Easy Vanilla Chai Shortbread Cookies
Vanilla Chai Shortbread Cookies are laced with vanilla chai tea, cozied up with pantry staple spices, and then dipped in a sweet 4-ingredient vanilla icing! A simple cookie that’s incredibly hard to resist!
The Best Buttery Spiced Vanilla Chai Shortbread Cookies
These crisp and buttery shortbread cookies are a literal dessert dream! Loaded with cozy spices and topped with sweetly spiced vanilla icing, these cookies are perfect for a little treat with your tea or packaged up for the annual holiday cookie swap!
These Vanilla Chai Shortbread Cookies are one of my most popular recipes here on the blog and once you try them, you’ll know why! But just when you thought these cookies were as good as they get, I found ways to improve them!
I turned this recipe into a slice-and-bake cookie rather than rolling and cutting, creating an easier cookie recipe! From there I incorporated spices to add more flavor to the tea and then finished it off with chilling the dough for as long as you can stand.
The longer the dough chills, the more the flavor develops, rewarding you with an incredibly flavored cookie! This also means this new method allows you to prep cookies well in advance since the logs of dough can be refrigerated or even frozen!
See, change isn’t bad. In fact, in this case, change is delicious! Don’t worry, I’ve kept the old recipe ingredients and instructions on the bottom of the recipe card for those who really don’t like change!
Rebecca’s Recipe Review
Taste: Lightly sweet with lots of warm spices.
Texture: Crisp
Ease: 3/10
Pros: Simple recipe with lots of flavor.
Cons: Rolling and slicing can be a bit tricky.
Would I Make This Again? Yes, I make these every year around the holidays!
These are my favorite cookies of ALL time. I’m not big on sweets and these are just PERFECT for sweet but not full of sugar.
– Nikki P.
Ingredients For Vanilla Chai Shortbread Cookies
Don’t worry, even though we’ve improved the recipe you’ll still be able to find the majority of the ingredients right in your pantry! The recipe keeps the same foundation of being made with unsalted butter, all-purpose flour, powdered sugar, salt, and chai tea leaves.
From there we build up the flavor in these shortbread cookies by adding in spices such as ground cinnamon, ground cardamom, ground ginger, ground clove, and ground allspice. The batch of cookies is then finished off by being dipped into a 4-ingredient homemade icing that’s made of powdered sugar, heavy cream, vanilla extract, and ground cinnamon.
How To Make Vanilla Chai Shortbread Cookies
- Preheat the oven and then fit your stand mixer with a large bowl and a paddle attachment.
- Cream unsalted butter with chai tea leaves, ground cinnamon, ground cardamom, salt, ground ginger, ground clove, and ground allspice.
- Mix in powdered sugar until incorporated.
- Add in the all-purpose flour a little to a time and then mix the dough until it becomes a soft Play-Doh-like consistency.
- Transfer the shortbread cookie dough onto a large piece of parchment paper. Next, shape and roll the dough into a log.
- Chill the log of cookie dough in the fridge.
- Slice the chilled cookie dough log using a shark knife. Then place them onto a parchment-lined baking sheet.
- Bake the Vanilla Shortbread Cookies until the edges become golden brown.
- Cool the cookies on the baking pan before transferring them to a wire rack to finish cooling completely.
- Prepare the icing by whisking together powdered sugar with heavy cream, vanilla extract, and ground cinnamon until the mixture becomes smooth.
- Dip the top of each chai tea cookie into the icing and then allow any excess to drip off. Then run a spoon along the edge of the cookie to remove any extra icing. Place the iced cookies onto wax paper and then allow them to set until the icing hardens.
Rebecca’s Tips
- To achieve the best flavor and texture with these shortbread cookies I recommend using a kitchen scale to weigh out the unsalted butter and all-purpose flour.
- I use two bags of Tazo Chai when making this recipe. Then I just cut the bags open and dump the tea into the butter for mixing.
- As you mix the dough once all the flour has been added, it will be dry and crumbly at first, but don’t panic! After several minutes of mixing the cookie dough WILL come together perfectly.
- For this cookie recipe to deliver two dozen cookies, aim for the shape of the cookie dough log to be 11.5 to 12 inches long and 2 inches in diameter. Then when slicing the log into cookies, cut each cookie to just under .5 inches wide.
- The longer this cookie dough chills the more the flavor will develop, making for tastier cookies! Therefore, chill the dough for at least 4 hours but preferably overnight or even for several days!
- Once the cookie log has been cut into slices, I like to roll the bottom of the cut slices on the pan to smooth out any frays from the cut. I also will shape them to be more rounded if needed.
I have made these every Christmas for the last 4-5 years. I cream butter and chai tea 3-4 days in advance. I have also used Bengal spice tea, which is the same spices as chai. Both are a big hit!!! And instead of rolling out dough and using a cookie cutter, I just roll the dough in my hand to form a ball, then flatten a bit with a fork. Works perfectly!!! These are a big hit in my whole family every year. I’m so glad I came across this recipe
– Tricha
How To Freeze Shortbread Cookies
Baked Cookies: Baked and cooled Vanilla Chai Shortbread Cookies can be stored in the freezer for up to 3 months. To do so, place them in an airtight container or large Ziploc freezer bag with parchment paper separating the layers.
