Directions:
- Make Cookies: Make Buttery Sugar Cookie dough as directed, but reduce the flour to 1 1/3 cups and add the cocoa. Whisk the flour and cocoa together.
- Halve dough and wrap each half in wax paper, shaping each into a flattened rectangle, then store each half in a resealable plastic bag. Chill dough until firm, at least 2 hours.
- Heat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
- While oven heats, roll out 1 piece of dough (keep remaining dough chilled) between two large sheets of wax paper to slightly less than 1/4 inch thick. (If dough becomes too soft to roll out, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.)
- Peel back top sheet of wax paper and cut out as many cookies with cutter as possible. Transfer cookies, as cut, to a lined baking sheet, arranging them 1 inch apart. (If dough becomes too soft to remove the cookies, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.)
- Gather, reroll, and chill scraps to form more cookies.
- Freeze or chill cut-out cookies on baking sheet until firm before baking.
- Bake cookies, one sheet at time, until edges are a shade darker and centers are set, 9 to 12 minutes. For picture-perfect cookies, use cookie cutters while cookies are hot from the oven to trim edges. (Keep trimmings for snacks.) Transfer cookies with a metal spatula to racks to cool completely. Make more cookies with remaining dough. (Cool baking sheets and use fresh parchment between batches.)
- Decorate Cookies: Using the offset spatula or a small rubber spatula, spread cooled cookies with a thin layer of melted chocolate, then sprinkle with some crushed candy canes.
- Let cookies stand at room temperature until the chocolate has set, about 1 hour.
- Cooks' Notes: If you want a real hit of peppermint, replace the vanilla in the Buttery Sugar Cookie dough recipe with 1/2 teaspoon pure peppermint extract. For the cleanest edges, keep freezing or chilling the dough between the sheets of wax paper whenever it gets soft, and freeze or chill the cut-out cookies before baking them. To melt chocolate successfully: Keep chocolate from coming in contact with even the smallest amount of water. Chop the chocolate first, then put it in a dry metal bowl and set the bowl over a pan of barely simmering water. Heat the chocolate, stirring occasionally, until it is smooth. Alternatively, you can heat it in a microwave-safe bowl. Put the chopped chocolate in the bowl and microwave it at 50% power at 30-second intervals, checking it and stirring it, each time, until it is smooth. Cookies keep in an airtight container in single layers, separated by wax paper, in a cool place, 5 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 353.21 Kcal (1479 kJ) | ||
| Calories from fat | 173.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.3g | 30% | |
|---|---|---|---|
| Cholesterol | 13.74mg | 5% | |
| Sodium | 60.55mg | 3% | |
| Potassium | 341.08mg | 7% | |
| Total Carbs | 49.31g | 16% | |
| Sugars | 37.84g | 151% | |
| Dietary Fiber | 5.32g | 21% | |
| Protein | 6.28g | 13% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 2.3mg | 13% | |
| Calcium | 122.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 414.29 Kcal (1735 kJ) | ||
| Calories from fat | 203.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.64g | 30% | |
|---|---|---|---|
| Cholesterol | 16.12mg | 5% | |
| Sodium | 71.03mg | 3% | |
| Potassium | 400.07mg | 7% | |
| Total Carbs | 57.83g | 16% | |
| Sugars | 44.38g | 151% | |
| Dietary Fiber | 6.24g | 21% | |
| Protein | 7.37g | 13% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 2.7mg | 13% | |
| Calcium | 143.4mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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