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
Scale
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
