Sparkling Peppermint Cookies
30 min
1 hr


3/4 cup sugar

1/2 cup Land O Lakes® Butter, softened

1 large Land O Lakes® Egg

1/2 teaspoon vanilla

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 salt

1/2 cup crushed mini candy canes or peppermint candies

1/4 cup sugar

How to make

  1. STEP 1

    Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.

  2. STEP 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. STEP 3

    Stir remaining 1/4 cup crushed candy into 1/4 cup sugar.

  4. STEP 4

    Shape dough into 3/4-inch balls; roll in sugar mixture. Place 2 inches apart onto prepared cookie sheets.

  5. STEP 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.

Tip #1

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

Tip #2

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


2Fat (mg)
10Cholesterol (mg)
55Sodium (mg)
10Carbohydrates (g)
0Dietary Fiber
1Protein (g)


Explore reviews from
our online community

  December 03, 2017

Taste great but ran all over pans. will try again by chilling batter first to see if that helps. I also may have made them too large so that could be part problem.

— says ELLEN
ChallengingA breeze
Probably NotAbsolutely!
  November 12, 2017

These cookies taste fine, but they turned out in little crunchy balls. It seems the flour to butter ratio is off. The batter was much stiffer than what I had anticipated. Not like snickerdoodles or sugar drop cookies that I have made. Stiff batter should have been my clue.

— says sandy

I added about 1/4 cup chopped semi sweet choclate chips. Very tasty with the mint.

ChallengingA breeze
Probably NotAbsolutely!
  December 26, 2016

These are a new favorite! Imagine a snickerdoodle with peppermint instead of cinnamon...delicious! I prepared the cookie dough in the morning, kept refrigerated all day and baked them in the evening. Cookies had a good shape, no spreading, and dough was easy to work with. I ended up rolling the cookies in red decorative sugar, rather than the crushed peppermint candies and sugar. They still had a delicious peppermint flavor. I will be adding this recipe to my holiday baking list.

— says Sarah
  December 10, 2016

I made a double batch, baked on parchment paper.Make sure you use butter. Used recipe exactly. I had none of the problems other reviewers had. My double batch came out awesome. They looked beautiful and just burst with flavor. I am adding these to my Christmas cookie list. It has to be good to be added to that list. One slight change just for myself is I will add less sugar. I don't like sweetness that much and with the candy coating I think they'll be even better, but that's my own personal taste. I could not improve on these one bit.

— says Susan
  November 16, 2016

So i had a project for school, I tried this recipe it was sooo awesome. Everyone loved it and didnt even know i got it off of here. I have to give thanks to whoever invented this, it is truly awesome. Everyone has to try it.

— says angelina
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