Peppermint Ganache Sugar Cookies

This is a new holiday spin on my beloved Chocolate Pistachio Cookies. With a buttery sugar cookie base, rich chocolate ganache, and topped with crushed candy canes for a kiss of peppermint crunch, this easy cookie screams holiday!

Peppermint Ganache Sugar Cookies

The dough does need to chill for 1-2 hours so plan accordingly. I often make sugar cookie dough the day before I want to bake them. 

Peppermint Ganache Sugar Cookies

I used about half a box of candy canes to get a half cup of crushed candy canes. I unwrapped each candy cane, put them in a ziplock bag, and tapped them with a hammer until they broken into perfectly sized pieces. Let the ganache cool slightly before topping the cookies. These cookies are at their prettiest day one, as peppermint can bleed a little, but a week later, they’re still equally delicious! 

Peppermint Ganache Sugar Cookies

Peppermint Ganache Sugar Cookies
For the cookies:
1 cup (2 sticks) butter, at room temperature
1 cup granulated sugar
1 large egg
1 Tbsp vanilla extract
3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt

For the topping:
8 oz semi-sweet baking chocolate bars
1 cup heavy cream
1/2 cup candy canes, crushed

  1. In a large bowl or stand mixer, cream together butter and sugar on high. Mix in egg and vanilla extract. Add flour, baking powder, and salt and mix just until combined. 
  2. Divide dough in half and flatten into disks. Wrap each disk with plastic wrap and refrigerate for 1-2 hours.
  3. Preheat oven to 350 degrees. On a floured surface, roll portions of dough out to about 1/4″ thickness. Use a large round cookie cutter to cut out cookies. Bake on an ungreased cookie sheet for 8-10 minutes, let cool for one minute on the cookie sheet, then remove from sheet and cool completely. 
  4. To make the ganache, chop the chocolate and set in a heat-proof bowl. Heat the cream in a small saucepan until it’s bubbling around the edges, then pour over chopped chocolate and let stand for 2-3 minutes before whisking until smooth. Let the ganache cool slightly before spooning a bit of ganache in the center of each cookie, letting it ooze towards the edges.
  5. Sprinkle with crushed candy canes, then refrigerate the cookies for 10-15 minutes to set the ganache. Store at room temperature.

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Happy baking,

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