Best 2 Candy Cane Spritz Cookies Recipes
In the realm of holiday baking, few treats evoke the spirit of Christmas quite like candy cane spritz cookies. These delightful morsels, with their festive red and white stripes and subtly sweet flavor, have become a beloved tradition in households across the globe. Whether you're a seasoned baker or a novice in the kitchen, embarking on a culinary journey to create these iconic cookies promises an experience filled with merriments, delectable aromas, and memories that will last a lifetime.
Check out the recipes below so you can choose the best recipe for yourself!
SPRITZ CANDY CANE COOKIES
Have fun creating these candy canes, made with a cookie press and two colors of peppermint-flavored dough.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 84
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In large bowl, combine sugar, shortening and butter; beat until light and fluffy. Add peppermint extract and egg; beat until well combined. Add flour, baking powder and salt; mix well.
- Divide dough in half. To 1 half, add food color; mix until well blended and uniform in color.
- 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.
- 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 : Calories 40, Carbohydrate 5 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 15 mg, Sugar 2 g
CANDY CANE SPRITZ COOKIES
Looking for a distinctive dessert? Then check out these peppermint candy cane cookies - a tasty treat that's perfect for Christmas holidays.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 66
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In large bowl, beat butter, shortening and sugar with electric mixer on medium speed until light and fluffy. Beat in egg. Stir in flour, baking powder, salt, peppermint extract and food color until mixed.
- Place dough in cookie press. Fit 1/2-inch star template in press. On ungreased large cookie sheets, press 15-inch lines of dough 3 inches apart. Score at 3-inch intervals. Pull top of dough into a curve, forming candy cane.
- Bake 5 to 7 minutes or until edges just start to brown. Immediately and carefully remove from cookie sheets to cooling racks; cool completely.
- Place waxed paper under cooling racks. In small resealable freezer plastic bag, place candy coating; seal bag. Microwave on High 1 minute or until softened. Gently squeeze bag until coating is smooth; cut off tiny corner of bag. Squeeze bag to pipe coating diagonally over each candy cane for striped effect. Move position of cookie before coating sets completely so coating doesn't adhere to cooling rack.
Nutrition Facts : Calories 40, Carbohydrate 4 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 20 mg, Sugar 2 g, TransFat 0 g
Tips:
- Use high-quality butter and cream cheese for a richer flavor.
- Chill the dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
- Use a piping bag fitted with a star tip to create festive candy cane shapes.
- Bake the cookies until the edges are just beginning to brown.
- Let the cookies cool completely before decorating them.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
Candy cane spritz cookies are a delicious and festive treat that is perfect for Christmas parties and cookie exchanges. With their bright red and white colors and minty flavor, these cookies are sure to be a hit with everyone who tries them. So, grab your ingredients and get baking!
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