Peppermint Sugar Cookies With Chocolate Drizzle – a delicious recipe with sugar, chocolate, sprinkles. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place about 1 inch balls of cookie dough onto a parchment lined baking sheet about 2 inches apart then bake in a 350 degree oven for 12-15 minutes or until slightly golden.
2
Let cool on the tray for 1 minutes then transfer to a cooling rack until completely cooled.
3
Take the outer wrapper off the top of the glaze bottle then remove the cap and protection seal.
4
Place in the microwave and warm for 30-50 seconds, keep an eye on it so it does not burn.
5
Place the cap back onto the bottle and shake vigorously to ensure the glaze is loose enough to drizzle.
6
If not keep microwaving in increments of 10 seconds until you have reached the desired constancy.
7
Place the cooled cookies back onto the parchment lined baking sheet then open the cap on the bottle and drizzle the glaze over the cookies, allow the glaze to set up on the cookie ( this took about 5-6 minutes) then serve.
8
I simply loved the chocolate glaze mixed with the peppermint of the sugar cookies.
144
kcal
Calories
8
g
Fat
17
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1 sugar cookie dough Roll of Prepared Peppermint, 1 chocolate glaze Bottle Duncan Hines, sprinkles Your Favorite Cookie.
Yes, Peppermint Sugar Cookies With Chocolate Drizzle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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