Indulge in a delightful culinary journey with our tantalizing Peppermint Twist Candy Cookies, a symphony of flavors that will transport you to a realm of minty delight. These cookies are not just ordinary treats; they are edible masterpieces, handcrafted with love and precision to deliver an extraordinary taste experience. With a crisp exterior that shatters upon the first bite, revealing a soft, chewy interior infused with the refreshing essence of peppermint, these cookies are a true testament to the power of simple ingredients combined in perfect harmony. As you savor each bite, the invigorating burst of peppermint awakens your senses, leaving you feeling refreshed and revitalized. Whether you're a seasoned baker looking for a new holiday favorite or a novice cook seeking a sweet and simple indulgence, our Peppermint Twist Candy Cookies are the perfect choice. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds dancing with joy.
In addition to the classic Peppermint Twist Candy Cookies, this article presents a delightful array of other cookie recipes that are sure to satisfy every palate. From the melt-in-your-mouth Chocolate Chip Cookies, bursting with rich chocolatey goodness, to the chewy and irresistible Oatmeal Raisin Cookies, packed with plump raisins and hearty oats, this collection offers something for everyone. If you're craving a taste of the tropics, try the luscious Coconut Macaroons, with their delicate texture and hint of coconut sweetness. And for those who love a classic, the timeless Sugar Cookies, adorned with colorful sprinkles, are a delightful treat that will bring back childhood memories. With step-by-step instructions, helpful tips, and stunning photographs, this article provides everything you need to create an assortment of delectable cookies that will impress friends and family alike. So, let's begin our baking journey and explore the wonderful world of cookies!
CANDY CANE COOKIES
These red and white striped Candy Cane Cookies have been completing Christmas cookie trays for years-since 1963 to be exact-and this version is based on the classic recipe from Betty's Cooky Book, so you know it's the real deal. If you're new to this cookie, we can promise that baking a batch of peppermint candy cane cookies will make for wonderful holiday memories. Twist together red and white cookie dough ropes and turn them into cute-as-can-be candy cane shapes and sprinkle crushed peppermint candy on top to deliver tastes-like-Christmas flavor. With a yield of 54 servings, our Candy Cane Cookie recipe is perfect for giving as gifts (or reserve for household snacking).
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h
Yield 54
Number Of Ingredients 12
Steps:
- Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
- Heat oven to 375°F.
- Stir together peppermint candy and 2 tablespoon sugar; set aside.
- For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
- Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Nutrition Facts : Calories 85, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 45 mg
PEPPERMINT TWISTS
Serve your family and friends this delicate twist that showcases one of the most popular flavors of the season...peppermint! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- Shape cookie mix into 3/4-in. balls. Roll each ball into a 6-in. rope. Bend the rope in half and twist twice. Place 2 in. apart on ungreased baking sheets., Bake at 350° for 8-10 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely. Combine the confectioners' sugar, milk and extract; drizzle over cookies. Sprinkle with colored sugar.
Nutrition Facts : Calories 77 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 43mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
PEPPERMINT HOLIDAY COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat the butter and white sugar with an electric mixer in a large bowl until smooth. Beat egg into butter mixture until completely incorporated. Mix flour and salt into the butter mixture until just incorporated. Fold crushed candy canes into the batter, mixing just enough to evenly combine. Roll dough into balls 1 tablespoon at a time; arrange on baking sheets.
- Bake in the preheated oven until firm, 8 to 10 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
- Whisk confectioners' sugar and warm water together in a small bowl until you have a smooth icing. Dip top of each cookie in the icing, Top with additional crushed candy cane, if desired. Set aside to let the icing dry, at least 5 minutes.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 18.8 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 56.2 mg, Sugar 9.4 g
PEPPERMINT CANDY COOKIES
Taking a cue from Star Mints, I created a buttery cookie with a holiday look. This one melts in your mouth faster than its candy cousin. -Gloria McKenzie, Panama City, Florida
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add flour, salt and extract and mix well. Divide dough into four portions. Tint one portion green and one red; leave remaining portions plain., Divide each portion into thirds; shape each into a 6-in. log. Flatten into triangular logs, bending the top of one point slightly (to give finished cookies a pinwheel effect). Assemble one large roll by alternating three green and three plain logs. Wrap in plastic. Repeat with red and remaining plain dough. Refrigerate 4 hours or until firm., Preheat oven to 375°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are golden brown. Cool on pans 1 minute. Remove to wire racks to cool., Cut 6-in.-square pieces of cellophane or plastic wrap to wrap each cookie; twist ends securely or tie with a ribbon.
