Description
Delight in these festive Chocolate Peppermint Sugar Cookies featuring a tender, peppermint-infused sugar cookie base dipped in rich semi-sweet chocolate and sprinkled with crushed candy canes. Perfect for holiday gatherings or a winter treat, these cookies combine classic flavors with a refreshing minty twist.
Ingredients
Scale
For the Peppermint Sugar Cookies:
- 2 1/2 cups all-purpose flour (spooned and leveled, approximately 313 grams)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (227 grams) softened, unsalted butter
- 1 1/4 cups (250 grams) granulated sugar
- 1 large egg
- 1/2 teaspoon peppermint extract
- 1 teaspoon vanilla extract
For the Chocolate Peppermint Dip:
- 1 1/2 cups (270 grams) semi-sweet chocolate chips
- 1 teaspoon coconut oil
- 1/8 teaspoon peppermint extract
- 1/4 cup crushed candycanes (about 30 grams)
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes, ensuring a smooth mixture.
- Add egg and extracts: Beat in the large egg, peppermint extract, and vanilla extract until fully incorporated and the dough is smooth.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing slowly until just combined. Avoid overmixing to keep cookies tender.
- Shape the cookies: Roll the dough into 1-inch balls using your hands or a scoop. Place them spaced 2 inches apart on the prepared baking sheets.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool the cookies: Remove baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to wire racks to cool completely.
- Prepare the chocolate peppermint dip: In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 20-second increments, stirring between each, until the chocolate is fully melted and smooth. Stir in the peppermint extract.
- Dip the cookies: Once cookies are completely cool, dip one side of each cookie into the melted chocolate mixture, allowing excess to drip off.
- Add crushed candy canes: Immediately sprinkle the chocolate-coated side of the cookies with crushed candy canes before the chocolate sets.
- Set the chocolate: Place the dipped cookies on parchment paper and allow the chocolate to harden at room temperature or speed up the process by refrigerating for about 15-20 minutes.
Notes
- For extra peppermint flavor, you can add a pinch of finely grated peppermint candy or zest to the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Make sure cookies are fully cooled before dipping in chocolate to prevent melting and ensure smooth coating.
- Use parchment paper or silicone mats to prevent sticking when setting the chocolate-coated cookies.
- You can substitute the semi-sweet chocolate chips with dark chocolate chips if preferred for a richer flavor.
