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Peppermint Crunch Christmas Cookies

Several years ago, I took a basic shortbread recipe and turned it into a much more festive Christmas cookie. These gems are now a family favorite and are among the best Christmas cookies of the holiday season. —Heather Carter, Wasilla, Alaska
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    3-1/2 dozen

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • Red and green paste food coloring
  • 8 ounces dark chocolate candy coating, melted
  • 3/4 cup crushed peppermint candies

Directions

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in extracts. Gradually beat in flour. Divide dough in half; tint 1 portion red and the other green. Wrap each in waxed paper; refrigerate 2 hours or until easy to handle.
  • Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool completely.
  • Dip half of each cookie into melted candy coating; allow excess to drip off. Sprinkle with crushed candies. Place on waxed paper; let stand until set.
Nutrition Facts
1 cookie: 107 calories, 6g fat (4g saturated fat), 11mg cholesterol, 32mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.
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