Peppermint Dipped Cookies

Christmas is right around the corner now and if you’re looking to add to your cookie exchange parties or to serve up some festive looking cookies to friends and family this season, then you’ll be wanting to include these Peppermint Dipped Cookies to your baking list.

I love the combination of mint and chocolate, especially during the holidays. To add some extra Christmas cheer to these delicious cookies, simply add crushed candy cane pieces, or let your little helpers assist you with sprinkling on the crushed candy canes!

If you like to plan ahead like I do then the basic vanilla cookie dough used for these cookies can easily be made ahead of time and stored in your or refrigerator or freezer, reducing the time it’ll take to make these treats.

Try these easy and addictive Peppermint Dipped Cookies to make your holidays sweeter!

HOW SHOULD I STORE THESE PEPPERMINT DIPPED COOKIES?

• Cookies typically last well for 1 week if stored in an airtight container in a cool and dry area of your kitchen or in the refrigerator.
• You could also freeze your cookies for a much longer period of time. If you do so, stack your cookies in an airtight container with wax paper separating the different layers to avoid them from sticking together.

CAN I MAKE THESE COOKIES AHEAD OF TIME?

• You definitely can! I love making batches of cookies ahead of time in anticipation of the busy holiday season. As this recipe makes use of a basic vanilla cookie dough, you could make a large batch of this and store it in the refrigerator for 2-3 days or freeze it for up to 3 months.
• When you are ready to make your Peppermint Dipped Cookies, simply remove the basic vanilla dough, allowing it to thaw overnight in your refrigerator, and then proceed with the rest of the recipe instructions listed above.
• If that’s not enough preparation for you then you also have the option of making and storing your completely baked cookies in an airtight container somewhere cool and dry in your kitchen for a few days or freeze them in the freezer for up to 3 months.
• When ready to enjoy them, allow to reach room temperature for 30 minutes before serving them.
• If you do decide to bake and dip with the intention of freezing them for later enjoyment or gifting, I suggest that you place them uncovered on a baking sheet in your freezer for 2-3 hours or until completely hardened. Once hardened, you can transfer them into an airtight container and stack them with pieces of wax paper between the stacked layers. This will ensure that your chocolate dip with crushed candy canes remains intact when storing in the freezer.

CAN I FREEZE COOKIE DOUGH?

• Yes, definitely! All cookie dough can be frozen for extended periods of time which makes it great for planning ahead. You can freeze your cookie dough for up to 3 months by wrapping it in plastic wrap.
• When ready to bake, simply remove your dough from the freezer the night before and allow it to thaw in your refrigerator.

TIPS FOR MAKING PEPPERMINT DIPPED COOKIES

• I chopped up some whole candy canes, but you can use store-bought crushed candy canes to save some time.
• If you prefer using white chocolate for dipping your cookies, I suggest using something like Bright White candy melts and normal white chocolate may come out a bit yellow.
• If you prefer the contrast of white cookie dough dipped in dark chocolate then simply omit the red food coloring from the basic vanilla cookie dough.
• Take these adorable cookies to a cookie exchange party or gift them to friends and family by stacking them in a clear plastic bag with decorative string and gift tag.

PEPPERMINT DIPPED COOKIES

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone mat. In a large bowl, beat the butter until fluffy.
2. Add sugar and salt and beat until well combined and fluffy.
3. Beat in the egg and vanilla until well combined.
4. Gradually add the flour and beat until well combined.
5. Add food coloring and peppermint extract to basic cookie dough and mix very well.
6. Roll into balls and place on prepared baking sheet. Lightly press down each cookie ball using a flat bottom glass dipped in water
   Sprinkle lightly with granulated sugar if desired.
7. Bake for 8-10 minutes or until edge are set and slightly golden brown. Remove to wire rack and cool completely. Crush peppermint in a resealable bag using a rolling pin.
8. Melt chocolate in microwave safe bowl. Dip edge of cookie into chocolate and immediately add crushed peppermint. Set on wire rack to set. Store in airtight container.

Other Holiday Treats You’ll Love

Cinnamon Bun Cookies
Hot Chocolate Bombs
Chocolate Crinkle Cookies