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close up of cookies on a board

Peppermint Sugar Cookies

Peppermint Sugar Cookies are a fun and festive treat for any holiday table, cookie exchange, or given as an edible gift.
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Course: Desserts
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 36 cookies
Calories: 16kcal
Author: Jennifer Stewart

Ingredients

  • 1 recipe basic cookie dough see below
  • 1 teaspoon peppermint extract
  • 2-3 drops red food coloring
  • 8 ounces chocolate almond bark or other melting chocolate
  • 1 cup crushed peppermint candies or candy canes

Basic Cookie Dough

  • 1 cup unsalted butter softened
  • ⅔ cup granulated sugar
  • ½ teaspoon salt
  • 1 large egg room temperature
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour

Instructions

  • Make the basic cookie dough if you don't have it already.
  • In a large bowl, beat the butter until light and fluffy.
  • Add the sugar and salt and beat until well combined.
  • Beat in the egg and vanilla until well combined.
  • Gradually add the flour in batches and beat slowly until well combined.
  • Chill until ready to bake.In a large bowl, beat the butter until fluffy.
  • Make the peppermint cookie dough.
  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Crush peppermint candies in a resealable bag using a rolling pin.
  • Add food coloring and peppermint extract to basic cookie dough and mix well. Roll into 1 inch balls and place on prepared baking sheet. Using a flat bottomed glass, lightly press down each cookie ball.
  • Bake for 8-10 minutes or until edges are set and slightly golden brown. Remove pan and let cookies set for 1-2 minutes. Remove them and cool completely on a wire rack.
  • Dip the peppermint cookies.
  • Melt chocolate in microwave safe bowl.
  • Dip edge of cookie into chocolate and immediately sprinkle with crushed peppermint.
  • Set cookie on a wire rack until the chocolate is set.
  • Store in airtight container until ready to serve.

Notes

  • Make a few batches of basic cookie dough ahead of time you can make these as you like.
  • Feel free to form the dough into a log and chill. Slice and bake as you like instead of rolling into balls.
  • If dough sticks to bottom of the glass, sprinkle the ball with granulated sugar before pressing down.
  • Don’t over bake the cookies. Remove as soon as the edges start to brown.
  • Be sure to let the cookies set on the baking sheet for 1-2 minutes before trying to move them. This will help them keep their shape.

Nutrition

Serving: 1g | Calories: 16kcal | Carbohydrates: 2g | Fat: 1g | Sodium: 7mg | Sugar: 2g