White Chocolate Dipped Peppermint Sugar Cookies

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White Chocolate Dipped Peppermint Sugar Cookies

I’m an avid baker and have been waiting to try this Christmas recipe. It was easy to make, but none of my balls flattened out. The second round in the oven I pressed them down flatter and they still didn’t flatten much. In the end I rolled this dough out and used a cookie cutter like I do for my other sugar cookie recipe and they are fine. I see now after reading review I am not the only one that had this problem. Im not sure why this happened!

Ingredients

• 2 1/2 cups (15 oz) white chocolate chips*
• 2 1/2 Tbsp (30g) shortening
• 1/3 cup (60g) peppermint bits or finely crushed candy canes
• 2 3/4 cups (390g) all-purpose flour (scoop and level to measure)
• 1 tsp baking soda
• 1 cup (8 oz) unsalted butter, softened
• 1 large egg
• 1 large egg yolk
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp cream of tartar
• 1 1/2 cups (320g) granulated sugar
• 3/4 tsp peppermint extract

Instructions

1. Frist, For the cookies: Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda, salt and cream of tartar, set aside.
2. Then In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar and butter until combined. Mix in egg then mix in egg yolk, vanilla and peppermint extract. 
3. Next, With mixer set on low speed slowly add in dry ingredients and mix just until combined (dough with will thick, so stop mixer and mix by hand to get flour at bottom if needed).
4. Then Scoop dough out 1 1/2 Tbsp (about 33g) at a time and shape into balls. Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart (chill dough balls that aren't currently baking in refrigerator on plates). 
5. Next, Bake in preheated oven 10 - 11 minutes (cookies should appear slightly under-baked). 
6. Then Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely.
7. Next, For the white chocolate: Place chocolate chips and shortening in a medium microwave safe bowl and heat in microwave on 50% power in 20 second intervals, stirring well between intervals until melted and smooth. 
8. Then Dip half of cooled cookies in white chocolate allowing excess to run off (or slide bottom slightly along edge of bowl) then transfer to wax paper and immediately sprinkle with peppermint bits. 
9. Next, Allow to set at room temperature or in refrigerator. Store in an airtight container at room temperature
10. Enjoy It !

Recipes adapted from : sweetspicykitchen.com