Peppermint Sugar Cookies | Dipped in White Chocolate with Crushed Candy Cane Topping!
I'm so glad I stumbled upon this recipe on Pinterest. I've tried making sugar cookies before and they always come out weird. But this peppermint candy cane cookie recipe turned out soooo good! I've already made it once for the holidays, but my mom is visiting in a few days so I'm definitely going to make these again so she can try them!
If you're not a big fan of candy canes or peppermint extract, you can leave it out of this recipe. Just swap out the peppermint extract for more vanilla. It'll be fine. This recipe taste just as good, if not better, as a regular sugar cookie. As I get older, I've noticed I'm less and less interested in crunchy bits like candy canes stuck to my cookies. Of course I didn't mind it as a kid growing up. And since I have kiddos of my own, I'm doing it for them! Load on those candy canes, haha!
#sugarcookies
#christmas2021
#candycanes
Ingredients:
2 3/4 cups all-purpose flour (scoop and level to measure)
1 tsp baking soda
1/2 tsp salt
1/2 tsp cream of tartar
1 1/2 cups sugar
1 cup unsalted butter, softened
1 large egg
1 large egg yolk
1 tsp vanilla extract
3/4 tsp peppermint extract
2 1/2 cups (15 oz) white chocolate chips*
2 1/2 Tbsp shortening or veg oil
1/3 cup peppermint bits or finely crushed candy canes
Music by Epidemic Sound
These Peppermint Brownie Cookies Will Please All Brownie Lovers | Vaughn Vreeland | NYT Cooking
Get the recipe:
“It’s like peppermint hot chocolate in cookie form, and who doesn’t want that?” Vaughn Vreeland is in the NYT Cooking studio kitchen making his Peppermint Brownie Cookies, which can only mean one thing: It’s Day 3 of Cookie Week, baby! These cookies have chewy edges, tender centers and crunch from crushed peppermint candies. Festive!
And here’s the entire 24 Days of Cookies, sure to make your holidays bright:
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USES FOR LEFTOVER CANDY CANES | CHOCOLATE PEPPERMINT COOKIES
Uses for Leftover Candy Canes | Chocolate Peppermint Cookies
As a blogger, I’m always trying to challenge myself.
I make new goals each year, try out new recipes, and broaden my reach as much as possible. That’s why today I’m taking part in a blogger Christmas cookie swap!
If you’re not sure what this is – it’s where a bunch of foodie bloggers create tasty Christmas cookie recipes and readers can hop from one blog to the next – getting a whole bunch of new recipes added to their holiday gathering arsenal.
So without further ado, here's my submission for the Christmas cookie swap!
//RECIPE
Chocolate Peppermint Cookies
Ingredients
• 1/2 cup unsalted butter (softened // 1 stick equals 1/2 cup)
• 3/4 cup sugar
• 1 large egg
• 1/4 tsp natural peppermint extract
• 1 1/4 cup unbleached all-purpose flour (or whole-wheat pastry)
• 1/3 cup cocoa powder
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1 candy cane (finely crushed)
• 1/3 cup dark, bittersweet or semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (176 C).
In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.
Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips (to indicate what’s inside).
Bake for 10-12 minutes – the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.
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Mrs Claus’s Peppermint Chocolate chip Cookies |Candy Cane Cookies |Holiday baking |Christmas Cookies
This recipe is our very own. I've made a few variations for this Christmassy peppermint flavour so they don't just look but taste festive too ????☃️????????
You'll need:
100g butter
100g caster sugar
100g light brown sugar
1tsp vanilla
1 egg
200g Self-Raising flour (How to make your own SRF )
150g Dark Chocolate Chips (70%)
A few peppermint candy canes crushed
You can use white or milk choc chips but dark choc compliments the peppermint quite well.
Check out some more fun recipes to make this Christmas ????????????????
????Yule log cake. No baking required
????Meringue Christmas trees
????Marzipan Fruits
????Spiced Cookies
????Nutella Christmas tree
????Christmas Poinsettia Wreath Cupcake.
????Danish Butter Cookies
????Simple and Easy Gingerbread House
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#ChristmasCookies
#CookiesforSanta
Homemade Peppermint Patties Recipe
These homemade Peppermint Patties are a delightful holiday treat that everyone loves. These patties have a creamy sweet peppermint center with a semi-sweet chocolate coating. They only require five simple ingredients, and they make for such wonderful holiday gifts.
RECIPE:
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Chewy Peppermint Crinkle Cookies
This chewy sugar cookie recipe creates soft, crinkle cookies with crunchy bits of candy cane. ⬇️⬇️???????? CLICK FOR RECIPE ????????⬇️⬇️ #peppermintcookies #christmascookies #peppermintcrinklecookies
PRINT THE RECIPE ➡️
Ingredients ⬇️
10 candy canes, unwrapped
2 cups granulated sugar
1 cups unsalted butter, room temperature
2 large eggs, room temperature
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 1/4 cups all purpose flour
1/2 cup powdered sugar
Instructions ⬇️
Preheat oven 350°F. Prepare baking sheets with parchment paper. Set aside.
Double bag 2 resealable 1 gallon plastic bags. Place candy canes inside and seal. Crush candy canes with a rolling pin until pieces are smaller than a pea. Set aside.
In the bowl of a stand mixer or an electric mixer combine sugar and butter, cream until light and fluffy, approximately 3-5 minutes. Add in vanilla extract and eggs. Mix until combined. Scrape sides down as needed. Add salt, powder, soda and flour. Mix until combined. Scrape sides of bowl as necessary. Add crushed candy canes (powder and all).
Pour powdered sugar onto a large plate. Scoop 1 tablespoon portions of dough and roll into a ball. Roll in powdered sugar until coated. Place on baking sheet and repeat with remaining dough. I made 12 per sheet, but you could easily fit 18.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
Serve and enjoy!
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