Peppermint Bark Sugar Cookies
Prep Time:
20 minutes
Cook Time:
8-10 minutes
Serves:
24 Cookies
Preparation
Preheat & Prep: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Cream Butter & Sugar: In a large bowl, cream the butter and sugar until light and fluffy.
Add Eggs & Extracts: Beat in eggs, vanilla, and almond extract until fully combined.
Mix Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups flour, baking soda, baking powder, and salt. Gradually add to the wet mixture until smooth. Reserve 1/2 cup flour for rolling.
Chill Dough: Refrigerate dough for at least 1 hour (or overnight) to prevent spreading.
Roll & Cut: Lightly flour your work surface with the reserved 1/2 cup flour. Roll dough to 1/4–1/2 inch thick and cut into desired shapes.
Bake: Transfer cookies to prepared sheets. Bake 8–10 minutes until edges are lightly golden. Cool 2–3 minutes on sheet before transferring to wire racks to cool completely.
Dip in Chocolate & Decorate: Melt dark chocolate in a microwave or double boiler. Dip half of each cooled cookie into the melted chocolate and place on parchment paper. Immediately sprinkle with crushed peppermint candy cane. Let chocolate set completely at room temperature or in the fridge.
About The Recipe
Holiday-ready Peppermint Bark Sugar Cookies — buttery sugar cookies dipped in chocolate and topped with crushed candy cane for a festive treat.
Ingredients
Sugar Cookie Dough:
1 cup unsalted butter (2 sticks), softened
1 cup sugar
2 large eggs
2 tsp vanilla extract
1 tsp baking soda
1/2 tsp almond extract
3 cups all-purpose flour (reserve 1/2 cup for rolling)
1 tsp baking powder
1 pinch salt
Topping:
6 oz dark chocolate (chopped or chips)
1/3 cup crushed peppermint candy cane