Today I introduce to you Chai Spice Shortbread Cookies! A lovely combination of cinnamon, ginger, cardamom, allspice, and black pepper. One of my secret joys is to add the herbs I love so dearly to everyday foods and sweet treats. These tasty morsels are really quite lovely with a warm cup of coffee or tea. Cookies for breakfast, why not? Adding some royal icing designs is totally optional but adds a loving touch.
Chai Spice Shortbread Cookies
1 1/2 cups flour
10 T salted butter, softened
1/2 cup sugar
Chai Spice Blend – 4 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground cardamom, 1 tsp allspice, a pinch of black pepper
Royal Icing Ingredients
3 3/4 cups confectioners sugar
3 large egg whites
1/2 tsp cream of tartar
Pinch of salt
In a large bowl, cream softened butter, sugar, and chai spices using a mixer
Scrape bowl down and add flour slowly while beating on low. Scrape bowl once more and mix until combined.
Chill the dough in the refrigerator for 15 minutes
Preheat oven to 350 F and line a baking sheet with parchment paper
Remove dough from refrigerator and using a lightly floured surface, roll the dough to 1/4″ thickness
Using a cookie cutter, cut desired shapes
Place cookies, spaced at least an inch apart on baking sheet. Bake for 8-10 minutes.
Allow to cool completely on a wire rack. Once cooled, add royal icing designs.
Royal Icing Directions
In a large bowl, combine the sugar, egg whites, cream of tartar, and salt
Using an electric mixture, whisk until stiff and glossy
Transfer the frosting to piping bags fitted with a small round tip. If you don’t have piping bags or a fine tip, using a plastic baggy and cut a tiny hole one of the bottom corners.
Pipe frosting onto cooled cookies and let set.