Name: Chocolate Peppermint Bark Sugar Cookies Recipe
Prep time: 20 min
Cook time: 8 min
Total time: 45 min
Cuisine: American
Ingredients: 5½ cups + 2 tablespoons flour; 1 teaspoon salt; ½ teaspoon baking soda; ½ teaspoon cream of tartar; 1 cup (2 sticks) butter, room temperature; 1¼ cups granulated sugar plus ¼ cup sugar for rolling; ¾ cup powdered sugar; ¾ cup canola oil (or vegetable oil); 1 teaspoon vanilla extract; ½ teaspoon peppermint extract; 2 eggs, room temperature; ¼ cup red jimmies sprinkles; 1 cup dark chocolate, finely chopped; 1 cup heavy cream; 36 mini Ghirardelli Peppermint Bark Squares

Ingredients

5½ cups + 2 tablespoons flour

1 teaspoon salt

½ teaspoon baking soda

½ teaspoon cream of tartar

1 cup (2 sticks) butter, room temperature

1¼ cups sugar + ¼ cup sugar (for rolling)

¾ cup powdered sugar

¾ cup canola oil (or vegetable oil)

1 teaspoon vanilla extract

½ teaspoon peppermint extract

2 eggs, room temperature

¼ cup red jimmies sprinkles

1 cup dark chocolate

1 cup heavy cream

36 mini Ghirardelli Peppermint Bark Squares

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, salt, baking soda, and cream of tartar. Set aside.

Step 2: In a stand mixer bowl, cream the butter with both the granulated sugar and powdered sugar for about 2 minutes until fluffy. While mixing, slowly add the oil, then beat in vanilla and peppermint extracts. Add eggs one at a time, blending well after each addition.

Step 3: Gradually add the flour mixture into the wet ingredients, mixing just until combined. Scrape the bowl as needed. Fold in the red sprinkles.

Step 4: Roll dough into 2-inch balls to make approximately 36 cookies. Pour ¼ cup sugar into a small dish. Place dough balls on a baking sheet about 3 inches apart.

Step 5: Dip a 2.5-inch diameter glass into the sugar, then press it into each dough ball to flatten it to about ½ inch thick. The dough will spread past the glass edges and form a jagged edge. Repeat dipping the glass in sugar between each cookie.

Step 6: Bake cookies for 8 minutes only. Carefully transfer them to a cooling rack and allow to cool completely. Store in an airtight container in the refrigerator until ready for the ganache.

Step 7: For the ganache, chop the dark chocolate finely and place in a bowl. Heat the heavy cream in a small saucepan over medium-low heat until hot but not boiling, then pour over the chocolate.

Step 8: Let the cream sit on the chocolate for a few minutes to soften, then gently stir until smooth and glossy. Allow the ganache to cool slightly.

Step 9: Spread ganache over the cooled cookies. Top each cookie with a mini Ghirardelli Peppermint Bark Square. Serve immediately or let the ganache set to the touch before storing in an airtight container in the fridge.

Tips & Variations

Make sure the butter and eggs are at room temperature for the best texture in the dough.

Substitute peppermint extract with vanilla if you prefer a classic sugar cookie flavor.

For a smoother ganache, chop the chocolate as finely as possible before adding cream.

Add crushed candy canes to the ganache topping for extra crunch and peppermint flavor.

FAQs

Can I use a different kind of chocolate for the ganache?

Yes, you can use milk or white chocolate if you prefer a sweeter ganache. Just adjust the amount of cream slightly to achieve the desired consistency.