If you love butter mints these are the Christmas Cookies for you! Make these adorable pastel snowflakes to make any dessert table special.❄️

Your whole house will smell like butter mints when you bake these peppermint butter cookies! One of my favorite memories from Christmas as a little girl was the bowl of butter mints at Grandma’s house. I loved them so much and she always kept them on the end table in a small bowl where I could reach them. ❤

These delicate pastel cookies get their pretty colors by dry brushing with luster dust.

This peppermint spritz recipe was inspired by my 2017 Peppermint Candy Cane & Stocking Sandwich Cookies post. That recipe, too, tastes so much like butter mints that I decided to make a dedicated “Butter Mint Cookie” recipe, complete with pastel colors. This one is granulated sugar and honey based and has a buttery, dense taste. The 2017 recipe is powdered sugar based and is a light, airy cookie. Try them both, they’re fabulous!

I originally shared this recipe in a 2015 Peppermint Snowflake post. This new post is an updated replacement for that much simpler presentation. 😉

Note: If you prefer, you can color the dough to make the pastel colors. I wanted the bright, shimmery look for the snowflakes so I dry brushed plain cookies with luster dust, which is very easy.

I used all of the disks in the Snowflakes Disk Set and the Candy Cane from the Christmas Disk Set. NOTE: In 2024 we’ve added a “More Snowflakes!” disk set. They would be beautiful in this recipe, too!

Our website has all of our 200+ disk shapes, cookie press, embossed rolling pins, baking accessories plus more about our Women/Family Owned company in beautiful Colorado Springs! Ordering HERE helps us the most and we appreciate it! 🙏impressbakeware.com

All products are on our Etsy shop.

Our Amazon shop has our cookie press and disks and embossed rolling pins.

🎉 “Tis the Season!” 15% off SALE❗ EXTENDED 🙂
🎄Make edible art for the Holidays, because baking should be fun!
Discount on our cookie press disks, cookie press, embossed rolling pins, luster dusts, cookie cutters & baking accessories. Sale November 26 – December 17, 2025, on our website and Etsy shops ONLY! (Links above) Sale excludes holiday gift sets and our recipe book.

Let’s bake!

Peppermint Spritz Cookies

1 1/2 cups (3 sticks) butter, softened (not melted)

1/2 cup granulated sugar

1/3 cup honey

1 Tablespoon vanilla extract

1/2 Tablespoon peppermint extract

1 egg

4 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

Note: For a gluten-free option simply replace the flour with a 1:1 substitute like King Arthur’s Gluten Free Measure for Measure.

Preheat oven to 400°F.

In a large bowl, Combine the flour, salt, and baking powder and set aside.

Using an electric mixer, cream the butter very well. I say this in every post so sorry for being repetitive! Creaming your butter until it is fluffy is the key to great spritz cookies. I like to pretend I’m making frosting and use the highest setting on my mixer. Butter turns a slightly lighter color when it’s creamed well.

Add the sugar and cream it very well again. Then incorporate the honey, the vanilla and peppermint extracts, and egg, re-creaming the mixture after each new addition. Next add the flour mixture a little at a time, mixing on a slow speed until a soft dough forms.

Perfect spritz dough has a soft malleable texture that is not too sticky or too stiff. It should not stick to your hands. You can always knead it by hand at the end if your mixer is leaving any flour unincorporated. Smooshing it into a play-dough like texture by hand is actually pretty fun.  Always remember that you can tweak overly stiff dough by adding more vanilla a teaspoon at a time (or by the tablespoon if it’s particularly stiff), or tweak overly soft or sticky dough by adding flour a tablespoon at a time. Watch some of my videos to see what a correct spritz dough texture looks like.

Get your disks and pack your dough into your cookie press barrel, using the back of a spoon to press the air bubbles out as you add dough. This helps create consistent pressure to avoid mis-shaped cookies.

