Ingredients
Scale
- 1 Cup Unsalted butter, softened
- 2/3 Cup Sugar
- 1/2 teaspoon Salt
- 1 Large Egg, room temperature
- 1 Tablespoon Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Peppermint extract
- 2–3 drops Red food coloring
- Granulated sugar, optional
- Chocolate almond bark or other melting chocolate
- Crushed peppermint or candy canes
Instructions
- In a large bowl, beat the butter until fluffy.
- Add sugar and salt and beat until well combined and fluffy.
- Beat in the egg and vanilla until well combined.
- Gradually add the flour and beat until well combined.
- Add food coloring and peppermint extract and mix very well.
- Preheat oven to 350°F and line a baking sheet with parchment paper or silicone mat.
- Roll into small balls and place on the baking sheet.
- Lightly press down each cookie ball using a flat bottom glass dipped in water.
- Sprinkle lightly with granulated sugar if desired.
- Bake for 8-10 minutes or until edge are set and slightly golden brown.
- Remove to wire rack and cool completely.
- Crush peppermint in a resealable bag using a rolling pin.
- Melt chocolate in microwave safe bowl for 30 seconds on 70% power, stir and repeat until melted.
- Dip edge of cookie into chocolate and immediately add crushed peppermint.
- Set on wire rack or decorative plate to set.
Nutrition
- Serving Size: 1
