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
Scale
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