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
Scale
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
