Show Subscription Form




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

Peppermint Stick Cookies Recipe

Read Reviews (21)
4.42 21
Publisher Photo
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

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 teaspoons mint extract
  • 1/2 teaspoon vanilla extract
  • 2-3/4 cups King Arthur Unbleached 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 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.

Directions

  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 the creamed mixture and mix well.
  2. Set aside half of 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 for 1-2 hours or until easy to handle.
  3. 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 at 350° for 10-12 minutes or until set. Cool for 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

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(21)

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (7)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 26, 2014

kind of tasteless if you ask me

MY REVIEW
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!

MY REVIEW
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 !!!

MY REVIEW
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.

MY REVIEW
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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT