Ginger and Sage Blog

Chai Tea Shortbread Cookies

Chai Tea Shortbread Cookies

I will proudly admit I am a Chai addict. Sweet, spicy, hot or cold, Latte or Tea bag, I will drink it all! The beautiful flavors of cinnamon, cardamom and a touch of ginger just make me feel ready for the day, no matter the time of year that I drink it. I secretly think my favorite part about Chai’s is that they taste like Christmas to me, and as I am slightly obsessed with Christmas, this just makes me smile year-round.

With a lovely obsession as it is, I wanted to try incorporating my favorite drink flavor into food! And what better food to try it in then a Chai Tea Cookie… in the shape of a tea bag!!! Although the cookie will still taste just as good in any other cookie cutter form. This cookie is a spicy mix of a Chai Tea Shortbread Cookie. Perfect to dip in your cup of tea, or even your Chai for a double delicious flavor.

Recipe: Chai Tea Shortbread Cookies

Quantity: 24 Tea Bag Shaped Cookies

Oven Temp: 350F

 

1 cup (2 sticks)           Unsalted Butter, room temp

3/4 cup                        Confectioners’ Sugar

2 cup                             All­ Purpose Flour

½ tsp                            Salt

3 tsp                             Chai Tea Mix ( if you do not have that use loose leaf chai tea instead)

2 tsp                              Vanilla Extract

1/2 tsp                          Cinnamon

1/4 tsp                          Cardamom

1/4 tsp                          Nutmeg

 

Preheat your oven to 350°F. In a small cup add your vanilla extract and chai powder. Mix it really well so there are no clumps from the chai powder, it should almost look like a paste.

In your large mixing bowl add the butter, confectioners’ sugar and the vanilla chai paste. Cream them all together. Than add the cinnamon, cardamom and nutmeg.

Add in one cup of the flour and the salt into the butter mixture.

Add the second cup of flour into the mixer. Make sure you scrape the bowl and paddle down so there is no clumps of flour. Continue to mix until the soft dough starts to form a ball around the paddle.

Take your dough and split it into two halves. I find when I split the dough in half and roll out two balls of dough I get more cookies and less leftover pieces. Roll out the first dough on a lightly floured surface until it’s ¼ inch thick. I am using a tea bag cookie cutter, you can use whatever makes you happy. I always start out on the edges of the dough and work my way in with the cutter. Place your cookies on a parchment lined baking sheet. Place them in your fridge for 10 mins.

Once your 10 mins is up take them out of the fridge. For a little extra detail I am using my cookie letter stamps to write tea in the cookies. I got the letter at HomeGod for $3! Once I have stamped all the cookies I place the trays in the oven for 14- ­17 minutes or until edges are a lightly golden.

Once out of the oven, take the cookies off the tray so they can cool. And that is it! These are awesome as a gift for Mother’s Day, a birthday party or even a tea party.

 

 

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