White Chocolate Dipped Peppermint Sugar Cookies
Servings:*
30 cookiesIngredients
- 2 ¾ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoons cream of tartar
- ½ teaspoons salt
- 1 ½ cups white granulated sugar
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 8 ounces white chocolate, chopped
- 1 tablespoon shortening
- ⅓ cup finely crushed candy canes
Directions
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Heat oven to 350 F. Line 2 baking sheets with parchment paper.
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In a medium bowl, combine flour, baking soda, cream of tartar and salt; whisk to combine.
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In a large bowl with electric mixer, beat sugar and butter until light and creamy, about 2 minutes.
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Add egg and egg yolk, one at a time, beating well between each addition.
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Add vanilla and peppermint extracts and beat to combine.
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Add dry mixture to wet ingredients and beat until well combined.
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Scoop out dough, about 1 ½ to 2 tablespoons at a time, and shape into cookie dough balls.
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Place on prepared baking sheets. Bake for 10-12 minutes, until edges are set but the middles appear slightly under-baked. They will set up!
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Let cool for 5 minutes on pan, then transfer to cooling rack to cool completely.
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Once cookies are cooled, combine white chocolate and shortening in a microwave safe bowl.
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Microwave in 30-second intervals, stirring well between each interval, until white chocolate is melted.
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Dip each cookie in the white chocolate and sprinkle with crushed candy canes.
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Let cool completely at room temperature or in the refrigerator. Store leftovers in an airtight container at room temperature.