Best 10 Peppermint Candy Cookies Recipes

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Peppermint candy cookies are a delicious and festive treat that can be enjoyed during the holiday season or any time of year. With their vibrant red and white colors and refreshing mint flavor, these cookies are sure to be a hit with family and friends. Whether you prefer chewy or crispy cookies, there are many different recipes to choose from, each with its own unique flavor and texture. In this article, we'll explore some of the best peppermint candy cookie recipes out there, so you can find the perfect one to suit your taste.

Let's cook with our recipes!

PEPPERMINT CANDY CANE KISS COOKIES



Peppermint Candy Cane Kiss Cookies image

I made this for my family and they all love it! The most important thing is to stick the cookies in the freezer right after putting the kisses on so that they don't melt into a puddle of chocolate. I learned the hard way! Sprinkle the dough before baking with crushed candy, if you like.

Provided by HannahB607

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 35m

Yield 48

Number Of Ingredients 9

1 cup softened butter
1 cup white sugar
2 eggs, beaten
2 tablespoons vanilla extract
1 tablespoon peppermint extract
4 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
48 white chocolate kisses with candy cane stripes

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine butter, sugar, eggs, vanilla extract, and peppermint extract in a large bowl; beat with an electric mixer until smooth. Mix in flour, baking soda, and salt. Shape dough into 1-inch balls and place on ungreased baking sheets.
  • Bake in the preheated oven until edges are golden, 9 to 10 minutes. Remove from the oven and press a white chocolate kiss in the center of each cookie. Immediately place the baking sheets in the freezer so the candy does not melt. Remove after 15 minutes. Repeat with remaining dough.

Nutrition Facts : Calories 108 calories, Carbohydrate 14.5 g, Cholesterol 17.2 mg, Fat 4.7 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 57.5 mg, Sugar 6.4 g

PEPPERMINT-CANDY SUGAR COOKIES



Peppermint-Candy Sugar Cookies image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h25m

Yield Makes about 30

Number Of Ingredients 9

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon coarse salt
1 stick unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
4 ounces flat round peppermint candies
2 tablespoons coarse sanding sugar

Steps:

  • Preheat oven to 325 degrees. In a medium bowl, whisk together flour, baking powder, and salt.
  • With a mixer on medium speed, beat butter with granulated sugar until light and fluffy, about 2 minutes. Beat in egg and vanilla until just blended, scraping down sides of bowl. Reduce speed to low and beat in flour mixture until combined. Refrigerate dough until firm, about 1 hour.
  • Meanwhile, place peppermints in a resealable plastic bag and finely crush with a meat mallet. Transfer to a shallow bowl and mix with sanding sugar.
  • Form rounded teaspoons of dough into balls for small cookies, or rounded tablespoons for larger ones. Roll in crushed-candy mixture to coat. Arrange 2 inches apart on parchment-lined baking sheets.
  • Bake, rotating sheets once, until edges are starting to brown, about 11 minutes for small cookies, 14 minutes for larger ones. Let cool completely on sheets on wire racks. (Break off any bits of melted candy from edges of cookies, if necessary.) Cookies can be stored in an airtight container, between sheets of parchment or waxed paper, up to 1 week.

PEPPERMINT CANDY CANE COOKIES



Peppermint Candy Cane Cookies image

Kids of all ages will want to pitch in when it comes time to roll the ropes of colored dough for these cute candy canes. Peppermint extract carries the flavor on through, so the cookies taste as good as they look.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 4

1/2 tube refrigerated sugar cookie dough, softened
2 tablespoons all-purpose flour
1/2 teaspoon peppermint extract
1/2 teaspoon red food coloring

Steps:

  • In a large bowl, beat the cookie dough, flour and extract until smooth. Divide dough in half; mix food coloring into one portion. , Shape 1 teaspoon of white dough into a 6-in. rope. Shape 1 teaspoon of red dough into a 6-in. rope. Place ropes side by side; press together lightly and twist. , Place on an ungreased baking sheet; curve top of cookie to form handle of cane. Repeat with remaining dough, placing cookies 2 in. apart on baking sheets. , Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before carefully removing to wire racks.

Nutrition Facts : Calories 33 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 30mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

PEPPERMINT CANDY DOUBLE-CHOCOLATE COOKIES



Peppermint Candy Double-Chocolate Cookies image

Using chocolate as well as cocoa powder in these cookies gives you twice the chocolaty flavor. A sprinkle of crushed peppermint candy adds a cooling touch.

