These Chai Spiced Spritz Cookies are ultra-cozy with the warm spices of chai. It wouldn’t be the holidays without a batch a spritz cookies!
I’m coming at you again today with a new cookie for your holiday cookie tray. It’s been here a cookie, there a cookie, everywhere a cookie cookie around here for the last few weeks, and I’m not mad about it! These Chai Spiced Spritz Cookies will be one of the easiest cookies on the tray. And soooo delicious!
The warm spices of chai have always given me all the cozy warm feels, especially during the winter months. Cinnamon, cardamom, ginger, cloves and allspice are well stocked in my spice cabinet for when the craving hits. My Chai Snickerdoodles are another favorite here at the BHK.
And who doesn’t love spritz cookies during the holiday season? My OXO cookie press does all the work, and I’m all in for easy during the busy holidays.
What is a spritz cookie?
Spritz cookies are a kind of German Christmas cookie called Spritzgeback. They’re made from flour, butter, sugar and eggs. They’re similar to a sugar cookie. The cookies are made by squirting the dough through a cookie press.
Chai Spiced Spritz Cookie Ingredients
• vanilla extract
• all-purpose flour
• ground cinnamon, ground ginger, cardamom, allspice, ground cloves
These cookies are light, buttery, sweet and crisp with just the perfect amount of chai flavor. The cookie press makes them super easy to make. There’s no need to chill the dough and the cookies freeze really well too. These are the perfect cookies to make and decorate with the kiddos this holiday season. Enjoy!
A Few Cook’s Notes for Chai Spiced Spritz Cookies Recipe:
As mentioned above, I love my OXO cookie press. This is not a sponsored post. I just wanted to share what I prefer to use when I make my spritz cookies.
These cookies are perfect for your holiday cookie swap. They travel and package wonderfully.
The cookies will keep in an airtight container for one week.
- 1 cup unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp. vanilla extract
- 2 1/4 cup all-purpose flour
- 1 tsp. ground cinnamon
- 1/2 tsp. cardamom
- 1/2 tsp. ground ginger
- 1/2 tsp. salt
- 1/4 tsp. allspice
- 1/4 tsp. ground cloves
- Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar at medium speed until smooth, about 2-3 minutes. Add the egg and the vanilla extract and continue to beat until well combined, scraping down the sides as needed, about 1-2 minutes.
- In a medium bowl, whisk together the flour and spices until well combined. Add the flour and mix on low speed until well combined. Add some of the dough to your cookie press and following manufacturer's directions press the cookies about 2 inches apart on prepared sheets. Top with sprinkles and/or colored sugars if desired.
- Bake until lightly browned around the edges, about 8-9 minutes. Remove from the oven and let cool for 5 minutes before removing to a wire rack to cool completely. The cookies will keep in an airtight container for one week.