Description
Festive sugar cookies packed with rich dark chocolate and refreshing peppermint bark, perfect for holiday celebrations.
Ingredients
Scale
- 5½ cups + 2 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp baking soda
- ½ tsp cream of tartar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1¼ cups sugar
- ¼ cup powdered sugar
- ¾ cup canola or vegetable oil
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2 large eggs, room temperature
- ¼ cup red jimmies sprinkles
- 1 cup dark chocolate (for ganache)
- 1 cup heavy cream
- 36 mini Ghirardelli Peppermint Bark Squares
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, salt, baking soda, and cream of tartar. Set aside.
- In a large bowl, cream together softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Add the eggs, vanilla extract, and peppermint extract; mix until fully incorporated.
- Gradually stir in the dry ingredients until just combined.
- Gently fold in crushed peppermint bark to your dough.
- Using a cookie scoop, place rounded tablespoons of dough on parchment-lined baking sheets.
- Bake for 10-12 minutes or until edges are lightly golden.
- Cool cookies on the pan for about 5 minutes before transferring to a cooling rack.
- For the ganache, heat heavy cream until just boiling, then pour over dark chocolate and stir until smooth.
- Dip or drizzle cookies with ganache and sprinkle red jimmies on top before it sets.
Notes
These cookies can be stored in an airtight container for up to a week. They also freeze well for up to three months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg