Buttery | crumbly | warmly spiced
Need I say more? This chai-spiced shortbread has everything you need to make an already addictive cookie even more addicting 💅🏾. Buttery, crumbly, and packed with warm chai spices, it’s cozy, fragrant, and dangerously snackable — perfect with a cup of tea or straight off the tray.
To really level it up, turn it into a simple checkerboard pattern so people are more impressed with your baking skills than they should be 💁🏿♀️. You just divide the dough, tint one half, roll both into slabs, cut into even strips, and stack them in an alternating pattern. Press lightly, chill, slice, bake — and suddenly you’ve got bakery-level cookies with minimal effort.
Chai Spiced Shortbread Cookies
Description
Buttery, chai-spiced shortbread with a simple checkerboard twist — cozy, addictive, and perfect for tea or cookie boxes.
Ingredients
Instructions
- In a bowl, combine softened butter, sugar, and vanilla extract. Mix until creamy.
- Add the remaining ingredients except the cocoa powder. Mix with your hands or a dough hook until it forms a smooth dough that doesn’t stick to your hands or bowl.
- Divide the dough in half. Knead cocoa powder into one half. Cover both dough balls with plastic wrap to prevent drying.
- Roll out each dough ball to ¼ inch thick, keeping edges as square as possible. Place parchment on top to prevent sticking to the rolling pin.
- Brush egg white onto one sheet of dough and carefully place the other sheet on top. Cut in half, brush one side with egg wash, flip, and stack to start forming layers.
- Cut the layered dough into strips. Brush with egg wash and alternate the strips in a checkerboard pattern. Repeat until you have a rectangle of 3 strips.
- Slice the log crosswise into ¼-inch cookies and place them on a baking sheet about 2 inches apart.
- Chill the cookies on the tray for 10 minutes before baking at 350°F (175°C) for 10 minutes.
Let cool, then enjoy your beautifully patterned chai-spiced shortbread!
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