sprinkles and crushed peppermint flavoured candy canes
Chocolate Peppermint Sugar Cookies
In a bowl, combine the flour, cocoa, cornstarch and salt. Whisk until blended and set aside.
In the bowl of your mixer, beat the butter and sugar on medium speed until light and creamy, making sure to scrape the bowl a couple of times.
Add the egg, peppermint and vanilla extract. Beat well making sure to stop and scrape the bowl.
With the mixer on low speed, slowly add the flour mixture and mix until well blended.
Remove the dough, divide and shape it into 2 disks about an inch thick. Wrap the dough in plastic wrap and refrigerate for at least an hour and up to 2 days maximum.
Once chilled, remove one disk from the refrigerator. Position a rack in the middle of your oven and preheat it to 350°F. Line two sheet pans with nonstick baking liners (silpat) or parchment paper.
Roll the dough out to about 1/4 inch thickness, if dough is sticky you may want to dust your surface with a little bit of cocoa.
With a cookie cutter, cut as many shapes as you can, place cookies on the baking sheet. Re-roll the remaining dough and cut out more cookies. Repeat until all the dough is used.
Bake in the oven for 8 minutes or until cookies look dry on top. Let cookies rest on baking sheet for a few minutes before removing them to a rack to cool completely.
White Chocolate Drizzle
Melt the white chocolate chips in the microwave in 25 seconds increments. Stirring in between increments.
Pour the melted chocolate into a pastry bag (with Wilton tip #3) or small plastic bag (cut off a very tiny corner). Starting from the top of the cookie and moving your wrist quickly down the cookie, drizzle the melted chocolate onto the cookies. If desired add coarse sugar, crushed peppermint candy canes or sprinkles while chocolate is still wet.
The dough can be refrigerated up to two days, so you can quickly make the dough, pop it in the refrigerator and make the cookies later.