Chocolate-Dipped Cookies

By Wollygator

Ingredients

• 3 cups flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 2 1/2 sticks unsalted butter, cut into bits
• 1 1/2 cups sugar
• 1 large egg, beaten
• 1 Tbsp whole milk
• 1 tsp vanilla extract

Preparation

Step 1

1. Combine flour, baking powder, and salt in a large bowl.

2. Beat butter and sugar in a separate bowl with an electric mixer on low speed until combined; increase speed to medium-high and beat until light and fluffy. Add egg and beat on medium until combined. Beat in milk and vanilla.

3. Slowly beat dry ingredients into wet on low speed; increase speed to medium-high heat and beat until dough starts to clump in center. Scrape dough into plastic wrap or wax paper; cover and refrigerate at least 2 hours and up to 3 days.

4. Preheat oven to 375°F. Lightly dust a work surface and rolling pin with confectioners’ sugar. Remove one-quarter of dough from refrigerator, leaving remainder to chill. Roll dough out to 1/3-inch thickness, scraping and rotating as needed to prevent sticking. Cut out shapes with cookie cutters, rerolling and cutting scraps. Transfer to a parchment-lined baking sheet, leaving about 1 inch between cookies. Bake until golden around edges, 11 to 13 minutes. Meanwhile, repeat with remaining dough, rolling, cutting, and baking in two more batches. Let cookies cool on baking sheet briefly, then transfer to a rack to cool completely. Put chocolate chips in a bowl; microwave in 30-second increments, stirring after each, until just melted. Using a back of a spoon, spread melted chocolate on half of each cookie, then sprinkle with crushed peppermint candy or shredded coconut.