Chai Shortbread Cookies

Hi everyone! This month has been crazy, so the first post is late. Today we are talking about shortbread cookies.

I have a love hate relationship with shortbread. I know it’s supposed to be one of the easiest things to make, but I’ve never had a nice experience with it😬. I love the way it tastes, and shortbread cookies in general but when I make it it’s usually a disaster!

Before when I’ve made shortbread, it came out too crumbly and just fell right apart. Other times, it comes out too crunchy. This is the first time where I’ve made it and the consistency is on point!

I came across this recipe for chai vanilla shortbread on Pinterest and knew I had to try it out. The recipe is originally by Sugar and Soul, you can read it by clicking here.

Reading over the recipe, it’s really simple and your basic shortbread recipe, just throwing in some chai. The chai I had on-hand was Tipu’s Unsweetened Masala Chai.

Since there is sugar in the recipe as well as an icing, I used the unsweetened chai. Looking back I think I should have used the sweetened chai.

I followed the tip at the bottom of the recipe to infuse the butter with the spices ahead of time in the fridge, and this really helped the spices to shine through the cookies in the end.

This recipe is so simple, you just combine the ingredients and then roll out your dough & cut into what ever shape you like! I did circular cookies and I cut them using a mason jar lid #prohack.

The icing is a basic recipe, just combining the vanilla with powdered sugar, water, and cinnamon.

After the cookies cool, you dip them in the icing (since I used unsweet chai, I was generous with the icing) and make sure to allow them to set. For me, it too a few hours until they were completely set.

View the recipe at Sugar and Soul .