White Chocolate Dipped Peppermint Sugar Cookies Recipe
Get ready to meet your new holiday favorite: White Chocolate Dipped Peppermint Sugar Cookies. These gorgeous, sparkly cookies pair buttery sugar cookie magic with a cool blast of peppermint, all crowned with a luscious white chocolate shell and a flurry of crushed candy canes. They’re as impressive on a cookie platter as they are irresistible in your hand, and I promise, the first snowy bite is pure festive joy. Whether you’re baking for a crowd or just want your kitchen to smell like holiday dreams, White Chocolate Dipped Peppermint Sugar Cookies are your ticket to sweetness, sparkle, and smiles.
Ingredients You’ll Need
The best part about these cookies? The ingredients are pantry-friendly, but they each play a vital role in making every bite perfectly chewy, minty, and rich with snowy white chocolate. Here’s what you’ll want to gather before you preheat that oven:
- All-Purpose Flour: The structure and backbone of these cookies, giving them that classic sugar cookie tenderness.
- Baking Soda: Helps your cookies rise just enough—think gentle puff, not flat pancakes.
- Salt: Balances the sweetness and highlights all the flavors.
- Cream of Tartar: A classic addition for chewiness and a subtle tang that keeps your cookies tender.
- Granulated Sugar: Gives these cookies their signature sweet crunch and golden exterior.
- Unsalted Butter (softened): The key to that melt-in-your-mouth texture and rich flavor—make sure it’s at room temp.
- Large Egg: Binds everything together and adds softness.
- Large Egg Yolk: Adds extra richness and lends more chew to every bite.
- Vanilla Extract: Builds a warm, sweet base that lets the peppermint shine.
- Peppermint Extract: Brings the cool, festive zing—be sure to measure carefully!
- White Chocolate Chips or Almond Bark: The silkiest topping for dipping; opt for almond bark or melting wafers for extra-smooth results.
- Shortening (for dipping): Ensures that glossy, set-up white chocolate coating.
- Crushed Peppermint Candies or Candy Canes: The finishing touch for crunch, sparkle, and peppermint pop.
How to Make White Chocolate Dipped Peppermint Sugar Cookies
Step 1: Prep Your Baking Area
Preheat your oven to 350 °F and line your baking sheets with parchment paper or silicone liners. This ensures an easy release and golden bottoms with zero sticking. While the oven heats up, set out your mixing bowls and gather your ingredients to set the stage for smooth, joyful baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cream of tartar. This quick mix ensures your leaveners and salt are evenly distributed throughout the flour, so every single cookie bakes up tender and even.
Step 3: Cream Butter and Sugar
In a large mixing bowl (a stand mixer or hand mixer is your friend here), cream together the softened butter and granulated sugar until it looks pale and fluffy—this usually takes about 2-3 minutes. This step is crucial for that trademark sugar cookie texture and lightness.
Step 4: Add Eggs and Flavorings
Beat in the whole egg, then the egg yolk, followed by vanilla and peppermint extracts. Mix until everything is smooth and silky, but don’t overdo it—just enough for everything to come together.
Step 5: Combine Wet and Dry Ingredients
With your mixer on low, slowly add the dry ingredient mixture to the wet ingredients. Mix just until the flour disappears; over-mixing can make the cookies tough. If your dough seems soft and sticky, pop it in the fridge for 10-15 minutes to make scooping easier.
Step 6: Portion and Bake the Cookies
Scoop about 1½ tablespoons of dough per cookie and roll each portion into a smooth ball. Place the dough balls about 2 inches apart on your lined baking sheets. For a sparkly finish, roll them lightly in extra granulated sugar. Bake for 10–11 minutes, until the edges are just slightly golden and the centers look barely set (they’ll finish firming up as they cool).
Step 7: Cool to Perfection
Let the cookies rest on the baking sheet for a few minutes to prevent breakage, then carefully transfer them to a wire rack. Allow them to cool completely—this helps them hold up to their white chocolate dip later.
Step 8: Dip in White Chocolate
In a microwave-safe bowl, combine the white chocolate chips (or almond bark) with shortening. Microwave at 50% power in short bursts, stirring every 20–30 seconds, until silky smooth. Dip half of each cooled cookie into the melted white chocolate, letting any extra drip off, and lay them out on wax or parchment paper.
Step 9: Peppermint Sprinkle and Set
While the chocolate is still glossy, sprinkle the dipped portion generously with crushed peppermint candies or candy canes. Let the cookies set at room temperature or pop them into the fridge to speed things up. Once the chocolate coating is firm, your White Chocolate Dipped Peppermint Sugar Cookies are ready for their big debut!
How to Serve White Chocolate Dipped Peppermint Sugar Cookies
Garnishes
It’s not just the taste—how you finish these cookies makes a big difference in their wow factor. A final flourish of crushed peppermint makes your White Chocolate Dipped Peppermint Sugar Cookies pop on any platter. For extra dazzle, sprinkle with a hint of edible glitter or pearlized baking sugar while the white chocolate is still setting.
