Crunchy Peppermint Cookie Recipe

Fire up the oven. Cookies require no tricky recipe adjustments when baking in high altitudes!

Crunchy Peppermint Christmas Cookies

* If you can refrain from eating the cookie dough, this recipe makes five dozen.

  • 1.5 cups butter
  • 2 eggs
  • 1.5 tablespoons baking powder
  • 6 cups flour
  • 2 cups sugar
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1 cup crushed peppermint candy

How to:
  1. Cream butter and sugar.
  2. Beat in eggs, one at a time.
  3. Add dry ingredients to the batter in two batches, alternating with milk.
  4. Stir in crushed candy.
  5. Spoon onto cookie sheet.
  6. Bake for 10-12 minutes @ 375 degrees.

This recipe is even better than that one!


Barrel Kat said...

We must be related-if you can refrain from eating the dough!! LOL!
These are excellent! I must make mine smaller, even with burning the first dozen (don't use the bottom rack) and eating probably a dozen raw, I still made up almost 7 dozen. They are great, cooked in exactly 10 minutes, and look great too!

Kate/High Altitude Gardening said...

Hi, Kathryn!

Aren't they yummy??? Now this year, we made Peppermint Whoopie Pies! I've gotta post that recipe. It is 2 die 4!

Happy New Year and let's resolve to never stop nibbling on the cookie dough! :D

Anonymous said...

I got nothing but dry flour mixture. I didn't know what to do so added more milk and they came out like biscuits. Very disappointed. Any suggestions? I am at 6500...trish