Chai-Spiced Shortbread Cookies

Chai-Spiced Shortbread Cookies
40 min.
40
99kcal

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Indulge in the delightful blend of flavors with our Chai-Spiced Shortbread Cookies, a treat that combines the warmth of traditional chai spices with the buttery richness of classic shortbread. Perfectly suited for dessert enthusiasts, these cookies offer a unique twist that is sure to impress your family and friends. What makes these cookies truly special is their captivating aroma, thanks to the aromatic mix of cinnamon, ginger, fennel, and cardamom, which evokes the cozy comforts of tea time.

With just a hint of vanilla and the delightful addition of white chocolate chips, these cookies strike the perfect balance between sweet and spiced, making them a mouthwatering snack for any occasion. Whether you're hosting a festive gathering or simply looking to treat yourself, these cookies are sure to be a hit at your table.

In just 40 minutes, you can create a batch of 40 scrumptious cookies that not only taste incredible but are also easy to whip up. So gather your ingredients, preheat your oven, and prepare to fill your kitchen with the irresistible scents of chai and freshly baked shortbread. Let the delightful crunch and heavenly taste of these cookies transport you to a world of culinary bliss!

Ingredients

  • cup butter softened
  • tablespoon cinnamon 
  • teaspoon fennel powder 
  • cups flour 
  • 0.5 teaspoon ground cardamom 
  • 1.3 teaspoons ground ginger 
  • 0.5 teaspoon salt 
  • 0.5 cup sugar 
  • Leaves ginger tea bags english
  • teaspoon vanilla extract 
  • cup chocolate chips white

Equipment

  • bowl
  • frying pan
  • baking sheet
  • baking paper
  • oven
  • blender
  • mortar and pestle

Directions

  1. Preheat oven to 35
  2. Beat butter, sugar, salt, and vanilla in a large bowl with a mixer until smooth. In another bowl, stir together flour, cinnamon, ginger, fennel, cardamom, and tea.
  3. Add to butter mixture and beat on low speed until blended. Stir in chocolate chips.
  4. Line 2 baking sheets with parchment paper. Set 1-tbsp. balls of dough 1 in. apart on sheets and flatten slightly with a floured glass.
  5. Bake until cookies are light golden on undersides, 15 to 18 minutes, switching pan positions halfway through baking.
  6. Transfer to racks to cool.
  7. *Grind in a clean coffee grinder or in a mortar.
  8. Make ahead: Up to 3 days, stored airtight.

Nutrition Facts

Calories99kcal
Protein3.93%
Fat55.25%
Carbs40.82%

Properties

Glycemic Index
6.88
Glycemic Load
7.06
Inflammation Score
-1
Nutrition Score
1.9608695790496%

Nutrients percent of daily need

Calories:98.56kcal
4.93%
Fat:6.13g
9.43%
Saturated Fat:3.8g
23.76%
Carbohydrates:10.19g
3.4%
Net Carbohydrates:9.87g
3.59%
Sugar:5.19g
5.77%
Cholesterol:13.15mg
4.38%
Sodium:69.85mg
3.04%
Alcohol:0.03g
100%
Alcohol %:0.22%
100%
Protein:0.98g
1.96%
Manganese:0.3mg
14.93%
Vitamin B1:0.05mg
3.49%
Selenium:2.43µg
3.48%
Folate:11.94µg
2.99%
Vitamin A:143.84IU
2.88%
Vitamin B2:0.05mg
2.72%
Vitamin B3:0.42mg
2.09%
Iron:0.35mg
1.92%
Phosphorus:16.56mg
1.66%
Calcium:14.08mg
1.41%
Fiber:0.32g
1.28%
Vitamin E:0.18mg
1.22%
Source:My Recipes