Description
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
For the Cookies
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Topping
- 1 cup semi sweet chocolate chips
- 1/2 teaspoon coconut oil
- 2 candy canes, crushed
Instructions
- Prepare the dry ingredients. In a medium mixing bowl, whisk together the flour, baking powder, and sea salt. Set aside.
- 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.
- 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.
- Bake. Bake 10-12 minutes until the cookies are set and just barely beginning to turn brown on the edges.
- 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.
- Serve and enjoy! Once chocolate is set, serve and enjoy!
Notes
To prevent the dough from sticking to the rolling pin, place a piece of parchment paper on top of the dough while rolling it out.
Place the baking sheets with cookies in the refrigerator for a few minutes before baking if the cookies become too warm. They should be cool/cold when they go in the oven 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. They should be just barely set and not golden.