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
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
Reviews
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.
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 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.
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
kind of tasteless if you ask me
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.