White Chocolate Peppermint Sugar Cookies

Holiday baking season is here, and I kicked it off by making soft, chewy sugar cookies, dipping them in white chocolate, and sprinkling them with crushed candy canes.

These cookies would make a great addition to any Christmas cookie line up or holiday gift swap. The cookies themselves are easy to make and the crunchy candy canes adds some nice texture to the soft cookies. Plus, crushing candy canes is a fun way to take out your aggression – I crushed mine by putting them in a Ziploc bag and hitting them with a rolling pin. If you’re not as aggressive as I am, you can also use a food processor. The candy canes do get sticky as you break them down, though, so putting a little powdered sugar in the food processor with them will help keep the stickiness at bay.

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Ingredients

  • 4 1/2 cups AP flour
  • 4 1/2 tsp baking powder
  • 3 sticks unsalted butter, room temp
  • 1 1/2 cups sugar
  • 3 large eggs, room temp
  • 1 Tbsp vanilla
  • 12 oz white chocolate, chopped
  • 1/2 cup crushed candy canes

Directions

In a medium bowl, whisk together flour and baking powder. In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla.

Slowly add dry ingredients until just incorporated. Cover with plastic wrap and chill the dough in the fridge for 1 hour.

Preheat oven to 350 F and line baking sheets with parchment paper. Using a tablespoon, scoop the dough, roll into a ball, and then flatten slightly. Bake 9 cookies per sheet.

Bake for 6 minutes, rotate the baking sheets, and then bake 4-6 more minutes, until cookies are lightly browned at edges. Cool completely.

When cookies are completely cool, melt the white chocolate in a double boiler. Dip cookies in the chocolate, coating one side. Place on wax paper and sprinkle crushed candy canes on the still-wet chocolate. Let the chocolate set. Enjoy!

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