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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.

Ingredients

Scale

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

Find it online: https://tastybella.com/chocolate-peppermint-spritz-cookies-recipe/