White Chocolate Peppermint Sugar Cookies are some of my favorite Christmas sugar cookies, because they are packed with all of the flavors of the season. A soft and chewy peppermint sugar cookie is dipped in white chocolate and topped with crushed candy canes.
White Chocolate Dipped Peppermint Sugar Cookies
Christmas and sugar cookies have become synonymous with one another. Whether it’s a classic sugar cookie recipe, sugar cookie ice cream sandwiches, or chocolate sugar cookies, it’s not a holiday without some sort of sugar cookie gracing the kitchen counters.
While I do love a frosted sugar cookie recipe, these white chocolate dipped sugar cookies complete with candy cane pieces are so simple to make and have become a perfect Christmas cookie recipe! Plus, I’m a sucker for anything peppermint flavored this time of year. I find that white chocolate and peppermint pair so well together, and a basic sugar cookie dough really complements the bold white chocolate and peppermint flavors.
If you’re looking for a Christmas cookie to bring to a Christmas party or cookie exchange, I find this peppermint sugar cookie recipe is always a crowd pleaser! They’re different than the typical Christmas cookies and desserts, but they come together quickly and use classic flavors. These white chocolate sugar cookies are based off my favorite sugar cookie recipe! Topped with white chocolate and crushed peppermints, these make any holiday cookie plate super festive.
Reasons Why I Love This Peppermint Sugar Cookie Recipe:
- Chewy Sugar Cookie: These are a soft yet chewy sugar cookie. I’m not a huge fan of crispy sugar cookies so these ones are perfect if you love soft and chewy cookies.
- No Chill Cookie Dough: These peppermint crunch sugar cookies begin with my favorite buttery sugar cookies, which is a no chill sugar cookie recipe!
- Mild Peppermint Flavor: This has a hint of peppermint. Peppermint can be a super tricky flavor to work with because too much can turn something into tasting like toothpaste (not ideal).
- Versatile: Don’t love peppermint and white chocolate cookies? Make these chocolate dipped sugar cookies!
- Peppermint Candies: You can use crushed peppermint candies, crushed candy canes, or even crushed peppermint chocolates.
White Chocolate Peppermint Sugar Cookie Ingredients:
- All Purpose Flour
- Granulated Sugar: there’s no brown sugar in this recipe because it would change the flavor and texture of the cookies.
- Baking Powder & Baking Soda: you need both in this recipe because they work together to keep these cookies soft and chewy without making them either too crispy or too chewy.
- Salt
- Unsalted Butter: I always use unsalted butter in baking. I prefer being able to control the salt content in the recipe. If you use salted butter, it’s very hard to know how much additional salt you need to add into the recipe.
- Egg
- Peppermint Extract: A hint of peppermint extract keeps these cookies tasting minty without tasting like toothpaste.
- Vanilla Extract
- White Chocolate or White Almond Bark: Almond Bark is a little easier to melt than white chocolate, and it still has great flavor. You can use either one in this recipe.
- Crushed Peppermint Candy
How To Make These Chewy Peppermint Sugar Cookies:
This recipe for peppermint sugar cookies is so easy! This is a brief overview of the recipe so scroll to the recipe card below for a printable option.
- Before baking: Let all ingredients come to room temperature. Next, preheat the oven. Line your baking sheet (aka cookie sheet) with a piece of parchment paper.
- Wet Ingredients: In the bowl of a stand mixer (or a large bowl using a hand mixer), cream butter and granulated sugar together on a medium speed. Add in the egg, and mix until it is well incorporated.
- Extracts: Add in the peppermint extract and the vanilla extract. Mix until combined. (I like to use only about 1/4 tsp peppermint extract, but if you prefer more, you can add more. Just note, peppermint extract is very strong so less is more.)
- Dry Ingredients: Add in your all purpose flour, baking soda, baking powder, and salt. Mix until combined.
- Roll: Roll the sugar cookie dough into small balls and roll in granulated sugar.
- Bake: Place sugar cookie dough balls evenly apart on the baking sheet. Bake cookies.
- Cool: Allow cookies to cool before dipping in chocolate. I like to cool them on a wire rack.
- Melt: In a medium bowl, melt white chocolate. Once melted, dip each cooled sugar cookie about halfway into the melted chocolate. Place the cookies on parchment paper or wax paper so the chocolate can set.
