Peppermint Lace Cookies

Peppermint Lace Cookies

10
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

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Nutrition

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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Directions

  • Prep

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  • 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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Footnotes

  • 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

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GourmetGale
11/12/2013

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!

Volleyballmom
12/12/2013

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!

MillCreekCook
1/17/2013

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.