Happy New year!! I know the holidays are way over and I have no business posting these now, but hey, i’m gonna? I mean you can’t say no to cookies no matter what season it is? Anyways, that’s my attempt at an apology for posting these late. Cheers!?

Ps, these aren’t the healthiest, but they were yummy! 
Recipe: yields 18 cookies

Dry Ingredients:

2 3/4 organic spelt flour

1 tsp baking soda

1/2 tsp sea salt
Wet Ingredients:

1 cup organic cane sugar

1 cup unsalted butter, softened

1 large cage free egg

1 large cage free egg yolk

1 tsp pure vanilla extract

1/2 tsp peppermint extract
Chocolate dip

2 1/2 cups white chocolate chips

1 1/2 tbsp coconut oil
Assorted Sprinkles for topping

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda and salt, then set aside.
In the bowl of an electric stand mixer, (I also just got my kitchen aid mixer so yipee!) cream together sugar and butter until combined. Mix in egg then mix in egg yolk, vanilla and peppermint extract. With mixer set on low speed slowly add in dry ingredients and mix just until combined.

Scoop dough out using a cookie scoop and transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart. Flatten cookies slightly into round disks. Bake in preheated oven 10 – 11 minutes (cookies should appear slightly under-baked). Remove from oven and let them cool for about 30-45 minutes on the counter top, then set aside and prepare your white chocolate dip.

Place white chocolate chips and coconut oil in a medium microwave safe bowl and heat in microwave on high in 20 second intervals, stirring well between intervals until melted and smooth. Dip half of cooled cookies in white chocolate allowing excess to drip into the bowl, then transfer to parchment paper and immediately top with sprinkles or crushed peppermint. Allow the chocolate to set on the cookies in the refrigerator for about 10 minutes, then serve. 

Store in an airtight container at room temperature. These cookies stay fresh for about 3-4 days, although they may become flaky by the 4 day, so transfer them into the freezer to preserve them longer. They should keep for about 3 weeks. 

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