~Peppermint Crunch Spritz Cookies~

Peppermint Crunch Spritz Cookies

Oh my goodness. I am running so late this week. I have to apologize for that. I worked 6 days last week and yesterday I spent all day baking cookies and today I spent most of the day finishing off packing up said cookies and delivering them to people. So thus the late post. But what’s funny is that these cookies have been made and in the freezer for awhile but I have just been behind getting them decorated and photographed because of work and clinicals. Ah well such is life.

Alrighty then here we are with less then 2 days until the big day… Christmas!!, many peoples fav holiday of the year. And here I go with my last holiday cookie recipe, thank the lord… lol!, Peppermint Crunch Spritz Cookies. I decided to end my holiday baking with an easy to make cookie that doesn’t need any special rolling, frosting or decorating unless you want to. Spritz cookies are simple to make, I know you have to have a cookie press to make them but they actually take less time to press out then hand rolling like some of the other cookies that I make so to me that makes up for the extra cost of having to buy a press, and have a light flavor and crisp texture that most people will enjoy. I personally love these cookies for there peppermint taste and I love to decorate them with a light coating of white chocolate and crushed candy canes, I love that extra crunch! Okay let me quit gabbin and let you get to your final day of baking so here you go… Peppermint Crunch Spritz Cookies!

Peppermint Crunch Spritz Cookies

Peppermint Crunch Spritz Cookies

A light crisp spritz cookie coated in a white chocolate peppermint crunch!


  • 1 C. Butter, room temperature
  • 2/3 C. Granulated sugar
  • 1 Egg
  • 1 tsp. Vanilla extract
  • 1/2 tsp. Salt
  • 1/2 tsp. Peppermint extract
  • 2 1/4 C. A-P Flour
  • 1 Bag Ghirardelli white chocolate melting wafers
  • 1/2 tsp. Peppermint extract
  • 12 Candy canes, crushed


  1. In a stand mixer, with the paddle attachment, add in the butter, sugar, egg, vanilla, salt and peppermint extract and cream together, on medium speed, until the mixture creamy.
  2. Reduce the mixer speed to low and add in all of the flour and mix until well combined.
  3. Next refrigerate the dough for about an hour to firm it up.
  4. Preheat your oven to 400°F, 375°F if using a convection oven.
  5. Insert the dough into a cookie press and press out the desired shapes onto a ungreased cookie sheet.
  6. Bake the cookies for 6-8 minutes or until they are just lightly brown around the edges.
  7. Remove the cookies to a cooling rack and let them come to room temperature.
  8. When the cookies are cooling melt your chocolate wafers in the microwave or in a double boiler, I always use a double boiler.
  9. Add in the peppermint extract and with a pastry brush coat the back of each cookie with the white chocolate and dip them in the crushed candy canes.
  10. Now while the chocolate is hardening heat up some hot cocoa and find a pretty plate for Santa and wait for the gifts to come rolling in!!
  11. Store any leftovers that Santa might leave in a airtight container for 3-5 days.


Recipe adapted from Land O' Lakes


Well that’s it for this week. I hope everyone has a Merry Christmas and a great rest of their week and please drop back by after you try these delish Peppermint Crunch Spritz Cookies and let me know how you liked them, I love reading your comments and I really do read them all!

Until next time everyone… Enjoy!


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