A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Peppermint Sticks

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Gwen Adams

Peppermint Sticks Recipe

A quintessential Christmas cookie: colorful, fun to eat, and bedecked with chocolate and peppermint.

Thanks to feedback from you, our readers, we've made a change to the chocolate glaze since it was first published — please see the details in “tips,” below.

At a glance

Prep
Bake
Total
Yield
3 dozen cookies
Nutrition information

Ingredients

Choose your measure:

Dough

Glaze

  • 1/2 cup bittersweet or semisweet chocolate wafers; or chopped bittersweet or semisweet bar chocolate

Topping

  • 1/4 cup peppermint crunch or crushed peppermint candies or candy canes

Instructions

  1. To make the dough: In a medium bowl, beat together the sugar, butter, salt, and vanilla. Add the flour, stirring to make a cohesive dough.
  2. Line a 9"-square cake pan with parchment paper or plastic wrap, leaving enough overhang around the edge of the pan to be able to grip it.
  3. With slightly wet fingers, press the dough into the lined pan, creating as smooth a surface as possible.
  4. Place the pan in the refrigerator and allow the dough to chill for 2 hours.
  5. Preheat the oven to 350°F. Lightly grease a baking sheet, or line with parchment.
  6. Transfer the dough to a work surface and divide the square into thirds crosswise to make three 9" x 3" strips of dough. Cut each strip of dough into 3/4" x 3" slices. Place the slices on the prepared baking sheet.
  7. Bake the sticks for 18 to 22 minutes, until they're golden around the edges. Remove them from the oven and transfer to a rack to cool.
  8. To make the glaze: Slowly melt the chocolate in a bowl set over a pot of barely simmering water (a double boiler), or in a microwave.
  9. Drizzle the glaze over the cooled cookies and sprinkle with the peppermint crunch or crushed candies. Place on a rack to allow the glaze to set.
  10. Store cookies, well wrapped, at room temperature for several days; freeze for longer storage.

Nutrition Information

  • Serving Size 1 cookie, 32g
  • Servings Per Batch 24 servings
Amount Per Serving:
  • Calories 154
  • Calories from Fat 72
  • Total Fat 8
  • Saturated Fat 5g
  • Trans Fat 0g
  • Cholesterol 17mg
  • Sodium 51mg
  • Total Carbohydrate 20g
  • Dietary Fiber 1g
  • Sugars 13g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.