Peppermint Stick Spritz
Bring festive cheer to your dessert table with these delightful Peppermint Stick Spritz cookies! Perfect for the holiday season, these buttery, melt-in-your-mouth treats are infused with both vanilla and peppermint extracts for a perfectly balanced flavor that’s minty and warm. A hint of red food coloring adds a playful swirl, while a dusting of crushed peppermint candies provides a sweet, crunchy finish. Made with a cookie press, these spritz cookies are as charming as they are easy to shape into festive designs like snowflakes or trees, making them an elegant addition to any cookie platter. With just 20 minutes of prep time and a short bake, they’re a quick and delightful way to spread holiday cheer!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon peppermint extract
- 2.25 cups all-purpose flour
- 0.5 teaspoon baking powder
- 4 drops red food coloring
- 0.25 cup crushed peppermint candies
Instructions
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, approximately 2-3 minutes.
Add the egg, vanilla extract, and peppermint extract to the butter mixture, then beat again until fully combined.
In a separate mixing bowl, whisk together the all-purpose flour and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Divide the dough in half. Leave one half plain, and add red food coloring to the other half, mixing until evenly colored.
Load each portion of dough into separate sections of a cookie press fitted with your desired festive disk (e.g., snowflake or tree shape). If you don’t have a cookie press, roll the dough into small balls and flatten them slightly.
Press the cookies onto the prepared baking sheets, spacing them about 1 inch apart.
Sprinkle the tops of the cookies with crushed peppermint candies for garnish.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are set but not browned.
Allow the cookies to cool on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your holiday-ready Peppermint Stick Spritz, or store them in an airtight container for up to one week.
Nutrition Facts
Calories |
152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 15 mg | 1% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 8.6 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 15 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
