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Chai Shortbread on a cooling rack half dipped in white chocolate

Chai Shortbread

  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 30 cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: Dessert


This spiced shortbread recipe is perfect with a cup of tea!


  • 1 cup butter, room temperature
  • 2 teaspoons vanilla extract
  • 2/3 cup granulated sugar
  • 2 teaspoons ground black the leaves
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cardamom 
  • 1/2 teaspoon kosher salt
  • 2 cups all purpose flour
  • optional – white chocolate for dipping and cinnamon sugar to sprinkle.


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, vanilla, tea, pumpkin spice, ginger, allspice, cardamom, and kosher salt on medium speed for 2 minutes. 
  3. Turn the mixer to low and add in the flour, mixing until just combined.
  4. Transfer dough to a lightly floured surface. Using a rolling pin, roll it out to 1/3- inch in thickness. Using a small (2- inch) round cookie cutter. 
  5. Place cookies on prepared baking sheet 1- inch apart. The cookies don’t spread when baking. 
  6. Bake for 8 – 10 minutes, or until lightly golden at the edge.
  7. Allow the cookies for cool for 5 minutes on the baking sheet and then transfer to a wire rack to cool completely. 
  8. Optional garnish – dip cookies into melted white chocolate, or drizzle white chocolate on top. Sprinkle the white chocolate lightly with cinnamon sugar or sprinkles.


Store airtight for up to 7 days.

Freeze airtight for up to 30 days for best freshness

Keywords: cookies and cups, shortbread recipe, shortbread cookies, cookie recipe, chai, christmas cookies

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