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With cool mint flavor and a festive look, these whimsical creations will make you feel like you're in the North pole. The chilled dough is easy to shape, too. —Nancy Knapke, Fort Recovery, Ohio
This recipe is:
Diabetic Friendly
1 cookie (calculated without candies) equals 107 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 31 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Originally published as Peppermint Stick Cookies in Country Woman Christmas Annual 2010, p66
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Reviewed on Feb. 09, 2013 by Nyati
I made this and drizzled milk chocolate across them instead of using the white chocolate and crushed mint candies. I loving the cooling sensation from these cookies. I've since adapted this recipe to make it in different ways, including rolling them into balls, flattening the balls with the bottom of a small glass and dusting them with powdered sugar after baking. Delicious every time!
Reviewed on Oct. 10, 2012 by sassycurles
these were about everyone's favorite cookie. a little time consumming but the end results were worth it. I would recomend taking care of crushing the candies before making the cookies as this is time consumming. But oh so good !!!
Reviewed on Jan. 02, 2012 by justmbeth
I had a bit of difficulty with this recipe. I think it was more the baker's issue than the recipe. I accidently colored all the dough (no white) and had to leave the dough in the fridge overnight due to something unforeseen occurring. This made the dough hard to roll, it kept cracking. Didn't quite come out as pretty. I'd like to try again and follow properly.
Reviewed on Dec. 30, 2011 by happylady13
Three of us had fun making these delicious cookies. I baked them on Convection and it took 12 minutes and 2 inches apart isn't necessary as they don't expand that much. We did some in white chocolate and some in dark chocolate. We also put the candy canes in a plastic bag which was on a bread board and hit them with a meat mallet. worked really well. We loved them and will make them again and again.
Reviewed on Dec. 29, 2011 by raetzm
This takes a long time to make, especially to roll out the dough. I used rum extract instead, and it came out just great.
Reviewed on Dec. 20, 2011 by mlynn1779
These took some work but they were delicious! I love the mint flavor, it added a nice variety to my cookie plate. Also they are too cute!
Reviewed on Dec. 18, 2011 by Ms.Lady22562
Oh, and if you're having trouble crushing the candy canes... be creative! We crushed them by driving the car over them! Worked great
I made this recipe with mint because I am not a huge fan of peppermint. They turned out really good, very pleasing visually, and it was fun to make.
Reviewed on Dec. 16, 2011 by craftycas
This review will be more about the candy crushing than the cookie recipe. For anybody having trouble crushing up the candy canes, here is the method that worked best for me after much trial, error and flying shrapnel! I crushed 1 1/2 inch pieces in a small plastic cup (I used an old Easter egg dying cup...the ones that come in the dye kit) and a wooden plunger (meant to be used with a meat grinder to push food into the grinder). While holding the cup with my left hand, I also shielded the top as much as possible to prevent escapees. I'm thinking it would work much better with mini candy canes. That said, so far I have only made one cookie to test it before freezing the rest of the dough for another week or so. I used a toaster oven (not recommended-browns too quickly), but it was tasty. I don't know why you would need to place them 2 inches apart on the cookie sheet as without leavening, they don't expand very much. PS...the dough is tasty too! :)
Reviewed on Dec. 15, 2011 by kt20185
I would recommend not leaving the dough in the fridge longer than 1-2 hours. I left it chill overnight and the dough balls were extremely difficult to work with because they got really hard. The finished cookie is very tasty and refreshing.
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