Chocolate Dipped Sugar Cookies

These Chocolate Dipped Sugar Cookies are the perfect treat to kick off Christmas cookie season. They're simple to make with just a handful of ingredients. They're slightly crispy on the outside and chewy on the inside. Dipped in melted chocolate and sprinkled with crushed candy canes, they're sure to impress this holiday season!

Ingredients

This cut-out sugar cookie dough is made with simple ingredients that you probably already have in your kitchen.

Flour: Unbleached all-purpose flour. I like King Arthur Baking Company.

Baking Powder: Just a little baking powder prevents these cookies from being too dense.

Salt: Just ½ teaspoon of fine sea salt. If you are using table salt, use half that amount.

Butter: Unsalted butter, softened, to beat together with the sugar.

Sugar: Granulated white sugar.

Egg: One large egg to help bind all the ingredients together.

Vanilla Extract: For delicious flavor.

Chocolate Chips: One cup of your favorite semi-sweet or dark chocolate chips.

Coconut Oil: To melt with the chocolate to help it solidify.

Candy Canes: Two candy canes, crushed. I put them in a sandwich sized bag and beat them with a meat hammer.

Step-By-Step Instructions

The cookie dough for these Chocolate Dipped Sugar Cookies comes together in just 10 minutes! Then you'll chill it and roll it out to cut into shapes before baking.

1. Prepare the dry ingredients. In a medium mixing bowl, whisk together the flour, baking powder, and sea salt. Set aside.
2. Make the dough. In a large bowl using a mixer, beat the butter and sugar on medium speed until light and fluffy. Add the egg and vanilla extract and beat until combined. On low speed, mix in the dry ingredients until just combined. Do not overmix.
3. Chill then cut into shapes. Separate the dough into 2 then wrap each in plastic wrap. Refrigerate for 2 hours, or up to 24 hours. Remove the dough from the refrigerator and let sit until it's just warm enough to roll out, about 5 minutes. Preheat the oven to 350°. Roll out the dough on a lightly floured work surface using a rolling pin until it's ¼" thick (or slightly less). Using your favorite cookie cutters, cut into shapes and place 1 inch apart on 2 parchment lined baking sheets. Re-roll the remaining dough and cut into shapes.
4. Bake. Bake 10-12 minutes until the cookies are set and just barely beginning to turn brown on the edges.
5. Decorate. Let the cookies cool for 2 minutes on the baking sheet before transferring to a wire rack. Cool completely before decorating. In a bowl, melt the chocolate chips and coconut oil. Dip each cookie halfway into the chocolate and gently shake off any excess. Place on a parchment lined surface or baking sheet. Sprinkle crushed candy cane over the chocolate. Repeat with remaining cookies.
6. Serve and enjoy! Once chocolate is set, serve and enjoy!

Sugar Cookie Tips

• To prevent the dough from sticking to the rolling pin when rolling it out, I like to place a piece of parchment paper or plastic wrap on top of the dough while I roll.
• If the cut out cookies become too warm, place the baking sheets with cookies in the refrigerator for a few minutes before baking. They should be cool to keep their shape.
• Bake one sheet at a time so they bake evenly.
• Do not overbake or they won't be soft and chewy in the middle. They should be just barely set and baked until just before turning golden!

Sugar Cookie Toppings

I love these Chocolate Dipped Sugar Cookies topped with crushed candy canes. Want to try something different or make a variety? Here are my recommendations.

• Top with chopped nuts, crushed toffee, crushed pretzels, sprinkles, or colored sugar.
• Drizzle melted white chocolate over the chocolate dipped section of the cookie.
• Instead of dipping in chocolate, decorate with icing or frosting.

More Holiday Dessert Recipes

• Pumpkin Chocolate Chip Cookie Bars
• Chocolate Chip Pumpkin Bread
• Apple Crisp
• Wild Maine Blueberry Pie

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