½cup(113 g or 1 stick) unsalted butter, room temperature
¾cup(150 g) granulated sugar
1egg, room temperature
1egg yolk, room temperature
1teaspoonpure vanilla extract
½teaspoonpeppermint extract
¼cup(50 g) granulated sugar
1cup(120 g) confectioners’ sugar
Candy canes or peppermint for garnish
Instructions
In a large bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
In a separate bowl, use an electric mixer to bear butter and ¾ cup sugar together until light and fluffy, about 2 minutes. Add egg, egg yolk, vanilla and peppermint extract. Mix until well combined, scraping down the sides and bottom of the bowl as necessary.
Add flour mixture to wet ingredients and mix just until combined. Cover the bowl and refrigerate the dough for 2 hours or ideally overnight.
Remove the cookie dough from the refrigerator and let is sit at room temperature while the oven preheats to 350 F. Line a baking sheet with parchment paper and set aside.
Use a medium cookie scoop to scoop a heaping tablespoon of dough. Roll dough into a ball in your hands. Roll dough ball in granulated sugar, then confectioners’ sugar generously. Place on cookie sheet and repeat with remaining dough, spacing each dough ball 2 inches apart.
Bake cookies at 350 F for 10 to 12 minutes. The cookies will look puffy, but will flatten slightly as they cool. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Sprinkle some crushed peppermint on top if that looks good to you!
Notes
Sugar coating: If the confectioners' sugar dissolves during baking, dip the tops of the warm cookies in a plate of confectioners' sugar to add another layer of white exterior. Be more generous rolling the cookie dough balls in sugar for the next batch and make sure the dough isn't too warm.Store cookies in an airtight container at room temperature for up to 5 days.Freeze cookie dough for up to 3 months. Defrost in the refrigerator overnight before rolling into balls and baking.