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
Scale
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
