Chai Shortbread Cookies
Want to know what cookies go well with tea? It's these tender chai shortbreads that are slightly sweet with a rich buttery taste. Each bite of cookie is filled with bits of chai tea for the delicious taste of warming spices of cardamom, ginger, and nutmeg. Finish off these cookies with a sweet chai-flavored icing for the best tea-flavored shortbread cookies.
Servings 16 cookies
Calories 132kcal
Ingredients
Chai Shortbread Cookies
- ½ cup butter room temperature
- 1 egg
- 1 ½ cups AP flour optional, rice flour
- ¾ cup powdered sugar
- 3 teabags Chai tea
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cardamom
Chai Tea Icing
- 1 cup powdered sugar This is for the icing which is optional
- 1 teabag Chai Tea brewed
- ½ cup Boiling water
- 1 teabag Chai tea Optional for topping
Instructions
Making Chai Shortbread Cookies
- Heat your oven to 300° F. when you are ready to bake, and prepare a cookie sheet with parchment paper or a silicone mat.
- Using a large mixer bowl add the butter and beat with an electric mixer on medium speed un the butter is creamy. You can also use a stand mixer for this.
- Add the egg and beat slowly into the butter. Note: the mixture will look a bit watery since the egg will not totally blend with the butter.
- In a small bowl, add the flour, powdered sugar, and one tablespoon (3 teabags) of the chai tea together and mix.
- With the mixer on low speed, add the flour mixture in three batches and beat on low speed until the flour is incorporated.
- Turn the dough onto a piece of plastic wrap or parchment paper and form into an 8″ x 4 1/2″ x 1/2" rectangle. Use a bench scraper to straighten the sides and then flatten the top of the dough with a rolling pin. Cover the dough with the wrap and transfer the dough to the fridge to chill for an hour.
- Preheat your oven to 300 degrees
- Remove dough from wrap then cut the dough longwise with a knife or a bench scraper then cut crosswise into 1/2" logs. Place the shortbreads on a parchment-lined baking sheet and bake for 30 minutes.When done remove the cookies from the baking sheet to a wire rack.
Chai Tea Icing
- Brew a small amount of chai tea by putting 1 teaspoon of tea (1 teabag) in a bowl and pour ½ cup of boiling water over the tea to steep. Let sit for 3 minutes then strain the tea.
- In a small bowl add the powdered sugar then add 2 tablespoons of the cooled brewed Chai tea. Stir to make a smooth icing. You may have to adjust and add additional tea if the icing is too thick.
- Once the cookies are totally cooled, dip one end of the shortbread cookies into the icing then place them on a sheet of parchment paper. Sprinkle with the remaining ground Chai tea while the icing is still wet.
- Store these cookies in an airtight container for 10 days.
Notes
- These cookies can be frozen before baking. Wrap the dough in plastic wrap and then in foil. When ready to bake, defrost slightly and slice and bake as directed.
- You can also roll this dough out on a floured board and cut shapes with cookie cutters.
- Shortbread keeps well because it’s low in moisture and rich in butter and sugar, so it stays fresh for days even with an egg.
- Change the tea and make Earl Gray Shortbread Cookies using this recipe.
Nutrition
Serving: 1cookie | Calories: 132kcal | Carbohydrates: 21g | Fat: 5.5g | Cholesterol: 14mg | Sodium: 39mg