Soft Peppermint Spritz Cookies Recipes

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PEPPERMINT-SPRITZ COOKIES

Peppermint extract gives these wreath cookies their fresh flavor. They're finished with a marbled red-and-white glaze, evoking the classic holiday candy cane.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h45m

Yield Makes 4 dozen

Number Of Ingredients 11



Peppermint-Spritz Cookies image

Steps:

  • Glaze: Whisk together confectioners' sugar and milk until smooth. Whisk in vanilla. Glaze can be stored at room temperature, with plastic wrap pressed directly on surface, up to 3 days; whisk before using. (Makes 2 cups.)
  • Cookies: Preheat oven to 350 degrees. Beat butter with granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Add yolk, flour, salt, peppermint extract, and milk; beat to combine.
  • Fill a cookie press with dough and fit with a wreath disk. Press cookies directly onto unlined baking sheets. Bake, rotating sheets halfway through, until just golden on edges, 12 to 14 minutes. Transfer sheets to a wire rack; let cool completely.
  • Working in batches, add a drop of food coloring to a small amount of glaze (about 1/4 cup); use a toothpick to swirl a tiny bit. Dip tops of cookies in glaze, then turn glaze-sides up and place on a wire rack set over a rimmed baking sheet to catch drips to set. (As you dip, colors will become more combined and no longer look like swirls; change to fresh glaze at this point.) For additional "swirls," dip a toothpick in red glaze and drizzle over cookies. Cookies can be stored in an airtight container at room temperature up to 3 days.

2 cups confectioners' sugar, sifted
3 tablespoons to 1/4 cup milk
1/4 teaspoon vanilla extract
1 1/2 sticks unsalted butter (6 ounces), room temperature
1/2 cup granulated sugar
1 large egg yolk
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
1 teaspoon pure peppermint extract
1 tablespoon milk
Red gel-paste food coloring, for glazing (optional)

SOFT PEPPERMINT SPRITZ COOKIES

This quick recipe makes a lot of cookies, and the peppermint flavor is a change from traditional spritz cookies. I tint some of the dough green or red, and I leave the rest white. The decorating ideas are endless! —Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 10 dozen.

Number Of Ingredients 11



Soft Peppermint Spritz Cookies image

Steps:

  • Preheat oven to 350°. In a large bowl, beat butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg yolk and extracts. In another bowl, whisk flour, cornstarch and salt; gradually beat into creamed mixture., Divide dough in half. Tint 1 portion with food coloring. Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. If desired, sprinkle with colored sugar., Bake until edges are light golden, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. Freeze option: Freeze cooled cookies in freezer containers. To use, thaw before serving.

Nutrition Facts : Calories 26 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 12mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

1 cup unsalted butter, softened
3 ounces cream cheese, softened
1 cup sugar
1 large egg yolk, room temperature
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1-1/2 cups all-purpose flour
1 cup cornstarch
1/2 teaspoon salt
Paste food coloring of your choice
Colored sugar, optional

PEPPERMINT SPRITZ COOKIES

Crushed candy canes add a cheerful twist to these red and white swirled cookies.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 45 to 50 cookies

Number Of Ingredients 9



Peppermint Spritz Cookies image

Steps:

  • Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
  • Beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add the almond and vanilla extracts and egg and mix until combined. Reduce the mixer speed to low, add the flour and salt and mix until just combined.
  • Remove a third of the dough to a flour-dusted surface and reserve. Add the candy canes to the dough left in the bowl and mix on low until just combined. Remove to a flour-dusted surface and fold with your hands until it comes together.
  • Add the reserved dough back to the mixer bowl and add enough red gel food coloring until it is a vibrant red like a fire truck, about 10 drops. Mix on low until the dough is completely red. Remove to a flour-dusted surface and fold with your hands until it comes together.
  • Tear off 2 Ping-Pong ball-size pieces of the white dough and add to the barrel of a cookie press; add 1 marble-size piece of the red dough. Repeat this pattern until the barrel is filled (you will not use all of the dough). Place a wreath disc onto the cookie press barrel according to the manufacturer's instructions. Press the cookies onto an ungreased baking sheet and set aside. Repeat 2 more times in the same pattern with the remaining dough.
  • Bake 2 of the batches until the cookies are firm but not yet browning on the bottom, 8 to 10 minutes. Cool the cookies for 1 minute on the baking sheets, then remove to a wire rack to cool completely, about 30 minutes. Bake the third batch and let cool. Store in an airtight container for up to a week.

2 sticks (1 cup) unsalted butter, at room temperature
2/3 cup sugar
1/4 teaspoon almond extract
1/4 teaspoon pure vanilla extract
1 large egg
2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/4 teaspoon kosher salt
10 mini candy canes, finely crushed (about 1/4 cup)
Red gel food coloring, such as bright red, for coloring the dough

PEPPERMINT SPRITZ COOKIES

This is the perfect spritz cookie for Christmas. A touch of peppermint flavor really gives this buttery cookie a holiday flair. The dough is perfect - the cookie really keeps its shape while cooking. Get creative... use different shapes and sizes from your cookie press and colorful sprinkles to add some flair to your cookies. A...

Provided by LaDale Hymer

Categories     Cookies

Time 20m

Number Of Ingredients 8



Peppermint Spritz Cookies image

Steps:

  • 1. Preheat oven to 350. In a medium bowl, combine flour and baking powder.
  • 2. In a large bowl, beat butter and sugar until light and fluffy.
  • 3. Add egg, milk, and extracts.
  • 4. Add flour mixture; mix well.
  • 5. Fill cookie press with dough and fit with disks.
  • 6. Press cookies onto ungreased cookie sheet.
  • 7. Bake 8-10 minutes or until edges are golden brown.
  • 8. Cool 2 minutes on cookie sheet; remove to cooling rack and cool completely.

3 1/2 c flour
1 tsp baking powder
3 stick butter, softened
1 c sugar
1 egg
2 Tbsp milk
1 tsp vanilla
1/2 tsp peppermint extract

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