Paula Roy: Whole Foods in Half the Time


10 minute Chai-Spiced Shortbread Cookies

A delicious twist on a holiday classic

by: Paula Roy
Scrumptious shortbread cookies flavoured with chai spices take just 10 minutes to make

I am not sure whether it’s the delicate taste or the melt-in-your-mouth texture of shortbread cookies that made me fall in love with them when I was a little kid. They’re a holiday staple in my house; we probably make at least 10 batches every year as they’re great for gifting. This year I decided to shake things up a little and added some chai-inspired spices to my favourite quick shortbread recipe. What a hit! I’ll be making dozens more as the quality control officer (my husband) plowed through most of the first batch in record time.

chai spiced shortbread


1 cup soft butter
1/2 cup icing (confectioners’) sugar
1/4 cup cornstarch
1 1/2 cups all purpose flour
1/2 tsp freshly ground cardamom seeds
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice


  Preheat oven to 350F.

  Put all ingredients in a large mixing bowl.

  Whip together with a stand or hand-held electric mixer until the batter is smooth and fluffy (almost like really stiff whipped cream). This should take no more than 2 minutes.

  Drop from a small cookie scoop or two teaspoons onto a parchment-lined cookie sheet. You can leave them mounded or gently press them flat with your fingertips.

  Bake 8 minutes or just until they are barely beginning to turn golden around the edges.

Makes 3 dozen cookies.

chai spiced shortbread

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