Indulge in the holiday spirit with these White Chocolate Dipped Peppermint Sugar Cookies. Soft, buttery, and dipped in creamy white chocolate, they’re topped with crushed peppermint candies for a festive and refreshing crunch. Perfect for gatherings or personal indulgence.
Why You’ll Love This Recipe
I love how these cookies bring the holiday spirit to life with their combination of buttery softness, creamy white chocolate, and the refreshing crunch of peppermint. They’re simple to make yet look so impressive. Whether for a festive gathering or a cozy night in, these cookies are always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
2 3/4 cups (344g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (227g) unsalted butter, softened
1 1/2 cups (300g) granulated sugar
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
For the Topping:
8 oz (225g) white chocolate, melted
1/2 cup crushed peppermint candies or candy canes
Directions
Preheat and Prep:
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Cream Butter and Sugar:
In a large bowl, cream the softened butter and sugar with a mixer until light and fluffy, about 2-3 minutes.
Add Wet Ingredients:
Beat in the egg, vanilla extract, and peppermint extract until the mixture is well combined.
Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Form the Cookies:
Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball with your fingers or the bottom of a glass.
Bake:
Bake the cookies for 8-10 minutes, or until the edges are set, and the centers look slightly underbaked (they’ll firm up as they cool). Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Melt the White Chocolate:
Melt the white chocolate in a microwave-safe bowl, heating in 20-second intervals and stirring between each until smooth.
Dip and Decorate:
Dip half of each cooled cookie into the melted white chocolate, letting any excess drip off. Place the dipped cookies on parchment paper and sprinkle with crushed peppermint candies before the chocolate sets.
Servings and Timing
Servings: Makes approximately 24 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Cooling and Decorating Time: 30 minutes
Variations
Swap white chocolate for dark chocolate or semi-sweet chocolate for a richer flavor.
Use flavored candy canes (e.g., chocolate peppermint or fruit-flavored) for a unique twist.
Add a drizzle of chocolate in a contrasting color for an elegant touch.
Storage and Reheating
Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
Make Ahead: Prepare the dough up to 2 days in advance. Refrigerate it, and allow it to soften slightly before rolling and baking.
Freezing: The baked cookies can be frozen for up to 3 months. Thaw them at room temperature before serving.
Related Recipes:
- Chocolate Dipped Orange Shortbread Cookies
- White Chocolate Dipped Ginger Cookies
- Peppermint Hot Chocolate Cookies
FAQs
Can I use peppermint oil instead of peppermint extract?
Yes, but peppermint oil is much more concentrated. Use only a few drops, and taste the dough to adjust as needed.
How do I prevent the white chocolate from seizing?
Make sure your bowl and utensils are completely dry before melting the chocolate. Even a small amount of water can cause it to seize.
Can I make these cookies gluten-free?
Yes, use a 1:1 gluten-free flour substitute. Ensure it includes xanthan gum for proper texture.
What’s the best way to crush peppermint candies?
Place the candies in a zip-top bag and crush them with a rolling pin or the bottom of a heavy pan.
Can I skip the peppermint candies on top?
Absolutely! The cookies are still delicious without the crushed candies, but they may lack the festive look and extra peppermint flavor.
Conclusion
These white chocolate dipped peppermint sugar cookies are everything I love about the holidays—sweet, refreshing, and wonderfully festive. Whether served at a party or enjoyed with a warm cup of cocoa, they never fail to impress. Make a batch, and let the holiday cheer begin.
📖 Recipe:
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White Chocolate Dipped Peppermint Sugar Cookies
- Total Time: 55 minutes (including cooling and decorating)
- Yield: Approximately 24 cookies
- Diet: Vegetarian
Description
Festive, flavorful, and perfect for the holiday season, these peppermint sugar cookies are dipped in creamy white chocolate and topped with crushed peppermint candies. A sweet and refreshing treat, they’re ideal for sharing with loved ones or enjoying as a personal indulgence!
Ingredients
For the Cookies:
All-purpose flour: 2 3/4 cups (344g)
Baking soda: 1 teaspoon
Baking powder: 1/2 teaspoon
Salt: 1/2 teaspoon
Unsalted butter: 1 cup (227g), softened
Granulated sugar: 1 1/2 cups (300g)
Large egg: 1
Vanilla extract: 1 teaspoon
Peppermint extract: 1/2 teaspoon
For the Topping:
White chocolate: 8 oz (225g), melted
Crushed peppermint candies or candy canes: 1/2 cup
Instructions
- Preheat and Prep:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- Cream butter and sugar in a large bowl with a mixer until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients:
- Beat in the egg, vanilla extract, and peppermint extract until well combined.
- Combine Mixtures:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Form the Cookies:
- Roll dough into 1-inch balls and place on prepared baking sheets. Flatten each ball gently.
- Bake:
- Bake for 8-10 minutes, until edges are set and centers are slightly underbaked. Cool for 5 minutes, then transfer to a wire rack.
- Melt the White Chocolate:
- Melt white chocolate in 20-second intervals in a microwave, stirring until smooth.
- Dip and Decorate:
- Dip half of each cooled cookie into melted white chocolate. Sprinkle with crushed peppermint candies before the chocolate sets.
Notes
Substitute white chocolate with dark or semi-sweet chocolate for variety.
Use gluten-free flour for a celiac-friendly option.
Ensure utensils are dry when melting chocolate to prevent seizing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 24 cookies
