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Dipped Chocolate Peppermint Cookies

10 INGREDIENTS • 11 STEPS • 2HRS 15MINS

Dipped Chocolate Peppermint Cookies

Recipe
These holiday cookies are surprisingly easy and make a stunning presentation, half-dipped in dark chocolate and sprinkled with crushed candy canes. Make these lovely circles, or use cookie cutters to create any shape you’d like.
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These holiday cookies are surprisingly easy and make a stunning presentation, half-dipped in dark chocolate and sprinkled with crushed candy canes. Make these lovely circles, or use cookie cutters to create any shape you’d like.
author_avatar
Simply Organic
For over two decades, Simply Organic® has focused on bringing you organic ingredients you can feel good about — from our bottled single spices and herbs to our blends, extracts, seasoning mixes, simmer sauces, finishing salts, and more.

2HRS 15MINS

Total Time

$0.93

Cost Per Serving

Ingredients

Servings
12
us / metric
Vanilla Extract
1 tsp
Vanilla Extract
Ground Ceylon Cinnamon
1/2 tsp
Ground Ceylon Cinnamon
Unsalted Butter
170 g
Unsalted Butter, softened, room temperature
Cane Sugar
200 g
Cane Sugar
Large Egg
2
Large Eggs
All-Purpose Flour
310 g
All-Purpose Flour
Baking Powder
1 tsp
Baking Powder
Sea Salt
1 tsp
Sea Salt
or Himalayan Pink Salt
Dark Chocolate
225 g
Dark Chocolate, chopped
Candy Cane
70 g
Crushed Candy Canes

Nutrition Per Serving

VIEW ALL
Calories
400
Fat
19.5 g
Protein
5.0 g
Carbs
51.2 g
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author_avatar
Simply Organic
For over two decades, Simply Organic® has focused on bringing you organic ingredients you can feel good about — from our bottled single spices and herbs to our blends, extracts, seasoning mixes, simmer sauces, finishing salts, and more.

Cooking Instructions

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step 1
Into a large mixing bowl, add Unsalted Butter (170 g), Cane Sugar (200 g), and Vanilla Extract (1 tsp). Beat at medium speed for about 3 minutes, until light and fluffy.
step 2
Add Large Eggs (2) one at a time, mixing just until combined after each addition.
step 3
In a separate bowl, whisk together All-Purpose Flour (310 g), Baking Powder (1 tsp), Sea Salt (1 tsp), and Ground Ceylon Cinnamon (1/2 tsp).
step 4
Add dry ingredients to wet ingredients in 3 to 4 batches, mixing well between each addition, until dough comes together.
step 5
Cover bowl with a clean kitchen towel and refrigerate for 1 hour.
step 6
Preheat oven to 350 degrees F (180 degrees C). Line several baking sheets with parchment paper.
step 7
On a lightly floured surface, roll out dough into a rectangle about 1/4-inch thick. Using a 3- or 4-inch circular cookie cutter (or cutter shape of choice), cut dough into circles.
step 8
Re-roll remaining dough and cut shapes until all dough has been used.
step 9
Bake for 11 to 12 minutes. Remove from oven and let cool for a few minutes on baking sheet, then transfer to a wire rack to cool completely.
step 10
In a microwave safe bowl, melt Dark Chocolate (225 g) in 30-second intervals, stirring well between each interval, until fully melted. Alternatively, melt in the top of a double boiler on the stove, stirring until melted.
step 11
Dip each cookie halfway in chocolate and let excess chocolate drip off, place on parchment paper, and sprinkle with Candy Canes (70 g) before chocolate sets.
step 11 Dip each cookie halfway in chocolate and let excess chocolate drip off, place on parchment paper, and sprinkle with Candy Canes (70 g) before chocolate sets.
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