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 using a hand or stand mixer with the paddle attachment.
- Mix in the vanilla and salt, then the flour. Switch to a rubber spatula and mix by hand to incorporate all the flour.
- For the chai spiced cinnamon sugar: Split the dough into two portions, with one slightly larger for the chai spiced cookies.
- In a small dish, combine the cinnamon, cardamom, ginger, and allspice. Add this mixture to the larger portion of dough and fold gently a few times to swirl the spices. Do not fully mix them in.
- For the dark chocolate cherry: To the smaller dough portion, add the chopped chocolate and cherries. Mix to combine.
- Lay out two sheets of plastic wrap. Place each dough portion in the center of a sheet 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: Scrape the mixing bowl clean. Cream together the butter and sugar until pale and fluffy.
- Mix in the salt and vanilla, followed by the flour and cocoa powder. Use a rubber spatula to mix by hand to ensure all dry ingredients are incorporated.
- For the chocolate hazelnut: Split the dough in half and add one half to a separate bowl. Mix in 1/2 cup roughly chopped hazelnuts.
- For the chocolate peppermint: To the dough remaining in the original bowl, add the peppermint extract and chopped dark chocolate. Mix well.
- Form each half of the chocolate dough into 8-9 inch logs, wrap tightly in plastic wrap, and chill alongside the vanilla dough for at least 2 hours or overnight.
- Once the dough is solid, roll each log in its respective coating. For dark chocolate cherry, roll in raw sugar. For chai spiced, roll in cinnamon sugar. For hazelnut, roll in finely chopped hazelnuts. The peppermint cookies are left plain.
- Slice the ends off each log and then slice each log into approximately 12 cookies. Preheat your oven to 350F and chill the sliced cookies in the refrigerator while the oven heats.
- Line a baking sheet with parchment paper. Place cookies on the sheet, about 2 inches apart. Keep remaining dough chilled. Bake for 15-18 minutes, or until edges are pale golden brown and tops are matte.
- Transfer cookies to a cooling rack and bake the remaining dough. Once cooled, dunk half of each peppermint cookie into melted white chocolate and sprinkle with crushed candy canes. Chill for 15 minutes to set.
Notes
Freezing: Dough can be frozen in log form or sliced. Wrap logs in foil and freeze for up to 1 month. For sliced dough, freeze in a freezer-safe bag for up to 1 month. Sliced dough is recommended for easier handling.
Shipping: These cookies ship well. Group flavors and wrap in plastic wrap. Wrap peppermint cookies separately in plastic wrap and foil to prevent flavor transfer.