White Chocolate Dipped Peppermint Sugar Cookies Recipe
If you’re dreaming of a cookie that captures the pure joy of the holidays in every bite, White Chocolate Dipped Peppermint Sugar Cookies are about to become your new obsession. These beauties are soft and buttery with just the right hint of peppermint, then dipped in creamy white chocolate and showered with crushed candy canes for a festive finish. Whether you’re planning a cookie exchange, gifting friends, or just want to fill your kitchen with the scent of peppermint and sugar, this recipe is as delightful to make as it is to eat.
Ingredients You’ll Need
The magic of White Chocolate Dipped Peppermint Sugar Cookies comes from simple pantry staples that each play a starring role. Every ingredient adds its own special touch, from the richness of butter to the sparkle of peppermint candy on top.
- All-purpose flour: Gives the cookies their tender structure and helps them hold their shape when dipped in chocolate.
- Baking powder: Adds just enough lift for a perfectly soft, pillowy bite.
- Baking soda: Works with the baking powder to give a gentle rise and perfect texture.
- Salt: Balances the sweetness and enhances all the flavors.
- Unsalted butter, softened: Creates a rich, melt-in-your-mouth texture that makes these cookies irresistible.
- Granulated sugar: Sweetens the dough and helps the cookies bake up with those classic crisp edges.
- Large egg: Binds everything together and adds a little extra richness.
- Peppermint extract: Infuses the cookies with that unmistakable cool, minty flavor that just says “holiday.”
- Vanilla extract: Warms up the peppermint and rounds out the flavor profile beautifully.
- Milk: Keeps the dough soft and easy to work with, ensuring cookies that are never dry.
- White chocolate melting wafers or chips: For that luscious, creamy dip that makes these cookies extra special (and pretty!).
- Crushed candy canes or peppermint candies: The colorful, crunchy topping that gives every cookie a festive pop and extra minty crunch.
How to Make White Chocolate Dipped Peppermint Sugar Cookies
Step 1: Prep Your Baking Sheets
Start by preheating your oven to 350°F (175°C) so it’s perfectly ready when your dough is. Line your baking sheets with parchment paper—this makes cleanup a breeze and helps keep the cookies from sticking or over-browning on the bottom. A little prep here sets the stage for cookie success!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This step might seem simple, but thoroughly combining your dry ingredients ensures your cookies bake up evenly, with no surprise pockets of baking soda. Set this bowl aside for just a moment.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat your softened butter and granulated sugar together until the mixture is light and fluffy. This is where a little patience pays off—the creaming process incorporates air, giving your cookies their signature soft and tender crumb. Don’t rush it!
Step 4: Add Wet Ingredients
Beat in the egg, peppermint extract, and vanilla extract until the mixture is smooth and fragrant. The peppermint and vanilla work together to create a balanced, aromatic dough that smells just like the holidays.
Step 5: Combine Everything
Gradually add the dry ingredients to your wet mixture, alternating with splashes of milk. Mix until a soft, cohesive dough forms—don’t overmix, just enough to bring it all together. This is your moment to sneak a taste (if you’re like me!).
Step 6: Shape and Bake
Scoop tablespoon-sized balls of dough onto your prepared baking sheets, spacing them about 2 inches apart so they have room to spread. Flatten each dough ball slightly with the bottom of a glass—this helps them bake up with pretty, uniform tops. Bake for 9 to 11 minutes, until the edges are set and just starting to turn golden. Let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool completely.
Step 7: Dip in White Chocolate and Decorate
Once the cookies are completely cooled, melt your white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth and glossy. Dip half of each cookie into the white chocolate, letting any excess drip off. Place the dipped cookies back on parchment and immediately sprinkle with crushed candy canes. Let the chocolate set at room temperature, or pop them in the fridge for 10 minutes if you’re impatient (no judgment here!).
How to Serve White Chocolate Dipped Peppermint Sugar Cookies
Garnishes
A generous dusting of crushed candy canes is the classic finish, but you can get creative! Try a drizzle of extra white chocolate for a bakery-worthy look, or add a sprinkle of sparkling sugar for some holiday shimmer. These little touches make your White Chocolate Dipped Peppermint Sugar Cookies look as festive as they taste.
Side Dishes
Pair these cookies with mugs of hot cocoa, spicy chai lattes, or even rich coffee for a cozy treat. They also shine on a dessert platter with other holiday favorites like gingerbread or chocolate-dipped shortbread—perfect for parties or family gatherings.
Creative Ways to Present
Layer your White Chocolate Dipped Peppermint Sugar Cookies in a pretty tin lined with parchment for a thoughtful edible gift, or arrange them on a cake stand at your next holiday get-together. For an extra touch of charm, tie stacks of cookies with a festive ribbon or slip a few into clear bags for party favors. They’re guaranteed to bring smiles wherever they go!
