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–+ servings
Chocolate Peppermint Bark Sugar Cookies

Chocolate Peppermint Bark Sugar Cookies That Wow Every Bite

These Chocolate Peppermint Bark Sugar Cookies blend rich chocolate and peppermint for a festive treat everyone will love.
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Prep Time 20 minutes
Cook Time 8 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups all-purpose flour gluten-free blend can be used
  • 1/2 teaspoon salt balances sweetness
  • 1 teaspoon baking soda do not substitute with baking powder
  • 1/2 teaspoon cream of tartar can be omitted
  • 1 cup butter room temperature
  • 1 cup granulated sugar for sweetness
  • 1/2 cup powdered sugar for texture
  • 1/4 cup canola oil vegetable oil can also be used
  • 2 teaspoons vanilla extract use pure for best results
  • 1 teaspoon peppermint extract more vanilla can substitute if needed
  • 2 large eggs room temperature
  • 1/4 cup red jimmies sprinkles for decoration
For the Ganache
  • 8 ounces dark chocolate high quality recommended
  • 1/2 cup heavy cream coconut cream for dairy-free option
For the Topping
  • 12 squares mini Ghirardelli peppermint bark squares can be replaced or skipped

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking Sheets
  • Parchment Paper
  • Spatula
  • small saucepan

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper.
  2. In a medium mixing bowl, whisk together flour, salt, baking soda, and cream of tartar.
  3. In a large bowl, beat butter, granulated sugar, and powdered sugar until light and fluffy.
  4. Blend in canola oil, vanilla, and peppermint extracts. Add eggs one at a time, mixing well.
  5. Gradually add the flour mixture to wet ingredients, mixing gently. Fold in red Jimmies sprinkles.
  6. Roll the dough into 2-inch balls, coat in sugar, and flatten gently.
  7. Bake cookies for 8 minutes or until edges are set, allowing centers to be soft.
  8. Cool cookies on a rack for about 5 minutes.
  9. In a saucepan, heat heavy cream, pour over chopped dark chocolate, and stir until smooth.
  10. Spread ganache on cooled cookies and top with peppermint bark squares.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

For best results, use room temperature ingredients and avoid overbaking. Chill dough if too sticky.

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