Chai Spiced Shortbread & a Trip to CVS
Prep time
Cook time
Total time
Makes about twenty 1½ inch Chai Spice Shortbread Cookies
Recipe type: Snack
Serves: 8
  • 1 heaping teaspoon orange zest
  • ⅓ cup sugar, 67 grams
  • ½ butter, room temperature, 113 grams
  • ⅛ teaspoon salt
  • 1¼ cup flour, 151 grams
  • ½ teaspoon cardamom
  • ½ teaspoon cinnamon
  • ¼ teaspoon anise, crushed in a grinder
  • ¼ teaspoon ginger
  • ⅛ teaspoon cloves
  • ⅛ teaspoon nutmeg
  1. Combine flour, cardamom, cinnamon, anise, ginger, cloves, and nutmeg in a small bowl. Set aside.
  2. Place sugar and orange zest in a mixer bowl. Smash the sugar and zest with the back of a spoon until the sugar becomes moist and fragrant.
  3. Add softened butter to the bowl. Cream butter and sugar until fluffy, about 3 minutes.
  4. Add flour mixture and mix until just combined.
  5. Place dough between two pieces of parchment paper, roll ~1/3in thick and freeze for 10-15 minutes. There's no need to flour the parchment.
  6. Use an 11/2 inch square to cut out cookies. Re-roll scraps and repeat process.
  7. Place cookies on baking sheet and bake at 350 degrees for about 20 minutes.
  8. Remove cookies and let cool on rack.
  9. Glaze cookies, if desired (See Notes).
  10. Store cookies in an airtight container in the refrigerator.
Combine 1 cup of sifted powdered sugar, a pinch of cardamom, a pinch if cinnamon and 4 teaspoons of water in a small bowl. Stir until smooth. Dip each cookie into glaze and wipe the excess on the edge of the bowl. Place cookies on a sheet pan lined with parchment or wax paper. Place sheet pan in the refrigerator until the glaze is firm.
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