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature and they’ll stay fresh and delicious for up to five days. If you’re stacking them, place a piece of parchment or wax paper between layers to protect the beautiful chocolate dip and peppermint topping.
Freezing
White Chocolate Dipped Peppermint Sugar Cookies freeze beautifully! Place cooled, decorated cookies in a single layer on a baking sheet to freeze, then transfer them to a zip-top bag or airtight container with parchment between layers. They’ll keep their flavor and texture for up to two months—just let them thaw at room temperature before serving.
Reheating
While you don’t need to reheat these cookies, if you love a just-baked feel, you can let them sit at room temperature for an hour after freezing. Avoid microwaving, as it can melt the chocolate and candy topping. For a warm, cozy experience, pair with a hot beverage and enjoy!
FAQs
Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to 48 hours in advance and store it tightly wrapped in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 20 minutes so it’s easier to scoop and shape.
What if I don’t have peppermint extract?
No worries—if you’re in a pinch, you can substitute with a little extra vanilla or almond extract, but you’ll miss out on that classic holiday mint flavor. For the true White Chocolate Dipped Peppermint Sugar Cookies experience, peppermint extract is the way to go!
Can I use chocolate chips instead of melting wafers?
Yes, chocolate chips will work in a pinch, but melting wafers or high-quality white chocolate bars tend to melt more smoothly and set with a beautiful, glossy finish. If you use chips, add a teaspoon of coconut oil to help with melting.
How can I crush candy canes without making a mess?
Place your candy canes or peppermint candies in a zip-top bag, then use a rolling pin or the bottom of a heavy pan to gently crush them. This keeps the peppermint bits contained and makes cleanup easy!
Are these cookies good for gifting?
They’re perfect for gifting! With their festive look and delicious flavor, White Chocolate Dipped Peppermint Sugar Cookies are always a hit in holiday cookie boxes or as a thoughtful treat for teachers, neighbors, and friends.
Final Thoughts
If you’re ready to embrace the spirit of the season, there’s no better place to start than with a batch of White Chocolate Dipped Peppermint Sugar Cookies. They’re as fun to make as they are to share, and they’ll bring a little extra sparkle to any celebration. Give them a try—you just might discover your new holiday tradition!
Print
White Chocolate Dipped Peppermint Sugar Cookies Recipe
- Total Time: 30 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These White Chocolate Dipped Peppermint Sugar Cookies are a festive holiday treat combining soft, buttery sugar cookies infused with refreshing peppermint extract, dipped in smooth white chocolate and topped with crushed candy canes for a delightful crunch and minty flavor.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 1/4 cup milk
Toppings
- 8 ounces white chocolate melting wafers or chips
- 1/2 cup crushed candy canes or peppermint candies
Instructions
- Preheat and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and salt.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This helps to aerate the dough for a tender cookie texture.
- Add Flavorings and Egg: Beat in the large egg, peppermint extract, and vanilla extract until fully combined, infusing the dough with a rich, minty aroma and sweetness.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk, mixing until a soft dough forms. This helps achieve the right dough consistency for rolling and shaping.
- Shape Cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Flatten each slightly with the bottom of a glass for an even thickness.
- Bake Cookies: Bake the shaped dough balls in the preheated oven for 9 to 11 minutes, or until the edges are set and lightly golden. This timing ensures the cookies remain soft inside while having a slight crispness on the edges.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before adding the chocolate dip to prevent melting.
- Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate wafers or chips by heating in 30-second intervals, stirring between each to achieve a smooth, lump-free consistency.
- Dip Cookies: Dip half of each cooled cookie into the melted white chocolate, letting the excess drip off to avoid thick coatings. Place dipped cookies on parchment paper and immediately sprinkle the tops with crushed candy canes for a festive finish.
- Set Chocolate: Allow the chocolate to set at room temperature, or expedite the process by chilling the cookies in the refrigerator for about 10 minutes until the chocolate hardens.
Notes
- For extra holiday flair, drizzle additional melted white chocolate over the tops of the cookies after dipping.
- Store cookies in an airtight container at room temperature to keep them fresh for up to 5 days.
- Use fresh peppermint extract for the best mint flavor and avoid using peppermint oil as it can be too strong.
- If white chocolate melting wafers are unavailable, high-quality white chocolate chips can be used, but adding a teaspoon of vegetable oil while melting can help achieve a smoother dip.
- Crushed candy canes can be substituted with peppermint candies if desired, but make sure they are finely crushed to stick well to the chocolate.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