Nutrition Facts : Calories 146 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 146mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
HARD CANDY PEPPERMINT TWISTS
It's fun to tuck a few of these twists onto a platter of Christmas cookies. The holidays in out home wouldn't be the same without peppermint candies.
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield about 1/2 pound.
Number Of Ingredients 5
Steps:
- Coat two 9-in. square pans with cooking spray; set aside. (Do not use butter or foil to prepare pans.), In a heavy saucepan over medium heat, combine water and vinegar. Add sugar. Cook and stir until sugar is dissolved and mixture comes to a boil, about 8 minutes. (If sugar crystals are present, cover saucepan for 1-1/2 to 2 minutes to allow steam to wash crystals down.) Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage), about 26 minutes., Combine peppermint extract and food coloring. Remove syrup from the heat; stir in peppermint mixture until well blended (mixture will bubble up slightly). Immediately and carefully pour into prepared pans (do not scrape saucepan or tilt pans to spread mixture evenly). Cool for 1-1/2 to 2 minutes., Using a sharp knife, score candy into 1/2-in.-to 3/4-in.-wide pieces, about 3-in. long. Place both pans in a warm oven(150° or your oven's lowest temperature) for about 5 minutes or until candy is warm enough to cut but cool enough to handle., Using a heavy-duty kitchen scissors, cut along scored lines, one piece at a time. Immediately wrap each piece around the handle of a wooden spoon; remove candy and place on waxed paper to harden. Continue cutting and wrapping until mixture in pan begins to harden. Return pan to oven for at least 5 minutes. , Meanwhile, remove second pan from oven. Cut and wrap as before until mixture begins to harden. Return to oven and repeat with the first pan. Repeat until all mixture is cut and formed into twists.
Nutrition Facts : Calories 198 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 50g carbohydrate (48g sugars, Fiber 0 fiber), Protein 0 protein.
PEPPERMINT TWIST KISSES
As rosy as Santa's cheeks, these merry morsels with chocolate kisses on top are a delightful yuletide favorite and one of my most-requested recipes. -Traci Wynne, Denver, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Freeze kisses in a covered container for at least 1 hour. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg yolk and extracts. Gradually beat flour into creamed mixture., Divide dough in half; tint one portion red. Divide each half into four portions and shape into 9-in. long rolls. Place one red log next to one white log; twist gently to create one swirled roll. Roll gently until it becomes one log. Repeat with remaining dough. Wrap logs in plastic wrap; refrigerate 1 hour or until firm., Preheat oven to 350°. Unwrap dough. Cut each log crosswise into nine slices; shape each slice into a ball. Place 1 in. apart on ungreased baking sheets. Flatten slightly with a glass., Bake 10-12 minutes or until edges are lightly browned. Immediately press a kiss into center of each cookie. Remove from pans to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 72 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 46mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
PEPPERMINT COOKIES
There's a pinch of peppermint candy in every bite of these drop cookies. You can prep the dough in 10 minutes, and they taste so good that you should plan on making more than one batch.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually stir into creamed mixture and mix well. Fold in candy. , Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges of cookies just begin to brown. Remove to wire racks to cool.
Nutrition Facts : Calories 110 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 70mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
Tips:
- For the best results, use fresh peppermint extract. You can find it in most grocery stores in the baking aisle.
- If you don't have a candy thermometer, you can use the cold water test to check if the sugar syrup is ready. Drop a small amount of the syrup into a bowl of cold water. If it forms a soft ball that holds its shape, the syrup is ready.
- Be careful when working with hot sugar syrup. It can cause severe burns.
- Allow the cookies to cool completely before frosting them. This will help the frosting to set properly.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
These peppermint twist candy cookies are a delicious and festive treat that is perfect for Christmas or any other special occasion. They are easy to make and can be decorated in a variety of ways. So get creative and have fun!
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