Chocolate Dipped Sugar Cookies

Nothing screams 'Christmas' like a classic sugar cookie. But, if you are anything like me, those cute cut out cookies with the pretty frosting decorations never really work out. It turns into a sloppy, messy, pre schooler looking sugar cookie. It still tastes delicious, but it doesn't look as nice. This recipe solves that problem! No rolling, shape cut outs, or frosting! It is a base sugar cookie that is moist, soft and delicious! The decorations are simple, its dipped half way into melted chocolate, then sprinkled with a topping. They look like you've been baking for 15 years when in all reality, you threw it together an hour before your cookie exchange!

For this recipe, I couldn't decide which route I wanted to take. With the new Star Wars movie being released this weekend, it sparked an idea. The dark side versus the light side. For christmas, and the light side, I wanted to do something sweet with peppermint flavor. Candy canes are so big around the holidays that I thought a white chocolate peppermint glaze could not go wrong! This recipe made so many cookies, I wanted to try something different on the other half. I found almond extract in the pantry, which gave me a great idea. I decided to make a nutty, savory flavored cookie, just like the dark side would be (I imagine (; ). I did a almond infused sugar cookie, dipped in milk chocolate and finished with chopped almonds and sea salt. Which one was my favorite? I couldn't decide. I am definitely a bigger sweet fan than savory, but I like milk chocolate over white chocolate. Both were a win win for me! Try this recipe out for yourself

Drop Sugar Cookies

2 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 1/2 cups granulated sugar
1 cup unsalted butter, softened
1 large egg
1 large egg yolk
1 teaspoon vanilla bean paste

White Chocolate Dip
1 cup white chocolate chips
2 tablespoons coconut oil
3 crushed candy canes

Milk Chocolate Dip 
1 teaspoon almond extract 
1 cup milk chocolate chips
2 tablespoons coconut oil
1/2 cup crushed almonds 

Preheat oven to 350. In a mixing bowl, combine together flour, baking soda, salt and cream of tartar. Set aside.

In an electric mixer, cream together sugar and butter until smooth. Mix in the egg, egg yolk, and vanilla paste. On a low speed, slowly add the dry ingredients to the wet. Dough will be very thick. 

Half the dough and leave one half in the bowl. Add one teaspoon of almond extract to half of the dough before rolling into balls.

Using a 1 tablespoon cookie scoop, scoop dough into balls and place on a baking sheet lined with parchment paper. Bake for 10 minutes, (if using convect, only do 8). Cookies should appear slightly under baked when removed. Transfer to a wire rack and let cool completely.

For the Dip

Microwave on low power for 30 second intervals, stirring in between. Once melted, dip half the cookie into the chocolate, scraping the bottom off while removing. Using your fingers, sprinkle, do not dip, the topping of your choice over half the cookie. Place back on cookie sheet and allow for chocolate to set at room temperature or in the fridge.

I can't decide which kind I prefer! Leave me a comment below on what you think and which blend you liked better!

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