If you love a festive treat that combines classic sugar cookies with a refreshing twist, you’re going to fall head over heels for this Chocolate Peppermint Sugar Cookies Recipe. I absolutely love how these cookies come out soft and buttery with just the right hint of peppermint, plus that dreamy chocolate dip and crunchy candy cane topping take them to a whole other level. Whether you’re making them for the holidays or just because, stick around—I’m going to walk you through every single step to make sure yours turn out perfect!
Why You’ll Love This Recipe
- Perfect Peppermint-Chocolate Combo: The peppermint extract paired with chocolate creates an irresistible, classic holiday flavor.
- Soft Yet Slightly Crispy Cookies: These sugar cookies bake up tender but have a gentle crunch on the edges, making every bite delightful.
- Easy to Make in Batches: The dough is forgiving and perfect for baking a large batch for parties or gifts.
- Fun Presentation: The chocolate dip and crushed candy canes make these cookies look as festive as they taste.
Ingredients You’ll Need
Everything in this Chocolate Peppermint Sugar Cookies Recipe works together to give you delicious flavor and that perfect cookie texture. When shopping, try to get fresh peppermint extract and high-quality chocolate chips—the difference is worth it!
- All-purpose flour: Spoon and level your flour for accurate measurements—too much flour can make cookies dense.
- Baking powder: Gives a subtle lift to keep the cookies light.
- Salt: Balances the sweetness and enhances flavor.
- Unsalted butter: Softened butter is key; it creates a tender crumb and creamy texture.
- Granulated sugar: Provides that classic sugar cookie sweetness and slightly helps with browning.
- Egg: Helps bind everything together and adds richness.
- Peppermint extract: The star flavor here—you’ll want a good quality one for that true peppermint punch.
- Vanilla extract: Adds a warm, sweet backdrop flavor that complements the peppermint.
- Semi-sweet chocolate chips: For melting and dipping—choose a brand you love biting into.
- Coconut oil: Helps the chocolate dip smooth out and adds shine.
- Crushed candy canes: Adds crunch and festive flair to the dipped cookies.
Variations
I love making this Chocolate Peppermint Sugar Cookies Recipe my own by switching up the toppings or flipping the flavor profile just a bit. It’s such a versatile base that you can easily adapt it to your tastes or dietary needs.
- Double Chocolate: Once, I added cocoa powder into the dough and it made these cookies insanely chocolatey—perfect if you can’t get enough chocolate.
- Gluten-Free Swap: Using a gluten-free baking blend works surprisingly well here—just measure carefully so texture stays just right.
- White Chocolate Dip: Swapping semi-sweet chips for white chocolate changes things up beautifully and pairs well with the peppermint.
- Nutty Twist: Sprinkle some chopped pistachios or crushed almonds on top instead of candy canes for added crunch and color.
How to Make Chocolate Peppermint Sugar Cookies Recipe
Step 1: Prep Your Dry Ingredients
First, preheat your oven to 350°F and line two baking sheets with parchment paper. Grab a medium bowl and whisk together the flour, baking powder, and salt. I always take a moment here to double-check my flour measurement—this step makes a huge difference in achieving soft cookies!
Step 2: Cream Butter and Sugar
In a large bowl, beat your softened butter and granulated sugar with an electric mixer for about two solid minutes. This step is where the magic begins—the mixture should turn light and fluffy, giving your cookies a tender crumb. Don’t rush it; good creaming means better texture.
Step 3: Add Egg and Extracts
Next, crack in the egg, then add the peppermint and vanilla extracts. Beat again until the mixture looks pale and a bit fluffy—about a minute. This step really infuses the dough with those classic, clean holiday flavors.
Step 4: Combine Dry Ingredients with Wet
Slowly mix in that flour mixture until everything is just combined. Don’t overmix here, or the cookies might end up tough. Once you have a smooth dough, you’re ready to portion it out.
