Thursday, December 6, 2012

Peppermint-Chocolate Sugar Cookies

Every time there's a church event that involves bringing food, I've noticed that I try extra hard to bake/cook something new and from scratch. It's like I'm tricking people into thinking "Shannon knows how to cook". We're having our Harvest Christmas party tonight and due to my new last name, we fell under the dessert umbrella.

Several months ago, I bought a Martha Stewart Living Groupon subscription which also got me a free subscription to Everyday Food (which sadly they're discontinuing!). I've already grabbed so many great recipes from this little digest! It's full of hints and baking tips that are actually helpful for a basic cooker/baker like me. So when I saw a Christmas cookie section this month, I knew I had to make one for our church party. I settled on the Peppermint-Chocolate Sugar Cookie--mostly because how festive they looked and who doesn't like peppermint? Plus I got to use my trusty mixer!

  • Ingredients

  • 2 1/2 cups all-purpose flour (spooned and leveled)
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 2 sticks unsalted butter, room temperature
  • 2 cups granulated sugar
  • 1/4-1/2 teaspoon peppermint extract
  • 1 large egg
  • 1/2 cup mini semisweet chocolate chips
  • 1 cup confectioners' sugar, sifted (just a note, I didn't sift, I wasn't patient enough and it was fine!)
  • 3-5 tablespoons heavy cream
  • 12 round peppermint candies, crushed, for decorating (I used more)
  • *Makes 2 dozen*


  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Combine flour, baking powder, and salt. In a large bowl, using a mixer, beat butter, granulated sugar, and 1/4 teaspoon peppermint extract on medium-high until pale and fluffy, 3 minutes. Beat in egg, then flour mixture on low. Stir in chocolate chips.
  2. Roll dough into 1 1/2-inch balls and place, 2 inches apart, on parchment-lined baking sheets. Bake until edges are lightly golden, about 12 minutes, rotating sheets halfway through. Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.
  3. Stir together confectioners' sugar and enough cream to make a spreadable glaze (if you like a strong mint flavor, stir in up to 1/4 teaspoon extract). Spread a thin layer of glaze on top of each cookie and sprinkle with candies (I used my Martha chopper!). Let dry completely on racks.
And here's what mine looked like:

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