- Cookies:
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 ½ cups butter softened
- 1 cup granulated sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ¾ teaspoon almond extract or peppermint extract
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Preheat oven to 350 degrees F.
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Stir together the flour and baking powder.
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Beat butter and sugar together until light and fluffy.
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Add egg, milk, vanilla, and almond or peppermint extract and beat until combined.
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Add the flour mixture and mix just until blended.
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Fill the cookie press with dough and press cookies out onto a cookie sheet.
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Bake for 10-12 minutes until the bottoms of the cookies turn light golden brown.
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Remove and allow to cool on a cooling rack.
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Decorate with candy melts, sprinkles, and crushed candy canes.
Recipe Video
Do NOT grease your cookie sheets, and do not use parchment paper. I used Wilton's non-stick cookie sheets, and the cookies baked perfectly and came off the pan with ease.
Do not chill your dough.
I like to weigh out my flour for the best results. One cup of flour equals 4.25 ounces, so you'd need 14.875 ounces of flour for this recipe. If you don't have a scale, spoon the flour into your measuring cups, then level it off using a knife or metal spatula.
If you dip or drizzle your cookies with Candy Melts, pop them in the freezer for 2-3 minutes until the candy hardens. Your cookies will be bright and shiny if you do that. Air drying the Candy Melts can make them look dull and streaky.
Bake the cookies for 10-12 minutes. They will look almost exactly as they did going in the oven on top, but will be lightly golden brown on the bottom. If you have hot spots in your oven, be sure to rotate your pan halfway through.