
Chocolate Peppermint Stars
A delicious international dish. Completely plant-based. Gluten-free friendly.
Total Time
48 min
Serves
6
Rating
0.0 (0)
Ingredients
- Buttery Sugar Cookie dough recipe with an addition and adjustments
- 2/3 cup unsweetened cocoa powder
- 1 cup coarsely crushed small red and white candy canes (see Cooks' Notes)
- 4 ounces good bittersweet (60% cacao) chocolate
- melted (see Cooks' Notes)
- Wax paper; parchment paper; 2 large baking sheets; 2- to 3-inch star cookie cutters; small offset spatula (optional)
Instructions
- 1
Make Buttery Sugar Cookie dough as directed, but reduce the flour to 1 1/3 cups and add the cocoa.
- 2
Whisk the flour and cocoa together.
- 3
Halve dough and wrap each half in wax paper, shaping each into a flattened rectangle, then store each half in a resealable plastic bag.
- 4
Chill dough until firm, at least 2 hours.
- 5
Heat oven to 350°F with rack in middle.
- 6
Line baking sheets with parchment paper.
- 7
While oven heats, roll out 1 piece of dough (keep remaining dough chilled) between two large sheets of wax paper to slightly less than 1/4 inch thick. (If dough becomes too soft to roll out, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.) Peel back top sheet of wax paper and cut out as many cookies with cutter as possible.
- 8
Transfer cookies, as cut, to a lined baking sheet, arranging them 1 inch apart. (If dough becomes too soft to remove the cookies, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.) Gather, reroll, and chill scraps to form more cookies.
- 9
Freeze or chill cut-out cookies on baking sheet until firm before baking.
- 10
Bake cookies, one sheet at time, until edges are a shade darker and centers are set, 9 to 12 minutes.
- 11
For picture-perfect cookies, use cookie cutters while cookies are hot from the oven to trim edges. (Keep trimmings for snacks.) Transfer cookies with a metal spatula to racks to cool completely.
- 12
Make more cookies with remaining dough. (Cool baking sheets and use fresh parchment between batches.) Using the offset spatula or a small rubber spatula, spread cooled cookies with a thin layer of melted chocolate, then sprinkle with some crushed candy canes.
- 13
Let cookies stand at room temperature until the chocolate has set, about 1 hour.