4
1 rating

Peppermint Crunch Sugar Cookies

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Peppermint Crunch Sugar Cookies

Sweet, minty and pretty all at once, these easy holiday cookies will make a festive addition to your holiday cookie plate.

Ingredients

  • 1 roll refrigerated sugar cookies, such as Pillsbury
  • 1 1/2 Cup white vanilla baking chips or semisweet chocolate chips
  • 8 round hard peppermint candies, crushed (1/4 cup)*

Directions

 

Heat oven to 350 degrees F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Shape dough into 36 (1-inch) balls. Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 5 minutes.   In small microwavable bowl, microwave vanilla chips and 1 tablespoon vegetable oil uncovered on Medium (50%) 2 to 3 minutes, stirring once halfway through microwaving, until melted. Stir until smooth.   Dip half of each cookie into melted chips mixture, allowing excess to drip off; place on waxed or parchment paper-lined cookie sheets. Sprinkle each with about 1/2 teaspoon crushed candy. Let stand until set.
Nutritional Facts
Servings36
Calories Per Serving42
Total Fat3g4%
Sugar5gN/A
Saturated2g8%
Cholesterol0.1mgN/A
Protein0.4g0.8%
Carbs6g2%
Vitamin A0.9µg0.1%
Vitamin K0.6µg0.7%
Calcium3mgN/A
Fiber0.5g2%
Folate (food)1µgN/A
Folate equivalent (total)1µgN/A
Folic acid0.2µgN/A
Iron0.3mg1.5%
Magnesium10mg2%
Monounsaturated0.9gN/A
Phosphorus11mg2%
Polyunsaturated0.1gN/A
Potassium31mg1%
Sodium3mgN/A
Sugars, added5gN/A
Zinc0.1mg0.9%