I had never made spritz cookies before I tried this recipe. For years I avoided using the old cookie press I inherited from my grandmother—those little interchangeable discs and unfamiliar shapes felt intimidating. Then I found Grandma’s handwritten spritz recipe, and I decided it was time to give the press a try.
Spritz are delicate, buttery cookies that resemble shortbread in texture but offer a crisp, melt-in-your-mouth finish when done right. I added chai spices to my version because I like to tweak family recipes and leave my little stamp on them. The chai spices add warmth and seasonal character, making these cookies feel especially cozy for autumn and winter gatherings.
When baked correctly, the cookies are tender and just start to color at the edges while remaining pale overall. They practically dissolve on the tongue, and the spice blend—ginger, cinnamon, cardamom, cloves, and a touch of black pepper—gives each bite a layered warmth that pairs beautifully with hot coffee or tea. These are the kind of cookies you want to enjoy curled up by a fire or to package and share as thoughtful holiday gifts.
No cookie press? You can still make these. A pastry bag fitted with a large star tip works in a pinch. The dough is fairly firm, so piping can be more challenging if you don’t have a strong grip, but it’s doable. I piped long “S” shapes with a star tip, then cut the ropes into shorter pieces and refined the shapes with a knife. If you prefer, you can halve the recipe for a smaller yield—if you do, use one whole egg and omit the extra yolk as noted below.
This recipe yields a large batch—about six dozen cookies—so plan to share or freeze extras. If you keep them for gifts, pack them in airtight containers to maintain freshness and prevent breakage during transport. For best results, allow cookies to cool completely on a wire rack before storing.
Chai-Spiced Spritz
Delicious buttery cookies with the warm flavors of chai spice.
Ingredients
- 1 cup blanched slivered almonds
- 1 pound butter, at room temperature
- 1 1/2 cups granulated sugar
- 1 egg + 1 egg yolk* (see notes)
- 2 tablespoons heavy cream
- 3 1/2 cups all-purpose flour
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 2 1/2 teaspoons ground ginger
- 2 teaspoons cinnamon
- 22 cardamom pods, shelled and ground**
- 1/2 teaspoon ground cloves
- 1/2 teaspoon freshly ground black pepper
Instructions
- Grind the blanched slivered almonds in a food processor until they form a fine powder. Be careful not to over-process or you will end up with almond butter.
- In the bowl of an electric mixer, cream the butter and sugar on medium speed for about 4 minutes, scraping down the sides of the bowl as needed. Add the egg and egg yolk, and beat until combined. Stir in the vanilla, heavy cream, and the spice blend, and mix for another 2 minutes so everything is evenly incorporated.
- Add the flour 1/2 cup at a time, mixing just until the dough comes together. Avoid over-mixing.
- Chill the dough in the refrigerator for 1 hour. Chilling firms the dough for pressing or piping and helps maintain shape while baking.
- Preheat the oven to 400°F (200°C). Line baking sheets with parchment paper or silicone baking mats.
- Fit a cookie press with your chosen disc or prepare a pastry bag with a large star tip. Press or pipe shapes directly onto the prepared baking sheets. Bake until the edges are just golden, about 8–10 minutes. Let the cookies cool on the baking sheet for 5 minutes before transferring them carefully to a wire rack to cool completely.
Notes
- *If you halve the recipe, use one whole egg and omit the additional yolk. The remaining ingredients can be cut in half.
- **Freshly ground cardamom has much more aroma than pre-ground. Use a spice grinder or coffee grinder reserved for spices to grind the seeds from the pods.
- If you don’t have a cookie press, a pastry bag with a large star tip can work, but the dough is on the firmer side so piping may require more hand strength.
- Allow cookies to cool fully before storing in an airtight container to preserve their crisp, tender texture. These cookies make lovely gifts when packaged carefully.
Recipe adapted from a family handwritten recipe known as The Itsy-Bitsy Kitchen.
I love seeing Grandma’s handwriting on the original recipe—it’s a little reminder of family traditions and how food can connect generations. If you enjoy buttery, spiced cookies, these chai-spiced spritz are well worth the effort. Adjust the spices to suit your taste, and enjoy making a batch to share with friends and family this season.