Ingredients
Equipment
Method
- For the Vanilla Dough Base: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until pale and fluffy.
- Mix in the vanilla and salt, followed by the flour. Switch to a rubber spatula and mix by hand to ensure all flour is incorporated.
- For the Chai Spiced Cinnamon Sugar: Split the vanilla dough into two portions, with one slightly larger for the chai spiced cookies.
- In a small dish, combine cinnamon, cardamom, ginger, and allspice. Add this mixture to the larger dough portion and fold gently to swirl the spices. Do not fully mix.
- For the Dark Chocolate Cherry: To the smaller dough portion, add chopped dark chocolate and cherries. Mix to combine.
- Lay out two sheets of plastic wrap. Place each dough portion in the center and form into logs about 8-9 inches long. Wrap tightly and chill for at least 2 hours or overnight.
- For the Chocolate Dough Base: Cream together butter and sugar until pale and fluffy.
- Mix in salt and vanilla, followed by flour and cocoa powder. Use a rubber spatula to mix by hand until all dry ingredients are incorporated.
- For the Chocolate Hazelnut: Split the chocolate dough in half. Mix 1/2 cup roughly chopped hazelnuts into one half.
- For the Chocolate Peppermint: To the remaining chocolate dough, add peppermint extract and chopped dark chocolate. Mix well.
- Form each chocolate dough portion into an 8-9 inch log, wrap tightly in plastic wrap, and chill alongside the vanilla dough for at least 2 hours or overnight.
- Coating & Baking: Once dough logs are firm, roll them in their respective coatings. For dark chocolate cherry, roll in raw sugar. For chai spiced, roll in cinnamon sugar mixture. For hazelnut, roll in finely chopped hazelnuts. Peppermint cookies are left plain.
- Slice the ends off each log, then slice each log into approximately 12 cookies.
- Preheat oven to 350F. Place sliced cookies in the refrigerator to chill while the oven heats.
- Line a baking sheet with parchment paper. Place cookies on the sheet, spaced 2 inches apart. Keep remaining dough chilled.
- Bake for 15-18 minutes, or until edges are pale golden brown and tops are matte. Transfer to a cooling rack and bake remaining cookies.
- Once cooled, dunk half of each peppermint cookie into melted white chocolate. Top with crushed candy canes. Refrigerate for 15 minutes to set.
- Your cookies are now ready to enjoy!
Notes
Freezing: Dough can be frozen in log form or sliced. For logs, chill firm, wrap in foil, and freeze for up to 1 month. For slices, chill, slice, and freeze in a freezer-safe bag for up to 1 month. Slices are recommended for easier handling.
Shipping: These cookies ship well. Group flavors and wrap 3 cookies at a time in plastic wrap. Wrap peppermint cookies separately in plastic wrap and foil to prevent flavor transfer.