Chai Spiced Almond Shortbread Cookies
These grain-free Chai Spiced Almond Shortbread Cookies are crunchy on the outside, soft on the inside, and packed with chai spices!
Chai Spiced Almond Shortbread Cookies
We all need that go-to cookie recipe that we can take to our holiday parties, right? The one that is easy, quick, delicious, and everyone will love.
Well, I’ve got you covered with this one. I revamped one of my old shortbread cookie recipes and added some chai spices to give it a little something extra. These cookies are perfect for all of those Christmas parties that you are invited to.
The recipe is simple, only requires a few ingredients, and is always a hit. I always feel a little nostalgic when I eat these because it reminds me of the good ol’ days when I would devour the shortbread Girl Scout cookies.
You can leave out the chai spices if you want to have a simple vanilla shortbread.
But I’m telling you, the chai spices take it over the top.
And can we just talk about this embossed rolling pin?! I have never had a fancy rolling pin like this before, and I LOVE it. It makes the cookies look so festive and fun (and it makes you look like a baking queen), but without any actual work attached.
You just roll the pin right over the dough, and VOILA. You have yourself a gorgeous design on your cookies! I can’t wait until Sloane is old enough to help me make cookies with this, she is going to love it too.
This embossed rolling pin is made of 100% solid beech wood, and is completely food safe. Embossed Co. has lots of different designs, but of course I went with the leaves. I can’t wait to make some more fancy cookies with it!
*Embossed Co. was so generous to send me a rolling pin, but I was not compensated for this post, all opinions are my own.
Looking for more holiday cookie recipes?
- Gluten-Free Sugar Cookies
- Grain-Free Shortbread Cookies
- Paleo Chewy Gingerbread Cookies
- Flourless Pumpkin Pie Cookies
- (Grain-Free) Almond Butter Chocolate Chunk Cookies
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Chai Spiced Almond Shortbread Cookies
Ingredients
- 2.5 cups almond flour
- 1/4 cup melted butter (I used Earth Balance vegan butter)
- 1/4 cup maple syrup
- 1.5 tsp vanilla extract
- 1/4 tsp salt
- 3/4 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cardamom
- 1/4 tsp cloves
Instructions
- In a large mixing bowl, whisk together the almond flour, salt, and all of the spices until combined.
- Next, add in the butter and maple syrup and use a wooden spoon or spatula to mix the dough together. Mix until completely combined. The dough will be thick.
- Put the bowl in the refrigerator for at least an hour for the dough to chill and firm up a bit.
- When the dough has been in the fridge for an hour, preheat the oven to 350 degrees. While preheating, you are going to roll the dough out.
- Use your hands to form the dough into a ball, and place it on a large piece of parchment paper. Next, use a regular smooth rolling pin to gently roll out the dough, always starting in the center and working your way out. You may have to turn the parchment paper a couple of times to go in different directions. Roll the dough until you have a very thin layer, about 1/4 inch thick.
- Optional: If you are using an embossed rolling pin, now is the time to stamp your dough. Just place the rolling pin on one end of the dough, apply a little bit of pressure, and roll it all the way across without stopping.
- Use a cookie cutter or a coffee mug to cut out the cookies. Transfer them to a lined baking sheet, and continue with the rest of the dough.
- Bake the cookies for 14-16 minutes, until golden brown on the edges. Let them cool slightly before eating.