December 8, 2013

Crispy French Vanilla Sugar Cookie recipe, with Peppermint Mocha Ganache #DelightInTheSeason

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French Vanilla Sugar Cookie Recipe

Sugar cookies are a holiday staple. There are a TON of sugar cookie recipes out there – but I like this one because they are easy to make, crispy and you can pick any flavor International Delight creamer you like to add lots of flavor. I used French Vanilla International Delight. As crunchy cookies they are great with a hot cup of coffee, too.



Sugar Cookies

1 Cup butter, softened

2 Cups sugar

2 eggs

1 teaspoon vanilla extract

5 Cups all-purpose flour

1.5 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 Cup French Vanilla International Delight (or your favorite flavor!)


Chocolate Ganache

1 Cup International Delight creamer, your favorite flavor – I used Peppermint Mocha creamer and it went great with the flavor of the chocolate and French Vanilla sugar cookies!

2 Cups Chocolate Chips or any type of chocolate. The nicer the chocolate – the better the flavor!


  1. Mix together your butter and sugar until blended. Add your eggs, vanilla and International Delight.  In another bowl combine flour, baking powder, baking soda and salt. Mix together the dry and wet ingredients. Cover and refrigerate for 15 – 30 minutes, until it’s easy to handle.
  2. On a floured surface, roll dough out to 1/8 inch thickness. Cut out shapes using your favorite cookie cutters.
  3. Place on greased baking sheet (or use non-stick baking mats like these)
  4. Bake at 350 degrees for about 10 minutes, until edges are slightly brown. Remove from pan and place on cooling racks.

To make chocolate ganache:

1.) Using a double boiler get your water boiling in the bottom part of the pan.

2.) Pour 1 Cup International Delight into top pan or bowl. Once it’s warmed up, add your chocolate chips. Whisk regularly until creamy. DO NOT OVERHEAT the chocolate will separate and you’ll have a big mess. I’m no chocolatier, but basically you want a low consistent heat to get your chocolate sauce.

3.) Remove from heat. Continue to whisk. Wait until chocolate ganache thickens just slightly and dip your cookies! I dipped half of mine. You can get creative and decorate them with the ganache which ever way you like. You can drizzle ganache over cookies using your whisk or a spoon. If you want sprinkles or crushed candy canes, add them while the chocolate ganache is still warm.

4.) Lay cookies out on wax paper until the chocolate has completely hardened. Since it’s so cold right now, I put them outside to cool down and harden since my kids were waiting to try them.

5.) Enjoy!



Did you know you can use International Delight in replace of milk or water in most recipes?This is especially great for those of you who have dairy allergies!

Here are other International Delight recipes that I’ve posted:

This recipe is proudly sponsored by International Delight! As a valued partner of International Delight I am compensated for posts such as these. All content, photos, opinions and recipe ideas are solely mine. I’ll be posting recipes throughout the holiday season as a way to #DelightInTheSeason


(Recipe adapted from Taste of Home Crisp Sugar Cookies Recipe)


    Leave your comments here...


  1. should these be stored room temp? or in the fridge? also do you know if they freeze well?


    can’t wait to try them

  2. Thanks for sharing, these look amazing!!

  3. Even though they say they are dairy free it still contain sodium caseinate, a milk derivative so I would be careful with dairy allergies. 😉

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