Place the disk in the bottom ring, attach to your press, and start pressing onto an un-greased cookie sheet. Use a consistent rhythm to keep the shapes a uniform size. It’s not at all uncommon for your first few cookies to be mis-shaped, as pressure needs to build in the barrel to make consistent shapes. It’s totally ok! Just throw them back in the bowl to be re-pressed. If you’re still having trouble pressing (mis-shaped cookies, trouble sticking to the pan, etc) press one cookie into the air and wipe it off and toss back into the bowl to re-set your pressure in the press. You can also refrigerate your cookie sheets for 5 minutes if sticking is an issue. (There are more troubleshooting tips on the Troubleshooting and Decorating Tips page- see the top menu on the blog homepage.  )

If using a one-click-per-cookie type press remember that you don’t always have to follow that guideline. Some shapes may take more or less than one click and that’s ok! Cookies don’t have to come out in even “clicks”. One click, half a click, it doesn’t matter. A press (any press) is a dough pump (it’s kind of like a caulking gun). It’s simply a mechanism for pumping dough out, however many (or few) “clicks” it takes. Again, you can read all about that in the Troubleshooting and Decorating Tips page if you’re new to this.

Bake in a 400 degree oven for 6-10 minutes or until the edges just begin to brown slightly.  Check them early and often as all ovens are different, and spritz can brown quickly once they start to go. Let them cool for four or five minutes before removing to a cooling rack. If they’re too soft after baking they may break when you lift them, and if you wait too long they could stick to the pan. With time you’ll get a feel for it. Check them to see if they’re ready to be moved. If not, wait a few more minutes.

To decorate, all you’re going to do is apply luster dust with a food safe decorating brush.

NOTE: Always make sure you are using EDIBLE dusts! Some luster dusts on the market are “non-toxic” but that does not mean they are edible. Plenty of brands have actual food ingredients and are marked “edible”. ONLY use those for safety’s sake!

Luster dust is what makes this beautiful presentation possible. I use it so often in my cookie press posts that last year (2022) we started selling it on our website and Etsy shop! We chose to partner with an American company, Bakell, that makes dusts here in the USA. They make gorgeous dusts that are silky, vibrant, and a joy to work with. Their 4 gram jars last and last. A little goes a long way!

At first I thought I would use blue and teal dust, too, but as I arranged the cookies to photograph I found that the yellow, pink and green combination had the nicest look. Use whatever pastels make you happy! If you like, you can mix your colors with white dust to make them more pastel. Experiment!

Simply smear the dust around the top of the cookie until you reach the desired color and coverage you want. Here I used a combination of Snowflake White and Champagne Pink dusts on a snowflake. We also sell a wonderful set of decorating brushes, including the one I used here.

For the candy canes dry brush them with white dust, then wet paint the colored lines. To wet paint, simply combine a few drops of vodka and a little luster dust on a plate and swirl together to make a paint. It’s similar to adding water to make watercolor paint. Add white dust to make colors more pastel if needed. Use a fine tip brush to add the lines. You can also use any clear alcohol-based extract, but vodka definitely works the best! It leaves no taste and has no odor.

That’s it! Pastel Butter Mint Spritz Snowflakes! If Gram was still here I’d take her some. I have a feeling she’d love them. ❤

🙏We have a request💕 If you’re enjoying our recipes, *EVERY DISK & PIN PURCHASED helps us stay in business* & supports our families! Impress is a women/family-owned USA small business in Colorado. We design, make, & sell over 300 shapes of cookie press disks & dozens of embossed rolling pins. The recipes we share are free – we have no ads on this recipe blog – we make our money selling disks & pins. The recipes give our customers creative ideas and attract new customers!💕 THANK YOU! 💕~Susie the Disk & Pin Designer

Happy Baking!

~Susie

Disk Designer/Co-Owner at Impress! Bakeware, LLC

Our website has all of our 200+ disk shapes, cookie press, embossed rolling pins, baking accessories plus more about our Women/Family Owned company! impressbakeware.com

All products are on our Etsy shop.

Our Amazon shop has our cookie press and disks and embossed rolling pins.

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