These peppermint stick cookies are fun to make, fun to eat, and so Christmasy.
These peppermint stick cookies begin with a vanilla butter cookie. It's drizzled with melted chocolate and then sprinkled with crushed peppermint candies.
These cookies are super easy to make. You make the dough, chill it for at least two hours in the fridge, and then cut and bake the cookies. For the chocolate, simply melt half of a bittersweet chocolate bar and the drizzle it over the baked cookies.
Finally, crush some peppermint candy canes in a zip lock bag with a rolling pin and sprinkle them over the drizzled chocolate.
I cannot imagine Christmas without cookies. Every December, as I am stressing about getting my shopping done, baking cookies is my stress relief (and also a means of procrastination). I love taking batches of cookies to neighbors, going to cookie exchanges, and just generally trying new cookie recipes.
Of course, one of my greatest pleasures is luring my grandchildren to my house with the promise of homemade cookies.
Ingredients in These Cookies:
For the Dough: Butter, powdered sugar, salt, vanilla, and all purpose flour.
For the Topping: Melted bittersweet or semisweet chocolate along with crushed peppermint candies or candy canes. If you can find pre-crushed peppermint candies, definitely take advantage of the convenience and the uniformity of the candy bits. I ended up crushing some mini candy canes in a freezer bag with a mallet.
Alternate Topping: You could also dip or drizzle the cooled cookies in a confectioners' sugar, vanilla, and cream glaze and then sprinkle them with the crushed peppermints.
Equipment You May Need:
For Shaping and Chilling the Dough: A 9 inch square cake pan. Just press it into the cake pan and chill it before cutting it into bars. It's so much easier than rolling out the dough. You can also jury-rig a 9 inch square with foil if necessary.
For Mixing the Dough: A stand mixer. You could also use a hand mixer.
Other Kitchen Tools: Parchment paper, a half-sheet pan, and a pizza wheel or sharp knife, for cutting the cookies from the dough.
Tips for Success:
Be sure to watch the cookies closely as they are baking. You don't want them to get too browned around the edges. Simply cool the cookies on the baking sheet to make sure that they are fully cooked through but not overly browned. As a bonus, you can glaze and top the cookies on the baking sheet for less mess.
Be sure to sprinkle the peppermint candy over the melted chocolate drizzle while the chocolate is still melted. I drizzled two cookies at a time and then sprinkled the peppermint.
Storage:
These cookies will keep in an airtight container for a few days. You can also freeze the baked cookies and then top them when you are ready to serve.
More Christmas Cookies You Need to Try!
Peppermint Stick Cookies
Ingredients
- 1/2 cup (57 grams/2 ounces) powdered sugar
- 3/4 cup (178 grams/6 ounces) unsalted butter, room temperature
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups (180 grams/6 1/4 ounces) unbleached all purpose flour
- 3 ounces (85 grams) bittersweet or semisweet chocolate bar (I used Ghirardelli 60% baking bar), broken into 1/2 inch pieces
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- In the bowl of a stand mixer, cream together the sugar, butter, salt, and vanilla. With the mixer on low, stir in the flour with the paddle attachment until it just comes together.
- Press the dough into a parchment lined 9 inch square cake pan and cover it with plastic wrap. Refrigerate the dough for at least 2 hours and up to overnight.
- Heat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Lift the dough out of the pan. and cut the dough into 3 9-inch long strips. Cut each strip into one-inch strips, for a total of 27 strips.
- Place each slice on the parchment-lined baking sheet.
- Bake the cookies for 12 to 15 minutes. Let the cookies cool on the pan.
- In 30 second bursts, microwave the chocolate, stirring thoroughly between each burst, until smooth. You can also melt the chocolate in a heat resistant bowl over a pot of simmering water (like a double boiler).
- Using a small spoon, drizzle the melted chocolate over the baked cookies.
- Immediately sprinkle with the crushed peppermint candies while the chocolate is still melted.
Nutrition Facts
Calories
122Fat (grams)
8 gSat. Fat (grams)
5 gCarbs (grams)
12 gFiber (grams)
0 gNet carbs
11 gSugar (grams)
6 gProtein (grams)
1 gCholesterol (grams)
14 mgRecipe adapted from King Arthur Baking
Yum! I love the color from the striped candy canes! So perfect for the holidays.
ReplyDeleteThanks!!
Deleteoh, another fantastic bake from your kitchen!!!!
ReplyDeletethey look amazing!
Awww. Thank you!!
DeleteOkay, pressing it into the pan and then chilling it that way in the fridge is BRILLIANT! My guys will usually offer to help sprinkle on toppings or whatever but the tax is that they usually eat the cookies as fast as we decorate them.
ReplyDeleteIt's so much easier than trying to roll out cold dough! My grandson used to "drink" the sprinkles!
DeleteI have a friend who likes to sprinkle peppermint candies on just about everything she bakes...sometimes things that should never ever ever have peppermint sprinkled on them. I'll have to send her this recipe...because here...the peppermint totally works and sounds delicious!!!
ReplyDeleteThat's hilarious. Yes, the peppermint works in this recipe!
DeleteI've been looking for a peppermint cookie recipe to make and this is going to be it! Pass on all the peppermint!
ReplyDeleteThe cookie looks festive, fun, and delicious! I love the idea of deocrating in the baking sheet to avoid mess.
ReplyDeleteLove peppermint for the holidays and these are really striking despite simple (aka something I can do) decoration!
ReplyDelete