Cookies and the holidays seem to be synonymous. But regardless of cookie swap traditions, stress and baking go hand in hand for me. During finals weeks I seem to be constantly baking or binge watching TV--all things besides actually studying for my exams. Due to my stress baking and love for all things peppermint and chocolate, I thought I’d whip up a sugar cookie recipe for the holidays. Although past the traditional time to eat these cookies, final exams and holiday travel have postponed my uploading this recipe. In my head, it always the right time to enjoy candy canes and chocolate. So munch on these and make your own holiday!
Chocolate Dipped Candy Cane Coated Sugar Cookies
- 1 stick of unsalted butter, at room temperature
- ¾ cup of granulated sugar
- 2 eggs
- 3 teaspoons of vanilla extract
- 2 cups of flour
- 1 teaspoon of baking powder
- ¾ cup semi sweet chocolate chips
- ½ cup milk
- ½ cup crushed candy canes
- Cream the butter and sugar together. Then add in the eggs and vanilla.
- Next add in the baking powder. Slowly add in the flour in small batches. Occasionally scrape down the sides of your mixing bowl, to ensure to batter if fully combined.
- Spread the batter onto wax paper. Roll the dough into a log and refrigerate for at least one hour.
- Once ready to bake, preheat the oven to 350 degrees. Cut the dough into ¼ inch slices and place on a parchment lined baking sheet. (If the dough sticks to your knife, simply run it under some hot water to help with a cleaner cut.)
- Bake the cookies for 10-12 minutes until lightly golden. Allow the cookies to fully cool on a wire cooling rack.
- While the cookies are cooking, make the chocolate ganache. Melt the chocolate in a double-broiler or microwave. Slowly stir in the milk. Once the cookies are cooled, dip half of the cookie into the chocolate mixture. Sprinkle the crushed candy canes on top and let set on a wire rack or in a freezer to speed up the process.