Peppermint Snaps
Get ready to add a festive twist to your holiday baking with these irresistible Peppermint Snaps! Bursting with the bright, refreshing flavor of peppermint extract and studded with crushed candy canes, these soft and chewy cookies are the epitome of holiday cheer. The dough comes together effortlessly in just 20 minutes, making this recipe perfect for both beginners and seasoned bakers. Each cookie is drizzled with luscious melted white chocolate, creating a stunning contrast of flavors and textures that’s as beautiful as it is delicious. Whether you're making them for a cookie swap, holiday party, or as a special homemade gift, these Peppermint Snaps are sure to become a yuletide classic. Plus, they store beautifully, so you can bake ahead and enjoy them throughout the season.
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Ingredients
- 115 grams unsalted butter
- 150 grams granulated sugar
- 50 grams light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 180 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 60 grams crushed peppermint candies or candy canes
- 80 grams white chocolate chips or melting wafers
- 1 teaspoon vegetable oil (for thinning chocolate, optional)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line two large baking sheets with parchment paper or silicone baking mats.
Step 2
In a large bowl, use a hand mixer or stand mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Step 3
Add the egg, vanilla extract, and peppermint extract to the butter and sugar mixture. Beat until fully combined, scraping down the sides of the bowl as necessary.
Step 4
In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a cohesive dough forms. Be careful not to overmix.
Step 6
Gently fold in the crushed peppermint candies, ensuring they are evenly distributed throughout the dough.
Step 7
Using a small cookie scoop or tablespoon, scoop out portions of the dough and roll them into balls, approximately 1-1.5 tablespoons each. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the centers look slightly underbaked. The cookies will firm up as they cool.
Step 9
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Step 10
Once the cookies are completely cool, melt the white chocolate chips or wafers in a microwave-safe bowl in 15-second increments, stirring between each, until smooth. If the melted chocolate is too thick, stir in 1 teaspoon of vegetable oil to thin it out.
Step 11
Using a spoon or piping bag, drizzle the melted white chocolate over the cooled cookies in a zig-zag pattern. Allow the chocolate to set completely before serving.
Step 12
Store the peppermint snaps in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
| Serving size | (711.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3079.6 |
| Total Fat 138.7g | 0% |
| Saturated Fat 76.2g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 488.4mg | 0% |
| Sodium 2645.3mg | 0% |
| Total Carbohydrate 445.3g | 0% |
| Dietary Fiber 4.9g | 0% |
| Total Sugars 299.8g | |
| Protein 28.9g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 202.7mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 501.3mg | 0% |
Source of Calories