This can be a new vacation spin on my beloved Chocolate Pistachio Cookies. With a buttery sugar cookie base, wealthy chocolate ganache, and topped with crushed sweet canes for a kiss of peppermint crunch, this straightforward cookie screams vacation!
The dough does want to sit back for 1-2 hours so plan accordingly. I typically make sugar cookie dough the day earlier than I need to bake them.
I used about half a field of sweet canes to get a half cup of crushed sweet canes. I unwrapped every sweet cane, put them in a ziplock bag, and tapped them with a hammer till they damaged into completely sized items. Let the ganache cool barely earlier than topping the cookies. These cookies are at their prettiest day one, as peppermint can bleed a bit of, however every week later, they’re nonetheless equally scrumptious!
Peppermint Ganache Sugar Cookies
For the cookies:
1 cup (2 sticks) butter, at room temperature
1 cup granulated sugar
1 giant egg
1 Tbsp vanilla extract
3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
For the topping:
8 oz semi-sweet baking chocolate bars
1 cup heavy cream
1/2 cup sweet canes, crushed
- In a big bowl or stand mixer, cream collectively butter and sugar on excessive. Combine in egg and vanilla extract. Add flour, baking powder, and salt and blend simply till mixed.
- Divide dough in half and flatten into disks. Wrap every disk with plastic wrap and refrigerate for 1-2 hours.
- Preheat oven to 350 levels. On a floured floor, roll parts of dough out to about 1/4″ thickness. Use a big spherical cookie cutter to chop out cookies. Bake on an ungreased cookie sheet for 8-10 minutes, let cool for one minute on the cookie sheet, then take away from sheet and funky fully.
- To make the ganache, chop the chocolate and set in a heat-proof bowl. Warmth the cream in a small saucepan till it’s effervescent across the edges, then pour over chopped chocolate and let stand for 2-3 minutes earlier than whisking till easy. Let the ganache cool barely earlier than spooning a little bit of ganache within the heart of every cookie, letting it ooze in the direction of the perimeters.
- Sprinkle with crushed sweet canes, then refrigerate the cookies for 10-Quarter-hour to set the ganache. Retailer at room temperature.
Joyful baking,
