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.


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.


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)


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.


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).


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.


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.


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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