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Sugar Cookies
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2 ¾ cups all-purpose flour
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¼ teaspoon baking soda
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¼ teaspoon fine salt
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1 cup (2 sticks) Unsalted Challenge Butter, softened
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¾ cup sugar
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1 large egg
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1 teaspoon vanilla extract
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¼ teaspoon almond extract
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¾ cups crushed peppermint candy pieces
Chocolate Peppermint Topping
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8 oz bittersweet chocolate, finely chopped
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¾ cups crushed peppermint candy pieces
Sugar Cookies
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1
In a medium bowl, whisk together flour, baking soda and salt.
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2
In the bowl of stand mixer fitted with a paddle attachment, cream butter and sugar together until light and fluffy.
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3
Beat in egg, vanilla extract and almond extract, scraping down bowl as needed. Slowly mix in dry ingredients until just combined.
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4
Divide dough in half. Place one piece of dough between two pieces of lightly floured parchment paper and roll out to 1/4-inch thick slab. Repeat with remaining dough. Transfer both slabs to a baking sheet and chill at least 1 hour or overnight.
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5
Preheat oven to 350°F. Line a large baking sheet with parchment paper; set aside.
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6
Cut out cookies with a 2-inch square cookie cutter, re-rolling scraps as needed. Arrange 2-inches apart on prepared baking sheet, storing unbaked cookies in the refrigerator until needed.
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7
Bake for 10-12 minutes, or until lightly browned on edges. Let cool 3- 5 minutes on the baking sheet, then carefully transfer to a cooling rack to cool completely. Continue baking cookies until all of the dough has been used.
Chocolate Peppermint Topping
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1
Melt half the chocolate in a heatproof bowl set over simmering water. Stir in remaining chocolate and remove from the heat. Let sit a few minutes, then stir until smooth and completely melted.
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2
Dip each cookie halfway into chocolate, letting excess drip off, and return to baking sheet. Sprinkle chocolate with remaining crushed peppermint and let stand until chocolate is set, about 1 hour.