Spritz Candy Cane Cookies

Spritz Candy Cane Cookies

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Get ready to indulge in the festive spirit with these delightful Spritz Candy Cane Cookies! Perfect for holiday gatherings, these charming cookies not only look stunning but also deliver a burst of peppermint flavor that will leave your taste buds dancing. With their vibrant red and white stripes, they resemble classic candy canes, making them an eye-catching addition to any dessert table.

What makes these cookies truly special is their melt-in-your-mouth texture, thanks to the combination of butter and shortening. The addition of peppermint extract infuses each bite with a refreshing taste that perfectly captures the essence of the season. Plus, they are incredibly easy to make, allowing you to whip up a large batch in just over an hour. With 84 servings, there’s plenty to share with family and friends—or to keep all to yourself!

Whether you’re baking for a holiday party, a cookie exchange, or simply to enjoy at home, these Spritz Candy Cane Cookies are sure to impress. The fun of using a cookie press to create those iconic shapes adds an element of creativity to your baking experience. So gather your ingredients, preheat your oven, and let’s spread some holiday cheer with these scrumptious treats!

Ingredients

  • 0.8 cup sugar 
  • 0.5 cup shortening 
  • 0.5 cup butter softened
  • teaspoon peppermint extract 
  •  eggs 
  • 2.3 cups flour all-purpose
  • 0.5 teaspoon double-acting baking powder 
  • Dash salt 
  • drops food coloring red
  • 15  peppermint candies hard crushed finely

Equipment

  • bowl
  • baking sheet
  • oven

Directions

  1. Heat oven to 375°F. In large bowl, combine sugar, shortening and butter; beat until light and fluffy.
  2. Add peppermint extract and egg; beat until well combined.
  3. Add flour, baking powder and salt; mix well.
  4. Divide dough in half. To 1 half, add food color; mix until well blended and uniform in color.
  5. Attach star template to cookie press. With press lying on its side, fill one side with half of white dough; fill other side with half of pink dough. Press dough onto ungreased cookie sheets, forming 4-inch strips. Bend tops of each strip to form cane shape. Repeat with remaining dough.
  6. Bake at 375°F. for 4 to 7 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Immediately sprinkle warm cookies with crushed candy.

Nutrition Facts

Calories44kcal
Protein3.84%
Fat49.05%
Carbs47.11%

Properties

Glycemic Index
4.25
Glycemic Load
3.69
Inflammation Score
-1
Nutrition Score
0.6247826066354%

Nutrients percent of daily need

Calories:44.05kcal
2.2%
Fat:2.4g
3.7%
Saturated Fat:1.02g
6.38%
Carbohydrates:5.2g
1.73%
Net Carbohydrates:5.11g
1.86%
Sugar:2.4g
2.67%
Cholesterol:4.85mg
1.62%
Sodium:12.56mg
0.55%
Alcohol:0.02g
100%
Alcohol %:0.23%
100%
Protein:0.42g
0.85%
Selenium:1.32µg
1.89%
Vitamin B1:0.03mg
1.79%
Folate:6.41µg
1.6%
Vitamin B2:0.02mg
1.16%
Manganese:0.02mg
1.16%