About Peppermint Crunch Sugar Cookies
Is there anything more classic than a sugar cookie on Christmas?
I mean, seriously.
They’re like little edible bites of Christmas cheer.
I try to have sugar cookies almost every holiday season, either from scratch or from a really good bakery, and this year has been no different – except this time around, I’m shooting for somewhere in the middle of “homemade” and “premade.”
I wanted to experiment with some new flavors for sugar cookies, but I didn’t actually want to make them.
And can you blame me?
I just got my
whole house kitchen clean from all the cooking madness that was Thanksgiving. The last thing I wanted to do was whip out all the sugar and flour again, which inevitably ends up all over my counter and floor.
I’m sure you know how that goes.
Thankfully Nestle Toll House had my back on this because now you can buy “rolled and ready” sugar cookie dough. Score! Way to make my life easier, Nestle.
So there I was, perfectly prepared sugar cookie dough in hand, and all I had left to do was pick up a few festive cookie cutters before I left the store.
And by a few I mean a lot.
Quite a lot.
Okay, fine, I bought like twenty cookie cutters, but they were so cute!
I just couldn’t help myself against the onslaught of adorable cookie potential.
In the end, I only used five (holiday classic!) shapes. I know, so typical. But all those unused cookie cutters just means I have an excuse to make more cookies, amirite?
My grand scheme was to dip these sugar cookies in white chocolate (because I don’t think white chocolate gets near enough play in the dessert realm) and then sprinkle said white chocolate with crushed candy canes. I had to consult my good friend (and baking expert!) Olivia from Liv For Cake on the best method to melt white chocolate morsels, and it appears the key is to do it slowly. Patience is key! Heat the white chocolate slowly and stir generously in between. And adding a little bit of vegetable shortening also helps make white chocolate a little more suitable for dipping and coating.
The end result? Perfectly coated sugar cookies with a delicious peppermint crunch. You can also use a different flavor of candy cane if you’d prefer: strawberry, chocolate, you name it. As long as it goes well with white chocolate then it’ll go great on these cookies.
The best part is that these cookies only take four ingredients to make. Everyone’s going to want to know your secret!
If you liked this recipe, you can pick up coupons for all the ingredients here.
More fun cookie recipes
Peppermint Crunch Sugar Cookies
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, then set aside.
- Prepare Nestle Toll House Rolled & Ready Sugar Cookie Dough per package instructions: Lay sheets of cookie dough on a flat surface. Lightly flour cookie cutters and cut cookies. You should be able to fit 6 standard sized cookie cutters on each dough sheet (for a total of 12 cookies). Once cut, use a spatula to transfer sugar cookies to prepared baking sheet.
- Bake cookies per package instructions, then transfer to a wire rack to cool completely, about 30 minutes.
- When ready to decorate, prepare another baking sheet with parchment paper. Set aside.
- Add white chocolate chips and shortening to a microwave save bowl. Heat chips for 15 seconds in the microwave, then stir with a spatula for 1 minute. Continue heating and stirring until white chocolate chips have melted and mixture completely smooth.
- Dip cookies in white chocolate and gently shake off excess. Tip: hold dipped cookie horizontal and use a spatula to scrap off excess chocolate from the back of the cookie. This will make sure that excess chocolate doesn't pool around the cookies.
- Place dipped cookies on prepared baking sheet. Sprinkle crushed candy canes on the wet white chocolate.
- Allow cookies to dry for 15 minutes before serving.