Chocolate-Peppermint Spritz

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  • Level: Easy
  • Total: 2 hr
  • Active: 50 min
  • Yield: About 90 spritz cookies
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For the Cookies:

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

For the Icing:

4 ounces semisweet chocolate, chopped

2 tablespoons heavy cream

1 tablespoon unsalted butter

1/4 teaspoon peppermint extract

Crushed candy canes, for decorating


  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. 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.