Peppermint Crunch Christmas Cookies




Total Time: 35 mins

Prep Time: 25 mins

Cook Time: 10 mins

Yield: 3½ dozen cookies

Dish Size: Lid-It®





  • 1 cup butter, softened
  • ½ cup sugar
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract
  • 2¼ cups all-purpose flour
  • red and green paste food coloring
  • 8 ounces dark chocolate candy coating, melted
  • ¾ cup peppermint candies, crushed




  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. Gradually beat in flour. Divide dough in half; tint one portion red and the other green. Wrap each in plastic wrap and refrigerate 2 hours or until easy to handle.
  2. On a lightly-floured surface, roll each portion of dough to ¼-inch thickness. Cut with a floured 1½-inch round cookie cutter. Place 1 inch apart on ungreased temp-tations® 13x9 Lid-Its®. Bake in a preheated 350°F oven for 8-10 minutes or until firm. Remove from pans to wire racks to cool completely.
  3. Dip half of each cookie into melted candy coating; allow excess to drip off. Sprinkle with crushed candies. Place on wax paper and let stand until set.


This recipe is from my Taste of Home: temp-tations Holiday Cookbook!