Chai Spice Shortbread with Vanilla Cinnamon Glaze
This recipe lets the soft, buttery flavor of the shortbread shine without overpowering it with spices, and the result is mouth-watering. If you're a fan of chai lattes, you'll love the touch of sweetness lent by a drizzle of vanilla cinnamon glaze.
Ingredients
For the shortbread:
- 2 cups flour or almond flour
- 3 chai teabags approx. 3 Tbsp
- 1/2 tsp salt
- 3/4 powdered sugar confectioner's sugar
- 1 cup 2 sticks unsalted butter (or ghee)
For the vanilla cinnamon glaze (optional):
- 1 cup powdered sugar confectioner's sugar
- 1/4 tsp ground cinnamon
- 2 Tbsp water
- 1 tsp vanilla extract
Instructions
- In a large bowl, sift flour and salt. Whisk in contents from 3 teabags of chai (approx. 3 Tbsp)
- Cream butter and powdered sugar in a large bowl or stand mixer fitted with a paddle attachment.
- Add in dry ingredients and continue to mix until a soft dough forms. The mix will be dry and crumbly at first but will come together.
- Remove the dough from the mixer and roll into a log (about 2 1/2 inches in diameter). Refrigerate for 30-45 minutes.
- Preheat oven to 350° F and line a cookie sheet with parchment paper.
- Evenly slice the dough into ~30 cookies and bake for 12 minutes, or until the edges are golden brown.
- Cool completely on a baking tray before transferring to a wire rack. Let cool completely before drizzling glaze.
- Whisk together glaze ingredients until smooth.
- Lay cookies on a sheet of wax paper. Pour glaze into a plastic sandwich baggie and snip the tip off of one corner. Drizzle glaze across the tops of cookies.
Notes
Shortbread will keep for up to 4 weeks in an air-tight container.
Tried this recipe?Let us know how it was!