Description
Delight in these festive Chocolate Peppermint Snowflake Cookies, perfect for holiday celebrations. Rich bittersweet chocolate combined with refreshing peppermint extract creates a decadent yet refreshing flavor. The cookies are tender with a lovely chocolate base, accented by cool peppermint, and shaped beautifully into snowflakes for a seasonal touch.
Ingredients
Dry Ingredients
- 11 oz all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
Wet Ingredients and Flavorings
- 6 oz bittersweet chocolate
- 8 oz unsalted butter
- 8 oz sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Instructions
- Prepare dry ingredients and melt chocolate: Sift together the flour, salt, and baking soda, then set aside. Melt the bittersweet chocolate using a double boiler over medium heat, stirring until smooth. Remove from heat and set aside to cool slightly.
- Cream butter and sugar: Using an electric mixer, cream the unsalted butter and sugar on high speed until the mixture is light and fluffy, providing a creamy base for the dough.
- Combine wet ingredients: Add the egg to the creamed butter and sugar and beat until just combined. Stir in both vanilla and peppermint extracts to infuse flavor.
- Add chocolate and dry ingredients: Reduce mixer to low speed. Gradually add the melted chocolate, then incorporate the sifted flour mixture in two additions, scraping the bowl as needed to ensure even mixing. Beat only until the dough comes together to avoid overworking.
- Chill the dough: Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for 30 minutes to allow flavors to meld and to firm up the dough for rolling.
- Roll and chill dough: Place the dough between two sheets of parchment paper and roll out to about ¼ inch thickness. Chill this rolled dough for at least 1 hour in the refrigerator to maintain shape during baking. Meanwhile, preheat the oven to 350°F (175°C).
- Cut and freeze shapes: Using snowflake-shaped cookie cutters, cut out the cookies. If the dough becomes sticky during cutting, refrigerate the scraps for 15 minutes before continuing. Place the cut cookies on a sheet pan that fits in your freezer, spacing them evenly. Optionally, sprinkle sugar sprinkles over the cookies now.
- Freeze before baking: Freeze the cut cookies on the sheet pan for 15 minutes to help them hold their shape during baking. If needed, transfer cookies to another sheet for even spacing before baking.
- Bake and cool: Bake cookies in the preheated oven for 8-10 minutes until edges are set. Remove from oven and allow the cookies to cool completely on a wire rack to firm up before serving.
Notes
- Chilling the dough is crucial to prevent spreading and maintain the snowflake shapes during baking.
- Using a double boiler for melting chocolate ensures it melts gently without burning.
- For added festive flair, decorate the cooled cookies with icing or additional peppermint candies.
- Store cookies in an airtight container at room temperature for up to 1 week.
- These cookies can also be frozen after baking for longer storage.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
