Make spritz cookies quicker than ever before by starting with refrigerated cookie dough (then doctoring it up to become a spritz recipe with cream cheese, food coloring, and peppermint extract).

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. In a large mixing bowl beat the cookie dough, cream cheese, flour, food coloring, and extract with an electric mixer on low to medium speed until combined (use hands, if necessary).

Instructions Checklist
  • Force unchilled dough through a cookie press onto an ungreased cookie sheet. Sprinkle cookies with sugar. Bake for 8 to 9 minutes or until edges are firm but not brown. Transfer to a wire rack and let cool.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

102 calories; 5 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 10 mg cholesterol; 94 mg sodium. 35 mg potassium; 13 g carbohydrates; 0 g fiber; 4 g sugar; 1 g protein; 0 g trans fatty acid; 49 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 0 mg iron;

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Rating: Unrated
where can i find a cutout of a candy cane like shown above? My Cookie Pro does not have a disc shaped like this. Please help!!!!! Thanks.