Side Dishes
These cookies pair beautifully with a mug of hot cocoa, a frothy latte, or even a festive peppermint mocha for the ultimate winter treat. They also make an amazing addition to a holiday dessert board alongside dark chocolate truffles, fresh berries, or vanilla ice cream. A glass of cold milk? Always a classic.
Creative Ways to Present
Stack these beauties in cellophane bags tied with red ribbon for cheerful edible gifts. For a dramatic centerpiece, arrange them in a wreath shape on a platter, alternating with chocolate-dipped strawberries. Or tuck a couple into mugs with small packets of cocoa for thoughtful, homemade party favors—no one can resist the charm of White Chocolate Dipped Peppermint Sugar Cookies!
Make Ahead and Storage
Storing Leftovers
To keep your cookies as fresh as the day they were baked, store them in an airtight container at room temperature. They’ll stay chewy and bright for 3–4 days (if they last that long!). Separate layers with parchment to prevent sticking, especially after dipping in white chocolate.
Freezing
For longer storage, freeze the baked and cooled cookies (before or after dipping) in a freezer-safe container for up to 2 months. If you freeze after dipping, lay them in a single layer until firm, then stack with parchment between. Thaw at room temperature for a quick, make-ahead holiday treat whenever you get the craving for White Chocolate Dipped Peppermint Sugar Cookies.
Reheating
If you want your cookies warm and just-baked soft, pop them (undipped) in a 300 °F oven for 2–3 minutes. If already dipped in chocolate, let them come to room temperature naturally—the white chocolate will stay glossy and smooth.
FAQs
Can I use chocolate melts or almond bark instead of white chocolate chips?
Absolutely! Almond bark and candy melts are designed for easy melting and dipping, so if you want a smoother, more foolproof coating for your White Chocolate Dipped Peppermint Sugar Cookies, they’re a fantastic option (and super convenient).
What if I don’t like peppermint extract or find it too strong?
No worries—a little goes a long way with peppermint extract. If you prefer a milder mint, use just ½ teaspoon, or swap it out entirely for more vanilla for classic sugar cookies with a twist.
What’s the best way to crush peppermint candies without making a mess?
Place your candy canes or peppermint candies in a zip-lock bag and crush them gently with a rolling pin or meat mallet. A few quick whacks will give you perfect candy “snow” without sticky shards flying everywhere.
Is it okay to skip the cream of tartar?
Cream of tartar adds extra chew and that signature tang, but if you don’t have it, the cookies will still turn out delicious—they’ll just be a touch less chewy. Try adding an extra pinch of baking soda if you substitute it out.
How far in advance can I make these White Chocolate Dipped Peppermint Sugar Cookies?
You can make the dough up to two days ahead and refrigerate it, or scoop and freeze the dough balls for weeks. The finished, dipped cookies keep beautifully for several days, making them perfect for holiday prep and gifting.
Final Thoughts
If you’re looking for the ultimate crowd-pleaser, festive edible gift, or a way to make your holiday table sparkle, these White Chocolate Dipped Peppermint Sugar Cookies are for you. Every bite is buttery, minty, and blanketed in chocolate bliss—so don’t be surprised when they vanish in a flash. Dive in, share with friends, and let their magic brighten up your baking season!
Print
White Chocolate Dipped Peppermint Sugar Cookies Recipe
- Total Time: 41 minutes
- Yield: About 30 cookies 1x
- Diet: Vegetarian
Description
These White Chocolate Dipped Peppermint Sugar Cookies are a festive treat perfect for the holiday season. Soft and chewy sugar cookies infused with peppermint, dipped in white chocolate, and sprinkled with crushed peppermint candies for a delightful crunch.
Ingredients
Dry Ingredients:
- 2 ¾ cups all‑purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cream of tartar
Wet Ingredients:
- 1½ cups granulated sugar
- 1 cup unsalted butter (softened)
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¾ teaspoon peppermint extract
For Dipping:
- 2½ cups white chocolate chips (or almond bark)
- 2 ½ Tbsp shortening
- ⅓ cup finely crushed peppermint candies or candy canes
Instructions
- Preheat Oven: Preheat oven to 350 °F and line baking sheets with parchment or silicone liners.
- Mix Dry Ingredients: In a bowl, whisk flour, baking soda, salt, and cream of tartar.
- Prepare Wet Ingredients: In another bowl, cream together butter and granulated sugar, then mix in the eggs and extracts.
- Combine Mixtures: Gradually add dry ingredients to wet ingredients until just combined.
- Bake: Scoop dough, roll into balls, and bake for 10–11 minutes until slightly golden.
- Cool Cookies: Let cookies rest on the baking sheet, then transfer to a wire rack to cool completely.
- Dip in Chocolate: Melt white chocolate and shortening, dip cookies, and sprinkle crushed peppermint over them.
- Allow to Set: Let the chocolate set at room temperature or in the refrigerator.
Notes
- Using candy melts or almond bark makes dipping easier.
- If peppermint extract tastes too strong, reduce to ½ teaspoon.
- Roll cookie dough lightly in granulated sugar before baking for added sparkle.
- Store cookies in an airtight container at room temperature for 3–4 days.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 20 g
- Sodium: 97 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 31 mg
