Peppermint Crunch Sugar Cookie Sticks

A plate of Peppermint Crunch Sugar Cookie Sticks with candy cane garnish and a mug of coffee.

Delight in the festive flavors of the holiday season with our Peppermint Crunch Sugar Cookie Sticks recipe. These delightful treats combine the classic charm of sugar cookies with a refreshing peppermint twist. Sprinkled with crushed candy canes for a delightful crunch and drizzled with white chocolate these cookie sticks are not only visually appealing but also a scrumptious addition to any holiday gathering or cookie exchange.

35 mins
45 mins
1 package Krusteaz® Butter Vanilla Sugar Cookie Mix
1 Egg
½ cup Butter, softened
½ cup Flour
½ cup Crushed peppermint
6 oz White melting chocolate

Preheat oven to 350°F.


Stir together egg and butter. Add cookie mix and flour and stir until dough forms. On clean surface, knead dough until completely combined, then knead in 1/3 cup crushed peppermint. Roll dough into ball and wrap in plastic wrap, place in fridge to chill for 10 minutes.


Once chilled, flatted ball into a disk and roll out to 1/4 in thick between two pieces of parchment paper. Cut dough into 3/4 x 3-inch strips. Transfer cut pieces to parchment paper lined cookie sheet 1 1/2 in apart. Place entire cookie sheet(s) in freezer for 2 minutes. Remove from freezer and bake for 7-8 minutes.


Once removed from oven, let cookies rest on pan for two minutes and then transfer to cooling rack. Once cookies are cool, melt chocolate and drizzle on white melting chocolate. Immediately sprinkle with remaining crushed peppermint.


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