Dark Chocolate Peppermint Sugar Cookies Recipe

A delicious dessert that tastes exactly like the holidays. These Dark Chocolate Peppermint Sugar Cookies are crisp at the edges, tender inside, and finished with a rich dark chocolate glaze and crushed candy cane topping—perfect with a glass of milk or a mug of hot cocoa.

If you enjoy holiday cookies, try other favorite recipes such as Chewy Pumpkin Chocolate Chip Cookies or White Chocolate Macadamia Nut Cookies. These sugar cookies combine classic buttery flavor with a festive chocolate-and-peppermint finish.

I wanted a classic Christmas cookie this year, so I chose the tried-and-true chocolate-and-peppermint pairing. These dark chocolate peppermint sugar cookies marry a buttery, crisp sugar cookie with a smooth dark chocolate glaze and crunchy candy cane pieces. They look festive, travel well for gifting, and tend to be a crowd-pleaser at holiday gatherings.

Ingredient Notes and Substitutions

Dark Chocolate Chips: Dark chocolate balances the sweetness of the sugar cookie. If you prefer a milder chocolate, choose semisweet chips, but avoid milk chocolate—those can make the cookies overly sweet.

Coconut Oil: If you don’t have coconut oil, vegetable shortening or a neutral oil can be used to thin the glaze and help it set with a smooth shine.

Step-by-Step Directions

Step 1: In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking powder, and salt. Set aside. In a mixer fitted with the paddle attachment (or by hand), cream the softened butter and granulated sugar until smooth and creamy, about 2–3 minutes. Add eggs, vanilla extract, and almond extract, mixing until incorporated.

Step 2: Gradually add the dry mixture to the wet ingredients and mix until combined. The dough should be slightly sticky; add a small amount more flour if the dough is excessively sticky during rolling.

Rolling the dough

Step 3: Divide the dough into two equal portions. Place each portion between two sheets of lightly floured parchment paper. Roll each to about 1/4 inch thickness. Flour the parchment and rolling pin as needed to prevent sticking. Repeat with the second portion.

Step 4: Stack the rolled sheets of dough, cover, and refrigerate for at least 3 hours or overnight. Chilled dough is easier to cut and helps the cookies keep their shape while baking.

Baking and Dipping

Step 5: Preheat the oven to 350°F (175°C). Remove one sheet of dough from the refrigerator and peel off the top parchment. Use cookie cutters to cut shapes, placing cut cookies about 1 inch apart on a parchment-lined baking sheet. Re-roll scraps as needed, keeping the dough chilled between rolls.

Step 6: Bake for 12–14 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely before glazing.

While the cookies cool, crush candy canes with a rolling pin or in a resealable bag to create small peppermint pieces for topping.

Step 7: For the dark chocolate glaze, combine dark chocolate chips and coconut oil (or shortening) in a microwave-safe bowl or in a heatproof bowl set over simmering water. If using a microwave, heat in 15–30 second intervals, stirring between each interval, until smooth and fully melted.

Step 8: Dip cooled cookies halfway into the melted chocolate or drizzle the glaze over the cookies with a fork. Immediately sprinkle with crushed candy cane pieces. Allow the chocolate to set at room temperature for a couple of hours or refrigerate briefly to speed setting. Store finished cookies in an airtight container for 3–5 days.

FAQs

These dark chocolate peppermint sugar cookies are ideal for holiday baking, gifting, or adding to a festive cookie plate. If you bake them, enjoy the aroma and the crunchy peppermint topping—these cookies pair wonderfully with milk, coffee, or hot chocolate.

Holiday Desserts