Ghiradelli Peppermint Bark Sugar Cookies

Recipe

Dessert
Ghiradelli Peppermint Bark Sugar Cookies

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User Rating

4.8 out of 5 stars
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5 ratings

Recipe Data

78
Servings
1hr20min
Prep
2hr
Total

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    Description

    What makes these sugar cookies even more Christmassy? The Ghiradelli peppermint bark.

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    Servings and Ingredients

    Ingredients
    Serves 78
    QuantityIngredientAdd
    1 c.Hy-Vee granulated sugar, plus additional for garnish
    ½ c.Hy-Vee unsalted butter, softened
    1Hy-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

    1. Cream sugar and butter in a large mixing bowl. Beat in egg, vanilla, and canola oil.

    2. 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.

    3. Preheat oven to 350 degrees.

    4. 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.

    5. 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