If you’re anything like me, you love finding that perfect holiday cookie that’s festive, chocolaty, and refreshing all at once. That’s exactly why I’m so excited to share this Chocolate Peppermint Sugar Cookies Recipe with you—it’s a fan-freaking-tastic treat that combines tender peppermint-infused sugar cookies dipped in luscious semi-sweet chocolate and topped with crushed candy canes. Once you try these, they’ll instantly become your go-to for cozy winter gatherings or gifting! So, grab your apron, and let’s get baking together.
Why You’ll Love This Recipe
- Perfect Peppermint Flavor: The peppermint extract blends seamlessly with the sugar cookie dough and chocolate, creating an irresistible holiday vibe.
- Soft Yet Crisp Texture: These cookies come out tender in the middle with just the right snap around the edges, every single time.
- Easy Chocolate Dip: The chocolate coating is simple to make but adds an elegant touch that your friends and family will rave about.
- Great for Gifting or Parties: These cookies chill quickly in the fridge and are perfect for packing up or serving at festive gatherings.
Ingredients You’ll Need
Choosing the right ingredients really makes a difference in this Chocolate Peppermint Sugar Cookies Recipe. I like to stick to high-quality vanilla and peppermint extracts for that bold flavor punch, and using real unsalted butter ensures the dough is rich and smooth. Plus, crushed candy canes bring the perfect pop of festive crunch!
- All-purpose flour: Use spooned and leveled flour to avoid dense cookies; weighing your flour is even better for consistency.
- Baking powder: Helps your cookies rise just enough for a tender bite without puffing up too much.
- Salt: Balances sweetness and enhances all the other flavors.
- Unsalted butter: Make sure it’s softened to room temperature for easier creaming and better texture.
- Granulated sugar: Classic for sugar cookies—gives just the right sweetness and crisp edges.
- Egg: Binds everything together and adds moisture to the dough.
- Peppermint extract: This is the star flavor! Use a good quality one to avoid artificial taste.
- Vanilla extract: Adds warmth and depth to the cookie flavor.
- Semi-sweet chocolate chips: I prefer these for dipping because they’re not too sweet and melt beautifully.
- Coconut oil: Just a touch helps the chocolate dip stay smooth and shiny.
- Crushed candy canes: For that final festive crunch and peppermint punch.
Variations
I love how versatile this Chocolate Peppermint Sugar Cookies Recipe is—you can tweak it easily to suit your taste or dietary needs. Sometimes I swap the semi-sweet chips for dark chocolate for a richer flavor, or I add a sprinkle of sea salt over the chocolate dip before chilling to balance the sweetness beautifully.
- Dark Chocolate Dip: Switching to dark chocolate makes the cookies feel a bit more indulgent and less sweet, perfect for those who prefer that flavor.
- Vegan Option: Use vegan butter and skip the egg with a flax egg substitute; coconut oil works great here, too.
- Extra Mint Kick: Increase the peppermint extract slightly in the dough for a bolder mint flavor—just be careful not to overpower it!
- Holiday Shapes: Try rolling out the dough and cutting out festive shapes for a fun twist that kids adore.
How to Make Chocolate Peppermint Sugar Cookies Recipe
Step 1: Prep Your Dry Ingredients
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper for fuss-free baking and easy cleanup. In a medium bowl, whisk together the flour, baking powder, and salt. This step ensures your leavening and seasoning are evenly distributed so each cookie bakes perfectly.
Step 2: Cream Butter and Sugar
Using an electric mixer, cream the softened butter and granulated sugar together until it’s light and fluffy—this usually takes about two minutes. When I first tried this recipe, I didn’t cream long enough and the cookies turned out dense, so trust me on this one: give it a good mix to trap air and get that lovely tender texture.
Step 3: Add Egg and Extracts
Next, beat in the egg, peppermint extract, and vanilla until the mixture is pale and airy, which usually takes another minute. The peppermint extract here is key—it’s subtle but unmistakable once baked. Make sure your extracts are fresh so the flavor really shines.
