These wonderful slice-and-bake Chai Shortbread Cookies are filled with the warm spices of chai tea and so easy to make. Serve them up with a warm cup of chai, milk or coffee for a cozy treat.

This recipe was created for Dixie Crystals by BigBear’sWife, post and words written are 100% mine as always.

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My husband absolutely love chai lattes and he is obsessed with shortbread cookies. My 4 year old must have also inherited this love because he couldn’t get enough of these Chai Shortbread Cookies!

These are wonderful on their own but you could also add a vanilla glaze! They’re great served with chai lattes and hot chai tea. I would also love these cookies with one of my Copycat Starbucks Iced Chai with Pumpkin Sweet Cream Foam drinks!

Ingredients For Chai Shortbread Cookies:

unsalted butter, very cold or frozen
Dixie Crystals Confectioners Powdered Sugar
egg
vanilla extract
all-purpose flour
salt
loose chai tea (3 tea bags cut open)

EXACT INGREDIENT AMOUNTS ON DIXIE CRYSTALS SITE – GRAB THE ENTIRE RECIPE WITH THE LNK BELOW

What Are Chai Shortbread Cookies?

These slice and bake cookies are made using a classic shortbread cookie dough recipe with loose chai tea mixed in. I used my Turtle Shortbread Cookie recipe as the base for this cookie recipe, changed it up a bit to make them chai flavored and slice/bake.

How Much Chai Do I Need For Chai Cookies?

I used 3 teaspoons loose chai tea leaves for this shortbread cookie batter. I would assume all teabags are the same, but the chai teabags I cut open, each had 1 teaspoon of leaves inside.

3 teaspoons of chai tea isn’t going to over power the cookies. While I was testing this recipe, I didn’t want to add too much because I didn’t want the cookies to turn into “potpourri” cookies. haha So 3 teaspoons was the right amount for us.

Why Do I Need To Use Very Cold Butter For Shortbread Cookies?

I like to use very cold butter, even frozen butter, for these cookies for 2 reasons. #1 it helps keep the dough somewhat cool and if you grate frozen butter before adding it to the recipe there is no wait time as far as waiting for butter to soften.

We’re also popping these into the freezer before baking to make the dough even colder. This will keep the cookies from spreading in the oven when they bake.

You could use softened butter but if you do, I would recommend keeping this dough in the freezer for maybe an hour instead of 30 minutes.

How To Make Chai Shortbread Cookies:

We’re starting these cookie off by grated very cold or frozen butter on a box grater.
Then cream the butter and powdered sugar together until it looks like creamed potatoes.
Follow the recipe and add the remaining ingredients, mix until just combined. Do not over mix.
Plop the dough out onto parchment paper or something like wax paper.
Then use that paper to form the dough into a log. About 20 inches is what I do.
Twist the ends
Pop it into the freezer for about 30 minutes.
Now it is time to preheat the oven.
Lay cookie dough onto a flat surface, remove the paper and slice into 1/2 inch discs.
Place on a prepared baking sheet and bake for about 15 minutes.

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