By Brooklyn Reader

December 22, 2014, 9:59 am


peppermintsugarcookies1‘Tis the season to be a jolly baker!

Yes, even if you’re not oven-inclined, now is definitely the time to try your hand at baking, while everyone is in the spirit… and quite forgiving!

But here’s a sure-proof recipe that not only is hard to mess up, it’s a delicious addition to your morning coffee or tea or evening hot chocolate.

These cookies are guaranteed to make anyone smile!



2/3 cup butter

1/4 cup sugar

1 egg

1-1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup crushed peppermint candies


Preheat oven to 350°F.

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.

Yields: 3-1/2 dozen.

Recipe Courtesy:

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4 Responses

  1. Annie

    Um…the photos do not match the recipe. The photos show a drop cookie made with bits of crushed candy canes. The recipe is for an entirely different cookie, colored, twisted and molded into a candy cane shape.

  2. Brooklyn Reader

    Oh no! Ironically, the photo was correct. The intended recipe was wrong. Thanks for letting us know. It has been corrected.

  3. Irene

    What does the recipe mean when it says cream shortening? There isn’t a ingredient, that is listed, which is a shortening!

    • Marie

      They mean the butter. 🙂
      I am wondering if you can use butter instead of shortening in any cookie recipe. Anyone know?


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