Soft, chewy and buttery peppermint sugar cookies dipped in dark chocolate and sprinkled with crushed candy canes.
If you're looking for other Christmas cookie recipes check out my double chocolate peppermint cookies, spritz cookies, frosted sugar cookies, or linzer cookies!
Why You'll Love these Chocolate Dipped Peppermint Sugar Cookies:
They're super soft-These are very buttery sugar cookies that totally melt in your mouth!
They're super easy to make-They only require a few ingredients and they take no time at all to make.
Peppermint AND chocolate-In my opinion, chocolate and peppermint is the best Christmas flavor!
Ingredients for Dark Chocolate Dipped Peppermint Sugar Cookies:
- Butter- make sure it is softened
- Sugar- you can't make sugar cookies without granulated sugar!
- Egg- just one egg binds these cookies together
- Peppermint Extract- used to give the cookies a little minty flavor
- Vanilla- I recommend vanilla bean paste for the best flavor, but extract will work also
- Flour- all purpose flour gives these cookies the best "chew"
- Baking Powder- just a little helps these cookies rise
- Salt- helps to bring out all the flavors
- Semi-Sweet Chocolate Chips- get melted for dipping the cookies in
- Coconut oil- helps the melted chocolate to harder quicker
- Candy Canes- get crushed and sprinkled over the cookies
Step by Step Instructions
Please see recipe below for complete measurements and baking times!
STEP ONE: Add flour, baking powder and salt to a medium sized bowl. Whisk to combine, then set aside.
STEP TWO: Add softened butter and granulated sugar to a large bowl. Cream together with an electric mixer for two minutes.
STEP THREE: Then add in an egg, vanilla and peppermint extract and mix until light and fluffy, about 1 minute.
STEP FOUR: Add the in the dry ingredients and mix to combine.
STEP FIVE: Scoop the dough into 36 portions and roll into balls. Transfer to parchment paper lined baking sheets two inches apart. Slightly flatten each ball with your hands. Bake and then let cool.
STEP SIX: Melt semi-sweet chocolate chips with coconut oil. Crush candy canes and set aside. When the cookies are cooled, dip one side of them in the chocolate. Sprinkle the crushed candy canes over the chocolate while it is still melted. Pop the cookies in the fridge to let the chocolate harden and then serve!
Please see recipe below for complete measurements and baking times!
FAQs
How do I store these cookies? Store them in an airtight container for up to three days, or in the freezer for up to two weeks!
Can I make the dough beforehand? Yes! You can make the dough and store it in the fridge until ready for cookies! Just make sure to bring the dough to room temperature before baking the cookies. The dough will stay fresh for up to three days in the fridge. You can also freeze it for up to two weeks, again just bring it to room temperature before baking.
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
When the cookies are straight out of the oven, go around them with a circular cookie cutter to give them a perfect circular shape!
Make sure to beat the egg into the butter and sugar until the mixture is pale in color and fluffy, not just until it's combined. Doing this will help give you perfectly textured cookies.
If you make these cookies please leave a star review! Tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Dessert Recipes to Try:
Double Chocolate Peppermint Cookies
Christmas Kitchen Sink Cookies
📖 Recipe
Chocolate Dipped Peppermint Sugar Cookies
Ingredients
For the Peppermint Sugar Cookies
- 2 ½ cups all-purpose flour spooned and leveled, see notes
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup softened, unsalted butter
- 1 ¼ cups granulated sugar
- 1 egg
- ½ teaspoon peppermint extract
- 1 teaspoon vanilla
For the Chocolate Peppermint Dip
- 1 ½ cups semi-sweet chocolate chips
- 1 teaspoon coconut oil
- ⅛ teaspoon peppermint extract
- ¼ cup crushed candycanes
Instructions
For the Peppermint Sugar Cookies
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- Add flour, baking powder and salt to a medium sized bowl and whisk to combine. Set aside.
- Add softened butter and granulated white sugar to a large bowl. Cream together with an electric mixer for two minutes.
- Then add in an egg, peppermint extract and vanilla, and mix until pale in color and fluffy, about 1 minute.
- Add in the dry ingredients and mix until combined.
- Scoop the dough into 36 portions and roll into balls. (If the dough is too soft, chill it for 5-10 minutes until easier to work with.)
- Transfer the balls to the parchment paper lined baking sheets, two inches apart. Slightly flatten each.
- Bake the cookies for 9-11 minutes. Let the cookies cool for a few minutes after baking, then transfer them to a cooling rack to completely cool.
For the Chocolate Dip
- Add the semi-sweet chocolate chips and the coconut oil to a microwave safe bowl. Microwave in 30 second intervals until completely melted, stirring after each.
- Stir in the peppermint extract.
- When the cookies are cooled, dip one side of them in the chocolate and sprinkle the crushed candy canes over the chocolate.
- Chill the cookies in the fridge until set, about 10 minutes.
- Store leftovers in an airtight container for up to three days.
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