If your afternoon cup of chai is a sacred ritual, then these Masala Chai Shortbread Cookies are about to become your new favorite companion.
Buttery, tender, and filled with the warmth of chai spices, these cookies melt in your mouth with every bite.
They combine the classic crumbly texture of traditional shortbread with the bold, aromatic spices found in a steaming cup of masala chai—like cardamom, cinnamon, ginger, and cloves.
I started baking these during the colder months, craving something cozy to pair with tea. Now, they’ve become a year-round favorite. They’re simple to make, easy to store, and just unique enough to feel special on a cookie tray or gift box.
These cookies are delicate in texture, yet bold in flavor, and come together with just a few pantry staples and some ground spices. Whether you enjoy them with your favorite tea or coffee, they’re an elegant little treat that feels like comfort in every bite.
Why You’ll Love This Recipe
These Masala Chai Shortbread Cookies are the perfect marriage of buttery richness and spicy warmth. If you love classic shortbread but want something more flavorful, this cookie hits the mark. The dough is simple to make and can be rolled, sliced, or pressed into shapes.
What really makes these cookies shine is the homemade chai spice blend that fills each bite with aromatic depth. They store beautifully and make an excellent addition to dessert trays, gift boxes, or cozy tea moments. Best of all, they’re versatile—dress them up with a glaze or keep them simple and classic.
What You’ll Need
For the Cookies:
- 1 cup (2 sticks) unsalted butter, room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
Homemade Chai Spice Blend:
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- ¼ teaspoon ground black pepper
(Optional: substitute with 2 tablespoons pre-made chai spice if available)
Optional for Decorating:
- Additional powdered sugar for dusting
- Chai glaze (powdered sugar + steeped chai or milk)
Pro Tips
- Use softened butter for easy mixing—room temp butter ensures a smooth dough.
- Chill the dough before baking to help the cookies hold their shape.
- Taste the chai spice blend before adding to the dough—adjust to your spice preference.
- Use a sharp knife or cookie cutter for clean edges and even baking.
- Bake low and slow—don’t rush shortbread; a slow bake keeps the texture tender.
Tools You’ll Need
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring spoons and cups
- Rolling pin (optional)
- Sharp knife or cookie cutters
- Baking sheet
- Parchment paper
- Cooling rack
Substitutions and Variations
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend.
- Spiced glaze: Mix powdered sugar with steeped chai or milk and drizzle over cookies.
- Add-ins: Stir in finely chopped candied ginger or orange zest for a flavor twist.
- Dairy-free: Use vegan butter for a plant-based version.
- Shape it your way: Roll and slice, press into a square pan and cut into bars, or stamp with cookie cutters.
Make-Ahead Tips
- Dough can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months.
- Freeze unbaked sliced cookies and bake straight from frozen—just add 1–2 minutes to the baking time.
- Baked cookies store well at room temp for up to 7 days in an airtight container.
How to Make Masala Chai Shortbread Cookies
1. Mix the Chai Spice Blend
In a small bowl, combine cinnamon, cardamom, ginger, cloves, allspice, and black pepper. Set aside.
2. Cream Butter and Sugar
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy (about 2–3 minutes). Stir in the vanilla extract.
3. Add Dry Ingredients
In a separate bowl, whisk together the flour, salt, and the prepared chai spice mix. Gradually add the dry ingredients to the butter mixture, mixing just until combined. The dough will be soft but not sticky.
4. Shape and Chill
Divide the dough in half. Roll each portion into a log about 2 inches thick, wrap in plastic wrap, and refrigerate for at least 1 hour, or until firm. You can also press the dough into a baking pan or roll it out and use cookie cutters.
5. Preheat and Slice
Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper. Slice dough into ¼-inch thick rounds and place them about 1 inch apart on the baking sheet.
6. Bake
Bake for 12–15 minutes, or until the edges are just starting to turn golden. Do not overbake—shortbread should stay pale with only lightly browned bottoms.
7. Cool and Decorate
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Dust with powdered sugar or drizzle with chai glaze once completely cool.
Leftovers and Storage
- Store cooled cookies in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies for up to 2 months—defrost at room temperature before serving.
- If glazed, store in a single layer or separate with parchment to avoid sticking.
Nutrition & Benefits
These cookies are a sweet indulgence but come with a few perks: chai spices like cinnamon, cardamom, and ginger are known for their antioxidant and anti-inflammatory properties.
While buttery and rich, the cookies are made from wholesome pantry ingredients, with no preservatives or artificial flavors. Perfect for satisfying a sweet tooth while embracing the cozy spice of masala chai.
Recipe FAQ
1. Can I use store-bought chai spice instead?
Yes! Use 1–2 tablespoons of a good-quality chai spice mix. Adjust based on strength.
2. Why is my shortbread crumbly?
Too much flour or overmixing can cause crumbly dough. Weigh your flour for best results and mix gently.
3. Can I freeze the dough?
Yes, wrap it tightly and freeze for up to 2 months. Slice and bake straight from the freezer.
4. Can I make these cookies vegan?
Absolutely—use vegan butter or margarine. The texture may be slightly softer but still delicious.
5. How do I keep the cookies from spreading?
Chill the dough thoroughly before slicing and baking. This helps maintain their shape in the oven.
Fragrant, Cozy, and Perfect with Tea
These Masala Chai Shortbread Cookies are a cozy little luxury you can enjoy any time of year. Perfect with an afternoon chai or as part of a holiday cookie spread, they’re buttery, warmly spiced, and wonderfully simple to make.
Whether you’re baking for yourself, loved ones, or a cookie exchange, they’ll bring comforting flavor and a touch of something special to any occasion.