Provided by Food Network Kitchen

Time 1h35m

Yield about 2 dozen cookies

Number Of Ingredients 11

1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup all-purpose flour
1/4 cup natural cocoa powder (not Dutch process)
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup semisweet chocolate chips
15 round hard peppermint candies, crushed

Steps:

  • Line 2 baking sheets with parchment.
  • Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine.
  • Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips.
  • Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
  • Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
  • Sprinkle and press some of the crushed peppermint candies on top of each mound of chilled dough. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

PEPPERMINT CANDY COOKIES



Peppermint Candy Cookies image

Taking a cue from Star Mints, I created a buttery cookie with a holiday look. This one melts in your mouth faster than its candy cousin. -Gloria McKenzie, Panama City, Florida

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 6

1-1/4 cups butter, softened
3/4 cup confectioners' sugar
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon peppermint extract
Green and red paste or gel food coloring

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add flour, salt and extract and mix well. Divide dough into four portions. Tint one portion green and one red; leave remaining portions plain., Divide each portion into thirds; shape each into a 6-in. log. Flatten into triangular logs, bending the top of one point slightly (to give finished cookies a pinwheel effect). Assemble one large roll by alternating three green and three plain logs. Wrap in plastic. Repeat with red and remaining plain dough. Refrigerate 4 hours or until firm., Preheat oven to 375°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are golden brown. Cool on pans 1 minute. Remove to wire racks to cool., Cut 6-in.-square pieces of cellophane or plastic wrap to wrap each cookie; twist ends securely or tie with a ribbon.

Nutrition Facts : Calories 146 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 146mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

PEPPERMINT CANDY SHORTBREAD COOKIES



Peppermint Candy Shortbread Cookies image

I found this cookie recipe in my Sunday paper while I was clipping coupons. Haven't tried yet, but they look really yummy!

Provided by bricookie55

Categories     Dessert

Time 50m

Yield 42 cookies, 42 serving(s)

Number Of Ingredients 10

1 cup butter, softened (no substitutes)
1/4 cup granulated sugar
1/4 cup peppermint candy, crushed
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1 cup powdered sugar
1 -2 tablespoon milk
1/2 teaspoon vanilla extract
2 tablespoons peppermint candies, crushed

Steps:

  • Preheat oven to 300°F
  • Cream butter, sugar, crushed candy, and vanilla thoroughly using an electric mixer. Gradually blend in flour and cornstarch.
  • Form dough into 1-inch balls and place on a parchment paper-lined baking sheets. Gently press down on each cookie to flatten, either using fingers or a flat-bottomed drinking glass that has been dipped in sugar to prevent sticking.
  • Bake for 25 to 30 minutes, or until bottoms begin to brown.
  • Cool for 5 minutes before removing to a wire rack to cool completely.
  • For frosting: combine powdered sugar, milk, and vanilla. Mix thoroughly until frosting is smooth. Drizzle cookies with frosting and sprinkle with crushed candy.

Nutrition Facts : Calories 79.7, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.7, Sodium 31.5, Carbohydrate 9.3, Fiber 0.2, Sugar 4, Protein 0.7

PEPPERMINT TWIST CANDY COOKIES



Peppermint Twist Candy Cookies image

Provided by Kelsey Nixon

Categories     dessert

Time 2h25m

Yield About 2 dozen cookies

Number Of Ingredients 13

2 1/2 cups all-purpose flour, plus more for flouring work surface
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon peppermint extract
2 large eggs
4 cups confectioners' sugar
3 tablespoons meringue powder
1/4 teaspoon peppermint extract
Red food coloring, for tinting icing
1/4 cup crushed peppermint candies

Steps:

