Indulge in the delightful combination of chocolate and peppermint with these delicious sugar cookies. Easy to make and perfect for any occasion, these cookies are sure to be a hit with family and friends.
Why You’ll Love This Recipe?
- The perfect balance of flavors with a hint of peppermint.
- Quick and easy to prepare, making it great for last-minute baking.
- Ideal for holiday gatherings, cookie swaps, or as a sweet treat for yourself.
Ingredient Notes:
For the Peppermint Sugar Cookies:
- All-purpose flour
- Baking powder
- Salt
- Softened, unsalted butter
- Granulated sugar
- Large egg
- Peppermint extract
- Vanilla extract
For the Chocolate Peppermint Dip:
- Semi-sweet chocolate chips
- Coconut oil
- Peppermint extract
- Crushed candycanes
Step-by-Step Instructions:
- Preheat the oven and prepare baking sheets.
- Combine dry ingredients in a bowl.
- Cream butter and sugar, then add eggs and extracts.
- Gradually add dry ingredients to wet mixture.
- Roll dough into balls, flatten, and bake until golden.
- Melt chocolate and coconut oil for the dip, then dip cookies and sprinkle with crushed candycanes.
Helpful Tips:
- Chill the dough before baking for better results.
- Store cookies in an airtight container to maintain freshness.
- Substitute peppermint extract with mint extract for a different flavor.
Expert Tips for the Best Results:
- Use high-quality chocolate for a richer flavor.
- Allow cookies to cool completely before dipping in chocolate for a smooth finish.
Serving Suggestions:
Enjoy these cookies with a cup of hot cocoa or a scoop of peppermint ice cream for a festive dessert.
Storage and Reheating Tips:
Store cookies in a cool, dry place to retain their texture. To reheat, warm in the oven for a few minutes to restore the crispiness.
Frequently Asked Questions:
- Can I use dark chocolate instead of semi-sweet? Yes, adjust the sweetness to your preference.
- How long can I store these cookies? They can be stored for up to a week in an airtight container.
- Can I freeze the dough? Yes, freeze the dough balls and bake as needed.
- Can I omit the peppermint extract? Yes, for a classic sugar cookie flavor.
Conclusion:
Try out these Chocolate Peppermint Sugar Cookies for a delicious and festive treat. Share your baking adventures with us and enjoy the sweet taste of the holidays!
Print
Chocolate Peppermint Sugar Cookies Recipe
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect blend of chocolate and peppermint with these delightful sugar cookies. A soft, buttery base infused with peppermint extract is dipped in rich chocolate and sprinkled with crushed candy canes for a festive treat.
Ingredients
For the Peppermint Sugar Cookies:
- 2 1/2 cups all-purpose flour (approximately 313 grams)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup softened, unsalted butter
- 1 1/4 cups granulated sugar
- 1 large egg
- 1/2 teaspoon peppermint extract
- 1 teaspoon vanilla extract
For the Chocolate Peppermint Dip:
- 1 1/2 cups semi-sweet chocolate chips
- 1 teaspoon coconut oil
- 1/8 teaspoon peppermint extract
- 1/4 cup crushed candy canes (about 30 grams)
Instructions
- Prepare the Peppermint Sugar Cookies: In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream butter and sugar. Add egg, peppermint extract, and vanilla. Gradually add dry ingredients. Chill dough, then roll and cut into shapes. Bake until edges are set.
- Make the Chocolate Peppermint Dip: Melt chocolate with coconut oil. Stir in peppermint extract. Dip cooled cookies halfway into the chocolate mixture. Sprinkle with crushed candy canes. Let set before serving.
Notes
- You can adjust the amount of peppermint extract to suit your taste preference.
- Feel free to customize by adding colored sprinkles or drizzling white chocolate on top.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg