White Chocolate Dipped Peppermint Sugar Cookies
Yields 16 Large Cookies
Ingredients
- ⅓ cup (64 g) shortening
- ⅓ cup (75 g) butter
- ¾ cup (150 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ to ½ tsp pure peppermint extract, (depending on desired mint-iness)
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ cups (180 g) plus 2 Tbsp all-purpose flour, (stir, spoon & level)
- 1 cup (170 g) Andes Peppermint Crunch Baking Chips, plus more for decoration
- 1 cup (170 g) good quality white chocolate chips
- 1 Tbsp shortening
- Red Sugar Crystals, for decoration
Instructions
- In a stand mixer, cream the shortening, butter & sugar until creamy. Add egg, vanilla, & peppermint extract. Mix until combined.
- In a separate bowl combine, baking powder, salt, & flour. Add dry ingredients to the wet ingredients. Fold in peppermint chips. Using a #30 scoop (about 2 Tbsp), scoop cookie dough balls, roll in the palm of your hand & place on a greased/lined baking sheet. Press the top of the cookie dough balls down with the palm of your hand to about ½" thickness.
- Bake at 350˚F for 10-12 minutes until set. Allow cookies to cool completely.
- Melt 1 cup of white chocolate chips with 1 Tbsp shortening in short bursts in the microwave until melted & smooth. Dip just the top part of the cooled cookies halfway into the melted white chocolate. Scrape any drips of white chocolate onto the edge of the bowl. Place the cookie back onto the baking sheet. Immediately garnish with additional peppermint chips & a few dashes of red sugar crystals. Repeat with each cookie. Allow chocolate to set before eating or packaging for gifts.