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Chocolate Dipped Sugar Cookie

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No spread sugar cookies might seem like magic but really the key is using corn starch and chilling the dough. I'm not the best at piping royal icing and I don't much cake for the taste and I just don't have the time to mix up various batches for each color and edging verses flooding etc. SO my solution is a quick dip in some melted chocolate and a sprinkle of crushed peppermint. I love crushed peppermint this time of year, so festive and fresh but if you're not a fan then just skip it or substitute for some toasted chopped pecans cacao nibs or anything else you fancy!

A photo of cookies that have been dipped in chocolate and peppermint, stacked on top of each other with a ribbon.
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I wanted the simplest shape possible but of course sugar cookies are meant to be cut into every holiday shape imaginable. Around this time of year whenever I mix up a batch of cookie dough I make sure to double or triple the recipe and freeze a few disks for later. Always feels good to have some cookies ready to pop into the oven! If you’re really short on time you can give these cookies a quick drizzle of chocolate and call it a day; they’ll look great and will dry quicker.

If you’ve tried these chocolate dipped sugar cookies then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Dipped Cookie
4.98 from 34 votes

Chocolate Dipped Sugar Cookies

A perfect cookie for the holidays! 
Print Recipe
Course Dessert
Cuisine American
Prep Time 1 hour 20 minutes
Cook Time 12 minutes
Total Time 1 hour 32 minutes
Servings 12
Calories 113kcal
Author John Kanell

Video

Ingredients

INGREDIENTS:

  • 1 cup 2 sticks unsalted butter 226g
  • 1 cup granulated sugar 200g
  • 2 eggs
  • 4 cups all-purpose flour 480g
  • 3/4 cup cornstarch 96g
  • 3/4 teaspoon kosher salt 3g
  • 1 teaspoon vanilla extract 5mL
  • 1 cup semi-sweet chocolate chips 175g
  • ½ cup crushed candy cane

Instructions

INSTRUCTIONS:

  • Preheat to 375 degrees F.
  • In a standing mixer fitted with a paddle attachment, cream butter and sugar together.
  • Add eggs.
  • On low, mix in flour, cornstarch and salt.
  • Add vanilla.
  • Separate dough into two parts. Wrap in plastic and chill for about an hour. 
  • Roll out between two pieces of parchment paper.
  • Roll to a ½ inch thickness.
  • With a cookie cutter, cut out circles
  • Place cookies on a baking sheet lined with parchment paper.
  • Bake for 12 minutes.
  • Let cool.
  • Melt chocolate in a bowl.
  • Dip half the cookie into melted chocolate.
  • Sprinkle crushed candy cane over cookies.

Nutrition

Serving: 26g | Calories: 113kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 76mg | Potassium: 38mg | Sugar: 9g | Iron: 0.4mg
*Nutrition Disclaimer
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