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Chai Shortbread Cookies

Chai Shortbread Cookies

How to make Chai Shortbread Cookies, the perfect treat for the coming holidays!

Course Cookies
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 20 - 25
Author Manuela Zangara


  • 260 gms – 2 cups plain flour
  • 225 gms – 1 cup butter at room temperature
  • 60 gms – ½ cup icing sugar/powdered sugar
  • 1 ¼ tsp chai masala mix
  • 1 pinch salt


  1. Put the butter and icing sugar in the bowl of a mixer with a paddle attachment and beat them on medium speed for about 3 minutes or until the mixture is very smooth.
  2. Then reduce the speed to low and add the salt, chai maisala mix and flour, mixing only until just incorporated.
  3. Flatten the dough into a disk, wrap it in plastic wrap, and chill the dough in the fridge for at least 1 hour.
  4. Roll out the dough into a 0.5 cm – ¼ inch thick sheet. Cut into 6 cm – 2 ½ inch rounds/flowers using a lightly floured cookie cutter.
  5. Place the cookies on a tray lined with baking paper and place in the fridge for 15 minutes (this will help the cookies retain their shape when baked).
  6. Bake in a preheated oven at 170°C – 340°F on the middle rack for 13 to 15 minutes. The cookies should remain pale.
  7. Transfer them to a wire rack to cool completely.

Recipe Notes

You can also freeze the cookies just after shaping them and then bake them whenever you want to serve them.