Best Chai Shortbread Recipes

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CHAI-SPICED SHORTBREAD COOKIES



Chai-Spiced Shortbread Cookies image

These cookies are based on a shortbread recipe, but spiced to taste like a chai tea latte. Don't try to make a substitution for the cardamom - it's essential to the chai taste. Masala chai varies widely by region, brand, and store, so you can play with the spices to get closer to your favorite chai.

Provided by Leiland

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 40m

Yield 48

Number Of Ingredients 12

2 tablespoons loose-leaf tea, or more to taste
1 ½ teaspoons ground cardamom
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 cup butter
½ cup white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Grind tea into a fine powder using a spice grinder. Mix in cardamom, cinnamon, ginger, nutmeg, cloves, salt, and pepper.
  • Beat butter, sugar, and vanilla extract in a bowl using an electric mixer until creamy. Add the spiced tea mixture and mix thoroughly. Fold in flour, 1/2 cup at a time, until a stiff dough forms.
  • Transfer dough to a lightly floured surface and roll out to 1/4-inch thickness. Cut into 2-inch pieces with a cookie cutter or knife. Arrange cookies on baking sheets.
  • Bake in the preheated oven until edges begin to brown slightly, about 20 minutes.

Nutrition Facts : Calories 61.9 calories, Carbohydrate 6.2 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 2.4 g, Sodium 33.5 mg, Sugar 2.1 g

CHAI CHOCOLATE CHIP SHORTBREAD



Chai Chocolate Chip Shortbread image

I've always loved the taste of chai tea, so I decided to try to incorporate it into one of my recipes. Everyone who samples my shortbread can't believe how delicious it is. -Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 9

1-3/4 cups all-purpose flour
1/2 cup sugar
1/3 cup cornstarch
1/4 cup vanilla chai tea latte mix
1 cup cold butter, cubed
1/2 teaspoon vanilla extract
3/4 cup finely chopped almonds
1/3 cup miniature semisweet chocolate chips
4 ounces semisweet chocolate, melted

Steps:

  • Place flour, sugar, cornstarch and latte mix in a food processor; pulse until blended. Add butter and vanilla; pulse until butter is the size of peas. Add almonds and chocolate chips; pulse until blended., Transfer to a lightly floured surface; knead until dough forms a ball. Divide dough into 6 portions; wrap separately. Refrigerate at least 30 minutes or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough into a 5-in. circle. Cut into 8 wedges. Place 2 in. apart on ungreased baking sheets., Bake 15-18 minutes or until edges begin to brown. Cool 1 minute before removing from pans to wire racks. Drizzle with melted chocolate; let stand until set. Store in airtight containers.

Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 36mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

CHAI-SPICED SHORTBREAD COOKIES



Chai-Spiced Shortbread Cookies image

Number Of Ingredients 11

1 cup butter, softened
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups flour
1 tablespoon cinnamon
1 1/4 teaspoons ground ginger
1 teaspoon fennel seeds
1/2 teaspoon ground cardamom
1 bag leaves from English Breakfast tea bag
1 cup white chocolate chips

Steps:

  • Preheat oven to 350°. Beat butter, sugar, salt, and vanilla in a large bowl with a mixer until smooth. In another bowl, stir together flour, cinnamon, ginger, fennel, cardamom, and tea. Add to butter mixture and beat on low speed until blended. Stir in chocolate chips
  • Line 2 baking sheets with parchment paper. Set 1-tbsp. balls of dough 1 in. apart on sheets and flatten slightly with a floured glass.
  • Bake until cookies are light golden on undersides, 15 to 18 minutes, switching pan positions halfway through baking. Transfer to racks to cool.

CHRISTINA'S CHAI SHORTBREAD COOKIES



Christina's Chai Shortbread Cookies image

I love these cookies. They are the best with a cup of tea. I have no idea where I picked this recipe up, but I have been making it for a while, and they are a definite must in our cookie jar!

Provided by Christinas Kitchen

Categories     Dessert

Time 20m

Yield 32 serving(s)

Number Of Ingredients 8

1 1/2 cups flour
1/8 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
1 dash ground cloves
1 dash fresh ground black pepper
3/4 cup powdered sugar
10 tablespoons butter, softened
1 tablespoon ice water

Steps:

  • Lightly spoon flour into dry measuring cups; level with a knife.
  • Combine flour with cardamom, cinnamon, cloves, black pepper and powdered sugar.
  • Mix well with a whisk.
  • Place sugar mixture and butter in a medium bowl; beat well with a mixer on medium speed until light and fluffy.
  • Gradually add flour mixture, beating at low speed just until combined (mixture will appear crumbly)
  • Sprinkle dough with 1 tbsp ice water; toss with a fork.
  • Divide dough in half; shape dough into 2 6inch logs; wrap each log in plastic wrap.
  • Chill for 1 hour or until very firm.
  • Preheat oven to 375°F.
  • Unwrap dough logs and cut each log into 18 slices using a serrated knife.
  • Place dough circles 2 inches apart on an ungreased cookie sheets lined with parchment paper.
  • Bake at 375°F for 10 minutes.
  • Cool on pans for 5 minutes. Remove cookies from pans; cool completely on wire racks.

CHAI SHORTBREAD COOKIES



CHAI SHORTBREAD COOKIES image

Yield 3 dozen

Number Of Ingredients 11

10 Tbsp butter, softened
3/4 c powdered sugar
1 1/2 c all-purpose flour
1/8 tsp salt
1/2 tsp ground cardamom
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground nutmeg
dash freshly ground black pepper
1 Tbsp ice water

Steps:

  • 1. Place sugar and butter in medium bowl; beat with mixer at medium speed until light and fluffy. 2. Combine flour and spices. Gradually add flour mixture to butter mixture, beating at low speed until just combined (mixture will be crumbly). 3. Sprinkle dough with ice water; toss with fork. 4. Divide dough in half. Shape each half into a 6-inch log. Wrap in plastic wrap and refrigerate 1 hour or until very firm. 5. Preheat oven to 375°. 6. Unwrap dough logs. Cut each into 18 slices using a serrated knife. Pace circles 2 inches apart on backing sheets lined with parchment paper. 7. Bake 10 minutes. Cool on pans 5 minutes, then cool completely on wire racks.

CHAI SHORTBREAD



CHAI SHORTBREAD image

Categories     Cookies     Bake     Christmas

Yield 3 dozen

Number Of Ingredients 9

1 1/2 c flour
1/8 t salt
1/8 t cardamom
1/8 t cinnamon
dash cloves
dash black pepper
3/4 c powdered sugar
10 T butter, softened
1 T ice water

Steps:

  • 1. Mix flour and spices in small bowl, combine well. 2. Cream butter and sugar on medium speed until fluffy. 3. Gradually add flour mixture, beating at low speed until just combined (mixture will be crumbly). 4. Sprinkle dough w/ ice water, toss w/ fork. 5. Divide dough in half and shape into 2 6 inch long logs. Wrap in plastic and chill 1 hour until firm. 6. Preheat to 375 7. Cut each log into 18 slices. Bake on parchment at 375 for 10 min. Cool on pans 5 min. Cool completely

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