Step 4: Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet mixture and mix until just combined; be careful not to overmix, or your cookies could get tough. The dough will be a bit soft, but if it feels too sticky, I recommend chilling it in the fridge for 5-10 minutes—that little trick makes rolling the balls so much easier.
Step 5: Shape and Bake
Scoop the dough into 36 equal portions (I use a cookie scoop for this) and roll each into a ball. Place them two inches apart on the prepared baking sheets and gently flatten each ball just a bit so they bake evenly. Pop them in the oven and bake for 9-11 minutes—you’re looking for edges that just start to brown while the centers stay soft. After baking, let the cookies cool on the sheet for a few minutes before transferring to a rack to cool completely.
Step 6: Make the Chocolate Peppermint Dip
While your cookies cool, add the semi-sweet chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second bursts, stirring well after each, until the chocolate is completely melted and smooth. Stir in the peppermint extract carefully—a little goes a long way here!
Step 7: Dip and Decorate
Once the cookies are fully cooled, dip one side of each cookie into the melted chocolate. Immediately sprinkle crushed candy canes over the chocolate while it’s still wet—this is my favorite part because it adds such a fun crunch and festive look! Place the dipped cookies on parchment and chill them in the fridge for about 10 minutes to let the chocolate set.
Step 8: Store and Enjoy
Store any leftovers in an airtight container at room temperature for up to three days. In my experience, these cookies taste best within the first couple of days, but the simple chocolate peppermint combo holds up well so you can enjoy them a bit longer if needed.
Pro Tips for Making Chocolate Peppermint Sugar Cookies Recipe
- Measuring Flour Accurately: I discovered that spooning and leveling or weighing flour makes a huge difference; too much flour leads to dry cookies, which isn’t what you want here.
- Chill the Dough If Too Soft: Sometimes butter in my kitchen gets too warm. Letting the dough chill for 5-10 minutes makes rolling easy and prevents spreading.
- Use Good-quality Peppermint Extract: The peppermint shines through this recipe, so avoid artificial tasting brands—your nose and taste buds will thank you!
- Don’t Overbake: Pull your cookies out just as the edges set and lightly golden; they’ll firm up as they cool, resulting in that perfect soft chew.
How to Serve Chocolate Peppermint Sugar Cookies Recipe
Garnishes
I usually keep it simple with fresh crushed candy canes as the garnish because they add that wonderful peppermint crunch and vibrant holiday look. But sometimes, I like to sprinkle a tiny pinch of edible glitter over the chocolate after dipping for a little festive sparkle that wows guests.
Side Dishes
These cookies pair perfectly with a hot cup of peppermint tea, creamy hot chocolate, or even a glass of cold milk. For holiday parties, I like setting up a hot cocoa bar alongside these cookies—the combo is always a hit!
Creative Ways to Present
For special occasions, I’ve arranged these cookies on a festive platter lined with fresh pine sprigs and whole candy canes for a holiday centerpiece. Another fun idea is packaging them in clear cellophane bags tied with red and white twine—so charming for gifting to neighbors or coworkers!
Make Ahead and Storage
Storing Leftovers
After dipping and chilling, I store leftover cookies in an airtight container at room temperature for up to three days. Keeping them cool but not refrigerated preserves that tender texture I love so much, and they stay fresh enough to enjoy throughout the week.
Freezing
If you want to freeze these cookies, I recommend freezing the baked cookies (without dipping in chocolate) in a single layer on a tray first, then transferring to a freezer-safe bag. When you’re ready to serve, thaw completely, then dip, decorate, and chill. This method keeps the texture and flavor at their best.
Reheating
Since these cookies are best enjoyed at room temperature, I usually let them sit out for 10-15 minutes after taking them out of the fridge before serving. If you want to warm them slightly, a few seconds in the microwave (about 5 seconds) does the trick to soften the chocolate just enough without melting it completely.
FAQs
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Can I substitute peppermint extract with peppermint oil?
Yes, you can substitute peppermint extract with peppermint oil, but it’s much stronger, so use it sparingly—start with half the amount and adjust to your taste. Keep in mind that peppermint oil is more concentrated, so less is definitely more!
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What’s the best way to crush candy canes for topping?
