I love sugar cookies. And I love making sugar cookies. And I love giving sugar cookies.
This year I was going to make something different than sugar cookies. I scoured magazines looking for that perfect recipe. But either because of my nut allergy eliminating tons of them or my affinity for the dough, I was led right back to the old standby.
This time with a twist. That actually makes them quicker and easier. And while not better than the original…different and amazing in their own way.
Peppermint Chocolate Sugar Cookies
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- chocolate chips
- candy canes
- Sift together the flour, baking powder, baking soda, salt and nutmeg; set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla and sour cream until well blended. Stir in the sifted ingredients. Wrap dough in plastic wrap and chill overnight.
- Preheat the oven to 375 degrees. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters or random round object (I used a glass). Place cookies 1 1/2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- Melt chocolate chips in a double boiler (or a makeshift one using a Pyrex bowl and a saucepan…hey it worked).
- Put candy canes in plastic bag and crunch them. Multiple techniques for this include the rubber mallet, stomping on them etc.
- Dip cooled cookies into the melted chocolate halfway and then set on wax or parchment paper.
- Before the chocolate hardens, sprinkle the peppermint chunks on top.
Yummy! Make sure you head over to Kim’s to sample all the yumminess over there!