Chocolate Peppermint Spritz Cookies Recipes

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CHOCOLATE PEPPERMINT SPRITZ COOKIES



Chocolate Peppermint Spritz Cookies image

I love to make spritz cookies. Each year I make several varieties of cookies and then deliver them to friends. I love to watch them crack a smile when they see a plate full of cookies. -Margaret Otley, Waverly, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
3/4 cup sugar
1 large egg
1-1/2 teaspoons peppermint extract
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1/8 teaspoon salt
1/4 cup crushed peppermint candies

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture., Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake 8-12 minutes or until set. Immediately sprinkle crushed candies over cookies. Remove from pans to wire racks to cool completely. Store in airtight containers.

Nutrition Facts : Calories 76 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

PEPPERMINT SPRITZ COOKIES



Peppermint Spritz Cookies image

Crushed candy canes add a cheerful twist to these red and white swirled cookies.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 45 to 50 cookies

Number Of Ingredients 9

2 sticks (1 cup) unsalted butter, at room temperature
2/3 cup sugar
1/4 teaspoon almond extract
1/4 teaspoon pure vanilla extract
1 large egg
2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/4 teaspoon kosher salt
10 mini candy canes, finely crushed (about 1/4 cup)
Red gel food coloring, such as bright red, for coloring the dough

Steps:

  • Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
  • Beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add the almond and vanilla extracts and egg and mix until combined. Reduce the mixer speed to low, add the flour and salt and mix until just combined.
  • Remove a third of the dough to a flour-dusted surface and reserve. Add the candy canes to the dough left in the bowl and mix on low until just combined. Remove to a flour-dusted surface and fold with your hands until it comes together.
  • Add the reserved dough back to the mixer bowl and add enough red gel food coloring until it is a vibrant red like a fire truck, about 10 drops. Mix on low until the dough is completely red. Remove to a flour-dusted surface and fold with your hands until it comes together.
  • Tear off 2 Ping-Pong ball-size pieces of the white dough and add to the barrel of a cookie press; add 1 marble-size piece of the red dough. Repeat this pattern until the barrel is filled (you will not use all of the dough). Place a wreath disc onto the cookie press barrel according to the manufacturer's instructions. Press the cookies onto an ungreased baking sheet and set aside. Repeat 2 more times in the same pattern with the remaining dough.
  • Bake 2 of the batches until the cookies are firm but not yet browning on the bottom, 8 to 10 minutes. Cool the cookies for 1 minute on the baking sheets, then remove to a wire rack to cool completely, about 30 minutes. Bake the third batch and let cool. Store in an airtight container for up to a week.

CHOCOLATE SPRITZ (COOKIE PRESS)



Chocolate Spritz (Cookie Press) image

Chocolate spritz cookies for use with a cookie press! This recipe makes lots of cookies.

Provided by Christy

Categories     Desserts     Cookies     Butter Cookie Recipes     Spritz Cookie Recipes

Time 25m

Yield 84

Number Of Ingredients 7

1 ½ cups butter, softened
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
1 egg
1 teaspoon vanilla extract
3 ¼ cups all-purpose flour

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat butter in a large mixing bowl using an electric mixer until creamy; add sugar, cocoa powder, and baking powder. Beat until combined. Scrape sides of bowl down if needed. Stir egg and vanilla extract into butter mixture until just combined; mix in flour.
  • Fill the cookie press with dough; press cookies onto an ungreased baking sheet.
  • Bake in the preheated oven until edges of cookies are lightly browned, 8 to 10 minutes.

Nutrition Facts : Calories 57.5 calories, Carbohydrate 6.2 g, Cholesterol 10.9 mg, Fat 3.4 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.1 g, Sodium 30.1 mg, Sugar 2.4 g

CHOCOLATE CHIP PEPPERMINT COOKIES



Chocolate Chip Peppermint Cookies image

A chocolaty chocolate chip cookie, with peppermint flavoring. This is for kids or adults (I'm a 10 year old.) They taste best when they're still hot.

Provided by GIBBONSS3

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 50m

Yield 30

Number Of Ingredients 11

¾ cup butter
½ cup white sugar
½ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy. Beat in egg, then stir in vanilla and peppermint extracts. Combine flour, cocoa powder, baking soda, and salt; gradually stir into the creamed mixture. Mix in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
  • Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 117.1 calories, Carbohydrate 14.4 g, Cholesterol 18.4 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 97.9 mg, Sugar 8.8 g

PEPPERMINT-SPRITZ COOKIES



Peppermint-Spritz Cookies image

Peppermint extract gives these wreath cookies their fresh flavor. They're finished with a marbled red-and-white glaze, evoking the classic holiday candy cane.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h45m

Yield Makes 4 dozen

Number Of Ingredients 11

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)

Steps:

  • 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.

