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Close-up stack of spiced shortbread cookies showing crisp, sparkling sugar-coated edges with cinnamon sticks nearby.

Spiced Shortbread Cookies

Buttery shortbread cookies with warm chai spices and crisp sugar edges. An easy slice-and-bake holiday treat.
*Quick Note Before You Dive In: This variation uses one portion of my Basic Cookie Dough and a chai-inspired blend of spices for a simple slice-and-bake cookie with warm, aromatic flavor. The dough can be made ahead, chilled, or frozen, making these perfect for easy holiday baking.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 3 hours 15 minutes
Total Time 3 hours 45 minutes
Course baked goods
Cuisine American
Servings 17 cookies
Calories 112 kcal

Ingredients
  

  • 1 portion (370g) Basic Cookie Dough Recipe chilled
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • pinch ground black pepper
  • ¼ teaspoon almond extract
  • 3 tablespoons turbinado sugar

Equipment

Instructions
 

  • Break the dough into pieces and place them in a mixing bowl to soften slightly so the spices mix in easily.
  • In a small bowl, combine cardamom, ginger, cinnamon, cloves, and black pepper, then add the mixture to the dough.
  • Work the spices into the dough and add the almond extract, making sure not to overhandle the dough. (It's okay if the dough has a marbled appearance)
  • Form the dough into a log measuring 7 inches long and about 2 inches in diameter, place in plastic wrap and refrigerate for 3 hours.
  • Preheat the oven to 350°F and line a baking sheet with parchment.
  • Cut ⅜-inch thick slices, then roll the edges in turbinado sugar. Place the slices on the prepared baking sheet.
  • Bake for 12-15 minutes, or until the edges start to turn golden (the spices make color cues subtle, so look for lightly darkened edges and a fragrant aroma).
  • Remove from the oven and let the cookies sit on the baking sheet for a few minutes before transferring them to a wire rack.
  • Let them continue to cool for 10 minutes before transferring to a platter or storing them.

Notes:

Chill the dough for the full 3 hours. It will make for cleaner slicing and help the cookies keep their round shape while baking.
You can use either turbinado or demerara sugar for coating; both hold their shape while baking and create a crunchy, sparkling edge.
Let the dough soften before mixing in the spices so they incorporate evenly.
Avoid over-handling the dough to maintain a tender shortbread texture.
Dough can be refrigerated for up to 3 days or frozen (as a log) for up to 3 months.
Baking in grams: I provide both gram measurements and cup equivalents, but weighing ingredients is always the most accurate. Depending on whether you scoop, pack, or level flour, the amount can vary dramatically when using a measuring cup (leading to dry or inconsistent results). A small digital scale removes that guesswork and will give you better bakes every time.
Nutrition information is automatically calculated and provided as an estimate. It is not intended as a substitute for professional dietary advice

Nutrition

Serving: 23gCalories: 112kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 26mgSodium: 70mgPotassium: 16mgFiber: 0.3gSugar: 7gVitamin A: 182IUVitamin C: 0.02mgCalcium: 6mgIron: 1mg
Keyword cardamom ginger, chai spice, holiday baking, make ahead brunch, slice and bake, spiced cookies, winter recipe
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