Cream sugar and butter in a large mixing bowl. Beat in egg, vanilla, and canola oil.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
What makes these sugar cookies even more Christmassy? The Ghiradelli peppermint bark.
Servings and Ingredients
Ingredients
Serves 78
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Whisk
- Medium bowl
- Wire cooling rack
Directions
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.
Nutrition facts
Servings
50 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 5mg
- Sodium: 15mg
- Total Carbohydrates: 6g
- Protein: 0g
Daily Values
0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 0%
Recipe Source:
From the week of December 4, 2019