Reviewed: Dec. 13, 2009

These cookies look great and it is a great idea but all you can taste is baking powder.. I would use a different sugar cookie recipe and same concept..!

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leah

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Reviewed: Sep. 13, 2009

These cookies are very pretty and freeze well for cookie trays which fits my busy holiday season well. The taste is very much like a simple shortbread cookie with just a hint of peppermint. On their own they wouldn't be my first choice for a cookie (think something much more decadent) but they are a nice sweet simple taste that are a litte departure from all the other super rich treats during the holiday season.

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RidgewayRuth

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2009

I inserted a sucker stick before popping these into the oven. Kids love them! I do think more peppermint was needed.

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Fancypants

Cooking Level: Expert

Home Town: Central, Indiana, USA

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Reviewed: May 6, 2008

Christmas cookies!

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Jennifer

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Reviewed: Feb. 17, 2008

Came out OK, but it really just sort of tasted like shortbread cookies.

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dazzlechild

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2007

i used chocolate instead of mint and green instead of red. But those variations shouldn't have made these cookies taste so awful. They look really pretty and the dough was really easy to roll because i took someone else's advice in adding a lil more butter. I'm not sure what they're missing but they're not sweet enough. They dont taste like cookies...

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oojeamoeoo

Cooking Level: Intermediate

Living In: Wareham, Massachusetts, USA

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Reviewed: Dec. 15, 2007

To avoid the dough being dry and crumbly, make sure to thoroughly cream the ingredients. If you stop the mixer too soon, you'll have dry, crumbly dough. I hope that helps. I also agree with using the wax paper to assist with the rolling. And definitely a good idea to check the cookies after 10 minutes of baking.

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SCRAPHAPPY71

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2007

This recipe is getting 4 stars because I felt the peppermint flavor needed to be more prominent. Next time I'll increase to 1 tsp for the whole batch. I made a red and green spiral—very pretty! I didn't have a problem rolling the dough. What I did was rolled each portion then folded into a rectangle and rolled again. This really helped get each color close to the same size/shape. Next, I left each portion on wax paper, then flipped one on top of the other and gently removed the top wax paper. I used the bottom wax paper to assist in making the spiral, and not my fingers. The key to rolling this dough is to use wax paper--not plastic wrap. This dough keeps in the fridge for 1 week or the freezer up to 6 months! Remove from freezer and thaw for 5 minutes before cutting. Also, start checking the cookies at 10 minutes. 12 minutes was almost too long in my oven.

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momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

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Reviewed: Jul. 25, 2007

These are very pretty cookies and although they do have good flavor I gave them a lower marking due to the difficulty in rolling the dough. Mine was not dry but I had a heck of a time getting it to roll out to the correct size. I rolled mine between sheets of plastic wrap.

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Zelda Mae

Cooking Level: Intermediate

Home Town: New Ulm, Minnesota, USA

Living In: Winthrop, Minnesota, USA

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Reviewed: May 24, 2007

I didn't rate this low because of flavor. These cookies tasted great, but they ended up making a complete mess while I was trying to roll the dry, crumbly dough into the jelly roll. I ended up just doing the best I could, then "mushing" together all of the pieces that crumbles off. Sliced and baked. They looked a bit silly, but like I said, they tasted really good. I did double the butter as many reviews noted, but the problem was still there. I'm going to the highest rated sugar cooke or shortbread cookie on here and seeing what the difference is in the recipes. I will try to make these again, just with some tweeking.

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Michelle Woolf

Cooking Level: Intermediate

Living In: Syracuse, Utah, USA

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Reviewed: Dec. 28, 2006

These cookies were great! I doubled the butter to prevent the dryness problem that other reviewers described, but it didn't seem to help. However, I did let them sit in the fridge for about 24 hours before slicing them, so I think if had sliced them after only a few hours in the refrigerator, they would have been less crumbly. I did make one change to the recipe: I didn’t quite use the full 1/2 tsp of peppermint extract, and added half a package of Andes peppermint baking chips (the red ones). I think this was a really nice addition, and the cookies would probably still have been great if I had used the entire 1/2 tsp of peppermint extract in addition to the peppermint baking chips. Thanks for the great recipe!

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Jessica

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 22, 2006

These tasted good. They were a crunchy cookie, and I would have preferred a softer cookie. The dough was hard to work with because it was really dry, so I wonder if adding butter would solve both of my issues. I also added more peppermint to the red dough because it needed to taste more minty. They were festive looking though on my Christmas Cookie display. I'll try this again, with some modifications.

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SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Dec. 14, 2006

Dough came out crumbly and would not stick together. Will not make again

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melissa1276

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Reviewed: Dec. 12, 2006

I LOVE these cookies, but I had to add more butter when I made them because the dough was very dry. If you live in a higher elevation and/or dry climate, I'd suggest using twice the amount of butter listed in the recipe.

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Amanda Benson

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Reviewed: Dec. 11, 2006

The dough is easy to make , but these cookies take time because of waiting until the dough gets chilled enough to cut them. I made the dough before I went to bed and woke up and baked them. The dough was easy to cut. I had to bake a little longer because the dough was so cold.

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Naomi Agostino

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 10, 2006

These cookies are delicious. I agree that they are harder to prepare than I thought. The dough was hard for me to roll b/c it kept breaking. Turned out great though. Watch baking time, by 12 minutes, some of mine were burnt already.

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cookiemonster

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Reviewed: Nov. 27, 2006

This recipe took more time than I prefer with layering and rolling the dough then refrigerating. It was worth it though, it was a hit with my family and I doubled the first batch and plan to make more soon as they went too fast.

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Rachel

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Peppermint Pinwheels

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