If you like Chai tea and shortbread, you are going to fall in love with these cookies. They are absolutely delightful!
I wanted to make these cookies for my neighbour to thank her for having brought over some homemade Indian food for us. I haven’t run into her yet so I can’t report back on whether her family enjoyed them, but my friends and family thought they were amazing.
I used one of my favourite shortbread cookie recipes from Canadian Living Magazine and added some Indian-inspired flavours. Teja Foods is my favourite Indian spice company in Vancouver.
These cookies would go so well with a cup of tea anytime. They’re crisp, buttery, sweet and spicy. I think you’re going to love them!
- 1 cup softened unsalted butter
- 3/4 cup icing sugar
- 2 tsp granulated sugar
- 1/2 tsp salt
- 1 tsp vanilla
- 2 cups flour
- 1 tsp cinnamon
- 1 tsp cardamom
- 1/2 tsp clove
- 1/2 tsp ginger
- 1/2 tsp chai tea bag
- 1/4 tsp fresh grated nutmeg (optional)
- 1/8 tsp black pepper
Preheat the oven to 325 degrees.
In a bowl or a stand mixer with the paddle attachment, mix the butter, salt, sugar and vanilla until creamy.
Add the flour and spices and stir until incorporated.
Shape into a ball. Divide the dough in two.
Roll out the dough out to about 1/4 of an inch thickness. To prevent the dough from sticking to the roller and your rolling surface, use plastic wrap to cover the dough.
Use a cookie cutter of your choice to shape the cookies.
You can reroll the cookie scraps.
Check the cookies at 15 minutes. They will take up to 20 minutes to cook depending on thickness. If you rolled the dough a little thinner than 1/4 inch, they may be ready in 15 minutes.
Allow the cookies to cool. Once they've cooled, you can drizzle them with glaze if you like. Either way, they are going to taste great!
- 1 tbsp almond milk or milk
- 1/2 cup icing sugar
Whisk until smooth.