Dark Chocolate Peppermint Sugar Cookies

5 from 1 vote

A buttery, crisp sugar cookie dipped in dark chocolate glaze, and topped with candy cane pieces.

Prep Time3 15

Cook Time15

Dark Cholate Glaze30

Total Time4

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 221kcal

Cost: $10

Mix together flour, baking powder, and salt in a medium bowl. Set aside.
Cream butter and sugar with the paddle attachment on high for 2 minutes until smooth. Add eggs, vanilla, and almond extract. Mix until well combined. Add in dry ingredients and mix until combined.
Separate your dough into 2 equal parts and roll it out to ¼ inch thickness on floured parchment or wax paper. Refrigerate dough for 2-3 hours or overnight.
Preheat oven to 350°. Line 2 cookie sheets with parchment paper. Cut into shapes with cookie cutters or biscuit cutters. Place cookies onto parchment-lined cookie sheets about an inch apart. Bake for 12-14 minutes or until the edges are lightly golden. Let the cookies cool slightly before placing them on a wire cooling rack.
Combine dark chocolate and coconut oil or vegetable shortening in a small microwave-safe bowl. Melt in the microwave for 15-30 second increments until completely melted. Dip cooled cookies into melted chocolate and top with crushed candy canes.

Refrigerating the cookies will make them spread less and they will be easier to dip.
Set the dipped cookies on a cooling rack if possible, but otherwise use wax paper.