Peppermint Stick Cookies Recipe

4.5 23 23
Peppermint Stick Cookies Recipe
Peppermint Stick Cookies Recipe photo by Taste of Home
Publisher Photo

Peppermint Stick Cookies Recipe

Read Reviews
4.5 23 23
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
MAKES:
48 servings
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

Ingredients

  • 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

Directions

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 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.
Originally published as Peppermint Stick Cookies in Country Woman Christmas Annual 2010, p66

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 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.
Originally published as Peppermint Stick Cookies in Country Woman Christmas Annual 2010, p66

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Reviews forPeppermint Stick Cookies

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MY REVIEW
NanaHenderson User ID: 8002803 259052
Reviewed Jan. 2, 2017 Edited Mar. 25, 2017

"Oh my these are the best little cookies for every peppermint lover I think. They taste so good. I followed the cookie recipe as written and was nervous because the dough tasted rather bad, BUT, once baked theses are really good, especially with chocolate on. I was worried about twisting the doughs together, but I did as a few others suggested and only left the dough to chill about 5-10 minutes then worked with it. baking time for me was a little more of a challenge and the cookie seemed a bit temperamental, I had to adjust the time it felt like every batch. It was a very, very cold windy night I was baking on, times varied between 9 and 12 minutes, I had to watch them closely a few ended up a little brown.

I used a dark chocolate with melted vegetable shortening, for dipping them into; it to gave it a shine, more like a candy when hardened. This is a tender cookie, the bite is so good, not hard. As for crushing the peppermints, I must have a lot of aggression or a very heavy mallet because they smashed with only one wack (too hard the first time they almost disintegrated) so I adjusted to lighter hitting techniques, that way I had larger pieces of mint. I will be making this cookie in another week or so, it is just that good.
These cookies were loved by 4 year old grand children as well as older people (me). Anyone having a hard time making this recipe needs to give it another try. It is to good to miss out on."

MY REVIEW
Michelle User ID: 8984362 258015
Reviewed Dec. 11, 2016

"These were great, and kid approved! I definitely agree with the reviews to change the mint extract to peppermint extract - MUCH better this way. I used 1 and 1/4 tsp. of peppermint extract instead of 2 tsp, so it wouldn't be too overpowering. I'm not a fan of white chocolate, so I used melted Toll House dark chocolate morsels instead, and then topped them with crushed (in the food processor) Dove mint chocolates. I thought they came out really well, and drew happy faces on them with the melted dark chocolate.

I would recommend not refrigerating the dough more than 5 minutes before rolling them into sticks --- if they are too cold, they aren't malleable. Once they are rolled into sticks, then chill them in the refrigerator before popping them in the oven. This helps them keep their shapes. I baked the first few for 11 minutes, but they were overcooked - 9 minutes was the magic number. Hope this helps!"

MY REVIEW
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."

MY REVIEW
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"

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

"kind of tasteless if you ask me"

MY REVIEW
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!"

MY REVIEW
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 !!!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

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