The Most Perfect Christmas Cookie Ever!
Every year for Christmas, we bake cookies for our church family, friends and neighbors. It has been a tradition for the kids and I for years!
I know some of you may have to make cookies for school parties, or maybe a cookie exchange with friends, or you bake Christmas cookies with your grandkids.
I know, this isn't my regular, "healthy" type blog post. BUT, I do have a few weakness in my all-natural eating lifestyle. And if you use all organic ingredients, and of course ANYTHING made absolutely from scratch has got to be better for you. Right......? OK, maybe I'm reaching a bit.
This peppermint sugar cookie recipe is sooooo good! The cookie is soft and so pretty, plus I love the mint flavor!
And they’re really easy to make. But everyone will think you must be a cookie chef (is that a thing?) in your secret life!
Totally Hallmark Christmas Movie worthy cookies!
Are you ready for the softest, chewiest, mintiest sugar cookie you’ve ever had? These are sure to be popular at your Christmas Party! And they’re dipped in white chocolate, NOT almond bark and sprinkled with crushed peppermint. Even better!
Peppermint Sugar Cookies*
2 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cream of tartar
1 1/2 cups granulated sugar
1 cup unsalted butter, softened
1 large egg
1 large egg yolk
1 tsp vanilla extract
3/4 tsp peppermint extract or 8 - 10 drops of peppermint essential oil
2 1/2 cups white chocolate chips*
2 1/2 Tbsp coconut oil
1/3 cup peppermint bits or finely crushed candy canes
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda, salt and cream of tartar, set aside.
Cream together sugar and butter until combined. Mix in egg then mix in egg yolk, vanilla and peppermint extract (or peppermint oil).
With mixer set on low speed slowly add in dry ingredients and mix just until combined (dough with will thick, so stop mixer and mix by hand to get flour at bottom if needed).
Scoop dough out 1 1/2 Tbsp at a time and shape into balls. Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart (chill dough balls that aren't currently baking in refrigerator on plates).
Bake in preheated oven 10 - 11 minutes (cookies should appear slightly under-baked). Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely.
Place chocolate chips and coconut oil in a double boiler on medium heat. Stir until melted and smooth.
Dip half of cooled cookies in white chocolate allowing excess to run off then transfer to wax paper and immediately sprinkle with peppermint bits.
Let set at room temperature and store in an airtight container.
*Adapted from Cooking Classy
Enjoy! I can’t wait to hear of your sudden rise to popularity when you bring a plateful of these beauties to your next Christmas event!
Have a Very Merry Christmas!