  • For the cookies: In a medium bowl, whisk together the flour, baking powder and salt. In a separate large bowl using an electric mixer, beat together the butter, granulated sugar and brown sugar, mixing until pale yellow and fluffy, 3 minutes. Add in the peppermint extract and eggs and mix well. Slowly incorporate the dry ingredients into the wet ingredients and mix well.
  • Transfer the dough to a floured work surface, divide into two disks, wrap in plastic and chill in the refrigerator for about an hour.
  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  • Working with one disk at a time, roll out the dough to 1/4-inch thickness. Cut out candy cane shapes with the cookie cutter and place the cookies about 2 inches apart on the prepared baking sheets. Re-roll the scraps to get as many cookies as possible, returning the dough to the refrigerator to chill if necessary.
  • Bake just until the edges start to brown, 10 to 12 minutes. (Bake one sheet at a time for even cooking and browning). Transfer the cookies to a wire rack and let cool.
  • For the royal icing: In the bowl of a stand mixer using a whisk attachment, combine the confectioners' sugar and meringue powder and mix for 30 seconds. Add 1/3 cup water and the peppermint extract and continue mixing on low until the icing forms peaks, 8 to 10 minutes. Adjust the consistency of the icing with additional water if necessary.
  • Set aside some of the icing in a small bowl and add enough food coloring until the desired shade of red is reached.
  • Ice the cookies with the white icing and let dry completely. Decorate with the red icing and crushed candies to make a candy cane pattern.

PEPPERMINT CANDY COOKIES



Peppermint Candy Cookies image

Create easy drop cookies flavored and decorated to resemble popular peppermint candies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 48

Number Of Ingredients 10

3/4 cup granulated sugar
2/3 cup vegetable oil
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon peppermint extract
2 eggs
2 cups Gold Medal™ all-purpose flour
About 1/4 cup granulated sugar
About 1/4 cup red colored sugar

Steps:

  • Heat oven to 400°F. In large bowl, mix 3/4 cup sugar, the oil, baking powder, vanilla, salt, peppermint extract and eggs with spoon. Stir in flour.
  • Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Press bottom of glass onto dough to grease, then dip into 1/4 cup granulated sugar; press on balls until 1/4 inch thick. Spoon red sugar on cookies, using very small spoon, in spiral design to look like peppermint candies. Or place red sugar in resealable food-storage plastic bag; snip off tiny corner. Squeeze red sugar from bag onto cookies.
  • Bake cookies 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Nutrition Facts : Calories 65, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 50 mg

PEPPERMINT CANDY COOKIES



Peppermint Candy Cookies image

Create easy drop cookies flavored and decorated to resemble popular peppermint candies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 48

Number Of Ingredients 10

3/4 cup granulated sugar
2/3 cup vegetable oil
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon peppermint extract
2 eggs
2 cups Gold Medal™ all-purpose flour
About 1/4 cup granulated sugar
About 1/4 cup red colored sugar

Steps:

  • Heat oven to 400°F. In large bowl, mix 3/4 cup sugar, the oil, baking powder, vanilla, salt, peppermint extract and eggs with spoon. Stir in flour.
  • Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Press bottom of glass onto dough to grease, then dip into 1/4 cup granulated sugar; press on balls until 1/4 inch thick. Spoon red sugar on cookies, using very small spoon, in spiral design to look like peppermint candies. Or place red sugar in resealable food-storage plastic bag; snip off tiny corner. Squeeze red sugar from bag onto cookies.
  • Bake cookies 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Nutrition Facts : Calories 65, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 50 mg

EASY PEPPERMINT CANDY COOKIES



Easy Peppermint Candy Cookies image

Love peppermint candy? Here's a buttery cookie to complete your sweet satisfaction.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 30

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1/4 cup Gold Medal™ all-purpose flour
1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
1 teaspoon peppermint extract
Betty Crocker™ red decorating sugar

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms. Roll dough into 1 1/4-inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten slightly with bottom of glass.
  • Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
  • In small bowl, mix frosting and peppermint extract. Spread each cookie with frosting. Using small spoon, sprinkle red sugar onto cookies in spiral design to look like peppermint candies.

Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 14 g, TransFat 0 g

Tips:

  • Use room temperature ingredients: This helps the ingredients blend together more easily and results in a smoother cookie dough.
  • Chill the dough before baking: This helps the cookies hold their shape and prevents them from spreading too much.
  • Don't overmix the dough: Overmixing can make the cookies tough.
  • Bake the cookies until the edges are just starting to brown: This will help keep the cookies soft and chewy.
  • Let the cookies cool completely before serving: This allows the flavors to develop and the cookies to set.

Conclusion:

Peppermint candy cookies are a delicious and festive treat that are perfect for the holidays. With their minty flavor and red and white appearance, they are sure to be a hit at any party or gathering. These cookies are also relatively easy to make, so even beginner bakers can give them a try. So next time you're looking for a sweet and festive treat, give peppermint candy cookies a try!

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