Striped Peppermint Cookies

Striped Peppermint Cookies

These delightful red and white peppermint flavored cookies, made with Gold Medal® flour, are sweet and buttery - they fit right in on the Christmas dessert table.

Prep Time



Total Time






cup butter or margarine, softened
cup sugar
teaspoon peppermint extract
2 1/4
cups Gold Medal® all-purpose flour
teaspoon salt
teaspoon red paste food color
  1. Line 8x4-inch loaf pan with plastic wrap, leaving 1 inch of plastic wrap overhanging at 2 opposite sides of pan. In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg and peppermint extract. On medium-low speed, beat in flour and salt until blended.
  2. Divide dough in half. Tint half of dough with red food color, kneading with gloved hands until well blended. Press half of plain dough evenly in bottom of pan. Gently press half of red dough evenly over plain dough. Repeat layers with remaining dough. Cover with the plastic wrap; refrigerate 2 hours or until firm.
  3. Heat oven to 350°F. Remove dough from loaf pan; unwrap. Cut dough in half lengthwise. Cut each half crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks.
Makes 64 servings (1 cookie)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation Tip
To make checkerboard cookies, cut dough into quarters, lengthwise. Stack slices to create a checkerboard pattern, before slicing into 1/4-inch slices.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 60
    • Total Fat 3g
      • (Saturated Fat 2g,),
    • Sodium 40mg;
    • Total Carbohydrate 7g
      • (Dietary Fiber 0g,
    • Protein 1g;
    Percent Daily Value*:
      • 1/2 Starch;
      • 1/2 Fat;
      Carbohydrate Choices:
      • 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.