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Peppermint Stick Cookies Recipe

Peppermint Stick Cookies Recipe

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 YIELD:48 servings


  • 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.

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.

Reviews for Peppermint Stick Cookies

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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."

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!"

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."

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"

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

"kind of tasteless if you ask me"

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!"

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 !!!"

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."

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."

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."

mlynn1779 User ID: 5576213 174434
Reviewed Dec. 20, 2011

"These took some work but they were delicious! I love the mint flavor, it added a nice variety to my cookie plate. Also they are too cute!"

Ms.Lady22562 User ID: 5813140 174432
Reviewed Dec. 18, 2011

"Oh, and if you're having trouble crushing the candy canes... be creative! We crushed them by driving the car over them! Worked great"

Ms.Lady22562 User ID: 5813140 127862
Reviewed Dec. 18, 2011

"I made this recipe with mint because I am not a huge fan of peppermint. They turned out really good, very pleasing visually, and it was fun to make."

craftycas User ID: 1680374 116959
Reviewed Dec. 16, 2011

"This review will be more about the candy crushing than the cookie recipe. For anybody having trouble crushing up the candy canes, here is the method that worked best for me after much trial, error and flying shrapnel! I crushed 1 1/2 inch pieces in a small plastic cup (I used an old Easter egg dying cup...the ones that come in the dye kit) and a wooden plunger (meant to be used with a meat grinder to push food into the grinder). While holding the cup with my left hand, I also shielded the top as much as possible to prevent escapees. I'm thinking it would work much better with mini candy canes. That said, so far I have only made one cookie to test it before freezing the rest of the dough for another week or so. I used a toaster oven (not recommended-browns too quickly), but it was tasty. I don't know why you would need to place them 2 inches apart on the cookie sheet as without leavening, they don't expand very much. PS...the dough is tasty too! :)"

kt20185 User ID: 1746650 168668
Reviewed Dec. 15, 2011

"I would recommend not leaving the dough in the fridge longer than 1-2 hours. I left it chill overnight and the dough balls were extremely difficult to work with because they got really hard. The finished cookie is very tasty and refreshing."

[email protected] User ID: 2975957 104526
Reviewed Dec. 12, 2011

"I loved this recipe. It was very easy to make and hardly needed any chilling. I used the mint extract instead of peppermint as someone suggested 'cause that was what I had and every one loved them including all the children in my Primary class at church. I also found that they seem to flatten, so I made skinnier ropes and that didn't happen. They came out just like the picture. But I noticed that no one care. They were so-o goo-od!!!!!"

jitbug User ID: 2366108 188474
Reviewed Dec. 11, 2011

"Just made these for a family party. They were a hit. They were very easy to make and chilling the dough only makes it easier to work with. I made the dough as written, but I changed the number of them. I rolled out ~24 canes, and after baking them, I cut them in half, creating shorter canes."

cookadoodle User ID: 5230300 185702
Reviewed Dec. 10, 2011

"love them!! maybe my dough wasnt chilled enough coz it kept cracking on me but the cookies taste so good and i love the peppermint flavor! used white choc instead of white vanilla chips"

catie1102 User ID: 5743924 188429
Reviewed Dec. 7, 2011

"The taste is good but the cookies flattened out on me. Definitely don't look like the picture"

tlcloves2camp User ID: 3363598 187317
Reviewed Dec. 6, 2011

"wonderful!! easy to make, used peppermint extract. Dipped them in chocolate and than in Andies Candy baking pieces,cut smaller. They are a hit."

kmuellernj User ID: 1843969 169998
Reviewed Dec. 5, 2011

"I recommend using peppermint extract not mint extract. I find mint extract to taste like mouthwash."

margaretgalland User ID: 4454211 102764
Reviewed Dec. 5, 2011

"I tried this on a very rainy day. Perfection! I'm making more today."

stone481064 User ID: 2583157 116957
Reviewed Dec. 4, 2011

"Yummy and so pretty. I think I'll try loosely braiding them next time, using all three colors."

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