Description
These Chocolate Peppermint Sugar Cookies combine classic sugar cookies with festive peppermint flavor and a rich chocolate dip. The cookies are soft and buttery, infused with peppermint and vanilla extracts, then dipped in a smooth semi-sweet chocolate ganache and sprinkled with crushed candy canes for a perfect holiday treat.
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
- Prepare the cookie dough: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine thoroughly, setting this dry mixture aside. In a separate large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, ensuring the sugar is well incorporated.
- Add flavorings and egg: Beat in the large egg, peppermint extract, and vanilla extract to the butter and sugar mixture until fully combined and smooth.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing slowly until a cohesive dough forms. Be careful not to overmix to maintain tenderness.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up, making it easier to handle and helping cookies maintain their shape when baking.
- Preheat the oven 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.
- Form and bake cookies: Roll the chilled dough into balls or use a cookie scoop for even sizing. Place them spaced apart on the prepared baking sheet. Bake for 10-12 minutes or until the edges are just set and the tops are slightly cracked but still pale.
- Cool cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely, which will prevent breakage during dipping.
- Make the chocolate peppermint dip: In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 20-30 second intervals, stirring after each, until the chocolate is fully melted and smooth. Stir in the peppermint extract to incorporate peppermint flavor into the chocolate.
- Dip the cooled cookies: Dip each cookie halfway into the melted chocolate mixture, letting excess drip off. Immediately sprinkle with crushed candycanes before the chocolate sets to ensure the pieces adhere well.
- Set the chocolate coating: Place the dipped cookies on parchment paper and allow the chocolate to set completely, either at room temperature or in the refrigerator for faster setting. Once set, the cookies are ready to serve or store.
Notes
- Ensure the butter is softened but not melted to help achieve the ideal cookie texture.
- Chilling the dough is important for easier handling and better shape retention during baking.
- Use a microwave-safe bowl and stir frequently when melting chocolate to avoid burning.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Crushed candycanes can be adjusted for more or less peppermint crunch as preferred.
Keywords: chocolate peppermint sugar cookies, holiday cookies, peppermint sugar cookies, chocolate dipped cookies, Christmas cookies, festive cookies, candy cane cookies