Chai Shortbread Cookies (Buttery, Soft & Perfect for the Holidays)

These Chai Shortbread Cookies are the finale of my Holiday Baking: Shortbread Series — buttery, softly spiced, and finished with a delicate chai glaze and pink peppercorns for warmth and contrast.

This version is all about balance: classic shortbread texture with gentle chai spices, black tea, and just enough sweetness to let the butter shine. They’re elegant enough for gifting, cozy enough for a quiet afternoon, and the perfect way to close out this holiday shortbread collection.

If you’ve been following along, thank you so much for baking with me through this series 🤍
And if you’re just joining — be sure to watch the full Holiday Baking: Shortbread Series playlist for all four variations.

✨ Holiday Baking: Shortbread Series
1. Cranberry Rosemary Shortbread👉    • Cranberry Rosemary Shortbread That’s Butte...  
2. Orange & Spice Shortbread👉   • Orange & Spice Shortbread That Melts in Yo...  
3. Earl Grey Lavender (London Fog) Shortbread👉   • Earl Grey Lavender Shortbread — London Fog...  
4. Chai Shortbread (this video)👉   • Chai Shortbread Cookies (Buttery, Soft & P...  
🧈 WHY YOU’LL LOVE THESE
Classic 3:2:1 shortbread ratio
Warm chai spices without overpowering sweetness
Soft, buttery crumb with a clean slice
Perfect for gifting, tea time, or holiday cookie boxes

🍪 CHAI SHORTBREAD COOKIES (RECIPE)
INGREDIENTS
Shortbread
1½ cups (360 g) all-purpose flour
¾ cup (240 g) unsalted butter, softened
½ cup (120 g) granulated sugar
1 tsp vanilla extract
3 tsp finely ground chai tea (from 3 tea bags)
1 1/2 tsp clightly crushed pink peppercorns
¼ tsp kosher salt
*Chai tea is a blend of creamy Assam tea and can include cinnamon, cardamom, ginger, cloves, and allspice.

Chai Glaze
¾ cup powdered sugar
2 tbsp fresh orange juice
1 tsp finely ground chai tea
Pinch of salt

To Finish
Crushed pink peppercorns
Optional pinch of loose black tea

INSTRUCTIONS

Make the dough
Cream butter, chai tea and pink peppercorns well. The butterfat extracts the oils from the tea and pink peppercorns. Add the sugar and vanilla continue creaming well. Mix in flour and salt. Mix until just combined.

Chill
Press dough evenly onto clingwrap. Form into a nice even rectangle. about 3/4 inch thick. A rolling pin helps to get it nice and even.
Chill 30-60 minutes for clean slicing.

Bake
Bake at 325°F (165°C) for 30 minutes, until set and just lightly golden.
(Lower temp keeps shortbread pale, tender, and buttery.)

Remove from oven and let rest on the baking tray 5 minutes and then cut them. if you wait too long the shortbread will break.

Glaze & finish
Whisk glaze ingredients. Spoon lightly over cooled shortbread.
Finish with pink peppercorns and tea.

❄️ STORAGE
Keeps 4–5 days at room temp
Freezes well (unglazed) up to 1 month

📌 WATCH NEXT

Catch all four recipes in the Holiday Baking: Shortbread Series playlist.

❤️ SUPPORT THE CHANNEL

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Thanks for supporting my tiny herby kitchen 🤍