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Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 1 hr 45 mins
Yield: Makes 4 dozen
peppermint spritz cookies
Ingredients
Glaze
2 cups confectioners’ sugar, sifted
3 tablespoons to 1/4 cup milk
1/4 teaspoon vanilla extract
Cookies
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)
Cook's Notes
If your cookie press has adjustable settings, set it at medium for the most defined wreath shape. If you don’t have a press, you can form the dough into ropes and shape them into rings.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 1 hr 45 mins
Yield: Makes 4 dozen
peppermint spritz cookies
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 1 hr 45 mins
Yield: Makes 4 dozen
Recipe Summary
prep: 30 mins
total: 1 hr 45 mins
Yield: Makes 4 dozen
prep: 30 mins
total: 1 hr 45 mins
prep:
30 mins
total:
1 hr 45 mins
Yield: Makes 4 dozen
Makes 4 dozen
peppermint spritz cookies
peppermint spritz cookies
Ingredients
Ingredients
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)
Directions
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.
Cook's Notes
If your cookie press has adjustable settings, set it at medium for the most defined wreath shape. If you don’t have a press, you can form the dough into ropes and shape them into rings.
Cook’s Notes
If your cookie press has adjustable settings, set it at medium for the most defined wreath shape. If you don’t have a press, you can form the dough into ropes and shape them into rings.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Peppermint-Spritz Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Peppermint-Spritz Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
