Cream sugar and butter in a large mixing bowl. Beat in egg, vanilla, and canola oil.
What makes these sugar cookies even more Christmassy? The Ghiradelli peppermint bark.
Servings and Ingredients
|1 c.||Hy-Vee granulated sugar, plus additional for garnish|
|½ c.||Hy-Vee unsalted butter, softened|
|1||Hy-Vee large egg|
|1 tsp.||Hy-Vee vanilla extract|
|½ c.||Hy-Vee canola oil|
|2 ¾ c.||Hy-Vee all-purpose flour|
|1 tsp.||Hy-Vee baking soda|
|1 tsp.||cream of tartar|
|Ghiradelli peppermint chocolate bars, broken into pieces|
Things To Grab
- Large bowl
- Electric mixer
- Medium bowl
- Wire cooling rack
Whisk together flour, baking soda and cream of tartar in a medium bowl. Beat into butter mixture. Cover and refrigerate 1 hour or until easy to handle.
Preheat oven to 350 degrees.
Drop dough by rounded teaspoonfuls into additional sugar, if desired. Cover in sugar and drop onto ungreased baking sheets 1-1/2 inches apart. Press down with a flat bottomed glass.
Bake for 8 to 10 minutes, or until edges are light golden brown. Remove from baking sheet and place on a wire cooling rack. Place 1 piece of Ghiradelli peppermint chocolate bar pieces onto each cookie; cool completely.
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 5mg
- Sodium: 15mg
- Total Carbohydrates: 6g
- Protein: 0g
From the week of December 4, 2019