Peppermint Chocolate Sugar Cookies

These cookies will round out my Christmas recipe week, and they're the perfect end!  They're good without the frosting and peppermint candies, so add that on top and you've got quite an amazing cookie.  Let's dive in :) 

Preheat the oven to 350 degrees F.  Combine flour, baking powder and salt together in a large bowl.  In a separate bowl beat the butter, sugar, and peppermint extract together until pale and fluffy.

Beat in the egg.

Then beat in the flour mixture on low.  

Mix in the chocolate chips.

Roll the dough into 1 1/2 inch balls and place on baking sheets at least 2 inches apart.  Bake for around 12 minutes until edges are lightly golden.  Let cool on sheets for 5 minutes, then transfer cookies to a rack and let cool completely. 

For the icing: stir together sifted confectioners' sugar and enough cream to make a spreadable glaze.  I ended up using probably 3 1/2 tablespoons.  

Spread a thin layer of glaze on top of each cookie.

Sprinkle with peppermint candies.  

Let cool completely and enjoy! These are super tasty and will put you in the perfect holiday spirit :)

Peppermint Chocolate Sugar Cookies

Adapted from Everyday Food Magazine

Serving Size ~2 dozen

2 1/2 cups flour

1 tablespoon baking powder

1/2 teaspoon fine salt

2 sticks of unsalted butter at room temperature

2 cups sugar

1/4-1/2 teaspoon peppermint extract

1 large egg

1/2 cup mini semi sweet chocolate chips

1 cup powdered sugar, sifted

3-5 tablespoons heavy cream

12 found peppermint candies, crushed for decorating

Preheat the oven to 350 degrees F.  

Combine flour, baking powder and salt together in a large bowl.  

In a separate bowl beat the butter, sugar, and peppermint extract together until pale and fluffy.

Beat in the egg.

Then beat in the flower mixture on low.  

Mix in the chocolate chips.

Roll the dough into 1 1/2 inch balls and place on baking sheets at least 2 inches apart.  

Bake for around 12 minutes until edges are lightly golden.  

Let cool on sheets for 5 minutes, then transfer cookies to a rack and let cool completely. 

For the icing: stir together sifted confectioners' sugar and enough cream to make a spreadable glaze.  

Spread a thin layer of glaze on top of each cookie.

Sprinkle with peppermint candies.