This post may contain affiliate links. Please see my disclosure policy.

Chai spice shortbread cookies are fall perfection!

Buttery shortbread cookies are my kind of cookie, which is why I’m excited to share that I’m a contributor in the newly released holiday issue of Bake From Scratch magazine! A few of my shortbread recipes plus more than 65 exclusive recipes from 29 bakers are featured in the special holiday cookie issue, so be sure to order your copy today!

Chai Spice Shortbread Cookies
Want to save this recipe?
Just enter your email and we’ll send it straight to your inbox! Plus you’ll get new recipes from us weekly!
Please enable JavaScript in your browser to complete this form.

To celebrate, I bring you chai spice shortbread cookies. Infused with chai spices and topped with brown sugar-caramel drizzle and pecans, these cookies are fall perfection.

Chai Spice Shortbread Cookies

More cozy chai recipes to try:

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chai Spice Shortbread Cookies

Chai Spice Shortbread Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Laura Kasavan
  • Prep Time: 1 hour
  • Cook Time: 14 minutes
  • Total Time: 1 hour 14 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
Save Recipe


Infused with chai spices and topped with brown sugar-caramel drizzle and pecans, these chai spice shortbread cookies are fall perfection. Recipe makes 24 cookies.



  • 3/4 cup unsalted butter, at room temperature
  • 2/3 cup sugar
  • 3/4 tsp cinnamon
  • 3/4 tsp ginger
  • 1/4 tsp cardamom
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 3/4 cups flour
  • 1 Tbsp sugar (for sprinkling)


  • 1/2 cup dark brown sugar
  • 2 Tbsp unsalted butter, cubed
  • 2 Tbsp heavy cream
  • pinch of salt
  • 1/2 tsp vanilla extract
  • chopped pecans


  1. Beat butter, sugar, and spices in a large mixer bowl at medium speed until combined; add vanilla and salt and beat until incorporated. Scrape down bowl as needed. Reduce speed to low and mix in flour just until incorporated and dough begins to come together in large pieces. Scrape dough out onto a piece of plastic wrap, shape into a disk and wrap well. Chill dough in the refrigerator until firm, about 30 minutes.
  2. Preheat oven to 350°F and line two baking sheets with parchment paper. Roll out dough to 1/4-inch thick on a lightly floured board. Use a floured 2-inch fluted biscuit cutter to cut out cookies. Gather scraps, re-roll, and cut until you have a total of 24 cookies. Place cookies on baking sheets, sprinkle with sugar, and chill for 20 minutes in the refrigerator.
  3. Bake, rotating pans halfway through, for 14 to 15 minutes, until lightly golden and edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
  4. For the topping, combine brown sugar, butter, cream, and salt in a medium saucepan. Bring mixture to a boil, whisking until smooth. Remove from heat and whisk in vanilla. Let stand for 10 minutes, then transfer to a small piping bag and drizzle over cookies. Sprinkle with chopped pecans and let topping set before serving.


Make ahead: Baked and cooled shortbread cookies can be wrapped well and frozen up to 2 months. To thaw cookies, place on wire racks and let stand at room temperature for one hour before adding topping.

Chai Spice Shortbread Cookies

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

You'll also love:

Leave a comment

If you love this recipe, please consider leaving a star rating when you post a comment to help other readers. If you have a question, I'd love to hear from you too.

As always, thanks for your feedback!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Share your photo!Inspire others by uploading an image of your creation along with your review. The maximum upload file size: 5 MB. You can upload: image. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Congrats on the feature, Laura! I can’t get enough chai spices this time of year! I bet they’re so good in these shortbread cookies too! Shortbread is definitely one of my top 3 favorite cookies! Can’t wait to check out the issue!

  2. I am so excited that you are in the magazine too Laura! And I loved loved trying your awesome Chocolate Espresso Shortbread recipe! Such a beautiful spread in the mag! These chai spiced shortbreads are pure perfection! I simply love the flavor combo here with the caramel!

  3. First a big congratulations for your recipes being featured…that is wonderful. If this one is any example of the others, I can certainly see why. Beautiful to look at and I’m sure that they taste as good as they look.

  4. A big congratulations Laura! That’s really wonderful to hear that your recipes are getting the fame they deserve 😀

  5. Beautiful! Loving the spices in these ones 🙂 Can’t wait to get my hands on the magazine!

  6. Congratulations Laura, you are a baking wizard! These buttery Chai Shortbread Cookies are not only scrumptious but every bite screams autumn.

  7. Congratulations!! I’m not surprised—they were lucky to get you as a contributor. Your cookies look scrumptious!

  8. These are the prettiest cookies ever Laura! They will absolutely be on my holiday baking list, as shortbread is one of my favorites! I LOVED your spread in the magazine!! Well done!