This recipe for easy Chai Spritz Cookies is a warm, spicy twist to classic spritz cookies. Not too sweet and perfectly delicate, these cookies are a great addition to any cookie platter.
Based off of our popular Classic Spritz Cookies, one batch of simple dough creates a big batch of Chai Spritz Cookies.
Perfect for when you need an easy recipe to throw together at the last minute! Just in time for the upcoming holidays!
We started with the base of our traditional spritz cookies for this variation. From that we removed the almond extract and added in the warm, cozy spices associated with a mug of chai!
The result? A soft dough that was easy to use in the cookie press and a baked cookie that is not too sweet or spicy, just the right amount of crunchy chewy, and perfectly buttery!
How to Make Easy Chai Spritz Cookies
- These spritz cookies are some of the easiest cookies that you can make. All you need are some simple ingredients and a few spices.
- Start by whisking together the flour, salt, cinnamon, nutmeg, ginger, cloves, cardamom, and white pepper in a large bowl.
- In the bowl of stand mixer, you’re going to cream together your butter and sugar.
- Beat in the egg and vanilla extract until creamy. Don’t be afraid to let your mixture run for a minute or two to get your mixture creamy.
- Next, you’re going to add in your flour mixture. If your mixer isn’t very strong, you may want to use a strong spoon to combine the dry ingredients with the wet ingredients.
- If you find that your dough is pretty soft, you’ll want to refrigerate the dough for 30 minutes before putting in the cookie press and pressing the cookies onto the cookie sheet.
- This will keep the cookies from spreading too much when baking.
- Because “room temperature” can vary so much from house to house and even the different days that you’re baking, you may find that sometimes your dough isn’t too soft, while other days you need to refrigerate the dough.
- Finally, you’ll put the dough in your cookie press that is affixed with your desired template. Press the dough out onto an ungreased baking sheet.
- Bake for 6-8 minutes, depending on your preference of chewy or crunchy cookies. Allow the cookies to cool for 5 minutes before removing from the baking sheet.
- Store any leftovers in an airtight container. That’s it!
Tips for Making Chai Spritz Cookies
- “Room temperature” can vary greatly from house to house. If your dough is too soft, stick it in the refrigerator for 30 minutes to firm up. If your butter is too warm when you make the dough, it can cause the dough to be really soft.
- Refrigerating the dough will help keep the cookies from spreading too much while baking.
- There seems to be a controversy around whether or not spritz cookies should be soft or crunchy. If you want soft cookies, bake for 6 minutes. If you want crunchy cookies, bake for 8 minutes.
- Afraid of the pepper listed in the ingredients? Feel free to leave it out. However, the small amount of pepper gives the cookies that classic chai spiciness.
- Add a bit of sparkle by sprinkling sanding sugar over the pressed dough before baking.
Love spritz cookies? More spritz cookie recipes to try!
Chai Spiced Spritz Cookies
This recipe for easy Chai Spritz Cookies is a warm, spicy twist to classic spritz cookies. Not too sweet and perfectly delicate, these cookies are great addition to any cookie platter.
Ingredients
- 1 Cup butter, room temperature
- 1/2 Cup sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 2 1/4 Cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/8 teaspoon cardamom
- 1/8 teaspoon ground white pepper or freshly ground black pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl, whisk together flour, salt, cinnamon, nutmeg, ginger, cloves, cardamom, and white pepper. Set aside.
- In the bowl of stand mixer, or with an electric hand mixer, cream together butter and sugar. Add in egg and vanilla extract, and beat until creamy.
- With the mixer on low, or with a strong spoon, beat in flour mixture until just combined.
- Place dough in cookie press fitted with desired template. Pipe dough onto an ungreased baking sheet.
- Bake for 6-8 minutes, or until cookies are set. If you prefer a crispy cookie, bake for the entire time.
- Remove cookie sheet to a wire rack to cool for 5 minutes before removing cookies from cookie sheet.
- Store leftovers in an airtight container.
Notes
Room temperature can vary greatly from house to house. This can cause your butter to be on the softer side making your dough softer. If your dough is too soft, refrigerate for 30 minutes before placing in the cookie press. This will keep the cookies from spreading too much while baking.
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Nutrition Information:
Yield: 30 Serving Size: 2 cookiesAmount Per Serving: Calories: 105Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 69mgCarbohydrates: 11gFiber: 0gSugar: 3gProtein: 1g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. Nutrition values can vary greatly based on brand used. It should not be considered a substitute for a medical professional’s advice.
