IMO, every Christmas cookie assortment needs a shortbread: buttery, crisp, unassuming, a great foil for the iced cutouts and other fancies that get all the attention. This simple shortbread cookie recipe is spiked with warm chai spices — cardamom, cinnamon, nutmeg, ginger and a hit of black pepper — to bring a vibrant flavor to one of my favorite basic cookies.
You can cut these chai shortbread cookies into any shapes you want (trees or stars would be nice); I have sets of fluted square and round cookie cutters that I love for their simple elegance. Chilling the cutout shapes before baking helps them retain their perfect shape.
Be sure to stock up on fresh spices for this cookie recipe: they’ll make all the difference in flavor.
chai shortbread cookie recipe
3/4 cup (packed) dark brown sugar
2 1/4 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground black pepper