In case you’re attending a “cookie exchange” party this year or just want to switch things up from the typical holiday sugar cookie cut outs…I have a recipe for you! This is an oldie, but goodie that I have been making for many years. They are made completely from scratch and therefore light years beyond any of those packaged cookie dough rolls or boxed cookies you’ll find for sale these days. So for that reason alone – I think these are a great way to satisfy your sweet tooth this holiday season!
Disclaimer: This recipe contains refined white sugar, which means it doesn’t technically follow our real food rules…so only enjoy in moderation!
How To Make Chocolate Peppermint Cookies
Now I did make these cookies into cute little shapes with the help of my cookie press (that I’ve had forever and love). I also tried this recipe without using the press for those of you who may not have one, and while they came out just fine, our preference (mainly for texture reasons) is definitely to make this recipe with the press. They just come out a lot more crisp with the press, which I think is best with these flavors. Plus, aren’t they just adorable in all these fun shapes? And bonus – if you wanted to dip these cookies in melted chocolate (and let them harden of course) you’d have yourself some homemade Thin Mints. Yum! :)
100 thoughts on “Chocolate Peppermint Cookies (with sugar!)”
Hi if you don’t have a cookie press can these be made as a drop cookie? Thank you!
Yes, Lisa states in the blog post that she’s tried it without a press before, but prefers the press due to texture. Give them a shot and let us know. – Nicole
I just made a double batch (using white flour) and they are absolutely delicious and have a wonderful shape!
We love these cookies but now I have a baby with egg and dairy allergies . Any thoughts on an egg substitute? Usually I use a flax egg but have never baked with that….
While I’ve not tried it in this recipe, I have baked with flax eggs successfully.
My son has an egg allergy and I have had great success in baking with Ener G Egg Replacer. It works best with from scratch recipes. I believe it is dairy free as well but check the label to make sure. I have used Earth Balance instead of butter. My son can have dairy but we have a friend who can’t.
These are the second spritzer cookies I made and the first to actually turn out. Perfect amount of dough and yummy cookies, I made them with whole-wheat Einkorn flour and they were awesome! Thank you! And, Happy New Year!
I was looking for something a little different and these cookies were exactly what I wanted! They came out beautifully (I was a little worried due to some of the comments, but the consistency was exactly right). Since I wanted them to taste very minty I used only 1 teaspoon of vanilla extract and used 2 teaspoons of peppermint extract. My one caution would be not to use the press that looks like an ornament, thats what I used and they look a little like piles of pooh, but they taste delicious!
We made these this year and last. It’s starting to be a tradition. The first time we borrowed a cookie press that was older and the cookies didn’t hold there shape quite as well after baking. I found a Cuisinart brand press at Costco last year for $10. It is awesome and so easy to use. Our cookies held their shape with this press after baking and look fabulous. We dipped each cookie half way in some melted Enjoy Life chocolate chips and added a few sprinkles. Thanks for a great recipe!
Do you need a cookie press?
Hi. It is easiest with the press but you could try them as small drop cookies.
Needs another cup of flour!
This is more like a brownie batter consistency than cookie dough. It wouldn’t even come out of the cookie press properly it was so sticky. I double checked the ingredients and I had it right. This was a super disappointing recipe overall and I wish I had tested it before making it one of the recipes for Christmas cookie making night :(
“if there was an option of zero stars I would pick it!! the dough was way too sticky even after being refrigerated and wouldn’t stay cold for more than two minutes. i finally got them to stick to the sheet and put them in the oven. when i took them out after only 8 minutes they were completely flat and had lost all shape. they looked terrible and overall it was a huge waste of time. i can’t believe this recipe is on the internet. DON’T MAKE THESE!!!!!!!”
I have made several batches of these and every batch has spread out so much that the design is almost completely lost. I have triple checked that I am using the correct ingredients. They look beautiful on the pan – I have the Kuhn Rikon cookie press and have had no trouble getting the dough onto the pan. But, when they cook, they just do not hold their shape. They taste wonderful and we have eaten them all anyway, but I would love to have them look nicer so that we can share them with others. I have tried chilling my pan and that didn’t help either. The manual that came with the press said not to chill the dough, so I haven’t done that. Any ideas what could be causing the problem? I have read through the reviews and it sounds like most everyone else has had no problems with the cookies. Thanks!!
That is exactly what happened when we made them today. We even tried putting dough in freezer with same results, flat pancakes after baking. My daughter even cried.
Hi there. Sorry this did not work out for you. Be sure you are not melting the butter or using a greased cookie sheet.
Hello. What a bummer! In addition to the other suggestions here I would suggest double checking your flour… Whole wheat flour will hold much better than say, white pastry flour. Good luck!
Thanks for the advice! I used soft white wheat flour. Maybe that is the reason why. I will try them again with hard white. I didn’t melt my butter, but perhaps I let it get too soft.
What brand of peppermint extract do you use (or do you make your own)?
Hi there. I use Simply Organic.
Hi Sandra. We’ve not tried but I think you could adapt it with GF flour. :)
We are gluten free … Would a GF flour work well?
I am looking forward to trying this recipe but wanted to ask advice on the following: I won’t be able to bake the cookies on the same day of my “cookie swap” and wanted to know which options are there to either bake ahead of time (and freeze the cookies for a couple days??) or freeze the dough? I will be using the cookie press. Thanks so much!!
Hi Daniela. You could do either with this dough. :)
PEPPERMINT CHOCOLATE This is pure delight for your taste buds.
Can I use white whole wheat flour? Is there a ratio difference?
Hello Angela. You can exchange 1:1 and should work just fine. ~Amy
These are absolutely smashing!!! I loved these little babies.
where to you get coconut sugar? can’t wait to try these cookies
Hi there. Coconut sugar can be found at health food stores and is in many mainstream groceries now, too. ~Amy
I have never owned or used a cookie press, but after reading this recipe, I had to have one! Also, I love baking at the holidays and I was eager to try some cleaner recipes. These cookies were delicious. I dipped them in some semi-sweet chocolate and they were great. Thanks for another winning recipe!
What if you do not own a cookie press?
Hi there. One reader suggested rolling them in little balls and pressing them with a glass. ~Amy
I made these using coconut oil instead of butter and coconut palm sugar instead of white sugar. I did not have a press so I used cookie cutters. They were amaze-balls!!! Ate about 10 of those little suckers and am going to try to dip a few in chocolate tomorrow. Thanks for another delicious recipe!