Mint Chocolate Spritz Cookies

The combination of peppermint and cocoa make these delicious buttery pressed cookies delicious.


7 to 8 dozen cookies


1 1/4 cups butter or margarine, room temperature
1 cup granulated (white) sugar
2/3 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
2 1/2 cups all-purpose flour
2/3 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt


Preheat oven to 375°F (191°C).

In a large mixing bowl, cream butter and sugars at medium high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add extracts. Sift together flour, cocoa, baking soda and salt. Add flour mixture gradually and beat well.

Shape dough into small logs and place dough in a cookie press. Using a desired disk, press shapes onto cool ungreased baking sheets.

Bake for 10 to 12 minutes or until light golden brown. Remove from oven and cool on baking sheets for 2 minutes. Remove from baking sheet and place on wire rack until cool.


Store in airtight container at cool room temperature for several weeks or freeze for two months.

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