Peppermint Stripes Cookies Recipe

Introduction

Peppermint Stripes are festive, colorful cookies perfect for holiday celebrations. These layered peppermint-flavored treats combine bright red, green, and sprinkled dough coated with bittersweet chocolate for a delightful bite. They’re fun to make and impressively beautiful.

Ingredients

• 1 cup sugar
• 1 cup Land O Lakes® Butter, softened
• 1 large Land O Lakes® Egg
• 1 1/2 teaspoons peppermint extract
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 2 tablespoons holiday nonpareils
• Red gel food color
• Green gel food color
• 1 1/2 cups bittersweet chocolate chips

Instructions

1. Step 1: Line an 8 1/2 x 4 1/2-inch loaf pan with waxed paper, extending over the edges. Set aside.
2. Step 2: Beat sugar, softened butter, egg, peppermint extract, and vanilla extract in a bowl at medium speed until creamy.
3. Step 3: Add flour, salt, and baking powder, beating at low speed until well mixed to form the dough.
4. Step 4: Divide the dough into three equal parts. Stir holiday nonpareils into one third. Tint one third with red gel food color and the remaining third with green gel food color.
5. Step 5: Press half of the red dough evenly into the prepared pan. Layer half of the nonpareil dough evenly over it, then half of the green dough on top. Repeat the layers to form six total layers. Cover and refrigerate for 2–3 hours until firm.
6. Step 6: Preheat oven to 375°F.
7. Step 7: Lift the dough from the pan using the waxed paper and discard the paper. Cut dough in half to form two squares. Stack one square on top of the other to create 12 dough layers, trimming edges to square shape. Cut stack into 1/4-inch-thick slices, then cut each slice into 3/4-inch-wide pieces.
8. Step 8: Place cookies onto ungreased cookie sheets. Bake for 7–8 minutes until edges are very lightly browned. Cool on sheet for 1 minute, then transfer to a cooling rack to cool completely.
9. Step 9: Microwave chocolate chips in a bowl, stirring every 30 seconds, for 1–2 minutes until melted and smooth. Spread chocolate on the bottom of each cookie and place chocolate-side down on waxed paper. Let stand until chocolate sets.

Tips & Variations

• Use gel food colors for vibrant layers without changing dough consistency.
• Substitute bittersweet chocolate chips with white chocolate for a sweeter coating.
• Chilling the dough thoroughly before slicing helps maintain neat layers and clean cookie shapes.
• For extra peppermint flavor, add a few drops of peppermint extract to the melted chocolate before spreading.

Storage

Store cookies in an airtight container at room temperature for up to one week. For longer storage, keep in the refrigerator for up to two weeks or freeze for up to three months. When reheating, allow cookies to come to room temperature before serving to enjoy the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

Regular food coloring can be used but may require less liquid for the dough not to become too soft. Gel colors provide more vibrant hues without affecting dough texture.

Can I make these cookies without the chocolate coating?

Yes, the chocolate coating is optional. The cookies are delicious on their own and the chocolate adds an extra layer of flavor and texture.

Peppermint Stripes Cookies Recipe

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★★★★★

4.5 from 69 reviews

• Author: Mariam
• Total Time: 3 hours 30 minutes
• Yield: Approximately 36 cookies 1x
• Diet: Vegetarian

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Description

Peppermint Stripes are festive layered peppermint-flavored cookies with colorful red, green, and sprinkle dough layers coated with bittersweet chocolate on the bottom. These holiday treats combine cooling peppermint extract with buttery cookie dough and a smooth chocolate finish, perfect for a seasonal dessert or gift.

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Ingredients

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Cookie

• 1 cup sugar
• 1 cup Land O Lakes® Butter, softened
• 1 large Land O Lakes® Egg
• 1 1/2 teaspoons peppermint extract
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 2 tablespoons holiday nonpareils
• Red gel food color
• Green gel food color

Coating

• 1 1/2 cups bittersweet chocolate chips

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Instructions

1. Prepare Loaf Pan: Line an 8 1/2 x 4 1/2-inch loaf pan with waxed paper, letting it extend over the edges for easy removal later. Set aside.
2. Make Dough: In a mixing bowl, beat together sugar, softened butter, egg, peppermint extract, and vanilla extract at medium speed until creamy and well combined. Add the all-purpose flour, salt, and baking powder, then beat at low speed until the dough is thoroughly mixed.
3. Divide and Color Dough: Divide the dough into three equal parts. Stir holiday nonpareils into one-third of the dough. Tint one-third of the plain dough with red gel food coloring and the remaining third with green gel food coloring.
4. Layer Dough: Press half of the red-colored dough evenly into the prepared loaf pan. Over that, press half of the sprinkled dough evenly, and then press half of the green dough over the sprinkling. Repeat these layers once more to create six layers total. Cover the pan and refrigerate for 2 to 3 hours, or until the dough is firm.
5. Preheat Oven: Heat your oven to 375°F (190°C) to get ready for baking.
6. Slice and Bake Cookies: Remove the layered dough block from the pan using the edges of the waxed paper and discard the paper. Cut the dough block in half to form two squares. Stack one square on top of the other, making 12 layers, trim edges for uniformity. Slice the stacked dough into 1/4-inch thick slices. Place the slices flat and cut each into 3/4-inch wide strips as shown in the recipe image. Arrange the cookie pieces onto ungreased cookie sheets and bake for 7 to 8 minutes or until cookie edges are just lightly browned. Let cool on the cookie sheet for 1 minute, then transfer to a wire rack to cool completely.
7. Melt Chocolate and Coat Cookies: Microwave chocolate chips in a microwave-safe bowl, stirring every 30 seconds for 1 to 2 minutes until melted and smooth. Spread melted chocolate onto the bottom of each cooled cookie, then place chocolate-side down on waxed paper to set. Allow the chocolate to fully harden before serving or storing.

Notes

• Ensure dough is well chilled before slicing to maintain clean layers and avoid dough spreading during baking.
• Use gel food colorings as recommended for vibrant colors without affecting dough consistency.
• You can substitute bittersweet chocolate with dark or semi-sweet chocolate chips if desired.
• Cookies can be stored in an airtight container at room temperature for up to one week.
• For sharper layers when cutting, use a sharp knife and wipe between cuts.

• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: peppermint cookies, holiday cookies, layered cookies, chocolate coated cookies, Christmas treats, peppermint extract, festive cookies