Life is better with cookies, and I couldn’t think of a better way to spend the day than baking up a batch or two of these Peppermint Stick Cookies!
PEPPERMINT STICK COOKIES!
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I don’t know bout you, but the holiday season seems to pass by in a flash. I swear it goes faster and faster every year. This year especially. With my family spending Thanksgiving week with us, that was a blur. Then we have Stella’s birthday, with Christmas right around the corner. New Years and Charlie’s Birthday and then poof they’re gone.
Just to make things interesting this year we’re moving too. I have no idea what we were thinking, but there’s no turning back now. When I start to feel a little bah humbug creeping in due to the amount on my to-do list, I bake cookies. It is impossible to feel stressed or sad when you are baking and eating cookies. It’s a fact.
These peppermint stick cookies are a holiday classic in our house. Peppermint and chocolate are simply a must at this time of year. These peppermint stick cookies are like peppermint bark in cookie form. A shortbread cookie drizzled with chocolate and then topped with crushed peppermint candies, these cookies are like little holiday cheerleaders. Cheering you on no matter how busy we get. And I know I am not the only one with a list that seems endless. Plus, they are a great way to use up the three years of old candy canes hiding in stockings (or is that just me).
So, when you feel yourself turning to the scrooge side, crank up the music and get baking. You won’t be sorry you did.
Don’t skip the chilling time with these cookies, but if you let the dough chill overnight, allow it to rest at room temperature for about 15 minutes before you start rolling.
Don’t let the holiday season pass you by without making these peppermint stick cookies, they really do help to make the season very merry.
peppermint stick cookies
- 1/2 cup powdered sugar
- 3/4 cup butter softened to room temperature
- 1/2 tsp salt
- 1 tsp peppermint extract
- 1 1/2 cups flour
- 1 cup chocolate chips
- 1 Tbsp butter
- 1 Tbsp corn syrup
- 1/2 tsp peppermint extract
- crushed peppermint candies
cream together the sugar, butter, salt, and peppermint extract
stir in the flour
roll dough into a ball and flatten into a disc
wrap the cookie dough in plastic and chill for at least 1 hour (can be left overnight)
when you are ready to bake the cookie heat oven to 350 degrees
roll dough into a rectangle on a lightly floured surface
trim the edged and then cut dough into sticks
bake on a parchment lined or silpat lined baking sheets for 12 minutes
cool cookies on rack
once they are completely cool make the glaze
melt chocolate and butter, then off heat stir in the corn syrup and peppermint
drizzle over completely cooled cookies and top with crushed peppermint candies
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