Tuesday, December 13, 2011

Peppermint Sugar Cookies

I found a recipe for Peppermint Snowballs and it sounded really good, but I thought I would change it up a bit.  The best part of this is that you can use either store bought sugar cookie dough or make your own (I made my own).  Simple and delicious, and who isn't a fan of that?  Once you have your cookie dough ready, just add some crushed peppermint candies, peppermint extract and confectioners sugar and mix it all together.  Then this is where I went a little different.  I didn't roll them into balls and instead just used my cookie scoop and scooped them out onto the sheets so they would be normal flat cookies.  Once baked and cooled, I made a chocolate ganache and then spread some on top and sprinkled with more peppermint candies.  That sounded much better to me than rolling them in confectioners sugar and topping it off with peppermint candies. 

don't they look tasty?!
These are a great festive holiday cookie.  The fact that they're easy to make is a bonus. I found out that Andes Mints makes a peppermint bit candy - much easier than buying candy canes and crushing them, and they are tasty.   Enjoy!

Peppermint Sugar Cookies
makes about 36 cookies

1 package (18 oz) refrigerated sugar cookie dough, room temperature, or your favorite from scratch sugar cookie recipe
1/2 tsp peppermint extract
1/3 cup crushed peppermint candies, plus more for garnishing
1/2 cup confectioners sugar
Chocoalte Ganache
  1. Preheat oven to 350 degrees.  Line cookie sheets with parchment paper or Silpats.
  2. If using store bought dough, cut cookie dough into 8 pieces and place in bowl of electric mixer.  If you're making your own, make the cookies as you normally would.  Once the dough is ready, add the peppermint extract, peppermint candies and confectioners sugar and mix until combined. 
  3. Scoop out dough using either a cookie scoop or a teaspoon and place on prepared sheets.  Space 2" apart and bake until set, about 8-10 minutes.  Remove from oven and let cool fully on cooling racks.
  4. Once cooled, make the ganache.  Melt 6 tbsp butter, 6 oz semisweet chocolate chips and 2 tsp light corn syrup in microwave safe bowl.  Stir together until smooth and let stand 5-10 minutes or until it thickens slightly.  Spoon a little on top of each cookie and then sprinkle peppermint candies on top. 

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