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Peppermint Crunch Christmas Cookies

 Peppermint Crunch Christmas Cookies
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
42 ServingsPrep: 25 min. + chilling Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon peppermint extract
  • 1 teaspoon McCormick® Pure 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


  • 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 wrap;
  • refrigerate 2 hours or until easy to handle.
  • 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.
  • 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.

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Peppermint Crunch Christmas Cookies (continued)

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.