Cookie Dough: Vanilla Chai Shortbread Cookie Dough can also be stored in the freezer to slice and bake off later! To do so, follow the recipe instructions through the process of forming the dough into a log.
Then, wrap the parchment paper cookie dough log in plastic wrap and again in aluminum foil. Then transfer the triple-wrapped log of dough into the freezer to store for up to 3 months.
More Delicious Shortbread Recipes
- Lemon Shortbread Cookie – Bursting with buttery, sweet citrus flavor!
- Earl Grey Shortbread Cookies – Made with only 5 ingredients and a sweet lemon glaze!
- Salted Chocolate Chunk Shortbread – A delicious cookie recipe that took the internet by storm!
- Cranberry Orange Shortbread Cookies – Filled with citrusy orange zest and tart dried cranberries!
- Easy Lemon Basil Shortbread Cookies – The perfect summertime tea cookie!
Did You Make This Recipe?
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This recipe was originally published in December 2015 and was updated in November 2024 with new photos and a slightly update recipe.
Vanilla Chai Shortbread Cookies
Ingredients
Cookies:
- 1 cup unsalted butter 227g, cold and cubed, see notes
- 2 teaspoons chai tea leaves I use 2 bags of Tazo Chai
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground clove
- ⅛ teaspoon ground allspice
- ½ cup powdered sugar
- 2 cups all-purpose flour 260g
Icing:
- 1 cup powdered sugar
- 1 tablespoon heavy cream or water
- 2 teaspoons vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Cream 1 cup unsalted butter (make sure it's cold), 2 teaspoons chai tea leaves, 1 teaspoon ground cinnamon, ½ teaspoon ground cardamom, ½ teaspoon salt, ¼ teaspoon ground ginger, ⅛ teaspoon ground clove, and ⅛ teaspoon ground allspice together in the bowl of a stand mixer fitted with a paddle attachment.
- Add in ½ cup powdered sugar and mix until incorporated.
- Add in 2 cups all-purpose flour a little at a time and mix for about 4 to 5 minutes until a soft Play-Doh-like dough forms. The mix will be dry and crumbly at first but will come together after several minutes.
- Transfer the dough to a large piece of parchment paper and shape and roll it into a log using the parchment paper to help you. The log should be about 11.5 to 12 inches long and 2 in diameter.
- Chill the dough log for at least 4 hours, preferably overnight or for several days. The flavor increases the longer this dough chills.
- When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper.
- Use a very sharp knife to cut the log into 24 cookies (just under .5-inch wide slices for each) and place them 1 inch apart on the prepared baking sheet. I like to roll the bottom of the cut slices on the pan to smooth out any frays from the cut and shape them to be more rounded if needed.
- Bake for 14 to 16 minutes or until the edges are golden brown.
- Allow the cookies to cool on the pan for a few minutes before transferring to a cooling rack to cool completely.
- Once cooled, whisk together 1 cup powdered sugar, 1 tablespoon heavy cream2 teaspoons vanilla extract, and ¼ teaspoon ground cinnamon until smooth.
- Dip the top of each cookie in the icing, let excess drip off and run a spoon along the edge to remove any extra, then place on wax paper to set until the icing hardens.
Video
Notes
- I highly recommend using grass-fed butter. We prefer either Kerrygold or Kirkland brand. I’ve also made this recipe with salted butter, and it turns out wonderfully with no additional adjustments. Cold and cubed works the best for getting the right texture, and make sure to use a paddle attachment.
- This cookie recipe is one of my most popular, so if you made it prior to November 2024, you might notice that it’s changed a bit, and you’re wondering why I messed with a good thing. Here’s why:
- The slice and bake cookies are easier than rolling and cutting.
- The flavor develops better as the dough chills.
- Spices add more flavor to the tea!
- This new method also means that they are a fantastic cookie to prep well in advance! The dough logs can be stored in the fridge in a ziploc bag for up to 3 weeks and frozen for even longer. Then just slice and bake!
- If you would like to make the original recipe, simply omit the spices, roll the dough about 1/2-inch thick, and use a 2-inch cookie cutter to cut it into circles and bake. No chilling, but it took longer for the flavor to develop.
- If the dough is too sticky and sticks to the parchment paper instead of peeling cleanly, add 2 additional tablespoons of flour. If it continues to stick, add the flour 1 tablespoon at a time until the dough is a play-doh consistency.
Nutrition
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Wow, these cookies look incredibly delicious!
These shortbread cookies are a must try!! Thanks for sharing!!!
I am wondering how these cookies keep? And can they be frozen? Thanks!
Hi Juliana, You should be able to freeze them, although probably only for a couple of weeks.
These are glorious! I mixed the tea leaves rit out of the bag into the butter and let it sit to infuse. We can’tget enough!
So glad you enjoyed them!
Hello Rebecca,
I couldn’t find vanilla chai tea so I just got chai tea. Could I add some vanilla extract to the cookie mix to equate for the lost vanilla? So excited to make these cookies ?