I like to put candy canes in a sealed plastic bag and gently crush them with the bottom of a heavy pan or rolling pin. This gives you nice uneven pieces that add both texture and visual appeal to the cookies without powdering everything.
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Can I use regular chocolate instead of semi-sweet chips?
Absolutely! You can use regular chocolate bars chopped up or any chocolate you prefer. Just make sure to choose one that melts smoothly and tastes good to you. The semi-sweet chips work nicely because they balance the peppermint flavor without being overly sweet.
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How do I prevent the cookies from spreading too much in the oven?
Chilling the dough for a few minutes before baking helps control spreading, especially if your kitchen is warm or the butter is very soft. Also, be careful not to flatten the dough balls too much before baking—just a slight press is enough!
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Can I make this recipe gluten-free?
Yes! Just swap the all-purpose flour for a 1:1 gluten-free flour blend that contains xanthan gum or a similar binder. The texture might be a bit different, but the peppermint and chocolate flavors will still shine beautifully.
Final Thoughts
This Chocolate Peppermint Sugar Cookies Recipe holds a special place in my heart because it combines simplicity with that unmistakable holiday magic. Every time I bake them, the house fills with that cozy peppermint-chocolate aroma, and my family goes crazy for them! I hope when you make these, you’ll feel that same joy and warmth. So go ahead, dive in, and share these festive delights with the people you love—trust me, they’ll be asking for seconds.
Print
Chocolate Peppermint Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Dipped Peppermint Sugar Cookies combine soft, buttery peppermint-flavored sugar cookies with a decadent semi-sweet chocolate coating and a festive crunch of crushed candy canes. Perfect for holiday celebrations or whenever you’re craving a sweet, minty treat.
Ingredients
For the Peppermint Sugar Cookies:
- 2 1/2 cups all-purpose flour (spooned and leveled, approximately 313 grams)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (227 grams) softened, unsalted butter
- 1 1/4 cups (250 grams) granulated sugar
- 1 large egg
- 1/2 teaspoon peppermint extract
- 1 teaspoon vanilla extract
For the Chocolate Peppermint Dip:
- 1 1/2 cups (270 grams) semi-sweet chocolate chips
- 1 teaspoon coconut oil
- 1/8 teaspoon peppermint extract
- 1/4 cup crushed candycanes (about 30 grams)
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper and set them aside to prevent the cookies from sticking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully incorporated. Set this mixture aside.
- Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together for about two minutes until light and fluffy.
- Add egg and extracts: Mix in the egg, peppermint extract, and vanilla extract thoroughly until the mixture is pale in color and fluffy, which should take about one minute.
- Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined to form the cookie dough.
- Portion and shape dough: Scoop the dough into 36 equal portions. Roll each portion into a ball. If the dough feels too soft to handle, chill it for 5-10 minutes to firm it up.
- Arrange on baking sheets: Place the dough balls two inches apart on the prepared baking sheets. Slightly flatten each ball to form cookie shapes.
- Bake the cookies: Bake the cookies in the preheated oven for 9-11 minutes until the edges are set but centers are still slightly soft. Allow them to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
- Melt chocolate dip: Place the semi-sweet chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
- Add peppermint extract to chocolate: Stir in the peppermint extract into the melted chocolate mixture for added flavor.
- Dip cookies in chocolate: Once the cookies are completely cooled, dip one side of each cookie into the melted chocolate, allowing excess to drip off.
- Decorate with candycanes: While the chocolate is still wet, sprinkle the crushed candycanes generously over the dipped side to add texture and a festive look.
- Set the chocolate: Place the chocolate-dipped cookies on parchment paper and chill them in the refrigerator for about 10 minutes until the chocolate hardens.
- Store the cookies: Keep any leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.
Notes
- Measure your flour properly: Avoid scooping flour directly with your measuring cup as it can lead to using too much flour. Instead, spoon the flour into the cup and level it off with a knife or weigh the flour for best accuracy (1 cup equals 125 grams).
- Storage: Leftover cookies should be stored in an airtight container for up to three days to keep them fresh and prevent the chocolate from softening.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
