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Peppermint Stick Cookies

Total Time

Prep: 1 hour + chilling Bake: 10 min./batch + cooling

Makes

4 dozen

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
Peppermint Stick Cookies Recipe photo by Taste of Home
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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

  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 1 portion and red food coloring to the other. Cover dough separately. 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.

Nutrition Facts

1 cookie: 107 calories, 6g fat (3g saturated fat), 15mg cholesterol, 31mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.

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