Chai Shortbread Cookies

Hi, hello, how are ya.

Fun fact: my Starbucks order is a grande iced coffee with two pumps of chai flavoring & soy milk. Feel free to surprise me with this drink at anytime (HUSBAND.)

The reason I tell you this is so you can understand what possessed me to make this weird ass cookie. I love chai. I also love shortbread. I also am a grandma who loves to dip cookies in coffee. And this, my friend, is the perfect dipping cookie. It’s crisp, buttery, and makes you seem like the kind of person who goes to tea parties. I see you, boujee girl.


  • 2 bags chai tea
  • 1 cup (2 sticks) softened unsalted butter
  • 1/2 cup powdered sugar
  • 2 cups flour
  • 1 tsp salt


  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • sprinkle of cinnamon
  • 2 tbsp strong brewed chai tea


  1. Cut open the two chai tea bags. Empty contents into a bowl with softened butter. Mix, cover, and let it sit out for as long as you can. I infused mine for 2 hours. This produces a strong chai flavor.
  2. Preheat oven to 350 degrees.
  3. Combine infused butter and powdered sugar in a stand mixer or with a rubber spatula by hand.
  4. Slowly add flour and salt until just combined. Dough should be soft, but a bit crumbly.
  5. Roll out dough onto a floured surface to about 1/4 inch thick. Be sure to flour your hands and rolling pin.
  6. Use a round cookie cutter (or a floured wine glass, like me) to cut out even circles of dough. Place on a baking sheet.
  7. Bake for 18 minutes, until the edges are just becoming golden brown.
  8. Transfer to a wire rack, and let them cool completely.
  9. Whisk together icing ingredients. Drizzle over cookies with a spoon OR pour into a plastic sandwich bag, cut off the tip, and drizzle like the ratchet chef you are.
  10. Dip it in coffee/tea, or you’re wasting your time, honey.

Makes about 15 cookies

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