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Peppermint Stick Cookies Recipe

Peppermint Stick Cookies Recipe

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 YIELD: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


  • 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.

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.

Reviews for Peppermint Stick Cookies

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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."

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"

Reviewed Feb. 26, 2014

"kind of tasteless if you ask me"

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!"

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 !!!"

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."

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."

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."

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!"

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"

Reviewed Dec. 18, 2011

"I made this recipe with mint because I am not a huge fan of peppermint. They turned out really good, very pleasing visually, and it was fun to make."

Reviewed Dec. 16, 2011

"This review will be more about the candy crushing than the cookie recipe. For anybody having trouble crushing up the candy canes, here is the method that worked best for me after much trial, error and flying shrapnel! I crushed 1 1/2 inch pieces in a small plastic cup (I used an old Easter egg dying cup...the ones that come in the dye kit) and a wooden plunger (meant to be used with a meat grinder to push food into the grinder). While holding the cup with my left hand, I also shielded the top as much as possible to prevent escapees. I'm thinking it would work much better with mini candy canes. That said, so far I have only made one cookie to test it before freezing the rest of the dough for another week or so. I used a toaster oven (not recommended-browns too quickly), but it was tasty. I don't know why you would need to place them 2 inches apart on the cookie sheet as without leavening, they don't expand very much. PS...the dough is tasty too! :)"

Reviewed Dec. 15, 2011

"I would recommend not leaving the dough in the fridge longer than 1-2 hours. I left it chill overnight and the dough balls were extremely difficult to work with because they got really hard. The finished cookie is very tasty and refreshing."

Reviewed Dec. 12, 2011

"I loved this recipe. It was very easy to make and hardly needed any chilling. I used the mint extract instead of peppermint as someone suggested 'cause that was what I had and every one loved them including all the children in my Primary class at church. I also found that they seem to flatten, so I made skinnier ropes and that didn't happen. They came out just like the picture. But I noticed that no one care. They were so-o goo-od!!!!!"

Reviewed Dec. 11, 2011

"Just made these for a family party. They were a hit. They were very easy to make and chilling the dough only makes it easier to work with. I made the dough as written, but I changed the number of them. I rolled out ~24 canes, and after baking them, I cut them in half, creating shorter canes."

Reviewed Dec. 10, 2011

"love them!! maybe my dough wasnt chilled enough coz it kept cracking on me but the cookies taste so good and i love the peppermint flavor! used white choc instead of white vanilla chips"

Reviewed Dec. 7, 2011

"The taste is good but the cookies flattened out on me. Definitely don't look like the picture"

Reviewed Dec. 6, 2011

"wonderful!! Easy to make, used peppermint extract. Dipped them in chocolate and than in Andies Candy baking pieces,cut smaller. They are a hit."

Reviewed Dec. 5, 2011

"I recommend using peppermint extract not mint extract. I find mint extract to taste like mouthwash."

Reviewed Dec. 5, 2011

"I tried this on a very rainy day. Perfection! I'm making more today."

Reviewed Dec. 4, 2011

"Yummy and so pretty. I think I'll try loosely braiding them next time, using all three colors."

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