Masala Chai Shortbread Cookies
These Masala Chai Shortbread Cookies are speckled with aromatic ground masala chai tea. The spices will instantly warm you, so they are gonna be a perfect treat for a cold day.
Servings: cookies
Ingredients
- 2/3 cup (150 gr) unsalted butter
- 1/2 cup (60 gr) confectioners' sugar
- 1/2 tsp vanilla extract
- 1 1/2 cups (180 gr) cake flour/all-purpose flour
- 1/2 tsp salt
- 2 tbsp masala chai loose leaf tea
If making your own masala chai mix
- 1 tbsp loose leaf black tea leaves, preferably Assam tea
- 1 tsp ground cardamom
- 3/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground clove
- 1/8 tsp ground black pepper
Instructions
- In a food processor, pulse together the flour, masala chai loose leaf tea or masala chai mix, and salt until the tea is spotted throughout the flour. Set aside.
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream together butter, confectioners sugar, and vanilla extract until incorporated.
- Scrape the bowl down and sift in the dry ingredients. Mix with a spatula until the dough starts to come together. It will look crumbly at first, but the dough will come together as you continue mixing.
- Shape the dough into a cylinder, about 1.5-inch/4 cm in diameter.
- Wrap in parchment paper or plastic wrap and chill in the refrigerator until firm, at least 2 hours.
- Preheat oven to 350F/180°C and line two baking pans with parchment papers.
- Slice the log into a 1/8 to 1/4-inch or about 3-5mm thick with a sharp knife. Arrange the slices on the baking pan, spacing 1-inch apart.
- Bake for 13-15 minutes or until the bottom edges of the cookies are golden brown in color. Rotate the baking sheets halfway through for even baking.
- Transfer to a wire sheet to cool completely.
Notes
I recommend using masala chai loose leaf tea for flavorful and aromatic cookies. If you don't have it, you can make your own mix with ground spices.
Use cake flour for light, crisp, and tender cookies. Use all-purpose flour for softer and chewier cookies.
You can chill the cookie log, covered, for up to 3 days in the refrigerator.
If you plan to freeze, roll and slice the dough. Place the slices on a parchment paper-lined baking pan and freeze for 1-2 hours. Store the frozen slices in a plastic ziplock and freeze for up to 3 months. Make sure to bake a few minutes longer for frozen cookies.
Nutrition
Serving: 1cookie | Calories: 59kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 34mg | Potassium: 8mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.3mg
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