- Candy Canes: Sprinkle crushed candy canes (or crushed peppermint candies) over the melted chocolate on top of the cookies.
- Cool: Allow the chocolate to cool entirely before serving.
Storage Tips:
- Store these peppermint white chocolate sugar cookies in an airtight container at room temperature for 3-4 days.
- You can freeze the sugar cookie dough, but I would not suggest freezing these cookies after they are baked and dipped in chocolate.
What Kind of White Chocolate Should I Use?
- High Quality Baking Bars: I suggest using a high quality baking white chocolate. This will have the best flavor and will also melt easily.
- White Chocolate Chips: White chocolate chips do not melt as easily and can seize up very quickly. If you choose to use white chocolate chips, keep a close eye on them as you melt them to avoid the chocolate seizing.
- White Almond Bark or Candy Coating: You can also use a white almond bark or a white candy coating. Both of these ingredients melt very well, and they taste very, very similar to white chocolate.
How To Melt White Chocolate Successfully?
- White chocolate burns easily, namely because of the ingredients that make up white chocolate.
- You can melt white chocolate on the stove in a double broiler, or in the microwave.
- If using a microwave, I suggest melting in 30 second increments on 50% power, and stirring after each hit in the microwave.
- Keep any liquid away from white chocolate, otherwise it will seize.
- Seizing is when the chocolate becomes lumpy and unmanageable to work with. Once chocolate seizes, there’s really no way to salvage it.
- Finally, candy coating or almond bark melts beautifully. It’s not nearly as temperamental as white chocolate.
Is Peppermint Extract the Same as Mint Extract?
- No, peppermint extract and mint extract are different and have slightly different flavors. Peppermint extract tastes like true peppermint, and mint extract has more of a spearmint flavor.
Final Few Tips & Tricks for these White Chocolate Dipped Peppermint Cookies:
- Make sure you let the ingredients come to room temperature before baking. This will help all of the ingredients incorporate smoothly.
- Be careful with peppermint extract. As a rule of thumb, less is more.
- You can use crushed candy canes, crushed peppermints, peppermint flavored sprinkles, or Andes mint baking bits to sprinkle over the white chocolate.
- Make sure you do not over bake these cookies, otherwise they will be crispy sugar cookies rather than soft and chewy in texture.
Other Christmas Cookie Recipes To Try Next:
- Strawberry Jam Shortbread Bars
- Hot Chocolate Thumbprint Cookies
- Maple Snickerdoodles
- Butterscotch Chocolate Chip Bars
- Marshmallow Caramel Chocolate Chip Cookies
White Chocolate Peppermint Sugar Cookies are some of my favorite Christmas sugar cookies, because they are packed with all of the flavors of the season. A soft and chewy peppermint sugar cookie is dipped in white chocolate and topped with crushed candy canes.
- 1 cup unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 1 egg, large
- 1 1/2 tsp vanilla extract
- 1/4-1/2 tsp peppermint extract*
- 2 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup granulated sugar, for dipping
- 2 cups white chocolate, chopped into small pieces (or white almond bark)
- 1/2 cup crushed candy canes (or peppermints)
- Preheat oven to 350 degrees and line a baking sheet with parchment paper (alternately you can grease the baking sheet with baking spray).
- With a standing mixer or a hand mixer, cream softened butter for about 30 seconds. Next, add in granulated sugar. Cream the mixture until light and fluffy, about 30 seconds to 1 minute.
- Add in the egg, and mix until well combined.
- Add in both vanilla extract and peppermint extract, and mix until combined.
- Add in flour, baking soda, baking powder, and salt and mix until just combined, making sure to scrape down the sides of the bowl.
- Once combined, roll dough into 1” balls and roll them in granulated sugar. Place them evenly apart on the baking sheet (about 2” apart).
- Bake for 10-11 minutes, or until cookies have set.
- Allow cookies to cool.
- Place chopped white chocolate in a microwave safe bowl and melt in the microwave in 30 second increments on 50% power, stirring after each hit in the microwave. Once smooth, the chocolate is melted.
- Dip each sugar cookie about halfway into the white chocolate. Sprinkle with crushed peppermints.
- Allow the chocolate to set before serving.
*If you prefer more peppermint, use 1/2 tsp of peppermint extract.
**Mint extract and peppermint extract are different. If you want a true peppermint flavor, use peppermint extract.
Some of my other favorite Christmas recipes:
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