Chai-Spiced Shortbread Cookies

Photo: Alex Farnum; Styling: Robyn Valarik

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

Yield: Makes 45
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 87
  • Calories from fat: 55%
  • Protein: 0.9g
  • Fat: 5.4g
  • Saturated fat: 3.3g
  • Carbohydrate: 8.9g
  • Fiber: 0.3g
  • Sodium: 59mg
  • Cholesterol: 12mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 3. Bake until cookies are light golden on undersides, 15 to 18 minutes, switching pan positions halfway through baking. Transfer to racks to cool.
  4. *Grind in a clean coffee grinder or in a mortar.
  5. Make ahead: Up to 3 days, stored airtight.
  6. Note: Nutritional analysis is per cookie.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chai-Spiced Shortbread Cookies Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy