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Chocolate-Peppermint Icebox Cookies
Chocolate-Peppermint Icebox Cookies
Photo: Liz Andrew/Styling: Erin McDowell

Christmas is our favorite time of year for many reasons. For starters, 'tis the season for baking cookie recipes. This year, try these easy chocolate-peppermint icebox cookies. The beauty here is that you can make the dough ahead of time and bake whenever.

RELATED: 7 Easy Icebox Cookies That Will Make Your Holiday Dreams Come True

3 dozen cookies

1 stick unsalted butter, at room temperature

½ cup brown sugar

1 egg

1 teaspoon pure vanilla extract

¼ teaspoon peppermint extract

1¼ cups all-purpose flour

½ cup cocoa powder

¼ teaspoon salt

1 cup dark chocolate, melted

1 cup crushed peppermint candies

1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes.

2. Add the egg and mix until combined, 1 minute more. Add the vanilla and peppermint extracts and mix to combine, 30 seconds more.

3. Add the flour, cocoa powder and salt, and mix to combine. Scrape the side of the bowl well to make sure the dough is evenly mixed.

4. Cut a piece of parchment paper the size of a baking sheet. Place the dough on the long side of the paper. The dough will be sticky, so use the paper to help you roll it into a rounded log shape, about 17 to 19 inches long (which is about the length of a baking sheet) and 1½ inches wide.

5. Once you've formed a log, make sure the dough is completely wrapped in the parchment paper. Refrigerate for at least 2 hours or up to overnight. (Note: The dough can be frozen at this point for up to three months.)

6. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

7. Slice the log of cookie dough into ¼-inch-thick slices and transfer to the baking sheets. Leave at least ¾ inch around each cookie to allow room for spreading.

8. Bake the cookies until they are slightly golden around the edges, 8 to 10 minutes. Cool completely before decorating.

9. Working one at a time, dip each cooled cookie into the melted chocolate, covering the cookie halfway. Then dip into the crushed peppermints to coat. Set aside. Repeat with all the cookies, and let them rest until the chocolate is set.

10. Store leftover cookies in an airtight container at room temperature for up to a week.

98 calories

6g fat

12g carbs

1g protein

7g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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