CHOCOLATE-PEPPERMINT SPRITZ



Chocolate-Peppermint Spritz image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield About 90 spritz cookies

Number Of Ingredients 13

2 cups all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking powder
Pinch of salt
1 3/4 sticks (14 tablespoons) unsalted butter, at room temperature
2/3cup sugar
1 1/2 teaspoons pure vanilla extract
1 large egg
4 ounces semisweet chocolate, chopped
2 tablespoons heavy cream
1 tablespoon unsalted butter
1/4 teaspoon peppermint extract
Crushed candy canes, for decorating

Steps:

  • Make the cookies: Preheat the oven to 325˚. Whisk the flour, cocoa powder, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg until just combined. Reduce the mixer speed to medium low and beat in the flour mixture until just combined.
  • Fit a cookie press with a wreath disk; fill with the dough according to the manufacturer's instructions. Press cookies 1 inch apart onto 2 unlined baking sheets.
  • Bake the cookies, 1 pan at a time, until crisp and set around the edges, 18 to 22 minutes. Immediately remove the cookies to a rack using an offset spatula and let cool completely. Repeat with the remaining cookies.
  • Once the cookies have cooled, make the icing: Combine the chocolate, heavy cream and butter in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until melted and smooth, 2 to 4 minutes. Remove the bowl from the pan and stir in the peppermint extract; let cool 5 minutes.
  • Transfer the icing to a resealable plastic bag, snip off a corner and drizzle over the cookies. Immediately sprinkle with crushed candy canes. Let set, about 30 minutes.

CHOCOLATE PEPPERMINT PINWHEEL COOKIES



Chocolate Peppermint Pinwheel Cookies image

I recently found this recipe on my computer and sadly did not keep the source of this delectable treat. Decided to add them to my trays this year. The cookies are quite large so you can always roll them out a bit more to increase your yield.

Provided by justcallmetoni

Categories     Dessert

Time 47m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 14

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
powdered sugar, for rolling out dough
3 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1 egg yolk
1 teaspoon peppermint extract
1/2 cup crushed candy canes or 1/2 cup peppermint candy
red food coloring (optional)

Steps:

  • Sift together flour, baking powder, and salt. Set aside.
  • Place butter and sugar in large bowl of electric stand mixer and beat until light and fluffy. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. The dough will be very stiff and crumbly at this point alost like a shortbread. Don't worry, you are adding liquid in the next steps.
  • Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. (If you like you can add a drop or two of red food coloring to make the dough a pppermint pink.) Cover both with plastic and chill for approximately 5-10 minutes.
  • Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours or more. (I let my logs cool for 6 hours and they were very easy to slice.).
  • Preheat oven to 375 degrees.
  • Remove dough from the refrigerator and cut into 1/4-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely.
  • Store in an airtight container for up to 1 week.

Nutrition Facts : Calories 120.8, Fat 6.7, SaturatedFat 4.1, Cholesterol 23.4, Sodium 27.6, Carbohydrate 14.3, Fiber 0.7, Sugar 5.6, Protein 1.7

CRUSHED PEPPERMINT-CHOCOLATE COOKIES



Crushed Peppermint-Chocolate Cookies image

Chocolate cookies are studded with bits of crushed peppermint for a cookie that's as festive as it is sweet.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
4 ounces milk chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon pure peppermint extract
3 large eggs
45 round swirled peppermint candies, coarsely crushed

Steps:

  • Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt chocolate and butter in a heatproof mixer bowl set over a pan of simmering water. Attach bowl to mixer fitted with the paddle attachment. Add sugar, both extracts, and eggs; mix on medium-low speed until combined. Reduce speed to low; mix in flour mixture. Stir in one-third of the candies. Refrigerate dough until firm, about 30 minutes (or wrap in plastic wrap, and refrigerate overnight).
  • Using a 1-inch ice cream scoop, form mounds of dough; dip tops into remaining candies to coat. Place cookies, candy sides up, on baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through until just set, about 15 minutes. Let cool on sheets on wire racks. Store in an airtight container at room temperature up to 3 days.

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CHOCOLATE SPRITZ COOKIES - DINNER AT THE ZOO
2018-12-04 Place the butter and sugar in the bowl of a mixer and beat until light and fluffy. Add the egg, vanilla, flour, cocoa powder and salt. Beat on low speed until just combined. Fill the cookie press with dough and press cookies onto the prepared sheet pans. Bake each pan for 5-7 minutes or until just set.
From dinneratthezoo.com


CHOCOLATE PEPPERMINT CHRISTMAS COOKIES - ONE SARCASTIC BAKER
2019-12-13 Instructions. In a bowl of a standing mixer, place butter and sugar and beat medium speed until light and fluffy, about 3-4 minutes. In a medium bowl, sift together flour, cocoa powder, and cornstarch. Add flour mix to the butter mix followed by …
From onesarcasticbaker.com


PEPPERMINT BARK SPRITZ COOKIES - ELIZABETH KARMEL
2018-12-12 2 ounces white chocolate, melted. 1 cup crushed peppermint candies. Preheat oven to 400 F. Mix butter, unsweetened chocolate and sugar together until creamy. Add egg yolks one at a time to combine. Add vanilla and mix thoroughly. Using your hands or a blending fork, work in the flour, a little at a time, until smooth.
From elizabethkarmel.com


DOUBLE CHOCOLATE PEPPERMINT BARK COOKIES - CREME DE LA CRUMB
2018-12-21 Instructions. In a medium bowl whisk together flour, cocoa powder, baking soda, and salt. In a large bowl beat together butter, brown sugar, and sugar until light and fluffy (2-3 minutes). Mix in egg and vanilla until blended. Gradually mix in dry ingredients on low speed until just incorporated, don't over mix.
From lecremedelacrumb.com


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