These Quick and Easy Peppermint Twist Cookies are a snap to make! Perfect for your next holiday gathering or cookie exchange. The yummy combination of sugar cookie and peppermint is impossible to resist!
It’s almost time for one of my favorite activities of the year!
What’s better than spending a couple of hours socializing with friends and then going home with a couple of dozen different cookies?
After a decade or so of attending cookie exchanges, I’ve learned 2 important things. One, always bring a couple of extra sealable storage bags to separate the peanut butter cookies from the other cookies (otherwise, they’ll all taste like peanut butter, lol) and I’ve found it is often the simplest, traditional cookies that almost always taste the best!
We still have another month, before the big exchange this year, but I have already decided to make these delicious and so Easy Peppermint Twist Cookies. My secret to making these as quick and easy as possible is to use my favorite Betty Crocker® Sugar Cookie Mix. I love being able to toss the already mixed cookie mix, butter and egg into the mixer. Saves time in this recipe since there is the additional step of separating and coloring the dough, twisting it and letting it rest in the refrigerator.
Easy Peppermint Twist Cookies
- 1 package of Betty Crocker Sugar Cookie Mix
- 1 stick of butter softened, (not melted)
- 1 egg
- 1/2 tsp peppermint extract
- red food coloring
- 1 package of white chocolate peppermint candies
- plastic wrap
- Preheat oven to 350.
- Place white chocolate candies into freezer. (You can unwrap them beforehand or in between batches.)
- Follow package directions to prepare cookie dough.
- Separate dough into halves, add red food coloring a few drops at a time, kneading the color in as you go, to reach desired shade of red.
- Divide red and white dough in to 3 equal amounts.
- Roll each section into about a 9 to 10-inch log. Gently twist 2 colors together and wrap with plastic wrap. (Once you have put the plastic wrap around the dough, you can roll it a bit more to smooth out the twists.)
- Place wrapped cookie dough in freezer for about 10 minutes to chill.
- Unwrap cookie dough and slice into about 11 equal pieces. (Slice into more/smaller pieces for a smaller cookie.) Gently form dough into a ball and place on an ungreased cookie sheet, slightly flattening ball.
- Bake 10 to 12 minutes or until cookie edges start to brown. Remove from oven and immediately press white chocolate peppermint candy into center of cookie.
- Remove cookie from pan to cool.
Enjoy the cookie while the candy is still hot and melty or allow candy to cool and reharden! (once candy has rehardened you can stack cookies for transport.)
You can find the Betty Crocker cookie mix at Walmart in the baking aisle. You’ll definitely want to stock up, it’s always a good idea to have a few pouches of the cookie mix on hand for any impromptu baking sessions! (Such a great a pantry staple to keep on hand during the holidays.)
Want more holiday recipes and inspiration? Don’t forget, you can always visit the Betty Crocker homepage for fun and delicious ideas.
It’s your turn! I would love to know -what is your favorite cookie to take to a cookie exchange? Leave a comment below.