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Delightful Chocolate Dipped Peppermint Sugar Cookies

Chocolate Dipped Peppermint Sugar Cookies made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 ½ cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 8 ounces semi-sweet chocolate for dipping
  • ¼ cup crushed candy canes

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the egg, vanilla extract, and peppermint extract, mixing until fully incorporated.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Scoop tablespoon-sized portions of cookie dough and place them onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  7. Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden but the centers are still soft.
  8. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
  9. While the cookies cool, melt the semi-sweet chocolate in a microwave-safe bowl in 30-second increments, stirring in between until smooth.
  10. Dip the cooled cookies halfway into the melted chocolate, letting the excess drip off, and then sprinkle with crushed candy canes before the chocolate sets.
  11. Allow the chocolate to set completely at room temperature or in the refrigerator for a quicker set.