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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
  • Total Time
    Prep: 30 min. Bake: 10 min./batch
  • Makes
    about 10 dozen


  • 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


  • 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
1 cookie: 26 calories, 2g fat (1g saturated fat), 6mg cholesterol, 12mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 0 protein.
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