Chai Snickerdoodle Spritz Recipe

Chai Snickerdoodle Spritz Recipe
Chai Snickerdoodle Spritz Recipe photo by Taste of Home
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Chai Snickerdoodle Spritz Recipe

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As much as I love snickerdoodles, I needed something smaller and a bit more special for my cookie swap. I gave them a simple makeover by using a cookie press and adding warm chai spices.—Elisabeth Matelski, Milwaukee, Wisconsin
MAKES:
86 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch
MAKES:
86 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar, divided
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon, divided
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves

Directions

Preheat oven to 375°. In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, salt, 1/4 teaspoon cinnamon, baking powder and remaining spices; gradually beat into creamed mixture. In a small bowl, combine remaining cinnamon and sugar.
Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with cinnamon-sugar mixture. Bake 6-8 minutes or until set. Remove from pans to wire racks to cool.
Freeze option: Divide dough in half. Shape each portion into a 10-in. roll. Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to press. Cut each roll in half; slide one half of roll into cookie press. Prepare and bake cookies as directed. Repeat with remaining dough.
Yield: about 7 dozen.
Originally published as Chai Snickerdoodle Spritz in Cookies & Candies Bookazine 2016

  • 1 cup butter, softened
  • 1 cup sugar, divided
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon, divided
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  1. Preheat oven to 375°. In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, salt, 1/4 teaspoon cinnamon, baking powder and remaining spices; gradually beat into creamed mixture. In a small bowl, combine remaining cinnamon and sugar.
  2. Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with cinnamon-sugar mixture. Bake 6-8 minutes or until set. Remove from pans to wire racks to cool.
    Freeze option: Divide dough in half. Shape each portion into a 10-in. roll. Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to press. Cut each roll in half; slide one half of roll into cookie press. Prepare and bake cookies as directed. Repeat with remaining dough.
    Yield: about 7 dozen.
Originally published as Chai Snickerdoodle Spritz in Cookies & Candies Bookazine 2016

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