There’s something magical about buttery shortbread and chai spices mingling in the air. These Vanilla Chai Shortbread Cookies turn a simple classic into a cozy, fragrant treat that melts in your mouth. With hints of cinnamon, cardamom, and vanilla, they’re perfect for gifting, sharing, or savoring with a warm mug of tea.
Table of Contents
Why You’ll Love This Vanilla Chai Shortbread Cookies
These cookies bring café comfort right to your kitchen—sweet, spiced, and melt-in-your-mouth tender.
- Simple 1-bowl dough, no chill needed
- Balanced chai flavor—warm, not overpowering
- Buttery texture with a delicate crunch
- Keeps fresh for days, perfect for gifting
- Makes your kitchen smell like a bakery
- Great with coffee, tea, or hot cocoa
When I was a kid in Texas, my mom sold homemade shortbread cookies from her food truck around the holidays. I took that memory and gave it a new twist with chai spices—a nod to my love of global flavors and cozy nights at home.
Ingredients You’ll Need
This dough is as simple as it gets: butter, sugar, flour, and a touch of spice for warmth and aroma.
Main Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 teaspoons chai spice blend (cinnamon, cardamom, ginger, cloves)
- ½ teaspoon salt
Optional Add-Ons Or Substitutes
- Add 1 tablespoon milk if dough feels crumbly
- Substitute chai spice with pumpkin spice for fall flavor
- Sprinkle coarse sugar on top before baking for sparkle
- Dip half in melted white chocolate for a festive look
- Add finely chopped pecans for nutty crunch
- Use coconut sugar for a lighter sweetness
Step-By-Step Instructions
I love how stress-free these cookies are—mix, shape, bake, done. Perfect for a calm afternoon bake session.
- Preheat Oven: Set oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream Butter & Sugar: In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy and pale. (This step gives shortbread its signature texture.)
- Add Flavor: Mix in vanilla extract and chai spice blend until fully combined.
- Incorporate Dry Ingredients: Gradually mix in flour and salt. The dough should be soft but not sticky.
- Shape Cookies: Roll dough into 1-inch balls or flatten into rounds. You can also cut shapes using a cookie cutter.
- Bake: Place cookies 1 inch apart and bake 10–12 minutes, until edges turn lightly golden.
- Cool & Enjoy: Cool on the pan for 5 minutes before transferring to a rack. (They firm up as they cool.)
Quick reminders:
- Use room-temperature butter for easy creaming.
- Don’t overbake—shortbread should stay pale.
- Chill dough if it feels too soft to handle.
- Use a scale for precise flour measurement.
Expert Tips For Success
For that perfect tender crunch, focus on texture and balance.
- Whip butter and sugar until airy—don’t skip this.
- Bake on parchment for even browning.
- Add an extra pinch of salt to heighten flavor.
- Use fresh spices for maximum aroma.
- Store unbaked dough logs in freezer for slice-and-bake convenience.
- Dust with powdered sugar before serving for a classic finish.
- For variation, sandwich cookies with vanilla frosting.
These pair beautifully with Spiced Hot Cocoa on chilly evenings or after a comforting dinner.
Serving Suggestions
These cookies are versatile enough for any season or setting.
- Serve with tea, chai latte, or cappuccino
- Add to cookie boxes with Sweetened Condensed Milk Snowballs
- Drizzle with melted chocolate for extra sweetness
- Crumble over Raspberry Chia Pudding as a topping
- Gift in decorative tins for holidays
- Perfect addition to brunch spreads or dessert boards
Their simple look hides a burst of cozy spice—ideal for when you want something elegant yet comforting.
Storing And Reheating
These cookies stay delicious for days when stored right.
How To Store It
- Store at room temperature up to 7 days
- Keep in airtight container to preserve crispness
- Separate layers with parchment paper
- Freeze dough or baked cookies up to 2 months
- Thaw at room temperature before serving
How To Reheat It
- No need to reheat—best enjoyed at room temp
- For warm cookies, heat 5–7 seconds in microwave
- Re-crisp in a 300°F oven for 3–4 minutes if needed
- Don’t microwave too long—softens texture
- Refresh flavor with a sprinkle of chai sugar
Stored properly, they taste just as fragrant and buttery as day one.
Estimated Nutrition (per cookie)
Calories: 145 | Carbs: 16g | Fat: 8g | Protein: 1g | Sugar: 7g | Fiber: 0.5g
Frequently Asked Questions
Can I make my own chai spice?
Yes—combine 1 tsp cinnamon, ½ tsp cardamom, ¼ tsp ginger, and a pinch of cloves.
Can I use salted butter?
You can, just skip the added salt. The flavor will be slightly richer.
Can I chill the dough overnight?
Absolutely. It helps the flavors deepen and makes rolling easier.
Final Thoughts
These Vanilla Chai Shortbread Cookies are the kind of treat that slow you down—in the best way. Every bite feels like a cozy pause between sips of tea and laughter in the kitchen. They’re proof that comfort can be baked right into a cookie.
- Cream butter well for the best texture
- Use real vanilla for flavor depth
- Keep the spice gentle but fragrant
If you enjoy this spiced sweetness, you’ll love my Lemon Custard Cake next—a bright, citrusy balance to these warm cookies.
Vanilla Chai Shortbread Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy and pale.
- Add vanilla extract and chai spice blend. Mix until combined.
- Gradually mix in flour and salt until a soft dough forms. If crumbly, add 1 tbsp milk.
- Shape dough into 1-inch balls or flatten into rounds. Use cookie cutter if desired.
- Place cookies 1 inch apart on baking sheets. Bake for 10–12 minutes until edges are lightly golden.
- Cool on pan for 5 minutes before transferring to wire rack. Store in airtight container.
Nutrition
Notes
- Chai spice can be homemade using cinnamon, cardamom, ginger, and cloves.
- Optionally dip in white chocolate for festive touch.
