Chocolate Dipped Peppermint Sugar Cookies
Soft, chewy and buttery peppermint sugar cookies dipped in dark chocolate and sprinkled with crushed candy canes.
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.
Notes
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.
*Store leftovers in an airtight container for up to three days.
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