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Peppermint Candy Cookies

 Peppermint Candy Cookies
IN A WHIRL to find the perfect birthday dessert for December? Just turn to these yummy seasonal swirls! "The buttery mint treats practically melt in your mouth," Gloria confirms. "Plus, bright food coloring gives them a lively look for parties." While Gloria likes to form her cookie dough into wreath shapes, CT's kitchen staff gave her recipe a new twist. They created peppermints wrapped i
24 ServingsPrep: 25 min. Bake: 10 min./batch


  • 1-1/4 cups butter, softened
  • 3/4 cup confectioners' sugar
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon peppermint extract
  • Green and red paste or gel food coloring


  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • the flour, salt and extract and mix well. Divide dough into fourths.
  • Tint one portion green and one red; leave the remaining portions
  • plain.
  • Divide each portion into thirds; shape each into a 6-in. log. Flatten
  • into triangular logs, bending the top of one point slightly (to give
  • finished cookies a pinwheel effect). Assemble one large roll by
  • alternating three green and three plain logs. Wrap in plastic wrap.
  • Repeat with red and remaining plain dough. Refrigerate for 4 hours
  • or until firm.
  • Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on
  • ungreased baking sheets. Bake at 375° for 8-10 minutes or until
  • edges are golden brown. Cool for 1 minute before removing to wire
  • racks.
  • Cut 6-in.-square pieces of cellophane or plastic wrap to wrap each
  • cookie; twist ends securely or tie with a ribbon. Yield: about 4

2 of 2

Peppermint Candy Cookies (continued)

Directions (continued)

  • dozen.
Nutritional Facts: 1 serving (2 each) equals 146 calories, 10 g fat (6 g saturated fat), 26 mg cholesterol, 146 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.