Double Chocolate Peppermint Sugar Cookies
Makes about 36
  • 1 cup (227 grams) unsalted butter, softened
  • 1½ cups (300 grams) granulated sugar, plus more for rolling
  • 2 large eggs (100 grams), room temperature
  • 1 teaspoon (4 grams) peppermint extract
  • 2 cups (250 grams) all-purpose flour
  • ⅔ cup (50 grams) unsweetened cocoa powder
  • 1 teaspoon (5 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • Garnish: crushed candy canes
  • Melted Chocolate (recipe follows)
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in peppermint extract.
  2. In a medium bowl, sift together flour, cocoa, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Wrap dough in plastic wrap, and refrigerate for 30 minutes.
  3. Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper.
  4. Scoop dough into 1-tablespoon balls, and roll in sugar to coat. Place 2 inches apart on prepared pan.
  5. Bake until slightly cracked, about 8 minutes. Sprinkle with crushed candy canes, if desired. Bake 2 minutes more. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on wire racks.
  6. Dip each cookie in Melted Chocolate, and sprinkle with additional crushed candy canes, if desired. Let set on wax paper or parchment paper before serving.
Recipe by Bake from Scratch at