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CHOCOLATE PEPPERMINT SUGAR COOKIES

Take your holiday sugar cookies to the next level by flavouring the dough with peppermint extract and topping them with our rich Chocolate Peppermint Glaze.

Yield: Makes 4 dozen.

July 02, 2019

CHOCOLATE PEPPERMINT SUGAR COOKIES

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup salted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed golden brown sugar
  • 1 large egg
  • 1 tsp peppermint extract
  • Chocolate Peppermint Glaze

Directions

  1. Combine flour, cocoa, baking powder, baking soda and salt in a bowl; set aside.
  2. Using medium speed of an electric mixer, beat together butter, sugar and brown sugar until fluffy. Using low speed, beat in egg and peppermint extract until blended.
  3. Gradually beat in flour mixture just until combined. Gather dough into a ball; divide in half. Flatten each half into a disc shape. Wrap each disc with plastic wrap and refrigerate for 1 hour.
  4. Preheat oven to 350°F.
  5. Remove one disc of dough from refrigerator. On a lightly floured surface, roll out dough 1/8 inch thick. Using a floured 2 inch cookie cutter, cut dough into rounds. Place 1 inch apart on parchment paper-lined cookie sheets. Repeat procedure with remaining disc of dough.
  6. Bake for 10-12 minutes or just until cookies are firm around edges. Let cookies stand for 5 minutes on cookie sheets. Remove from cookie sheets and cool cookies completely on racks.
  7. Spread with Chocolate Peppermint Glaze. Let stand until glaze is set. Store, layered with wax paper, in refrigerator for up to 3 days. May be frozen.
Nutritional analysis per cookie:

 

65 calories, 3.6 g fat, 0.7 g protein, 8.1 g carbohydrate, 1.0 g fibre, 78 mg sodium

CHOCOLATE PEPPERMINT GLAZE

Ingredients

  • 1/4 cup whipping cream
  • 3 oz (84 g) chopped dark chocolate
  • 1 tbsp salted butter
  • 2 tsp white corn syrup
  • 1/2 tsp peppermint extract

Directions

  1. Combine whipping cream, chocolate and butter in a small saucepan.
  2. Cook over low heat, whisking constantly, until chocolate is melted and mixture is smooth. Remove from heat.
  3. Stir in corn syrup and peppermint extract.

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