During the holidays, the internet is awash with complicated cookie recipes. If you read from one blog to the next it’s almost, almost as if each blogger is trying to outdo the next with the extravagance of their brand new favorite holiday cookie.
I am not one of those bloggers.
Several years ago I saw a cookie recipe on Martha Stewart that required a few simple ingredients: prepared sugar cookie dough, peppermint extract, red food dye, white chocolate and crushed peppermint.
The idea was to flavor the sugar cookie dough with the peppermint, dye half the dough red and braid them into candy canes. Once baked and cooled, you dipped them into the white chocolate and crushed peppermints.
It was way too complicated for me.
I consider myself to be an excellent baker but making things look pretty?
Not always my bag.
I can make desserts that naturally look appealing, like rustic apple tarts and fudge brownies that relentlessly call your name until you eat a second.
I can’t, however, decorate a birthday cake to rival Cake Boss or ice a sugar cookie that resembles anything other than a second graders failed art project.
The moral of this story is that if I am going to make a holiday cookie, it’s going to be an easy recipe and this one fits the bill.
It’s simple: you start with prepared sugar cookie dough and combine it with crushed chocolate peppermints.
When the cookies are cooled, dip them in white chocolate and sprinkle them with your choice of crushed peppermint, colored sugar or sprinkles.
- 1 roll 16.5 ounce Pillsbury refrigerated sugar cookies
- 1 5-ounce box chocolate mint wafer candies (such as Andes)
- 1 12-ounce bag white chocolate chips
- 1 tablespoon shortening
- Colored sugar or sprinkles
- Heat oven to 350°F. In a small bowl, crush chocolate wafer candies into chunks. In a larger bowl, break up cookie dough. Stir or knead in chocolate wafer candies into cookie dough until it’s well blended.
- Drop dough by tablespoon on ungreased cookie sheets about 2 inches apart. Bake 13 to 15 minutes or until edges turn golden brown. Cool 5 minutes and then remove from cookie sheets to wire cooling racks. Cool completely, about 20 minutes.
- Place a heatproof bowl over a pot of simmering water on the stove. Melt shortening and white chocolate chips in the bowl over low heat until chocolate has melted. Dip half of each cookie into the white chocolate mixture. Dust with colored sugar or sprinkles.
- Let stand until glaze is set. Store in an airtight container for three days or freeze indefinitely.
I was compensated by General Mills to develop this recipe. All opinions here are my own.