Peppermint Lace Cookies

Peppermint Lace Cookies

Island Girl 2

"These are just like the oatmeal lace cookies, with that cool taste of peppermint. Great with a hot cup of tea."

Ingredients 55 m {{adjustedServings}} servings 96 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 96 kcal
  • 5%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 11.3g
  • 4%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Beat butter and 1 cup confectioners' sugar in a large bowl until creamy and smooth; stir peppermint extract into butter mixture. Whisk flour and salt in a bowl and stir into butter mixture. Gently fold rolled oats and 1/3 cup crushed peppermint candies into the dough.
  3. Drop dough by teaspoonful onto ungreased baking sheets, leaving 3 inches between cookies; press cookies 1/4 inch thick with your fingertips.
  4. Bake in the preheated oven until cookies have lightly browned edges, 10 to 12 minutes. Let cookies cool on baking sheets for at least 5 minutes before removing to finish cooling on wire racks.
  5. Stir 2 tablespoons confectioners' sugar with 1 tablespoon very finely crushed peppermint candies in a small bowl; transfer to a fine-mesh wire strainer. Dust cooled cookies with peppermint candy mixture.
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  • Cook's Notes:
  • Crushing peppermints or candy canes: you can put them into a resealable plastic bag and beat them, or you can put them into a chopper/processor and process to fine. I then put them through a fine wire-mesh strainer. The powder that falls into bowl is for final sprinkle mixed with a few tablespoons of confectioners' sugar; the pebble size is for inside cookie dough.
  • If you have trouble removing cookies, try cupping your fingertips over them to move the whole cookie loose.
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Reviews 10

  1. 10 Ratings


Absolutely loved it. Will make it again and again. Served the cookies with peppermint ice cream and my friends are still raving about it. There are two small things I would modify when I make this recipe the next time: #1 - I will add 1 more tsp of peppermint extract (I want more flavor in the cookies) and #2 - I will place only six cookies on each baking sheet. They really spread out quite wide and I didn't leave enough space between them. Otherwise, they're simply exquisite! Buttery, crispy, gorgeous looking. A winner!


Fabulous Christmas cookie and very easy to make. I have a double oven. In one oven I used my regular cookie sheet, in the other oven I used my Pampered Chef baking stone. The cookies on the stone took longer and did not spread out like the others. Next time I will only use my cookie sheets. I was also nervous about flattening them too much. After making the first batch I really pressed them down and they turned out better. I also tried to make the edges uniform after I pressed down first batch. They look nicer in their natural shape. Lastly, I overcooked a batch because I thought they would look more golden when they were done so I left them a little longer. They were still fine but a little harder than I think they should be. I love these pretty buttery minty cookies! These are a must bake at Christmas time. Thanks Island Girl!


I tried this recipe today after finding some leftover peppermint candy from the Holidays. I was a little skeptical about the oatmeal/peppermint combo but they are delicious! Definitely will make these again (many times I think!) Thanks for sharing.