Peppermint Spritz Cookies are a buttery, crisp Christmas cookie, Spritzgebach, or “spritz” for short.
Then name comes from the German verb spritzen, which means “to squirt” or “to spray.”
Quite literally, you “squirt” cookie dough through a cookie press which has fitted disks on the end to produce formed shapes.
You can press this peppermint-flavored dough through traditional disk shapes such as star, dog, or tree.
But you may want to try this version with the ribbon star, pressed into strips, with one end bent into a crook to form a candy cane.
Prep time: 20-30 minutes
Bake time: 9-10 minutes
Makes about 3-4 dozen candy cane-shaped cookies
1 ½ cups butter or margarine room temperature
1 cup granulated sugar
1 teaspoon baking powder
1 egg
1 teaspoon peppermint (or mint) extract
3 ½ cups all-purpose flour
Colored sugar or sprinkles
Special Tips for Making Peppermint Spritz
Be sure baking sheets are cool and ungreased so that cookie dough adheres to the surface and releases from the cookie press.
You can use other disks to create Peppermint Spritz into shapes other than candy canes.
See more Spritz on our Pinterest board.
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