Chai Spiced Shortbread

It’s hard to believe that Thanksgiving is just a few days away. It feels like it wasn’t that long ago that I was in the full swing of last year’s holiday season, baking up apple and pumpkin desserts and planning on my Christmas cookie baking schedule, and now it’s back again.

If, like me, you don’t love making pies but still want traditional, warm fall flavors on the Thanksgiving dessert table, these would be a good alternative – they would be great accompanying an after-dinner coffee and they won’t sit heavily on top of all the turkey and stuffing you ate. Or, again like me, if you’re already planning out what cookies to make for holiday gift boxes or cookie exchanges, these would be a nice addition.

 As an added benefit, these are also super easy to make but they impress with a fantastic buttery, crumbly texture and a spiced flavor from two bags of chai tea. Even though you add dry tea leaves to the dough, the tea and spices pretty much melt into the cookies during baking so you don’t need to worry about an off-putting texture. To take the flavor one step further, I also added as simple chai spiced glaze – all I did was add classic chai spices (cinnamon, ginger, and cloves) to a basic powdered sugar and milk glaze. If you do serve these for Thanksgiving, make sure you set aside a few to have with your morning coffee or tea on Friday.


2 sticks butter, softened
1/2 cup sugar
2 cups AP flour
1/4 tsp salt
2 bags chai tea

3/4 cup powdered sugar
1 Tbsp milk
1 1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves

Preheat oven to 350 F. In the bowl of a stand mixer, cream together butter and sugar.
In another bowl, whisk together flour, salt, and the chai. Add to the butter and sugar and mix until just combined.
Turn the dough out onto a floured surface and pat into a square, about 1/4 inch thick. Using a knife, slice the dough into rectangles or squares or use a circular cookie cutter to cut out cookies.
Place cookies on two parchment-lined cookie sheets and prick each cookie with a fork. Bake 18-20 minutes.
While the cookies are cooling, make the glaze by whisking together all ingredients. Drizzle over the cookies. Enjoy!

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