Peppermint Cookie Wands
Transform your holiday dessert table with these enchanting Peppermint Cookie Wands—a whimsical twist on classic sugar cookies! These eye-catching treats feature a festive candy cane design, achieved by twisting vibrant red and white dough ropes for a playful, striped effect. Infused with the refreshing flavor of peppermint extract, these cookies are baked to perfection, then dipped in creamy white chocolate and sprinkled with crushed peppermint candies for a delightful crunch. Perfect for holiday parties, homemade gifts, or a fun family baking activity, these cookies are as tasty as they are beautiful. With a prep time of just 25 minutes and a marvelous blend of sweet and minty flavors, Peppermint Cookie Wands are destined to steal the spotlight this holiday season.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 teaspoons peppermint extract
- 0.25 teaspoon red gel food coloring
- 1.5 cups white chocolate chips
- 0.5 cup crushed peppermint candies
Instructions
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and peppermint extract to the butter-sugar mixture, beating until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Divide the dough into two equal portions.
Add red gel food coloring to one half of the dough and knead until fully incorporated and evenly colored.
Wrap both portions of dough in plastic wrap and refrigerate for 30 minutes to make it easier to handle.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
To create the cookie wands, scoop 1 tablespoon of white dough and 1 tablespoon of red dough. Roll each into a 6-inch rope. Twist the two ropes together, gently pressing to seal the ends, to create a striped candy cane effect.
Place the twisted dough ropes on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are set but the cookies are still soft and slightly puffed. Avoid over-baking.
Let the cookies cool completely on wire racks before proceeding to decoration.
In a microwave-safe bowl, melt the white chocolate chips in 20-30 second intervals, stirring between each interval, until smooth and fully melted.
Dip one end of each cookie wand into the melted white chocolate, allowing excess to drip off. Sprinkle the dipped ends with crushed peppermint candies before the chocolate sets.
Place the decorated cookie wands on parchment paper to allow the chocolate to harden completely before serving or storing.
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 62 mg | 3% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 21.0 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 41 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
