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Candy Cane Spritz Cookies

Candy Cane Spritz Cookies
  • Prep 15 min
  • Total 20 min
  • Servings 48
These easy-to-make cookies are great for gift giving. And, they can be made in 20 minutes flat!
August 26, 2009

Ingredients

  • 1 pkg (510 g) Pillsbury* Refrigerated Sugar Cookies
  • 1/4 cup (50 mL) flour
  • 1/4 to 1/2 tsp (1 to 2 mL) peppermint extract
  • Red sugar

Steps

  • 1
    Heat oven to 350°F (180°C). In medium bowl, break up cookie dough. Stir or knead in flour until blended. Add peppermint extract; stir or knead dough until well blended.
  • 2
    Place about half of dough in cookie press fitted with star tip. Press dough into 5-inch (12.5 cm) strips on ungreased baking sheet. With fingers, shape top of each to resemble candy cane. Sprinkle with red sugar. Repeat with remaining half of dough.
  • 3
    Bake 5 to 7 minutes or until edges are light golden brown. Immediately remove from baking sheet.

  • Kitchen Tip: Spritz refers to cookies made by forcing dough through a cookie press.

No nutrition information available for this recipe
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