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Peppermint Ribbon Cookies

 Peppermint Ribbon Cookies
My daughter's favorite Christmas cookie, these mild peppermint confections add color and variety to a platter of holiday goodies.—Virgina Strout, Sherbrooke, Quebec
90 ServingsPrep: 35 min. + chilling Bake: 10 min./batch


  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon peppermint extract
  • 2-1/4 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 7 to 9 drops each red and green food coloring


  • Line an 8-in. x 4-in. loaf pan with waxed paper; set aside. In a
  • large bowl, cream butter and sugar until light and fluffy. Beat in
  • the egg, vanilla and peppermint extract. Combine the flour, baking
  • powder and salt; gradually add to creamed mixture and mix well.
  • Divide dough into thirds. Add red food coloring to one portion;
  • spread evenly into prepared pan. Spread second portion over first
  • layer. Add green food coloring to third portion; spread over second
  • layer. Cover with plastic wrap; refrigerate overnight.
  • Using waxed paper, lift dough out of pan. Gently peel off waxed
  • paper. Cut dough into thirds lengthwise. Cut each portion into
  • 1/4-in. slices.
  • Place 2 in. apart on ungreased baking sheets. Bake at 350° for
  • 7-9 minutes or until set and edges are lightly browned. Cool for 1

2 of 2

Peppermint Ribbon Cookies (continued)

Directions (continued)

  • minute before removing to wire racks. Store in an airtight
  • container. Yield: 8 dozen.
Nutritional Facts: 1 cookie equals 41 calories, 2 g fat (1 g saturated fat), 8 mg cholesterol, 27 mg sodium, 5 g carbohydrate, trace fiber, trace protein.