Description
Peppermint shortbread and chai is a cozy dessert pairing combining buttery, minty cookies with warm, spiced tea. Perfect for winter gatherings or relaxing afternoons, it’s festive, comforting, and easy to make.
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)
Instructions
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Cream softened butter and powdered sugar in a bowl until light and fluffy.
- Mix in vanilla and peppermint extracts.
- In a separate bowl, whisk together flour, cornstarch, and salt. Gradually mix into butter mixture until a soft dough forms.
- Shape dough into a log and chill for 30 minutes, or roll and cut with cookie cutters.
- Place cookies on baking sheet. Sprinkle with crushed peppermint candies if using.
- Bake for 18–22 minutes or until edges just begin to turn golden. Cool completely on a wire rack.
- To make the chai, bring water, whole spices, and ginger to a boil in a saucepan. Reduce heat and simmer for 5–10 minutes.
- Add black tea and steep for 3–5 minutes.
- Stir in milk and sweetener. Simmer gently until hot. Add vanilla extract if desired.
- Strain into mugs and serve warm with peppermint shortbread.
Notes
- Use vegan butter and non-dairy milk for a fully vegan version.
- Add crushed peppermint after baking to preserve color and texture.
- Cookies and chai can both be made in advance for convenience.
- For a richer chai, use whole milk or coconut milk.
- Shortbread dough can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking/Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 2 cookies + 1 cup chai
- Calories: 280
- Sugar: 16g
- Sodium: 60mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
