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- Level
- very easy
- Prep Time
- 40 mins
- Total Time
- 2 h 40 m
- Serves
- 40
Ingredients
- 2 ¼ cups
- all-purpose flour
- 540 mL
- 2 tsp
- baking powder
- 10 mL
- 1 tsp
- fine sea salt
- 5 mL
- 1 ½ cups
- granulated sugar, divided
- 360 mL
- ½ cup
- unsalted butter, at room temperature
- 120 mL
- Green gel food colouring
- 1 cup
- Compliments white chocolate chips, melted and cooled to room temperature
- 240 mL
- 2
- large eggs
- 1 tsp
- vanilla extract
- 5 mL
- 1 cup
- icing sugar
- 240 mL
- Candy hearts to garnish
Directions
Step 1
Stir flour with baking powder and salt in a small bowl to combine. Set aside.
Step 2
Using a stand mixer fitted with the paddle, beat 1 cup (250 mL) granulated sugar with butter and food colouring on medium-high speed until light and fluffy, 2 to 3 mins. Scrape down sides of the bowl, then add chocolate until combined. Scrape down sides of the bowl again, then add eggs, 1 at a time, until almost combined. Add vanilla. Add flour mixture and continue to mix on medium-low speed just until a dough comes together. Chill until dough can easily be rolled into balls, 1 hr.
Step 3
Position the oven racks in the top and bottom third positions. Preheat the oven to 160°C (325°F). Line 2 baking sheets with parchment.
Step 4
Pour remaining ½ cup (125 mL) granulated sugar into a shallow dish or plate. Sift icing sugar into another shallow dish or plate. Scoop 1-tbsp (15-mL) portions of dough and roll into smooth balls. Roll in granulated sugar to completely coat each ball, then roll in a thick coating of icing sugar. Arrange on prepared baking sheets, 2 in. (5 cm) apart. Press a candy heart, slightly off centre, into each cookie.
Step 5
Bake on top and bottom third racks, switching sheets halfway through, until edges of cookies have set but not yet browned, 12 to 16 mins. Let cool on baking sheets, 5 mins. Transfer to a rack and cool completely, 20 mins. Repeat with the remaining dough.
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