The BEST Peppermint Christmas Cookies EVER!

These are by FAR my favorite cookie for the holidays!  You really can’t beat a shortbread-style wafer dipped in chocolate and sprinkled with crushed candy canes.  YUM!  I came across the recipe a few years ago, and it’s one I make without fail every year.  Sometimes more than once… just for me… don’t judge.

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My favorite method for crushing the candy canes is to use a large plate or deep bowl and the bottom of a thick glass.  I don’t crush the candy canes until the cookies are in the oven, since they become extremely sticky once out of their wrappers.

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Here’s what you’ll need:

  • 2 ½ cups all-purpose flour (spooned & leveled), plus extra for rolling the dough
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 cup unsalted butter (2 sticks), at room temperature
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 ounces semisweet (or bittersweet) chocolate chips
  • candy canes (I use about 5-10)

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1.  In a large bowl, whisk together the flour, baking soda, and salt.

2.  Beat the butter and sugar on medium-high with an electric mixer until smooth.  Add the egg and beat until fluffy (about  2 minutes).  Beat in the vanilla.

3.  Mixing at low speed, add in the flour mixture until everything is mixed in and dough becomes stiff.  Shape dough into a disk and refrigerate for at least an hour.  Dough can be chilled for up to 3 days.

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4.  Heat oven to 350 degrees F.

5.  Divide the dough in half (I keep the half I’m not using in the fridge until I need it).  On a floured surface roll out the dough into a flat square or rectangular shape until it is about ¼ inch thick.

6.  Cut the dough into 2-inch squares.  Transfer the squares onto parchment-lined baking sheets and put back into the refrigerator until firm (about 10-15 minutes).

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7.  Bake wafers, rotating about halfway through until they are just beginning to brown (about 12-15 minutes).  Cool for 1-2 minutes on baking sheets, then transfer to wire rack to cool completely.

8.  While cookies are baking, crush the candy canes and melt the chocolate as directed on the package.

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9.  Once cooled, dip one half of each wafer into the chocolate, allowing excess chocolate to drip off.  Return to parchment-lined baking sheets and sprinkle crushed candy cane over the chocolate.

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10. Return cookies to refrigerator until set (about 25-30 minutes).  Store cookies in an airtight container for up to 3 days.

Enjoy – Merry Christmas!

 

 

 

 

 

 

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