Sunday, December 18, 2022
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Peppermint Ganache Sugar Cookies –


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!

Peppermint Ganache Sugar Cookies

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. 

Peppermint Ganache Sugar Cookies

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

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

  1. 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. 
  2. Divide dough in half and flatten into disks. Wrap every disk with plastic wrap and refrigerate for 1-2 hours.
  3. 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. 
  4. 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.
  5. Sprinkle with crushed sweet canes, then refrigerate the cookies for 10-Quarter-hour to set the ganache. Retailer at room temperature.

Joyful baking,

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