may look dry and crumbly—keep mixing gently. Once it starts clumping, you can press a bit with your hands to help it form a cohesive dough. Don’t overmix; stop as soon as it holds together.
5) Shape into a log and chill
Turn the dough onto a clean surface and shape it into a log about 2 inches (5 cm) in diameter.
Wrap tightly in plastic wrap or parchment paper. Roll it gently to smooth the shape.
Chill for at least 2–3 hours, or until firm.
This step matters a lot:
- It deepens the chai flavor.
- It keeps cookies from spreading.
- It makes slicing clean and easy.
6) Slice and bake
Preheat oven to 350°F (175°C).
Unwrap the chilled dough log and slice into rounds about 1/4 to 1/3 inch (6–8 mm) thick.
Place cookies on the lined baking sheet with a little space between them.
Bake for 10–14 minutes, or until the edges look set and just barely light golden. Shortbread shouldn’t get too dark—pull them before they brown too much.
Let cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
7) Make the vanilla glaze
In a bowl, whisk:
- powdered sugar
- vanilla extract
- 1 tablespoon cream (or milk/water)
Add a tiny bit more liquid as needed until you get a glaze that falls in a ribbon from the whisk. You want it thick enough to coat the top but fluid enough to dip.
Optional: add a pinch of cinnamon for a warm finish.
8) Dip or drizzle, then set
Once cookies are fully cool:
- Dip the top of each cookie into the glaze, or
- Drizzle glaze over the tops with a spoon.
Place on a rack or parchment and let the glaze set for 20–40 minutes.
Texture and Flavor Notes
These cookies are crisp at the edges and tender inside, with a buttery “short” crumb that melts quickly on the tongue. The chai spices feel warm and fragrant rather than spicy-hot, and the vanilla glaze adds a smooth sweetness that balances the tea and spices beautifully.
They taste even better the next day, once the chai aroma settles into the cookie.
Pro Tips for Perfect Shortbread
- Keep the butter cold. Warm butter can make cookies spread and lose that classic shortbread bite.
- Don’t overbake. Shortbread should stay pale with lightly golden edges.
- Chill longer for stronger chai flavor. Overnight chilling makes the spice and tea taste more rounded.
Easy Variations
- No-glaze version: Skip the glaze and dust cooled cookies with powdered sugar.
- Extra chai: Add an extra teaspoon of crushed chai leaves (if you love bold tea flavor).
- Citrus twist: Add 1 teaspoon of orange zest to the dough for a bright, bakery-style note.
- Sparkly edges: Before chilling, roll the log in coarse sugar for a crunchy, festive rim.
Storage and Make-Ahead
- Room temperature: Store in an airtight container for 5–7 days.
- Freeze the dough log: Wrap tightly and freeze up to 2 months. Thaw in the fridge overnight before slicing.
- Freeze baked cookies: Freeze unglazed cookies up to 2 months. Glaze after thawing for the best look.
Quick FAQ
Why powdered sugar instead of granulated sugar?
Powdered sugar makes shortbread extra tender and gives that soft, melt-in-your-mouth texture.
Can I use chai spice mix instead of individual spices?
Yes—use about 2 to 2½ teaspoons of a chai spice blend, then adjust to taste.
Do I have to use chai tea leaves?
They add a very authentic chai aroma. If you don’t have them, you can still make a delicious spiced shortbread with only the spices.