Happy National Cookie Day! It’s the last celebration of the year with my food holiday bloggers and man has it been a great year! Truth be told, I actually made these peppermint cookies last year for a blogger cookie exchange I went to – I photographed them and everything but never got around to actually posting them until now. They are a variation of my Lemon Swig Style Sugar Cookies and Lime Swig Style Sugar Cookies. Since the photos were a bit outdated (and not great honestly) I decided to remake and reshoot them for this special collaboration. I’m so glad that I did… they turned out wonderful (the cookies and the photos IMO). In fact, the cookies were so good that I immediately had to offload them onto someone… anyone outside of my house. Thankfully I’ve got friends and coworkers who will gladly take treats and goodies off my hands!
I love that every day of the year is a food holiday and I’ve really loved celebrating with my talented fellow friends. If you’ve missed previous posts – be sure to check them all out: Three Ingredient Chocolate Peanut Butter Fondue (January/National Peanut Butter Day), Copycat Olive Garden Pasta e Fagioli (February/National Soup Day), Pecan Hand Pies (March/National Pi Day), Baked Coffee Cake Doughnuts (April/National Coffee Cake Day), Strawberries & Cream Oatmeal (May/National Strawberries & Cream Day), Copycat Blue Star Lemon Poppy Buttermilk Donuts (June/National Doughnut Day), Coconut Almond Bar (July/National Ice Cream Day), S’mores French Macarons (August/National S’mores Day), Chocolate Covered Strawberry Dutch Baby Pancakes (September/National Pancake Day), Baked Italian Tortellini (October/National Pasta Day), and Pumpkin Spice Bananas Foster French Toast Bites (November/National French Toast Day). Scroll down for this delicious cookie recipe as well as nine other fabulous posts! I hope we’ve given you some inspiration throughout the year on all of the many different ways you can enjoy food holidays!
Items used in this post:
Chocolate Peppermint Bark Sugar Cookies
- 5½ c. + 2 tbsp. flour
- 1 tsp. salt
- ½ tsp. baking soda
- ½ tsp. cream of tarter
- 1 c. (2 sticks) butter, room temperature
- 1¼ c. sugar, + ¼ c.
- ¾ c. powdered sugar
- ¾ c. canola oil (could also use vegetable)
- 1 tsp. vanilla
- 1/2 tsp. peppermint extract
- 2 eggs, room temperature
- 1/4 c. red jimmies sprinkles
- 1 c. dark chocolate
- 1 c. heavy cream
- 36 mini Ghiradelli Peppermint Bark Squares
- Preheat oven to 350 degrees F. In a medium-sized mixing bowl, mix together flour, salt, baking soda, and cream of tarter; set aside. In the bowl of a standing mixer, cream butter and both granulated & powdered sugars together for 2 minutes until fluffy. Slowly stream in the oil while beating. Add the vanilla and peppermint extract and then beat in the eggs one at a time until well combined. Slowly add the flour mixture to the wet ingredients, mixing until combined (scrape down the sides of the bowl as needed). Mix in sprinkles. Roll dough into 2 inch balls to make approx. 36 cookies. Place ¼ cup sugar in a small dish. Place rolled dough on a baking sheet about 3 inches apart. Using a drinking glass (or something that is 2.5 inches in diameter), dip into sugar. Press the glass into a ball of dough until it is ½ inch thick (the dough will form a jagged edge and spill past the edge of the glass). Repeat the process of dipping the glass into sugar and pressing it into a ball of dough. Bake for 8 minutes only. Gently remove cookies from pan onto a cooling rack and let them cool completely. Place them in an air tight Tupperware in the fridge. For the ganache: weigh the chocolate. Measure the cream needed for the ganache in a separate bowl. Pour the cream into a small saucepan and place it over medium-low heat for a few minutes. It's not necessary to boil or simmer it. It just needs to get hot. Remove the cream from the stove. While the cream is heating, chop the chocolate into fine pieces. Scoop the chocolate into the cream. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt. With a spatula or wooden spoon, stir the ganache. Cool the ganache slightly and spread over cold cookies and serve immediately or let the ganache dry (it will dry to the touch) and then store in an air-tight container in the fridge. Top each cookie with a chocolate peppermint bark square.