Hi Amanda, you could add a very small amount or just add a little extra to the glaze. You could also use vanilla bean paste.
Hello!
These look do good! I have a couple chai teas I really like but they don’t have vanilla in them, should I add vanilla extract to the cookie? or have you tried them without the vanilla?
Thanks!
You could add a touch of vanilla or vanilla bean paste!
Can the cookie dough be frozen rolled up in waxed paper? I am excited to make these cookies and freeze some after for my Dad. I have frozen baked cookies in the past…..just curious about the raw dough in the freezer for a month or how long in the freezer?
Hi Linda, I don’t see why not, but I’ve never tried it myself. I would make sure to put the cookie dough in a freezer bag after wrapping in wax paper though to prevent freezer burn or loss of flavor.
We loved these cookies and they were so simple to make! Thank you for this great recipe!
So glad you enjoyed them, Jackie!
I just stumbled over this on Pinterest, and all I can say is YUM. I want it to be Christmas now!
These sound absolutely delightful! I’d like to make these for a party thiys week, but, while I have multiple variations of chai, vanilla is surprisingly not one of them. I’m probably going to use some plain chai, and use a little extra vanilla in the dough 🙂
One of the guests at the party is allergic to gluten, so if I can get some almond flour before then, I may try substituting that for the all-purpose flour. Would you have any suggestions for altering the recipe to work with almond flour? My understanding is that almond flour might require some extra binders, but I’m not sure what the measurements should be.
Hi Vidya, I don’t normally bake with alternative flours, but I can tell you that almond flour alone will not work. I would recommend finding a 1 for 1 all-purpose gluten-free flour. I know both Bob’s Red Mill and Krustez makes it and both brands works great. If you have vanilla beans or a little vanilla extract, that will help with the flavor.
Thank you!
I just made you recipe for the Vanilla Chai Shortbread Cookies for the Mercerme.com 2nd Annual Cut-throat Cookie Exchange. I used purple food coloring and a moon shaped cookie cutter, dipped the cookies half way in the icing and added stars to the iced part. They were called “O Night Divine” cookies. I won runner up for best looking cookie!! I used loose tea and was unsure about the measurements of the chai so I googled the the average amount of a tea bag. I was wondering if you thought I should have use a mortar and pestle in the future to make the tea leaves and such a bit smaller and perhaps bring out the taste. I played around with it and want to try it again with a bit more flavorful cookie. Also, did you use clear vanilla extract? The cinnamon turned the glaze a bit brown. I used vanilla beans but perhaps not enough since the vanilla flavor seemed to be overpowered by the cinnamon. Either way it was a great cookie. Please go to the site and l check out my cookie. I would love to get your feedback.
Hi Renata,
I’m so glad you enjoyed the cookies and congrats on runner-up in your cookie challenge! To answer your questions, yes, you do want your tea leaves to be pretty fine. I’m not sure how big yours were, but the finer the tea leaves, the more flavor they’ll give to the dough. My vanilla extract is not clear, it’s brown and there will be slight tint to the icing. I’m not sure what you mean by using vanilla beans… did you use the paste from within? Did you happen to use a Vietnamese Cinnamon? That kind of cinnamon is very strong, so that’s why I ask.
These cookies are absolutely amazing! The texture is delicately crispy and the flavor is sweet, chai spicy deliciousness. These are probably my new favorite cookies. And they were really quite easy to make. They make an excellent companion to black tea!
So glad you enjoyed them, Brittney! The shortbread cookies sure are a hit around here!
I made these with a ginger pear ganache and OMG are they delicious!!!!! slightly fruity and cozy spices and just the tiniest zing of ginger!!!!!!
That ganache sounds lovely!
Thanks for the recipe! I made them this afternoon and they were so good!
Yay, I’m so glad you loved them! Shortbreads are such an awesome cookie!
I think for the icing you may have meant 2 tbsp of water instead of tsp. I ended up having to add extra water until it wasn’t the consistency of cement..
Hi Robin, You are right, it is 2 tbsp, just updated! Thanks!
Did you use tea from tea bags? Or purchased loose leaf tea? … if I get vanilla chai tea bags can I use those?
Thanks!
I used it from tea bags, but you can do either. If you use loose leaf tea, use about 2 tbsp. And yes, I used the vanilla chai that comes in the bags for this recipe.
So when you say loose, you just mean cut open the bagged tea bags to use the stuff inside? I have Bigelow Vanilla Chai black tea… is that the right kind?
Hi Selina,
Yes, just cut the bag open and use the leaves inside. That kind should work fine!
Rebecca
My tea is loose leaf, not bagged-how much would that equate to for this recipe?
1 tbsp at least, but you may want to add a little more for a stronger flavor!
Did you refrigerate the dough prior to baking? Worried about it expanding
No need to refrigerate, they don’t expand much at all!
These look amazing! I plan to make them soon to have over Christmas. I was just wondering, how long would these last in the freezer? Could I make them now to have in a week?
Hi Stephanie, these would be fine in the freezer, in fact, they last up to a week outside the freezer after baking. I would just store them in an air-tight container and make sure to take them out 6 hours ahead of time!
these were delicious! thank you!
So glad you enjoyed them!