Peppermint Stripes

Peppermint Stripes

These colorful and delicious cookies have the perfect combination of peppermint and chocolate.

60 min.prep time 4:30total time
66 cookies
858 Ratings

Ingredients

Cookie

1 cup sugar
1 cup Land O Lakes® Butter, softened
1 1/2 teaspoons peppermint extract
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
2 tablespoons holiday nonpareils
Red gel food color
Green gel food color

Coating

1 1/2 cups bittersweet chocolate chips

Directions

Line 8 1/2 x 4 1/2-inch loaf pan with waxed paper, extending over edges. Set aside.

Beat sugar, butter, egg, peppermint extract and vanilla in large bowl at medium speed until creamy. Add flour, salt and baking powder, beating at low speed until well mixed.

Divide dough into thirds. Stir nonpareils into one-third. Tint one-third with red food color and remaining one-third with green food color.

Press half of red dough evenly into prepared pan. Press half of nonpareil dough evenly over red dough. Press half of green dough evenly over nonpareil dough. Repeat layers. Cover; refrigerate 2-3 hours or until firm.

Heat oven to 375°F. Lift dough from pan using waxed paper; discard waxed paper. Cut dough in half forming 2 squares. Stack halves together; trim dough to square edges. Cut into 1/4-inch thick slices (see diagram). Cut each slice into 3/4-inch wide sticks. Place onto ungreased cookie sheets. Bake 7-8 minutes or until edges are very lightly browned. Cool on cookie sheet 1 minute; remove to cooling rack. Cool completely.

Microwave chocolate chips in medium bowl 1–2 minutes, stirring every 30 seconds, until melted and smooth. Spread chocolate onto bottom of cookies; place chocolate-side down onto waxed paper. Let stand until chocolate is set.

 

 

peppermint diagram

Recipe Tip

Wear plastic gloves when kneading food color into dough to avoid staining your hands.

Nutrition Facts (1 cookie)

Calories: 80

Fat: 4g

Cholesterol: 10mg

Sodium: 45mg

Carbohydrates: 10g

Dietary Fiber: 0g

Protein: 1g

Recipe #15648©2012Land O'Lakes, Inc.

Recipe Comments & Reviews

In Italian, we refer to these as "Rainbow cookies".Every Italian bakery makes these in various sizes, and wrappings. Some as small as 1/2 an inch and the largest was a "rainbow" cake. I have made these throughout the years varying the color for the season. For example, in the spring, we use pastels at Easter. In the fall, we use black,and orange for Halloween. And, at Christmastime, it is always on my cookie gift trays and they are colored red, green and white (the color of the Italian flag). I have made these for many years and I know that I have never had the same number in every batch of cookies. The only concern that the gift receivers care about is that I don't forget to make them each year; and, what everybody making this recipe is to remember, take your time! You will produce a wonderful gift of food that they will be talking about throughout the whole upcoming year. Best of luck-cooking is the best gift that you can give someone.
Awesome recipe - I got tons of compliments. I didn't get 66 either. I refrigerated each layer before spreading the next one on top and had good results. The trick to the chocolate is to let it sit long enough. I left mine overnight and they popped right off the waxed paper the next morning. It also helped that the kitchen cooled off overnight. This is a definite keeper for Christmas cookies next year.
Loved the idea of these but they look nothing like the picture. I found there wasn't nearly enough dough to divide it that many times. I either needed a double batch or a smaller pan and yes, I used the right size pan! I think chilling the dough slightly and making each layer individually might work better than trying to squish the layers one on top of each other,
I made these with my 3 year old daughter for x-mas and have them in the freezer. They are very good. I did not get as many as 66, upper 40's at least. I found that the layers of dough were hard to spread over each other and I used an offset spatula. I used semi-sweet chips as I could not find bittersweet chocolate at the time. I wonder if bittersweet chocolate melts in your hand as you are eating it as quickly as semi-sweet. Can anyone opine? I really think this will be on my holiday cookie must bake! Hubby loves them.
I found that I got better results when I sliced the dough slowly. I did not get 66 cookies either, but they were delicious and made the house smell like Christmas. I did not dip in chocolate because I didn't think it needed the added chocolate. I would be neat to dip in white candy bark and sprinkle with finely crushed candy canes if you wanted an additional embellishment.
GREAT recipe! I have three "trips":
1) if you use a slightly flatter pan--say and 8x6 or 8x8 baking dish--it will make the stacking and cutting easier;
2) when making the layers, divide your dough in half AGAIN (so you now have 1/4 of the total red, green, or white dough) and flatten into square pancakes. With a little practice you can get these to fit perfectly, eliminating the need to "squish" the new layer on top of the previous layers, which just makes a mess.
3) after you have chilled the dough and are ready to stack, trim, and cut, use a trick like this to make the top and bottom of the pile stick together: lightly score the top of the bottom pile and bottom of the top pile, moisten each, and put them together firmly. This way your cookies will not fall apart when you slice, move, and bake them.
Also, you can make some really cool "Extra" cookies from the parts you trim off to square the pile! They are really beautiful when done! Oh, and skip the non-pareils, they don't add much.
Recipe says: Spread chocolate onto botton of cookies: place chocolate-side down onto waxed paper. Why? It sticks.
author_photo
Test Kitchen Comment
From:

Cindy

When this recipe was developed we reviewed how we placed the cookie on the waxed paper, chocolate side down or up. The chocolate dries with a flatter surface when it is placed chocolate-side down. When dry it can be removed from the waxed paper fairly easily.
Posted December 17, 2012
Very good cookie. Easy to do but time consuming. I got about 55 cookies, did different sizes to try and figure out what worked best. we liked medium size ones. will definitely put this with our christmas cookie list!
My new all-time favorite Christmas cookie. Only issue, it only made 36 cookies, I tried to cut them 1/8" - 1/4" x 3/4" I would really like to know how she got 66 out of this recipe. Anyway, excellent taste & very festive looking with the non perelis. Loved the recipe! :-D

Comment On This Recipe

Please correct the item(s) in red below:
4 Please select a rating

Email address will not be published

Or
Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.
Submit
Thank you, your comment has been submitted for approval

Message:

Your friend thought you might be interested in Peppermint Stripes

Latest Blog

Endless Possibilities
October 29, 2014 by Amber

We’ve written about pantry items on the website before – some of my favorites are canned tomatoes and beans because they can be used in so many different ways. For me, the key to a good pantry staple is versatility. More ...

The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.

FREE Sign Up Includes:
  • Our Measuring Cup® Newsletter Preview »
  • Money-Saving and Exclusive Offers
  • Online Recipe Box

Already a Member? Sign In.

FPO IMAGE

YES. Send me the Measuring Cup® Newsletter.
Cancel and Go Back

Forgot Your Password?

Please correct the items(s) in red below

    We'll email instructions to the address you used to register.

    Reset My Password Cancel and Go Back

    Confirmation Email Sent

    We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.

    Close

    Welcome Back!

    If you are already a member, please sign in.

    Not a Simple Rewards Member? Join Now. Forgot Your Password?

    Check Your Email

    Look for an email soon with instructions to reset your password.

    If you did not receive the email, please check your email junk folder (just in case) or contact us.

    Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.


    Please correct the item(s) in red below

    *These fields are required
    Submit

    Thanks.

    Your question has been submitted.



    Close Window

    Email: