Whole Wheat Vanilla Chai Shortbread Cookies

It’s cookie time! I am slightly ashamed that this is my first and only cookie post for the month of December.

But. These whole wheat vanilla chai shortbread cookies are most definitely good enough to hold their place as the sole cookie I present to you this holiday season.

Easy, buttery whole wheat vanilla chai shortbread cookies! A simple recipe made entirely in your food processor! Filled with chai tea!

PS – don’t worry if you still need cookie ideas! There are PLENTY in the archives!

I’m not sure what my deal is, but I’ve been all about the savory, like real foods, since Thanksgiving. Apparently I reallllly overdid it on the sweets for turkey day?

I don’t know, it’s bizarre. Of course I am most definitely still eating cookies, but not a whole lot. Maybe it’s just that I have the whole balance thing down better this season? Which I suppose is not such a bad thing.

But anyway, let’s get back to the shortbread at hand. These, these are so worthy of your cookie trays this year!

Buttery, lightly but oh-so-perfectly sweet cookies that melt in your mouth. Exactly the way shortbread should be.

Easy, buttery whole wheat vanilla chai shortbread cookies! A simple recipe made entirely in your food processor! Filled with chai tea!

They are filled with just the right amount of chai tea – giving them a touch of something interesting, yet at the same time they still have that classic shortbread goodness going on. Plus, the whole wheat flour adds this delicious nuttiness to the cookies. Perfect-o!

Have I sold you yet?

Wait, I have one more selling point. They are incredibly simple to pull together! The dough is completely mixed up in your food processor and then just formed into a log to chill. And then all you need to do is slice and bake. You can even freeze the cookie dough log and slice / bake whenever you like. Perfect for any last minute holiday treats, yes?

The dipping in dark chocolate / sprinkle with flaky sea salt part is totally 100% optional. We actually couldn’t decide which way we liked better – chocolate or plain. So I recommend doing half and half. That way you can have your cake and eat it too.

Wait, have your cookies and eat them too?

Easy, buttery whole wheat vanilla chai shortbread cookies! A simple recipe made entirely in your food processor! Filled with chai tea!

Yield: 26 to 28 cookies

Whole Wheat Vanilla Chai Shortbread Cookies

Prep Time:15 minutes

Cook Time:12 minutes

Total Time:27 minutes

Easy, buttery whole wheat vanilla chai shortbread cookies! A simple recipe made entirely in your food processor! Filled with chai tea!

Ingredients:

For the cookies:

  • 2 cups white whole wheat flour
  • 1 tablespoon loose chai tea
  • ½ teaspoon fine sea salt
  • ½ cup plus 2 tablespoons confectioners’ sugar
  • 1 tablespoon vanilla extract
  • 1 cup unsalted butter, room temp and cut into chunks
  • 1 large egg yolk

For the topping (optional):

  • dark chocolate chunks or chopped dark chocolate
  • flaky sea salt, for sprinkling

Directions:

For the cookies:

  1. Add the flour, chai tea and salt to the bowl of a food processor. Pulse until the tea is evenly distributed throughout the flour. Add in the confectioners’ sugar and pulse a few times to combine. Next, add in the vanilla extract, the butter and egg yolk. Pulse until the dough comes together in a sort of large clump.
  2. Transfer the dough to a piece of plastic wrap. Bring the dough together and then form / pat into a log that is about 2 inches in diameter and 12 inches long. Wrap tightly in the plastic wrap, then transfer to the refrigerator to chill until nice and firm, at least 1 ½ to 2 hours (you can let it chill longer too! even overnight!).
  3. Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
  4. Slice the chilled dough with a sharp knife into rounds that are about ⅓ to ½ inch thick. Place the rounds on the prepared baking sheet about 2 inches apart. Bake for about 12 to 14 minutes, rotating the pan once during baking, until the edges are just lightly browned.
  5. Let cool for 5 minutes directly on the baking sheet, then transfer to a wire rack to cool completely.

For the topping (if using):

  1. Add some dark chocolate chunks to a microwave-safe bowl. Microwave in 30 second increments, stirring after each, until melted. Alternatively, you can use a double-boiler.
  2. Dip the cooled cookies partially in the melted chocolate, then place on wax paper. Sprinkle immediately with some flaky sea salt. Repeat with the remaining cookies. Let the chocolate set completely before removing from the wax paper.

About 3 or so tea bags will give you the 1 tablespoon chai tea (if you don’t have the loose kind).

If baking in batches, be sure to keep the unused dough in the refrigerator until ready to slice and bake!

Prep time does not include time to allow the dough to chill or time for dipping the cookies in chocolate.

Adapted from Food Network.