Sparkling Peppermint Cookies

Peppermint Butter Cookies Recipe
10 Reviews
A crisp but chewy butter cookie studded with peppermint candy bits.
30 min
Prep Time
Total Time
48 cookies


3/4 cup
1/2 cup
Land O Lakes® Butter, softened
large Land O Lakes® Egg
1/2 teaspoon
1/8 teaspoon
peppermint extract
1 2/3 cups
all-purpose flour
1 teaspoon
cream of tartar
1/2 teaspoon
baking soda
1/2 teaspoon
1/2 cup
crushed mini candy canes or peppermint candies
1/4 cup


  1. Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
  2. Combine 3/4 cup sugar, butter, egg, vanilla and peppermint flavoring in bowl; beat at medium speed, scraping bowl often, until creamy. Add flour, cream of tartar, baking soda and salt; beat at low speed until well mixed. Stir 1/4 cup crushed candy into dough.
  3. Stir remaining 1/4 cup crushed candy into 1/4 cup sugar.
  4. Shape dough into 3/4-inch balls; roll in sugar mixture. Place 2 inches apart onto prepared cookie sheets.
  5. Bake 8-10 minutes or until edges are lightly browned. Do not over bake. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.

Recipe Tips

- To crush candy canes or peppermint candies, place into resealable plastic food bag; smash with rolling pin or bottom of heavy saucepan.

- For a more sparkling affect, mix finely crushed candy canes with coarse grain sugar.

Nutrition Facts (1 cookie)

Dietary Fiber

Recipe Comments and Reviews


We loved this! Really colorful with green and red crushed candy canes.


I put little chocolate morsels in the center...delicious




I made these to the exact recipe this evening. Those who say they spread out? I'm wondering because my 3/4" balls finished on the first tray as little blob cookies. I decided to indent the center of the 2nd tray to compensate. This made for a flatter cookie, but still with some height. They're not even close to what is pictured. The taste is probably a 4 star plus but as for the recipe, I'm taking off a mark for following it perfectly with the results I had. All of my ingredients were fresh, butter was softened not melted and Land O Lakes, the only I will purchase actually. I'm wondering if the ratio of baking soda to cream of tartar should be tweaked for a flatter cookie. I'd say I'm an advanced baker and never burn anything. At the first hint of dryness on the outside edge, you should remove these from the oven. They will continue to bake on the pan. I usually remove after 3 minutes of continued cooking outside of the oven. There's no reason you should ever burn cookies you're baking. Just watch it visually starting at 1 minute earlier than the earliest time range and pull out the moment you see any golden brown on the edges. At least, that's my technique for blonde bottoms. My kids won't allow my wife to bake if that tells you anything!


Review Update from Nov 25 2013: Third time was a charm, I chilled the dough 5 or so minutes this time before rolling in sugar. I watched them closely as before and this time they did not spread into each other. You may still have some that burn if a larger piece of candy is on the bottom or edge of cookie, otherwise this batch was great.


I just made these there scrumptious, and delectable. But you maybe don't have to add 1 3/4 cups flour just 1 2/4


Easy and delish!


Tasted good, but finicky… Comment on 'do not over bake' is easier said than done, the point between over baked and not cooked is slender. Plus they are so sticky that the window to let them cool and still be able to release them is also narrow. They also spread out a lot. I made two batches to fix my mistakes from the first and still have to figure out why they were so melty… However, I do plan to make them again. Hopefully three times is the charm.


I made these cookies last Christmas(2012) and they were delicious. I will make them again this year. You must try and you will not be disappointed.


You really do need to line your pan. They are delicious, but they stick.


I made this recipe as a test a few weeks ago, my family LOVED it! I'm adding it to my Christmas platters this year! It's a easy and fantastic recipe!

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