# What you'll need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 3/4 cup powdered sugar
06 - 1 teaspoon pure vanilla extract
07 - 1 teaspoon peppermint extract
→ Optional Finishing
08 - 4 ounces dark chocolate, melted
09 - 2 tablespoons crushed peppermint candies
# Preparation steps:
01 - Whisk together all-purpose flour, unsweetened cocoa powder, and fine sea salt in a medium bowl. Set aside.
02 - Using an electric mixer, beat the softened unsalted butter and powdered sugar until light and creamy, about 2 minutes.
03 - Incorporate vanilla and peppermint extracts into the creamed butter mixture until evenly combined.
04 - Gradually add the dry ingredients to the wet mixture, mixing at low speed until a soft dough forms.
05 - Divide dough into two equal portions. Shape each into a 6-inch disk or log approximately 2 inches in diameter, then wrap tightly with plastic wrap and refrigerate for at least 1 hour until firm.
06 - Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
07 - Unwrap chilled dough and slice each log into 8 wedges (or 1/2-inch slices if shaped as logs). Arrange cookies 1 inch apart on the prepared baking sheet.
08 - Bake for 16 to 18 minutes until the cookies are set and slightly firm to the touch. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
09 - Drizzle or dip cooled cookies in melted dark chocolate and sprinkle with crushed peppermint candies. Let chocolate set before serving.
