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Peppermint Stick Cookies

 Peppermint Stick Cookies
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
48 ServingsPrep: 1 hour + chilling Bake: 10 min./batch + cooling


  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 teaspoons mint extract
  • 1/2 teaspoon McCormick® Pure 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


  • 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.
  • 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.
  • 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

2 of 2

Peppermint Stick Cookies (continued)

Directions (continued)

  • gently and twist. Repeat with red ropes and remaining white ropes.
  • Place 2 in. apart on ungreased baking sheets.
  • Bake 10-12 minutes or until set. Cool 2 minutes before carefully
  • removing from pans to wire racks to cool completely.
  • 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.
Nutritional Facts:1 cookie (calculated without candies) equals 107 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 31 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.