I made these for my husband’s business open house and they were a hit!! I pretty much followed the recipe given by SugarandSoul but I did add some vanilla to the mixture. I also didn’t roll them out, that’s too tedious for me! I rolled them into a log and put in the refrigerator for an hour or so and then cut in 1/4″ slices then baked. I also opted to dip the whole front of the cookie in the glaze (think typical sugar cookie frosting on the front but as a glaze instead). I used Chai Spice Black tea because that’s want my local Walmart had.
If you want, visit SugarandSoul’s blog. She has a video of these cookies as well you can check out.
Easy Vanilla Chai Spice Shortbread Cookies
A fresh, light, buttery cookie with the warmth of chai and a sweet glaze
Ingredients
Cookies
-1 cup (2 sticks) butter-softened
-1/2 cup powdered sugar
-2 cups all-purpose flour
-1/2 tsp salt
-2 bags of Chai Spice tea (bag cut open and tea used loose)
-1 tsp vanilla extract
Glaze
-1 cup powdered sugar
-1/4 tsp ground cinnamon
-2 Tbsp water
-1 tsp vanilla extract
Directions
1. Preheat oven to 350 °F
2. Cream butter and confectioners sugar in a large bowl or stand mixer fitted with a paddle attachment.
3. Add in flour, salt, vanilla and loose tea leaves- mix until a soft dough forms
4. Roll out dough on a lightly floured surface until it’s ¼ inch thick; Cut out cookies using a 2 in round cookie cutter.
5. OR roll into a log and wrap in plastic wrap. Refrigerate for approximately 1 hour. After an hour or so remove from refrigerator and slice into 1/4″ slices.
6. Bake on a parchment-lined baking sheet for 18-20 minutes or until edges are a golden brown and transfer to a cooling rack to cool completely.
Once cooled, whisk together icing ingredients until smooth. Dip the top of each cookie in the icing, let excess drip off, then place on wax paper to set.
Redheaded baker 