Peppermint Cookies

Peppermint Cookies


"Crunchy peppermint candies add flavor and texture to these buttery sugar cookies. Perfect for the holidays!"


{{adjustedServings}} servings 107 cals
Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Heat oven to 350 degrees F.
  2. Beat shortening, brown sugar, sugar, milk and vanilla in large bowl of electric mixer on medium speed until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture at low speed just until blended. Stir in 1/2 cup crushed candy. Shape into 1-inch balls. Place 2-inches apart on ungreased baking sheet.
  3. Bake 8 to 10 minutes or until lightly browned. Immediately sprinkle each cookie with about 1/4 teaspoon crushed candy. Cool 2 minutes. Remove to rack to cool completely.
  4. To have enough crushed candy for this recipe, use 9 medium candy canes or 36 peppermint hard candies.


  • Substitute: Instead of 3/4 stick Crisco┬« Baking Sticks Butter Flavor All-Vegetable Shortening, you can use3/4 cup Crisco(R) Butter Flavor All-Vegetable Shortening.
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  1. 41 Ratings


I made these this morning following the recipe exact only using Andes peppermint crunch baking chips instead of crushed candy canes. I loved that I did not have to refrigerate the batter, I just...

These basic sugar cookies are very festive topped with crushed peppermint sticks. My kids love these, and they're great for your holiday cookie swap too!

Really good with the addition of the crushed peppermint sticks/candy canes!!! ..I'm so glad you added the kitchen note of how much shortening in cup measurements as we don't have "sticks" of but...