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–+ servings

Chocolate Dipped Peppermint Cut-Out Sugar Cookies

https://arinaphotography.com/chocolate-dipped-peppermint-cut-out-sugar-cookies/
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 24 cookies
Calories: 236kcal
Author: Arina Habich

Equipment

Ingredients

Sygar cookies

Chocolate dip

Garnish options

  • 3 pepeermint candies crushed

Instructions

Sugar cookie dough

  • Before starting, measure and prepare all of your ingredients. Sift the flour for best results. This will ensure the process runs smoothly and efficiently.
    I’m making a double portion here, so feel free to adjust if you’re making a smaller batch.
    Overhead view of neatly arranged ingredients in glass bowls for sugar cookie dough, including flour, butter, sugar, egg, and vanilla.
  • In a large mixing bowl, whisk together the sifted flour and salt until fully combined. Set the bowl aside.
  • In a medium bowl, whisk together the egg and vanilla extract until smooth and fully combined. Set aside.
  • In the bowl of your kitchen mixer, add the softened unsalted butter and granulated sugar. Using the paddle attachment, cream them together on medium speed for about 2-3 minutes, until the mixture becomes light and fluffy.
  • Scrape down the sides of the bowl with a silicone spatula, then add the egg and vanilla mixture. Continue mixing on medium speed until everything is fully incorporated and the mixture is smooth.
    View of the mixer creaming butter, sugar, and an egg for Classic Sugar Cookie Dough. The ingredients are partially blended, highlighting the fluffy, creamy texture that forms the foundation of the cookie dough.
  • Gradually add the dry ingredients (flour and salt) to the wet mixture, about ⅓ at a time, mixing on low speed after each addition. Mix until a smooth dough forms.
    Dry flour mixture being gently incorporated into wet ingredients in a stand mixer to form a smooth sugar cookie dough.
  • Once the dough is fully mixed, divide it into two equal portions. Flatten each portion into a disk and wrap in food wrap.
  • Place the dough in the refrigerator to chill for at least 1 hour. This helps firm up the dough, making it easier to roll and cut.

Baking sugar cookies

  • As the dough chills, preheat your oven to 350°F (175°C). Line your baking sheets with silicone baking mats to prevent sticking.
  • After chilling, remove one disk from the refrigerator. Lightly flour your work surface and rolling pin. Roll the dough out to about ¼-inch thickness using the adjustable rolling pin for even consistency. If the dough starts to get too soft or sticky, chill it again briefly.
  • Use your cookie cutter to cut out shapes from the rolled dough. Carefully transfer the cut-out shapes onto the prepared baking sheets, leaving about 1 inch of space between each cookie.
  • Place the cut-out cookies in the refrigerator for an additional 10 minutes to help them hold their shape while baking.
  • Place the baking sheets in the preheated oven and bake the cookies for 8-10 minutes, or until the edges are lightly golden. The centers should remain slightly soft as they will firm up while cooling.
    A baking tray with unbaked star-shaped sugar cookies placed on a cooling rack, ready to go into the oven.
  • Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Afterward, transfer them to a cooling rack to cool completely.

Prep chocolate dip

  • Measure and prepare all ingredients for melting chocolate.
  • In your candy melting pot, combine 2 cups of chocolate chips with 2 tablespoons of coconut oil.
  • Heat on high, stirring constantly, until smooth.
  • Line your counter with parchment paper.
  • Dip half of each cookie into the melted chocolate and immediately sprinkle with crushed peppermint candies.
  • Let dipped cookies rest at room temperature until the chocolate hardens, about 30 minutes.

Package for gifts

  • Place each cookie in a self-sealing 4x6 inch plastic bag.
  • They’re now ready to be gifted!
    Chocolate dipped peppermint cut-out sugar cookies shaped like moose, packaged in clear treat bags for holiday gifting. Half of each cookie is coated in dark chocolate and sprinkled with crushed candy cane pieces.

Nutrition

Calories: 236kcal | Carbohydrates: 23g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 54mg | Potassium: 104mg | Fiber: 2g | Sugar: 11g | Vitamin A: 254IU | Calcium: 15mg | Iron: 2mg