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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
  • Total Time
    Prep: 1 hour + chilling Bake: 10 min./batch + cooling
  • Makes
    4 dozen

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 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 1 portion and red food coloring to the other. Cover dough separately. 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.
Nutrition 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.
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Reviews

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Average Rating:
  • PATTI
    Dec 17, 2020

    I baked a variety of Christmas cookies (including these) & gave samplings to my hubby. He told me he didn't like Christmas cookies and "not to bother" to give him any more. The next morning- they were gone- and he said these Peppermint Stick cookies were the BEST Christmas cookies he'd ever eaten. Tender & buttery with a nice peppermint flavor without going overboard.

  • MeDebB
    Dec 10, 2020

    End result was terrific!. I don't bake often, so I had a few hurtles to relearn as I went along. I did follow the recipe exactly but had crumbles in a bowl. A chef friend had me add teaspoons of water until it held together. Other than that I love the result. One note, I would not melt the full 1.5 c chips all at once, I had a good quantity left over, and they are so easy to microwave as you need.

  • mrkcook
    Jan 8, 2020

    I was very pleased with these refreshing cookies. Dough was easy to work with. Cookies baked up light and tasty! I didn't have the mints so just drizzled the white chocolate over the cookies. I ran out of the white dough so just made a few sticks (not twisted) and actually liked those better!! But the twisted ones are definitely more attractive! Using the crushed mints on the untwisted sticks would make them more festive looking, though. Will definitely make these again.

  • lvarner
    Nov 5, 2019

    These turned out very well. They were a great addition to a holiday cookie assortment, and they tasted great. They take a bit of effort but the end result is well worth it.

  • NanaHenderson
    Jan 2, 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.

  • Michelle
    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!

  • homemadewithlove
    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.

  • mummykitty
    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

  • puffybloomers
    Feb 26, 2014

    kind of tasteless if you ask me

  • Nyati
    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!