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Vanilla chai shortbread cookies

  • Batter
    • 220 g Unsalted Butter
    • 60 g Powdered Sugar
    • 250 g White Wheat Flour
    • 1/4 t Medium-Grain Salt
    • 2 T Vanilla Chai Tea, loose leaf
  • Icing
    • 120 g Powdered Sugar
    • 1/4 t Cinnamon, ground
    • 30 g Water
    • 1 t Vanilla Extract
  1. Mix dough. Mix butter and sugar in a large bowl until aerated cream forms. Add remaining batter ingredients. Mix until a cohesive, soft, tender dough forms.
  2. Chill dough. Transfer dough to plastic wrap. Wrap and twist to seal such that the dough forms a cylinder about 5 cm in diameter. Chill 20 minutes in freezer or 40 minutes in refrigerator.
  3. Preheat oven to 350ºF (177ºC).
  4. Shape cookies. Remove dough from plastic wrap. Cut dough cylinder into 1 cm slices.
  5. Bake cookies. Transfer cookies to a parchment-lined sheetpan. Bake 18-20 minutes at 350ºF until edges are golden brown.
  6. Cool 30 minutes on a wire rack until cooled completely.
  7. Whisk icing ingredients together until smooth.
  8. Ice cookies. Dip cookies in icing halfway. Allow excess icing to drip away, and transfer to parchment or wax paper to set.

  1. Hubbell, Rebecca. "Easy Vanilla Chai Shortbread Cookies." Sugar & Soul. 16 December 2015. ↩