Imagine sinking your teeth into a perfectly crisp sugar cookie, lavishly dipped in rich chocolate ganache and sprinkled with crunchy peppermint candies – a holiday treat that will make your taste buds dance with joy! These Peppermint Ganache Sugar Cookies are not just a dessert; they're a magical experience that transforms an ordinary moment into a spectacular celebration of flavor and texture.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon peppermint extract
- 1 cup chocolate chips
- 1/4 cup crushed peppermint candies
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper, ensuring even spacing for cookie preparation.
- In a large mixing bowl, cream together softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes. The mixture should become pale and smooth.
- Add peppermint extract to the butter-sugar mixture and blend thoroughly to distribute the flavor evenly.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft cookie dough forms. Be careful not to overmix.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until cookie edges are lightly golden. Cookies should appear set but still soft in the center.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack for complete cooling.
- For ganache, melt chocolate chips in a double boiler or microwave, stirring until smooth and glossy.
- Once cookies are completely cooled, dip half of each cookie into melted chocolate ganache, then sprinkle with crushed peppermint candies.
- Place dipped cookies on parchment paper and allow chocolate to set at room temperature for approximately 30 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
Tips
- Ensure butter is truly softened but not melted for the perfect cookie texture.
- Use an electric mixer to cream butter and sugar thoroughly – this creates a light, fluffy base.
- Chill the dough for 30 minutes before baking if you want more uniform cookies.
- Use a cookie scoop for consistent cookie sizes and even baking.
- Allow cookies to cool completely before dipping in ganache to prevent melting.
- For a more intense peppermint flavor, use high-quality peppermint extract.
- When melting chocolate, use low heat and stir frequently to prevent burning.
- Use crushed candy canes as an alternative to peppermint candies for decoration.
- Store cookies in a single layer to maintain their crisp texture and prevent sticking.
- For best results, consume within 3-5 days of baking for maximum freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
