Peppermint Stick Cookies Recipe
Peppermint Stick Cookies Recipe photo by Taste of Home
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Peppermint Stick Cookies Recipe

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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
TOTAL TIME: Prep: 1 hour + chilling Bake: 10 min./batch + cooling
MAKES:48 servings
TOTAL TIME: Prep: 1 hour + chilling Bake: 10 min./batch + cooling
MAKES: 48 servings


  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 teaspoons mint extract
  • 1/2 teaspoon vanilla extract
  • 2-3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 12 drops red food coloring
  • 12 drops green food coloring
  • 1-1/2 cups white baking chips
  • Crushed mint candies

Nutritional Facts

1 each: 107 calories, 6g fat (3g saturated fat), 15mg cholesterol, 31mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well.
  2. Set aside half the dough. Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other. Wrap dough separately in plastic wrap. Refrigerate 1-2 hours or until easy to handle.
  3. Preheat oven to 350°. Divide green and red dough into 24 portions each. Divide plain dough into 48 portions. Roll each into a 4-in. rope. Place each green rope next to a white rope; press together gently and twist. Repeat with red ropes and remaining white ropes. Place 2 in. apart on ungreased baking sheets.
  4. Bake 10-12 minutes or until set. Cool 2 minutes before carefully removing from pans to wire racks to cool completely.
  5. In a microwave, melt white chips; stir until smooth. Dip cookie ends into melted chips; allow excess to drip off. Sprinkle with crushed candies and place on waxed paper. Let stand until set. Store in an airtight container. Yield: 4 dozen.
Originally published as Peppermint Stick Cookies in Country Woman Christmas Annual 2010, p66

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homemadewithlove User ID: 4311884 214965
Reviewed Dec. 15, 2014

"My results were not as good as expected considering reviews here. I did chill my dough several hours but the cookies still flattened out on baking sheet. I rolled some and left in fridge over night thinking they needed more chilling time and baked the next morning they still flattened out. I usually make 20 doz plus Christmas cookies each year of various kinds but was disappointed with this one."

mummykitty User ID: 8130990 187321
Reviewed Nov. 29, 2014

"Texture of cookie exactly what I had been looking for. I added extra vanilla as usual My family looooves vanilla.

I don't understand why people have hard time with candy crushing.
Take 2 ziplock sandwich bags one inside the other. Fill with candy Zip inside then zip second bag and go to town with flat side if meat mallet. Don't use bumpy side or you will rip the bag.
I have used an empty wine bottle when my mallet disappeared into the tool box and I have used a hammer just to take out some aggression.
Great cookie. Time consuming but Santa 's favorite"

puffybloomers User ID: 1501090 211344
Reviewed Feb. 26, 2014

"kind of tasteless if you ask me"

Nyati User ID: 7130799 170000
Reviewed Feb. 9, 2013

"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!"

sassycurles User ID: 6093508 188475
Reviewed Oct. 10, 2012

"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 !!!"

justmbeth User ID: 1196484 185710
Reviewed Jan. 2, 2012

"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."

happylady13 User ID: 3413906 104527
Reviewed Dec. 30, 2011

"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."

raetzm User ID: 5598248 187319
Reviewed Dec. 29, 2011

"This takes a long time to make, especially to roll out the dough. I used rum extract instead, and it came out just great."

mlynn1779 User ID: 5576213 174434
Reviewed Dec. 20, 2011

"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!"

Ms.Lady22562 User ID: 5813140 174432
Reviewed Dec. 18, 2011

"Oh, and if you're having trouble crushing the candy canes... be creative! We crushed them by driving the car over them! Worked great"

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