Peppermint Twists

Peppermint Twists

These peppermint twists taste like your favorite peppermint candy but with a cookie's buttery crunch. This cookie is a perfect make-ahead sweet treat!

60 min.prep time 1:25total time
36 cookies
656 Ratings

Ingredients

1/2 cup Land O Lakes® Butter, softened
1/3 cup sugar
3/4 teaspoon peppermint extract
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 to 10 drops red food color
Large grain sugar, if desired
36 large chocolate chips or mini-kisses

Directions

Heat oven to 350°F. Place butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolk, peppermint extract and vanilla; beat until well mixed.  Add flour and salt; beat at low speed until well mixed.

Remove half of dough from bowl. Add small amount of red food color to dough in bowl; mix well.

Divide each half of dough into quarters; roll each quarter to 9-inch log. Place 1 red log next to 1 white log; twist gently to swirl dough. Roll gently to smooth. Repeat with remaining dough.

Cut each swirled rope of dough into 9 pieces; roll each piece gently into a ball. Roll each ball in coarse grain sugar, if desired.  Place onto ungreased cookie sheets. Bake 11-13 minutes or until edges are lightly browned. Immediately press 1 chocolate chip in center of each ball.

Nutrition Facts (1 cookie)

Calories: 50

Fat: 3g

Cholesterol: 15mg

Sodium: 45mg

Carbohydrates: 6g

Dietary Fiber: 0g

Protein: <1g

Recipe #11276©2000Land O'Lakes, Inc.

Recipe Comments & Reviews

I have made these every year since the recipe was published. Not only are they buttery and delicious, they are gorgeous, too! One of my favourites.
So easy....and they are wonderful! Next time...a double or triple batch!
Rather disappointed in the result. Cookies came out rather flat and edges almost disintegrate when transferring them. The recipe did not call for baking soda and not sure if that would have made a difference. Though the taste is good and dissolves quickly in the mouth. If using white striped Kisses, let the cookies cool a little or you will have a Dali portrait mess.
author_photo
Test Kitchen Comment
From:

Cindy

Here are a couple of hints when making this cookie. The butter should be softened, but not too soft. I let the butter stand at room temperature for about 20 minutes before cutting it into chunks and mixing up the cookie dough. If your cookies flatten too much you may need to add 2 to 3 tablespoons of flour. You do not want to add too much flour or the cookie will be dry and hard. If you have other questions about cookie-making, let me know. Happy Holidays!
Posted December 17, 2012
This is a great cookie! Made them the first time and couldn't find mini-kisses in the store. So I used regular size chocolate kisses. Well the cookie was too small to handle the larger chocolate piece - but still delicious. So, today I doubled the recipe, made the cookies a little larger and then placed a Hershey's Candy Cane kiss on the top. It's a white chocolate and peppermint kiss (red and white) and looks great. Now I just need to hide them from the family until company comes!
Medium difficulty if new to baking
This is BY FAR my favorite Christmas baking recipe! I have made these every year for the last 7 or so years. I always double the recipe (it doesn't seem to make many) and I also add more peppermint extract than the recipe calls for. Nothing beats them just out of the oven when the chocolate has softened! I have a friend that has me call her when they are hot and she makes a special trip for them. They are so tasty and easy to make, it's just not Christmas without my peppermint twists.

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