White Chocolate Peppermint Sugar Cookies

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The Scoop:

I don’t know about you but I’m in full blown Christmas mode now.  The past couple of weeks have been non-stop celebrating for me.  Church parties, work parties, friend parties, an office decorating contest, and my annual Christmas house party.  The big day is still a week away and to be honest, I’m flat out exhausted.  I love the busyness of the season, but right now all I can think about is sleep!

Please tell me I’m not alone in  those sentiments.

Christmastime is crazytown right??

So if you are like me and loving Christmas but feeling pooped to the max, have no fear.  I know you still have more cookie swaps to attend and parties to prep for and “oh shoot we forgot to get a gift for the neighbors this year!”  So I have the perfect super simple yet super festive cookie recipe that you can throw together in no time for your next holiday event.  These White Chocolate Peppermint Sugar Cookies taste like December and can be whipped up in a jiff when you’re short on time this holiday season.  They are soft and chewy and stay fresh in an airtight container so no worries if you need to make them a couple of days in advance.  Sounds like a holiday win-win-win to me!

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The Goods:

INGREDIENTS:

  • 1 cup (2 sticks butter), at room temperature
  • 2 cups sugar
  • 1 Tbs vanilla
  • 2 eggs
  • 3 c flour
  • 1 tsp basking soda
  • 1/4 tsp salt
  • 12 oz white chocolate chips
  • crushed peppermint (approx 10 candy canes)

SPECIAL EQUIPMENT:

  • Parchment Paper

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The Deets:

Preheat oven to 350 degrees.

In the bowl of a stand mixer, beat butter and sugar until light and fluffy, approximately 2 minutes.  Add the vanilla and eggs and continuing mixing until combined.  In a separate bowl, combine the flour, baking soda, and salt.  Add the flour to the mixer in four batches, scraping down the sides and mixing completely after each addition.  Fold in the white chocolate with a spatula and refrigerate dough for about an hour.

While the dough is chilling, crush the peppermint very finely.  I run mine in the food processor, but this can also be done in a plastic bag with a hammer or kitchen mallet.  Remove the dough from the refrigerator and roll heaping tablespoons into balls.  Toss each ball in the crushed peppermint to  coat completely.

Bake the cookies on parchment paper lined cookie trays for 12 minutes.  This is one recipe where you will not want to skip on the parchment paper.  When the peppermint melts, it will stick to the cookie tray and you will be left with a very messy batch of cookies.  The parchment paper makes this recipe a breeze though!  Once the cookies are baked, move them to a wire rack to cool.

The Inspiration:

Marth Stewart’s Chewy Sugar Cookie Recipe.

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Cheers to Christmas and cookies and finally getting some sleep : )

XOXO,

Tall One

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