Peppermint Sticks


Preparation info

  • Makes about


    • Difficulty


Appears in

The Art of the Cookie

The Art of the Cookie

By Shelly Kaldunski

Published 2011

  • About

These crisp cookies are delicious on their own. You can also fill the rolled cookies by piping Vanilla Cream Filling into them; refrigerate for 20 minutes before serving.


  • ¾ cup (4 oz/125 g) all-purpose flour
  • ¼


  1. In a bowl, whisk together the flour and salt. In a large bowl, using an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy, 2–3 minutes. Add the egg whites and peppermint extract and beat on low speed until the egg is completely incorporated. Beating on low speed, slowly add the flour mixture and continue to beat until just incorporated