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Chai-Spiced Shortbread Cookies

Total Time
40 mins

Although the flavors here are rich and complex, the recipe is very easy to make.

su-Chai-Spiced Shortbread Cookies

Photo: Alex Farnum; Styling: Robyn Valarik
 1 cup butter, softened
 1/2 cup sugar
 1/2 teaspoon salt
 1 teaspoon vanilla extract
 2 cups flour
 1 tablespoon cinnamon
 1 1/4 teaspoons ground ginger
 1 teaspoon ground fennel seeds*
 1/2 teaspoon ground cardamom
  Leaves from 1 English Breakfast tea bag
 1 cup white chocolate chips
Step 1

Preheat oven to 350°. Beat butter, sugar, salt, and vanilla in a large bowl with a mixer until smooth. In another bowl, stir together flour, cinnamon, ginger, fennel, cardamom, and tea. Add to butter mixture and beat on low speed until blended. Stir in chocolate chips.

Step 2

Line 2 baking sheets with parchment paper. Set 1-tbsp. balls of dough 1 in. apart on sheets and flatten slightly with a floured glass.

Step 3

Bake until cookies are light golden on undersides, 15 to 18 minutes, switching pan positions halfway through baking. Transfer to racks to cool.

Step 4

*Grind in a clean coffee grinder or in a mortar.

Step 5

Make ahead: Up to 3 days, stored airtight.

Step 6

Note: Nutritional analysis is per cookie.

Nutrition Facts

Amount Per Serving
Calories 87Calories from Fat 55
% Daily Value *
Total Fat 5.4g9%

Saturated Fat 3.3g17%
Cholesterol 12mg4%
Sodium 59mg3%
Total Carbohydrate 8.9g3%

Dietary Fiber 0.3g2%
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.