Glazed Chai Shortbread Cookies

Chai Cookies Recipe
15 Reviews
These buttery chai shortbread cookies capture the distinct flavor of chai spices as they melt in your mouth.
40 min
Prep Time
Total Time
72 cookies



1 cup
Land O Lakes® Butter, softened
1/2 cup
firmly packed brown sugar
1 teaspoon
2 1/4 cups
all-purpose flour
2 teaspoons
pumpkin pie spice*
2 teaspoons
ground ginger
1/2 teaspoon
ground allspice
1/2 teaspoon
ground cardamom
1/4 teaspoon


1 cup
powdered sugar
2 teaspoons
1 to 2 teaspoons


Decorator sugar, if desired
*Substitute 1 teaspoon ground cinnamon plus 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves.


  1. Combine butter, brown sugar and 1 teaspoon vanilla in bowl; beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until mixture forms a dough.
  2. Divide dough into thirds. Shape each third into 6x1 1/2-inch square log. Wrap each in plastic food wrap; refrigerate until firm (at least 1 hour).
  3. Heat oven to 375°F.
  4. Cut logs into 1/4-inch slices with sharp knife; place 1 inch apart onto ungreased cookie sheets. Bake for 8 to 11 minutes or until lightly browned on edges. Cool 5 minutes on cookie sheets; remove to wire cooling rack. Cool completely.
  5. Combine powdered sugar and 2 teaspoons vanilla in bowl; stir in enough water for desired drizzling consistency. Drizzle glaze over cooled cookies; let stand until glaze is set. Sprinkle with decorator sugar, if desired.

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Nutrition Facts (1 cookie)

Dietary Fiber

Recipe Comments and Reviews


The cookies were not very good. The dough was very dry and I also had to add more butter and a little extra vanilla. I love chai, but did not love the taste of these cookies. Separating the dough into 3 logs made very small dry cookies. they were really a waste of ingredients. Disappointing.


Excellent cookie! I've been looking for a good chai cookie recipe for a while and tried 3 other recipes with not the best results. One of the things I was most impressed with was when I took a sample into work, people who do not usually like cookies loved these. The dough is a little dry (something that I found with the other recipes as well) so I added a little more butter and put a little water on my hands when shaping the dough. Might try using a bit of milk next time.


I made this recipe last Christmas season, and I think I formed my "logs" strangely, the cookies shrunk down considerably and were just tiny bites. You can really taste the spice in the cookies, and if your family doesn't like spice, I would not recommend these cookies. I, however, LOVED them!


These cookies are so good. I will be making them for a cookie exchange and I think I may have a winner!


These were delicious! Just the right amount of spice and sweet topping. I used milk and not water in the glaze. I will give some as a gift with Chai Tea.


I followed the recipe exactly. Absolutely LOVE THEM! The flavor is perfect! Next time I will only make two logs though, as the three logs made very small bite sized cookies. I also used Katie's advice and put the glaze in a ziploc baggie and clipped the corner. It worked like a charm! I didn't glaze them immediately and put them in the freezer until a couple days before I needed them. After glazing I sprinkled green and red on to make them very festive.


Just enough spice to give it great flavor and not over power like other cinnamon containing treats. Easy to make, one bowl and a knife. I made my second batch to share since the first batch went right in the tummy. Makes the house smell like Christmas when baking. I love regular shortbread but think this recipe is going to be repeated often.


Surprisingly not enough flavor. I even used very fresh spices. I'm going to use milk in the glaze for richness and add a little cinnamon and nutmeg to boost the flavor. Easy to make. I made two logs for larger cookies and it worked out fine.


Very easy to make. Chilled in the refrigerator quickly. Cardamon can be expensive, but if you have a good Spice shop nearby where you can by spices by the 1/4 or 1/2 ounce, you'll be OK. Living in Milwaukee, I went down to Old World Third Street and visited the Spice House and picked up all my spices and Cardamon at 1/4 ounce was less than $1.50 and I have plenty left that I threw into my freezer for later. I do a lot of baking from Thanksgiving till Christmas week, so I baked these and stored them and didn't frost them until almost 10 days later. It worked out great.


I followed the recipe exactly...the dough was too dry and crumbly. I could barely mold it into a square log. My butter was softened before, not sure what happened. I was really disappointed. I was hoping these were going to be spectacular. The taste was only fair, and the texture was way too dry! I would not make these again. Complete waste. :(


I made this over Thanksgiving and everyone loved them. I made them a little larger than what it called for and only made 2 logs. They were very easy.


These are great! I made my square logs quite small, maybe 1 inch across. To quickly glaze, I put the icing in a small resealable bag, clipped the corner and drizzled away. Bite size bits of happiness!


Looks good


Absolutely delicious shortbread! Spicy, sweet, and melt in your mouth. Following the recipe exactly yields very small cookies, though (1.5 by 1.5 inches). Next time I'll want them slightly larger.


This is an easy, flavorful cookie. I live at 7800 ft and had to add a few tablespoons of milk to the dough before it would come together. I also had to bake a little longer. Will make again. Could freeze part of it for later.


Glazed Chai Shortbread Cookie recipe

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