Peppermint Stick Cookies Recipe
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 Eggland's Best 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
- 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.
- 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.
- 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.
- 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.
- 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.
Reviews for Peppermint Stick Cookies(20)
Sort By :
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!
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 !!!
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.
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.
This takes a long time to make, especially to roll out the dough. I used rum extract instead, and it came out just great.
More Recipe Collections
- Baby Shower Recipes >
- Christmas Desserts >
- Christmas Recipes >
- Cookie Recipes >
- Cookies >
- Desserts >
- Diabetic Cookies >
- Diabetic Desserts >
- Diabetic Recipes >
- Father's Day Recipes >
- Holiday Cookie Recipes >
- Low Carb Desserts >
- Low Carb Recipes >
- Low Fat Dessert Recipes >