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I can’t believe we are here! The last installment of 2015’s “Sugar Cookie of the Month.” I kind of went the easy way out here since I just had a baby and all (I’ll probably be using this excuse for awhile) but these cookies are still festive and delicious!


Once again we are using the chocolate sugar cookie base I used for my Halloween cookies and for May’s cream cheese frosted cookies. Then we are adding some crushed candy canes and calling it good!


What a year! Thanks to everyone who followed along. I didn’t mind eating a different sugar cookie each month this year, that’s for sure!

Chocolate Peppermint Sugar Cookies
Adapted from Smitten Kitchen
Makes about 3 dozen round Cookies

For the Cookies:

  • 3 cups flour, plus more for the counter
  • 2/3 cup unsweetened cocoa
  • 3/4 tsp salt
  • 1/2 tsp baking powder
  • 2 sticks (16 tbsp) unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract

For the Frosting:

  • 1/4 cup butter, softened
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • about 2 1/2 cups powdered sugar
  • 2 tablespoons milk (nonfat is fine)
  • 1/2 cup crushed candy cane pieces


Make the cookies: Whisk the flour, cocoa, salt, and baking powder together in a large bowl. In a separate bowl, beat butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, scraping down the bowl. Mix in vanilla. Gradually mix in the dry ingredients. Wrap the dough in plastic and chill for at least 1 hour.

Preheat oven to 350 degrees F. Roll of the cookie dough on a clean, floured surface. Cut into desired shapes, brushing extra flour off the top. Bake on a parchment or silpat lined baking sheet for 8 to 11 minutes, until the edges are firm and the centers are slightly soft and puffy. Transfer to a wire rack to cool.

Make the frosting: Combine powdered sugar, butter, salt, vanilla and milk with an electric mixer until smooth. Frost the cookies and top with crushed candy cane pieces.