Rating: 4.28 stars
18 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1

These are just like the oatmeal lace cookies, with that cool taste of peppermint. Great with a hot cup of tea.

Recipe Summary test

15 mins
10 mins
30 mins
55 mins
3 dozen cookies


Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

  • Beat butter and 1 cup confectioners' sugar in a large bowl until creamy and smooth; stir peppermint extract into butter mixture. Whisk flour and salt in a bowl and stir into butter mixture. Gently fold rolled oats and 1/3 cup crushed peppermint candies into the dough.

  • Drop dough by teaspoonful onto ungreased baking sheets, leaving 3 inches between cookies; press cookies 1/4 inch thick with your fingertips.

  • Bake in the preheated oven until cookies have lightly browned edges, 10 to 12 minutes. Let cookies cool on baking sheets for at least 5 minutes before removing to finish cooling on wire racks.

  • Stir 2 tablespoons confectioners' sugar with 1 tablespoon very finely crushed peppermint candies in a small bowl; transfer to a fine-mesh wire strainer. Dust cooled cookies with peppermint candy mixture.

Cook's Notes:

Crushing peppermints or candy canes: you can put them into a resealable plastic bag and beat them, or you can put them into a chopper/processor and process to fine. I then put them through a fine wire-mesh strainer. The powder that falls into bowl is for final sprinkle mixed with a few tablespoons of confectioners' sugar; the pebble size is for inside cookie dough.

If you have trouble removing cookies, try cupping your fingertips over them to move the whole cookie loose.

Nutrition Facts

96 calories; protein 0.8g; carbohydrates 11.3g; fat 5.3g; cholesterol 13.6mg; sodium 69.9mg. Full Nutrition