Now, who doesn’t love a good shortbread cookie? But add a dash of chai spices, and you’ve got yourself a cookie that’s not just good but unforgettable. Perfect for those who adore the warm, aromatic flavors of chai in a buttery, crumbly cookie.
Why This Recipe Works
- The combination of butter and chai spices creates a rich, flavorful dough that’s irresistible.
- Shortbread’s simplicity allows the chai spices to shine without overpowering the palate.
- This recipe is incredibly versatile, easily adapted to include your favorite chai spices or add-ins.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
Equipment Needed
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Rolling pin
- Cookie cutters
- Baking sheet
- Parchment paper
Instructions
Step 1: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes with an electric mixer on medium speed. The mixture should look pale and feel smooth to the touch.
Step 2: Mix in the Dry Ingredients
Sift together the all-purpose flour, cinnamon, cardamom, ginger, cloves, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
Step 3: Shape the Dough
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Roll the dough out to about 1/4 inch thickness. Use cookie cutters to cut out shapes, then transfer them to a parchment-lined baking sheet.
Step 4: Chill the Dough
Place the baking sheet in the refrigerator for about 30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking, ensuring they keep their shape.
Step 5: Bake the Cookies
Preheat your oven to 325°F. Bake the cookies for 12-15 minutes, or until the edges are just starting to turn golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips and Tricks
For an extra flavor boost, try adding a teaspoon of vanilla extract to the butter and sugar mixture. If you’re a fan of texture, consider mixing in a handful of finely chopped nuts or dried fruit into the dough before rolling it out. And for those who love a bit of extra sweetness, a light dusting of powdered sugar on top of the cooled cookies adds a nice touch.
Recipe Variations
- Swap out the chai spices for pumpkin spice mix for a fall-inspired version.
- Add white chocolate chips to the dough for a sweet contrast to the spicy cookies.
- Use brown sugar instead of granulated sugar for a deeper, molasses-like flavor.
Frequently Asked Questions
Can I make these cookies gluten-free?
Absolutely! Just substitute the all-purpose flour with your favorite gluten-free flour blend. Keep in mind that the texture might be slightly different, but they’ll still be delicious.
How long do these cookies keep?
Stored in an airtight container at room temperature, these cookies will stay fresh for up to a week. They also freeze well for up to 3 months.
Can I use salted butter instead of unsalted?
Yes, but you might want to reduce the added salt in the recipe to avoid overly salty cookies. Start with half the amount of salt and adjust to taste.
Summary
These chai shortbread cookies are a delightful twist on the classic, offering a warm, spicy flavor that’s perfect for any time of the year. Easy to make and even easier to eat, they’re sure to become a new favorite.