Peppermint-Chocolate Sugar Cookies

Name: Peppermint-Chocolate Sugar Cookies
Prep time: 15 min
Total time: 40 min
Ingredients: 2.5 cups all-purpose flour (spooned and leveled); 1 tablespoon baking powder; 0.5 teaspoon fine salt; 2 sticks unsalted butter, room temperature; 2 cups granulated sugar; 1/4-1/2 teaspoon peppermint extract; 1 large egg; 0.5 cup mini semisweet chocolate chips; 1 cup confectioners' sugar, sifted; 3-5 tablespoons heavy cream; 12 round peppermint candies, crushed, for decorating

3.6

(62)

4 Reviews

By

Martha Stewart Editors

Updated on May 19, 2020

Prep Time:

15 mins

Total Time:

40 mins

Yield:

2 dozen

Sprinkle these holiday cookies with candy cane bits to get into the spirit.

Ingredients

2 ½ cups all-purpose flour (spooned and leveled)
1 tablespoon baking powder
½ teaspoon fine salt
2 sticks unsalted butter, room temperature
2 cups granulated sugar
1/4-1/2 teaspoon peppermint extract
1 large egg
½ cup mini semisweet chocolate chips
1 cup confectioners' sugar, sifted
3-5 tablespoons heavy cream
12 round peppermint candies, crushed, for decorating

Directions

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.
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.
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. Let dry completely on racks.

Johnny Miller