Chocolate Peppermint Spritz Cookies Recipe

Introduction

Chocolate Peppermint Spritz Cookies bring a festive twist to a classic holiday treat. These buttery, cocoa-infused cookies are perfectly decorated with peppermint-flavored candy melts and crunchy sprinkles, making them a delightful indulgence for any occasion.

Ingredients

• 2-1/3 cups all-purpose flour*
• 2/3 cup cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 2/3 cup granulated sugar
• 1/2 cup firmly-packed light brown sugar
• 1/2 teaspoon peppermint extract
• 2 eggs
• Bright White Candy Melts
• Red Candy Melts
• Optional: EZ Thin Dipping Aid for Candy Melts
• Peppermint Crunch Sprinkles

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. Step 3: In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy.
4. Step 4: Add the peppermint extract and eggs one at a time, beating well after each addition.
5. Step 5: Gradually add the dry flour mixture to the butter mixture, mixing until a smooth dough forms. If the dough seems too wet or sticky, add 1-2 tablespoons more flour.
6. Step 6: Fill a cookie press with the dough and use the desired disk shapes to press cookies onto an ungreased cookie sheet.
7. Step 7: Bake for 5-7 minutes or until the cookies are set. Remove from oven and cool on the cookie sheet for 2 minutes, then transfer to a cooling rack to cool completely.
8. Step 8: Melt the Bright White and Red Candy Melts according to package instructions. Stir in EZ Thin if needed to achieve a smooth consistency for dipping and drizzling.
9. Step 9: Dip some cookies partially into the white candy melt, gently shake off excess, and place on wax paper.
10. Step 10: Using disposable decorating bags with snipped tips, drizzle white and red candy melts over the cookies in stripes, combining colors as desired.
11. Step 11: While the candy coating is still wet, sprinkle peppermint crunch sprinkles over the cookies.
12. Step 12: Allow the candy melts to set completely before serving. To speed up setting, chill the cookies briefly.

Tips & Variations

• If the dough is too sticky for the cookie press, add extra flour by tablespoons until manageable.
• Use food-safe disposable decorating bags or small resealable plastic bags with a corner cut off for easy candy drizzle.
• Substitute peppermint extract with vanilla for a different flavor profile.
• Swap peppermint crunch sprinkles for crushed candy canes or colored sugar for alternative textures and colors.

Storage

Store the cookies in an airtight container at room temperature for up to one week. If decorated with candy melts, keep them in a cool, dry place to prevent melting. Reheat is not recommended as it may soften the candy coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Let it sit at room temperature briefly before using it in the cookie press, as it should not be chilled too long for proper pressing.

What can I use if I don’t have a cookie press?

If you don’t have a cookie press, you can roll the dough into small balls and flatten them slightly on the baking sheet before baking. The cookies will have a different shape but will still taste delicious.

Chocolate Peppermint Spritz Cookies Recipe

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4.9 from 92 reviews

These Chocolate Peppermint Spritz Cookies are a festive and delightful treat perfect for the holiday season. Rich cocoa-infused dough is infused with peppermint extract, shaped using a cookie press, and baked to perfection. The cookies are then decorated with melted white and red candy melts and sprinkled with peppermint crunch for a festive and flavorful finish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 25 minutes
• Yield: Approximately 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2–1/3 cups all-purpose flour
• 2/3 cup cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

Wet Ingredients

• 1 cup (2 sticks) butter, softened
• 2/3 cup granulated sugar
• 1/2 cup firmly-packed light brown sugar
• 1/2 teaspoon peppermint extract
• 2 eggs

Decorations

• Bright White Candy Melts
• Red Candy Melts
• Optional: EZ Thin Dipping Aid for Candy Melts Candy
• Peppermint Crunch Sprinkles

Instructions

1. Preheat Oven. Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature by the time your cookies are ready to bake.
2. Combine Dry Ingredients. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to create a uniform dry mixture.
3. Cream Butter and Sugars. In a large bowl, beat the softened butter, granulated sugar, and light brown sugar on medium-high speed until the mixture becomes light and fluffy, demonstrating proper creaming.
4. Add Peppermint Extract and Eggs. Incorporate the peppermint extract into the creamed mixture. Then add eggs one at a time, beating well after each addition to ensure a smooth, well-blended batter.
5. Mix Dry and Wet Ingredients. Gradually add the dry flour mixture into the wet butter mixture, mixing until a smooth dough forms. If the dough feels too sticky or wet, lightly add 1-2 more tablespoons of flour to achieve the right consistency.
6. Press Cookies. Fill your cookie press with the prepared dough, choosing your desired disk attachments. Press the dough onto ungreased cookie sheets, forming evenly sized cookies.
7. Bake Cookies. Bake the cookies in the preheated oven for 5-7 minutes or until they are set but not overbaked. Immediately place the cookie sheet on a cooling rack for 2 minutes.
8. Cool Cookies. Remove the cookies from the cookie sheets and let them cool completely on a wire rack, ensuring they firm up properly for decorating.
9. Melt Candy Melts. Melt Bright White and Red Candy Melts according to package instructions. Optionally add EZ Thin Dipping Aid to achieve a smooth and dip-friendly consistency.
10. Decorate Cookies. Partially dip some cookies into the melted Bright White Candy Melts, shaking off any excess, and set them on wax paper to dry. Use disposable decorating bags filled with melted white and red candy melts to drizzle stripes in varied patterns over the cookies.
11. Add Sprinkles and Set. While the candy coating is still wet, sprinkle Peppermint Crunch Sprinkles over the cookies. Allow the candy melts to set completely at room temperature or chill them briefly to speed up the process before serving.

Notes

• Do not chill the dough before pressing; it should be used immediately for best spreading and shape.
• If dough consistency is too sticky, carefully add extra flour, 1 tablespoon at a time.
• Use wax paper or parchment paper to allow the candy decorations to set without sticking.
• For easier candy melting and dipping, EZ Thin Dipping Aid helps maintain smooth texture.
• Store cookies in an airtight container at room temperature for up to one week.

Keywords: Chocolate Peppermint Spritz Cookies, Holiday Cookies, Peppermint Cookies, Chocolate Cookies, Spritz Cookies, Festive Cookies