Dessertscookiesandcups4.6
Chai Shortbread
This spiced shortbread recipe is perfect with a cup of tea!
👥 30 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
📝 Preparation Steps
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.
butter, room temperature1 cupground ginger2 teaspoons
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.
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