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.
Do yourself a favor and make these white chocolate dipped sugar cookies! The hint of peppermint transforms these into a perfectly festive cookie for the holiday season!
The Christmas season has become synonymous with cookie season, and I’m 100% all right with that.
It’s super trendy to make cookie boxes and give them to family and friends (and post about it on social media 😆 Am I right or am I right??) so if you’re in the market for cookie box ideas, let’s start with these right here:
White Chocolate Peppermint Sugar Cookies.
Sugar Cookies.
Peppermint.
White Chocolate.
It doesn’t get more Christmassy than that, you know??
Reasons Why I Love This Recipe:
- 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.
- You don’t have to chill the dough! I repeat: this is a no chill sugar cookie recipe! This recipe is based off my favorite sugar cookie recipe, so if you aren’t a fan of peppermint, then check that recipe out!
- 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).
- I happen to really love white chocolate and peppermint together, however, you could substitute another chocolate if you prefer.
White Chocolate Dipped 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.
How To Make This Recipe:
This recipe is fairly simple and straight forward, but there are a couple of steps involved:
- Before baking: Let all ingredients come to room temperature. Next, preheat the oven. Line your baking sheet with parchment paper.
- Wet Ingredients: With a standing mixer or a hand mixer, cream the butter and granulated sugar together. 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 cookies into small balls and roll in granulated sugar.
- Bake: Place sugar cookies evenly apart on the baking sheet and bake.
- Cool: Allow cookies to cool before dipping in chocolate.
- Melt: Melt white chocolate, then dip each cookie about halfway into the melted chocolate.
- Candy Canes: Sprinkle crushed candy canes (or peppermints) over the melted chocolate.
FAQS
Do I Have to Chill Sugar Cookie Dough?
- No, not for this recipe. You can make the dough and immediately bake it, which is one of the reasons I love this recipe so much.
What Kind of White Chocolate Should I Use?
- I suggest using a high quality baking white chocolate. This will have the best flavor and will also melt easily.
- 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.
Peppermint Sugar Cookie Trouble Shooting Tips:
- Flour: Don’t pack the flour into your measuring cup. Use your measuring cup to ‘lighten up’ the flour by scooping the flour and dumping it back into your flour container a couple of times. Then scoop the flour with your measuring cup and level it with a knife.
- Granulated Sugar: Make sure you use granulated sugar in this recipe. Substituting brown sugar will not work in this recipe, as it will change the texture of the cookies.
- Bake: If you over bake these peppermint sugar cookies, they will not be soft and chewy. Instead, they will be crisp.
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.
- Store these at room temperature in an airtight container for up to 3-4 days for maximum freshness.
Other Christmas Cookie Recipes You Might Love:
- Soft Baked Cutout Sugar Cookies
- Hot Chocolate Thumbprint Cookies
- Soft Baked Chocolate Cutout Sugar Cookies
- Maple Snickerdoodles
- Classic Snickerdoodles
White Chocolate Peppermint Sugar Cookies
Prep Time
35 mins
Cook Time
11 mins
Total Time
46 mins
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.
Course: Dessert
Cuisine: American
Keyword: white chocolate peppermint sugar cookies
Servings: 2 dozen (about)
Ingredients
Cookie Dough:
- 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
Topping:
- 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)
Instructions
Cookies
- 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.
White Chocolate
- 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.
Recipe Notes
*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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