A delicious dessert that captures the flavors of the season. These Dark Chocolate Peppermint Sugar Cookies are crisp at the edges, tender in the center, and perfect for dunking in milk or hot chocolate.
Want more cookie ideas? Try our Chewy Pumpkin Chocolate Chip Cookies or White Chocolate Macadamia Nut Cookies.
I wanted a classic holiday cookie this year, so I combined two favorites: dark chocolate and peppermint. These dark chocolate peppermint sugar cookies pair a buttery, crisp sugar cookie with a rich dark chocolate glaze and crunchy candy cane topping. They look festive on a cookie plate and really taste like the holidays.
Ingredient Notes and Substitutions
Dark Chocolate Chips. Dark chocolate balances the sweetness of the sugar cookie. If you prefer a milder chocolate, use semisweet chips; milk chocolate can make the finished cookie overly sweet.
Coconut Oil: You can substitute vegetable shortening or another neutral oil if you don’t have coconut oil.
Step-by-Step Directions
Step 1: Whisk together the dry ingredients (all-purpose flour, baking powder, and salt) and set aside. In a mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on high for 2–3 minutes until smooth. Add the eggs, vanilla extract, and almond extract, and mix until combined.
Step 2: Add the dry ingredients slowly and mix until combined. The dough should be slightly tacky; if it sticks when rolling, sprinkle in a little more flour.
Rolling the dough
Step 3: Divide the dough into two equal portions. Place one portion between two sheets of parchment paper generously dusted with flour. Press the dough slightly, then roll to about 1/4 inch thickness. Repeat with the second portion.
Step 4: Stack the rolled dough sheets, cover, and refrigerate for at least 3 hours or overnight. Chilling firms the dough and makes cutting shapes much easier.
Pro-Tips
- Chilling the dough reduces spreading and makes the cookies easier to dip in chocolate.
- After dipping, place cookies on a cooling rack so excess chocolate can drip off; if you don’t have one, use wax paper.
Baking and Dipping
Step 5: Preheat the oven to 350°F (175°C). Remove one chilled sheet of dough and peel off the top parchment. Use cookie cutters to cut shapes, arranging them close together to minimize scraps.
Step 6: Transfer the cut cookies to a parchment-lined baking sheet about 1 inch apart. Bake 12–14 minutes, until the edges are lightly golden. Let the cookies rest on the baking sheet for five minutes before moving them to a wire rack to cool completely.
While the cookies cool, crush candy canes with a rolling pin or place them in a sealed bag and lightly tap until you have small peppermint pieces for topping.
Step 7: In a microwave-safe bowl, combine the dark chocolate chips and coconut oil (or shortening). Heat in 15–30 second intervals, stirring between bursts, until the chocolate is smooth and pourable.
Step 8: Dip the cooled cookies into the chocolate glaze or drizzle the chocolate over them with a fork. Immediately sprinkle with crushed candy canes. Let the chocolate set for a couple of hours or refrigerate briefly until firm. Store the cookies in an airtight container at room temperature for 3–5 days.
FAQs
Aim for both: a tender interior with a slight crisp at the edges. For a softer, fudgier cookie, add an extra egg yolk to the dough.
Yes. Chilling helps the dough keep moisture, reduces spreading, and makes shaping cleaner, especially for cut-out cookies.
These cookies are ideal with a glass of milk or a mug of hot chocolate. If you make them, leave a comment or review. Follow us on Instagram @vindelgiudice or TikTok @alwaysfromscratch for more videos and recipe tips.
Holiday Desserts
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Rainbow Cookie Cake
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Chewy White Chocolate Macadamia Nut Cookies
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Cranberry Orange Shortbread Cookies
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Pistachio Cream Tiramisu
Dark Chocolate Peppermint Sugar Cookies
Vincent DelGiudice
Equipment
- 1 large baking sheet
Ingredients
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- ½ cup dark chocolate chips
- 1 tablespoon coconut oil or vegetable shortening
- Crushed candy canes for topping
Instructions
- Mix flour, baking powder, and salt in a medium bowl; set aside.
- Cream butter and sugar on high for about 2 minutes until smooth. Add eggs, vanilla, and almond extract and mix until combined. Add the dry ingredients and mix until combined.
- Divide the dough in half and roll each portion to ¼ inch thickness between floured parchment sheets. Refrigerate 2–3 hours or overnight.
- Preheat oven to 350°F. Line baking sheets with parchment. Cut shapes and place cookies about 1 inch apart. Bake 12–14 minutes until edges are lightly golden. Cool slightly on the baking sheet, then transfer to a wire rack to cool completely.
- Melt dark chocolate chips with coconut oil or shortening in 15–30 second intervals until smooth. Dip or drizzle cooled cookies with melted chocolate and top with crushed candy canes. Let set before serving.
Notes
- Chilling helps the cookies spread less and makes them easier to dip.
- Use a cooling rack for dipped cookies so excess chocolate can drip away; wax paper works if needed.
Nutrition
Carbohydrates: 26 g
Protein: 3 g
Fat: 12 g