Step 5: Shape the Cookies
Scoop the dough into 36 even portions and roll each into a ball. If the dough feels too soft and sticky to work with, pop it in the fridge for 5 to 10 minutes—this little chill makes shaping MUCH easier. Arrange your dough balls on the baking sheets spaced about two inches apart, then press down lightly to flatten just a bit.
Step 6: Bake and Cool
Bake your cookies for 9 to 11 minutes, watching for the edges to turn a gentle golden color. I like to pull mine right at 10 minutes—soft centers and light golden edges are perfection. Let them cool on the trays for a few minutes before transferring them to a wire rack to cool completely.
Step 7: Prepare the Chocolate Peppermint Dip
In a microwave-safe bowl, combine semi-sweet chocolate chips and coconut oil. Heat in 30-second bursts, stirring well after each, until smooth and fully melted. Stir in the peppermint extract to really punch up the flavor. If you don’t have a microwave, you can also melt this over a double boiler on the stove.
Step 8: Dip and Decorate
Once your cookies are completely cool, gently dip one side of each into the chocolate. Immediately sprinkle the crushed candy canes over the chocolate before it sets—this way they stick perfectly and add that lovely crunch. Place finished cookies on parchment-lined trays.
Step 9: Chill and Set
Pop your dipped cookies in the fridge for about 10 minutes to let the chocolate harden. Then, they’re ready to enjoy! I promise, once you taste that chocolate-peppermint combo with a soft sugar cookie base, you’ll be hooked.
Pro Tips for Making Chocolate Peppermint Sugar Cookies Recipe
- Flour Measuring Method: I discovered this trick when I realized scooping flour causes dense cookies—spoon and level or better yet, use a kitchen scale.
- Chill Dough if Soft: When dough gets too soft to handle, a quick chill for 5-10 minutes makes rolling these sugar cookies effortless.
- Chocolate Melting Patience: Microwaving in short bursts and stirring prevents burning the chocolate chip dip, keeping it smooth and glossy.
- Crushed Candy Cane Timing: Sprinkle the candy canes immediately after dipping in chocolate before it sets so they stick perfectly every time.
How to Serve Chocolate Peppermint Sugar Cookies Recipe
Garnishes
I often like to finish these cookies with a light dusting of powdered sugar for an extra wintery touch, but honestly, the crushed candy canes on top do all the festive work! Sometimes I add a sprinkle of edible glitter for holiday parties—it makes them sparkle beautifully under the lights.
Side Dishes
These cookies pair wonderfully with a hot cup of peppermint tea or a cozy mug of hot chocolate. I’ve also served them alongside a fruity holiday punch for gatherings, and they were a massive hit every time!
Creative Ways to Present
For holiday gift-giving, I like to stack these cookies in clear cellophane bags tied with red and white twine—it looks so cute and festive. Another fun way is to arrange them on a platter with mini candy canes and fresh greenery like pine sprigs to create an inviting cookie display.
Make Ahead and Storage
Storing Leftovers
I’ve found storing leftover cookies in an airtight container at room temperature keeps them fresh for up to three days. Just make sure they’re fully cooled before sealing the container, or the chocolate can get a little sticky.
Freezing
Want to make these ahead of time? I freeze the baked, chocolate-dipped cookies wrapped individually in plastic wrap, then place them all in a freezer bag. When you’re ready, just thaw at room temp for a couple of hours. They keep their texture and flavor perfectly.
Reheating
If you want to enjoy them a little warm, I gently heat the cookies in a 300°F oven for about 5 minutes—this softens the cookie without melting the chocolate dip too much. It’s my favorite way to bring back that fresh-baked feeling.
FAQs
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Can I use peppermint oil instead of peppermint extract?
Yes, but be very cautious as peppermint oil is much more concentrated than extract. Use only a tiny drop (start with 1/8 teaspoon equivalent) because a little goes a long way and too much can overpower the cookie.
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Why are my peppermint sugar cookies spreading too much?
This usually happens when the dough is too warm or if you’ve added too much butter. Try chilling your dough for 10 minutes before baking and make sure your butter is properly softened but not melted to prevent excessive spreading.
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How do I prevent the chocolate from melting too fast on the cookies?
Allow the cookies to cool completely before dipping, and after dipping, chill them in the refrigerator for at least 10 minutes to set the chocolate firmly. Storing them in a cool place also helps maintain that chocolate coating.
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Can I make these cookies vegan?
Absolutely, you can substitute the butter with a dairy-free butter alternative and use a flax egg in place of the egg. Be sure to check that your chocolate chips are dairy-free too for a fully vegan treat.
Final Thoughts
I truly believe this Chocolate Peppermint Sugar Cookies Recipe is a game-changer for holiday baking or when you just want a special treat. I used to struggle to get peppermint cookies that weren’t too hard or artificial tasting, but this recipe nails that balance of soft, flavorful cookies with festive flair. I can’t wait for you to try it out and share those smiles around your kitchen. Trust me, once you do, these cookies will be a go-to in your baking rotation!
Print
Chocolate Peppermint Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Dipped Peppermint Sugar Cookies combine classic soft, fluffy sugar cookies flavored with refreshing peppermint extract and are finished with a decadent semi-sweet chocolate dip topped with crushed candy canes for a festive holiday treat. Perfect for cookie exchanges, holiday parties, or a delightful seasonal dessert.
Ingredients
For the Peppermint Sugar Cookies:
- 2 1/2 cups all-purpose flour (spooned and leveled, about 312.5 grams)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup softened, unsalted butter (227 grams)
- 1 1/4 cups granulated sugar (250 grams)
- 1 large egg
- 1/2 tsp peppermint extract
- 1 tsp vanilla extract
For the Chocolate Peppermint Dip:
- 1 1/2 cups semi-sweet chocolate chips (255 grams)
- 1 tsp coconut oil
- 1/8 tsp peppermint extract
- 1/4 cup crushed candy canes (about 30 grams)
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Set aside for later use.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning. Set this mixture aside.
- Cream butter and sugar: In a large bowl, using an electric mixer, cream the softened unsalted butter and granulated sugar together for approximately two minutes until light and fluffy.
- Add egg and extracts: Mix in one egg, the peppermint extract, and vanilla extract, continuing to blend until the mixture is pale in color and fluffy, about one minute.
- Incorporate dry ingredients: Gradually add the dry flour mixture to the wet ingredients and mix until just combined, ensuring not to overmix which can toughen the cookies.
- Portion dough: Scoop the dough into 36 equal portions using a cookie scoop or spoon, then roll each portion into a ball. If the dough feels too soft, chill for 5-10 minutes to make handling easier.
- Shape cookies: Arrange the dough balls on the prepared baking sheets about two inches apart and gently flatten each ball slightly with your fingers or the bottom of a glass.
- Bake cookies: Bake in the preheated oven for 9-11 minutes until the edges are set but the centers remain soft. Once baked, allow cookies to cool a few minutes on the baking sheets, then transfer them to a wire rack to cool completely.
- Melt chocolate dip: In a microwave-safe bowl, combine semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well between each until completely smooth and melted.
- Flavor chocolate: Stir peppermint extract into the melted chocolate to infuse the dip with a refreshing mint flavor.
- Dip cookies: When cookies are fully cooled, dip one side of each cookie into the melted chocolate, then immediately sprinkle crushed candy canes over the chocolate before it sets.
- Set the chocolate: Place the dipped cookies on parchment paper and chill in the refrigerator for about 10 minutes or until the chocolate hardens completely.
- Store: Store any leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.
Notes
- Measure flour properly: Avoid scooping flour directly with a measuring cup as this packs in too much and makes cookies dense. Instead, spoon the flour into the cup and level it off with a knife, or better yet use a kitchen scale (1 cup = 125 grams).
- Store leftovers in an airtight container for up to three days to maintain freshness and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg
