These Vanilla Chai Shortbread Cookies are buttery, tender, crisp, melt in your mouth, filled with warm spices, and a perfect holiday cookie. Each bite has the classic shortbread texture we love, with a cozy blend of cinnamon, cardamon, ginger, nutmeg, cloves, and all spice all topped with a sweet vanilla and cinnamon icing that adds that just right amount of sweetness.
The cookies feel a little different, and a little extra special in the best way. They are easy to make, yet elegant and full of flavor. So they’re perfect for cookie trays, paired with some chocolate marshmallow cookies, or ginger blossom cookies.
The cookies have several spices add in to give them their warm chai spice flavor in every bite. They bake up crisp on the edges, and crumbly and tender in the middle. The spice blend adds a lovely flavor, that is perfect enjoyed with a warm cup of chai tea, or hot cocoa.
The icing adds a little extra light sweetness that compliments the spices, and the very light sweetness of the cookie flavor. You’ll love making these as part of your next dessert table!
Why you’ll love these Cookies
- Warm Flavor: The mix of cinnamon, cloves, ginger and cardamom all come together to give the cookies the best warm chai tea flavor, that makes these perfect for a cold day!
- Melt in your Mouth Texture: These cookies are so buttery, and crumbly they practically melt in your mouth with every bite!
- Easy to Make: These only have a few ingredients, and no difficult steps – the hardest part will be waiting for the dough to chill, and the cookies to bake. They’re a perfect cookie that is easy to make, but feels elegant and looks beautiful on a cookie tray.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Chai Shortbread Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter: Or use salted butter and remove the added salt
- Powdered Sugar: Also can be called confectioners’ sugar
- Spices: You’ll need cinnamon, ginger, cardamom, cloves, nutmeg, and all spice for the perfect chai flavor.
- Vanilla Extract: Adds a warm, and sweet flavor to the cookies and the icing.
- All Purpose Flour: The structure for the cookies.
- Cornstarch: This makes the cookie dough extra tender and melt in your mouth.
How to make Chai Shortbread Cookies
Step 1: Cream the butter and sugar. Add the butter and sugar to a large bowl (the bowl of a stand mixer works great) and beat for a couple minutes until light and fluffy. Add in the vanilla extract and mix it into the mixture.
Step 2: Add the dry ingredients. Add the flour, cornstarch, salt, and spices, and stir until it all comes together into a soft dough.
Step 3: Shape into logs. Divide the dough into two equal portions, and form them into logs that are about 2 inches wide, and 6 inches long. Cover the dough tightly with plastic wrap and place it in the fridge to chill for at least two hours.
Step 4: Slice the Cookies.  Cut each log into cookies about 3/8 to 1/2 inch thick with a sharp knife and place them on a lined baking sheet, with at least 2 inches between each cookie.
Step 5: Bake the Cookies. Bake until the tops are set and the edges and bottom of the cookies are slightly golden brown. Let the cookies cool for a few minutes on the cookie tray, then transfer to a cooling rack to cool completely.
Step 6: Make the Icing. Whisk together the powdered sugar, milk, vanilla and cinnamon. Spoon the glaze and gently spread it on top of each cookie. Let the cookies sit at room temperature until the glaze is set.
Tips and Tricks
- Don’t Overmix – If you overmix the dough your cookies may be tough. After you add the dry ingredients, only mix until combined.
- Chill the Dough! – The dough needs to be chilled before baking to hold the shape of the cookies, and to enhance their texture and flavor.
- Don’t Overbake: Shortbread cookies should stay light in color, these have a light brown tint to the dough because of the spices used, and the edges should just turn barely darker.
- Dip in white chocolate – For an extra decadent touch, dip half of each cookie in melted white chocolate, or drizzle it over the top.
Storage Instructions
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months in a freezer safe container. Thaw them at room temperature, then enjoy.
You can also freeze the cookie dough, by wrapping the log in plastic wrap and then in a ziplock bag. You can then thaw the dough in the fridge overnight, and slice it up and bake as directed.
These Chai Shortbread Cookies are such a cozy and flavorful twist on a buttery shortbread cookie. With the best buttery texture, warm spice flavor, and vanilla icing, they are perfect for anytime you want something a little special. They are sure to become a favorite on your dessert table!
More Shortbread Cookies
- Lemon Coconut Shortbread Cookies
- Sugared Shortbread Cookies
- Cranberry Orange Shortbread Cookies
- Santa’s Whiskers Cookies
- Checkerboard Cookies
- Pecan Snowball Cookies
- Raspberry Almond Thumbprint Cookies
If you try these Chai Shortbread Cookies, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Lemon Coconut Shortbread Cookies
Ingredients
For the Cookies:
- 1 cup Unsalted Butter (softened)
- 2/3 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 1 3/4 cups All Purpose Flour
- 1/4 cup Cornstarch
- 1 tsp Ground Cinnamon
- 1/2 tsp Salt
- 1/2 tsp Ground Cardamom
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/8 tsp Ground Cloves
- 1/8 tsp Ground All Spice
For the Lemon Glaze:
- 1 cup Powdered Sugar
- 1 TBS Whole Milk or Heavy Cream
- 1 tsp Vanilla Extract
- 1/4 tsp Ground Ginger
Instructions
- Add the butter and sugar to a large bowl and beat them together for 2 to 3 minutes until creamy. Scrape the bottom and sides of the bowl down as needed. 1 cup Unsalted Butter, 2/3 cup Powdered Sugar1 cup Unsalted Butter, 2/3 cup Powdered Sugar
- Add the vanilla extract and mix it into the dough until combined. 1 tsp Vanilla Extract1 tsp Vanilla Extract
- Add the flour, cornstarch, seasonings, and salt to the dough and mix it together just until combined. Mix with your hands if needed to mix in the last bits of the flour. 1 3/4 cups All Purpose Flour, 1/4 cup Cornstarch , 1 tsp Ground Cinnamon, 1/2 tsp Salt, 1/2 tsp Ground Cardamom, 1/2 tsp Ground Ginger, 1/4 tsp Ground Nutmeg, 1/8 tsp Ground Cloves , 1/8 tsp Ground All Spice ,1 3/4 cups All Purpose Flour
- Separate the dough into 2 equal portions. Shape each section into a log, about 6inches long. The edges of the log can be round, or squared off.
- Wrap the dough tightly in plastic wrap, and place the logs into the fridge for 2 hours, up to overnight.
- Preheat the oven to 350 Fahrenheit. Line two baking sheets with parchment paper.
- Remove one log at a time and cut the dough into slices about 3/8 to 1/2 inch thick.
- Place the cookies onto the prepared baking sheet, at least 2 inches apart.
- Bake the cookies for 10 to 13 minutes, or until the bottoms are lightly browned, and the tops are no longer shiny.
- Remove the cookies from the oven, and let them cool on the cookie sheet for about 5 minutes, then transfer them to a cooling rack to cool completely.
For the Lemon Glaze:
- Whisk the powdered sugar, milk, vanilla, and cinnamon together in a small bowl. 1 cup Powdered Sugar, 1 TBS Whole Milk or Heavy Cream , 1 tsp Vanilla Extract, 1/4 tsp Ground Ginger
- Drizzle the icing on top, or spoon it on top of the cookies.
- Let the cookies set until the icing is set, about 2 hours.
Notes
- Don’t Overmix – If you overmix the dough your cookies may be tough. After you add the dry ingredients, only mix until combined.
- Chill the Dough! – The dough needs to be chilled before baking to hold the shape of the cookies, and to enhance their texture and flavor.
- Don’t Overbake: Shortbread cookies should stay light in color, these have a light brown tint to the dough because of the spices used, and the edges should just turn barely darker.
- Dip in white chocolate – For an extra decadent touch, dip half of each cookie in melted white chocolate, or drizzle it over the top.
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