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Peppermint Crunch Christmas Cookies Recipe
Peppermint Crunch Christmas Cookies Recipe photo by Taste of Home

Peppermint Crunch Christmas Cookies Recipe

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Several years ago, I took a basic shortbread recipe and turned it into a much more festive Christmas cookie. These gems are now a family favorite and a must-have during the holidays. —Heather Carter, Wasilla, Alaska
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES:42 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES: 42 servings


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • Red and green paste food coloring
  • 8 ounces dark chocolate candy coating, melted
  • 3/4 cup crushed peppermint candies

Nutritional Facts

1 cookie equals 107 calories, 6 g fat (4 g saturated fat), 11 mg cholesterol, 32 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. Gradually beat in flour. Divide dough in half; tint one portion red and the other green. Wrap each in plastic; refrigerate 2 hours or until easy to handle.
  2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool completely.
  3. Dip half of each cookie into melted candy coating; allow excess to drip off. Sprinkle with crushed candies. Place on waxed paper; let stand until set. Yield: 3-1/2 dozen.
Originally published as Peppermint Crunch Christmas Cookies in Taste of Home December 2013

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Reviewed Dec. 29, 2013

"very good, easier sugar cookies than traditional shaped cookies; easy to decorate."

Reviewed Dec. 26, 2013

"Visual Wow and tasty!"

Reviewed Dec. 12, 2013

"I changed the process up a bit which made things much easier than using cookie cutters. After kneading the dough to get the colors mixed in, I rolled the dough into 1 1/4" roll and wrapped the log with wax paper. After refrigerating for an hour, I took the logs out and sliced them every 1/4" and baked as the original recipe stated. Took much less time than rolling the dough out and cutting with cookie cutters and I didn't have to worry about the dough crumbling."

Reviewed Dec. 10, 2013

"These cookies are not easy, but the taste is worth the work. The consistency of this shortbread cookie is super similar to pie crust. You will need to work the dough really well before refrigerating, so there are no loose bits of crust or flour. After refrigerating, you will need to let the dough sit at room temp for 10 or 15 minutes before rolling and cutting. I found rolling on a silicone mat in addition to flour to be very helpful to prevent sticking. You also have to cut the cookies pretty thick so that they will hold up in the chocolate. My family loved the mint ones, but I changed it up and used almond extract, chocolate almond bark and crushed sliced almonds - those were magnificent! Hard work, as shortbread often is, but definitely a keeper."

Reviewed Dec. 8, 2013

"Not so good. This dough was very very dry. After putting it into the fridge it was a rock ball and crumbled apart. After "thawing" it and kneading it again it was pliable again. It didn't roll well, stuck to the floured counter and rolling pin and broke apart. The baked cookies cracked. Those that survived were dipped in chocolate, many broke with the weight of the chocolate. The candy pieces didn't stick. They look nice in the picture, mine didn't look anything like this. I was disappointed, I thought these would be great for a cookie exchange. Clearly I was doing something wrong."

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