Soft Peppermint Spritz Cookies Recipe

Soft Peppermint Spritz Cookies Recipe
Soft Peppermint Spritz Cookies Recipe photo by Taste of Home
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Soft Peppermint Spritz Cookies Recipe

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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
MAKES:
120 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling
MAKES:
120 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 cup unsalted butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 large egg yolk
  • 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

Directions

Preheat oven to 350°. In a large bowl, beat butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extracts. In another bowl, whisk flour, cornstarch and salt; gradually beat into creamed mixture.
Divide dough in half. Tint one 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 10-12 minutes or until edges are light golden. Cool on pans 5 minutes. Remove to wire racks to cool.
Freeze option: Freeze cookies in freezer containers. To use, thaw before serving.
Yield: about 10 dozen.
Originally published as Soft Peppermint Spritz Cookies in Taste of Home Christmas Annual Annual 2017, p165

  • 1 cup unsalted butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 large egg yolk
  • 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
  1. Preheat oven to 350°. In a large bowl, beat butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extracts. In another bowl, whisk flour, cornstarch and salt; gradually beat into creamed mixture.
  2. Divide dough in half. Tint one 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.
  3. Bake 10-12 minutes or until edges are light golden. Cool on pans 5 minutes. Remove to wire racks to cool.
    Freeze option: Freeze cookies in freezer containers. To use, thaw before serving.
    Yield: about 10 dozen.
Originally published as Soft Peppermint Spritz Cookies in Taste of Home Christmas Annual Annual 2017, p165

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