Holiday Peppermint Sugar Cookies
- Minutes to Prepare:
- Number of Servings: 48
Ingredients
Easy Fluffy Sugar Cookies (my recipe is at https://recipes.sparkpeople.com/recipe-detail.asp?recipe=840741 or you can use your own sugar cookie recipe)1 cup Vanilla Baking Chips (white chocolate chips)1/4 cup Candy Canes, crushed (about 3 regular sized)*1 tbsp Olive Oil*To crush peppermint pieces - This was the most difficult part of the recipe for me! I ended up using the bottom of a small glass bowl to crush the candy canes. I placed a few large chunks of candy cane under the bowl and pushed down. This easily broke the candy cane into small enough pieces to place on the cookies.*
1 - Make sugar cookies according to Easy Fluffy Sugar Cookie recipe or your own favorite recipe, let cookies cool completely
2 - In a small microwaveable bowl, microwave vanilla chips and olive oil uncovered on medium (50%) for 2 to 3 minutes, stirring once halfway through microwaving, until melted. Stir until smooth.
3 - Dip half of each cookie into melted chips mixture, allowing excess to drip off. Place on waxed or parchment paper. Sprinkle each with about 1/2 tsp (or to your desire) crushed candy cane. Let stand until set.
Tips:
The olive oil helps the chocolate melt and stay smooth. This recipe can be made without it but the chocolate will be harder to work with.
Make sure you place the microwave power to Medium. This will help melt the chocolate smoothly.
If you work a little slow (like me) then you may want to melt only half of the chocolate at a time. I melted 1/2 cup vanilla chips and 1/2 tbsp olive oil at a time to make sure the chocolate didn't turn hard before I was done dipping and adding peppermint pieces.
Substitutions - Candy canes can be replaced with peppermints or Andes chocolates and the vanilla baking chips can be replaced with semi-sweet or milk chocolate chips.
Number of Servings: 48
2 - In a small microwaveable bowl, microwave vanilla chips and olive oil uncovered on medium (50%) for 2 to 3 minutes, stirring once halfway through microwaving, until melted. Stir until smooth.
3 - Dip half of each cookie into melted chips mixture, allowing excess to drip off. Place on waxed or parchment paper. Sprinkle each with about 1/2 tsp (or to your desire) crushed candy cane. Let stand until set.
Tips:
The olive oil helps the chocolate melt and stay smooth. This recipe can be made without it but the chocolate will be harder to work with.
Make sure you place the microwave power to Medium. This will help melt the chocolate smoothly.
If you work a little slow (like me) then you may want to melt only half of the chocolate at a time. I melted 1/2 cup vanilla chips and 1/2 tbsp olive oil at a time to make sure the chocolate didn't turn hard before I was done dipping and adding peppermint pieces.
Substitutions - Candy canes can be replaced with peppermints or Andes chocolates and the vanilla baking chips can be replaced with semi-sweet or milk chocolate chips.
Number of Servings: 48
Nutritional Info Amount Per Serving
- Calories: 96.6
- Total Fat: 4.2 g
- Cholesterol: 9.6 mg
- Sodium: 50.4 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 0.2 g
- Protein: 1.1 g
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