Peppermint Christmas Cookies Recipe

For Christmas party favors, wrap these cookies in cellophane and tie at both ends for a cookie version of peppermint candies.

[ingredients-list title=”Ingredients” serving_size=””]


  • Rubber band
  • White rolled fondant (Find rolled fondant at any major craft store or cake decorating supply store.)
  • Wax paper
  • Sharp knife
  • Light corn syrup


[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]Prepare Basic Sugar Cookie Dough and Basic Frosting according to the recipes and cut out circle cookies. Bake and let cool. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Follow the Basic Decorating Instructions to tint frosting with white coloring and prepare a frosting bag with size “4” decorating tip. Outline circles with white frosting and let set about 15 minutes. Flood the circles with thinned, white frosting and let set well, at least an hour. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Knead a few drops of red and/or green food coloring into a handful of rolled fondant very well. Roll fondant between two pieces of wax paper about 1/8 inch thick. Cut out circles with the cookie cutter and let stiffen about 15 minutes. With sharp knife, cut triangles from circles and adhere to top of decorated cookies with light corn syrup. Let dry overnight before packaging cookies.  (Tip: If fondant gets sticky when kneading, let sit at room temperature uncovered for 15 minutes.)[/step-item][/step-list-wrapper]

Recipes and photos by Meaghan Mountford, author of Cookie Sensations and editor of Craft Gossip.

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Originally Published in Reader's Digest