Peppermint Ribbon Cookies – a delicious recipe with butter, sugar, egg, vanilla, peppermint, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line an 8x4-in. loaf pan with waxed paper; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, vanilla and peppermint extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
2
Divide dough into thirds. Add red food coloring to one portion; spread evenly into prepared pan. Spread second portion over first layer. Add green food coloring to third portion; spread over second layer. Cover with plastic wrap; refrigerate overnight.
3
Using waxed paper, lift dough out of pan. Gently peel off waxed paper. Cut dough into thirds lengthwise. Cut each portion into 1/4-in. slices.
4
Place 2 in. apart on ungreased
5
. Bake at 350u00b0 for 7-9 minutes or until set and edges are lightly browned. Cool for 1 minute before removing to wire racks. Store in an airtight container.
749
kcal
Calories
49
g
Fat
76
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup butter, softened, 1-1/4 cups sugar, 1 egg, 1 teaspoon vanilla extract, and more.
Yes, Peppermint Ribbon Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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