Name: Peppermint Shortbread and Chai
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: Fusion
Ingredients: 2 cups all-purpose flour; 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 1/4 cup cornstarch; 1 tsp vanilla extract; 1/2 tsp peppermint extract; 1/4 tsp salt; 2 tbsp crushed peppermint candies or candy canes (optional for topping); 2 cups water; 2 black tea bags or 2 tsp loose black tea; 1 cinnamon stick; 4 cardamom pods; 3 whole cloves; 4 black peppercorns; 1 star anise (optional); 4–5 slices fresh ginger; 2 cups dairy or non-dairy milk; 2–3 tbsp brown sugar or sweetener of choice; 1/2 tsp vanilla extract (optional)

Jump to Recipe·Leave a Review

Why You’ll Love This Recipe

This recipe is the perfect balance of festive and comforting. The peppermint shortbread delivers a melt-in-your-mouth texture with a cool, refreshing twist, while the chai provides a gently spiced, aromatic contrast. Whether you’re baking for a holiday gift, a tea party, or a weekend indulgence, this combo is easy to make, naturally egg-free, and sure to please. Plus, both components can be prepared ahead, making it ideal for entertaining or gifting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the peppermint shortbread:

All-purpose flour
Unsalted butter (softened)
Powdered sugar
Cornstarch
Vanilla extract
Peppermint extract
Crushed peppermint candies or candy canes (optional for topping)
Salt

For the chai:

Water
Black tea bags or loose black tea
Whole spices (such as cinnamon stick, cardamom pods, cloves, black peppercorns, star anise)
Fresh ginger slices
Non-dairy or dairy milk
Brown sugar or sweetener of choice
Vanilla extract (optional)

Directions

To make the peppermint shortbread:

Preheat your oven and line a baking sheet with parchment paper.
In a large bowl, cream together softened butter and powdered sugar until light and fluffy.
Mix in vanilla and peppermint extracts.
In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add to the butter mixture until a soft dough forms.
Shape the dough into a log and chill for 30 minutes, or roll out and cut with cookie cutters.
Place on baking sheet and, if desired, sprinkle with crushed peppermint candies.
Bake until the edges are just turning golden. Let cool completely on a wire rack.

To make the chai:

In a saucepan, combine water, whole spices, and ginger. Bring to a boil, then simmer for 5–10 minutes.
Add black tea and steep for another 3–5 minutes.
Stir in milk and sweetener. Simmer gently until heated through.
Strain the chai into mugs and add a splash of vanilla extract if desired.
Serve warm alongside the shortbread.

Servings and timing

This recipe yields about 20–24 shortbread cookies and 4 cups of chai.
Prep time: 20 minutes
Chill time (for shortbread): 30 minutes
Cook time: 25 minutes
Total time: About 1 hour 15 minutes

Variations

Chocolate-Dipped Shortbread: Dip one end of each cookie in melted dark chocolate and sprinkle with crushed peppermint.
Chai Latte Style: Froth the milk before adding to the tea for a creamier, café-style chai.
Herbal Chai: Use rooibos or decaf tea for a caffeine-free version.
Vegan Option: Use vegan butter for the cookies and non-dairy milk for the chai.
Add Citrus: Add orange zest to the shortbread dough for a bright, citrusy note.

Storage/Reheating

Store peppermint shortbread in an airtight container at room temperature for up to 1 week.
You can also freeze the dough or baked cookies for up to 2 months.
Chai is best enjoyed fresh, but can be refrigerated for up to 2 days and reheated gently on the stove or in the microwave.

FAQs

Can I make the shortbread dough ahead of time?

Yes, the dough can be made in advance and stored in the fridge for up to 3 days or frozen for later use.

Can I use ground spices instead of whole for the chai?

Yes, though the flavor may be slightly different. Use a chai spice blend or a pinch of each ground spice.

What’s the best way to crush peppermint candies?

Place them in a zip-top bag and use a rolling pin or meat mallet to crush them into small pieces.

Can I skip the peppermint extract?

You can, though the peppermint flavor will be much milder if only using the candy topping.

How do I prevent the peppermint from melting too much?

Add crushed candies in the last few minutes of baking or right after baking to preserve texture and color.

What type of tea works best for chai?

A strong black tea like Assam or Darjeeling works best to stand up to the spices and milk.

Can I make the chai in advance?

Yes, you can brew the chai, strain it, and store it in the fridge. Just reheat and add milk before serving.

Can I make the cookies gluten-free?

Yes, use a 1:1 gluten-free flour blend. Shortbread is fairly forgiving and still turns out well.

Can I shape the cookies differently?

Absolutely—use a cookie cutter for festive shapes or slice rounds from a chilled dough log.

Is this a good edible gift idea?

Yes, both the cookies and the chai mix (in dry form) make great gifts when packaged in jars or tins.

Conclusion

Peppermint shortbread and chai is a comforting, flavorful pairing that feels festive yet familiar. The cool, buttery crispness of the cookies is perfectly complemented by the warmth and spice of homemade chai. Whether you’re hosting a holiday tea, making edible gifts, or just enjoying a quiet moment to yourself, this combination is sure to bring joy, warmth, and a little seasonal magic to your table.

Peppermint Shortbread and Chai