If you’re searching for a show-stopping treat that transforms every holiday gathering into a celebration, look no further than White Chocolate Dipped Peppermint Sugar Cookies. These cookies marry a perfectly buttery, tender sugar cookie base with a pop of cool peppermint, all swathed in a luscious layer of melted white chocolate and topped with a sweet, festive crunch of crushed candies. It’s a dazzling blend of flavor and eye-catching beauty that makes every bite taste like pure holiday magic.
Ingredients You’ll Need
One of the sweetest joys of making White Chocolate Dipped Peppermint Sugar Cookies is how easy the ingredient list is: classic baking staples that unite with a hint of mint and a decadent dip of creamy chocolate. Each one plays a starring role in crafting cookies with the perfect texture, flavor, and that celebratory pop of color.
- All-purpose flour: Forms the foundation of the cookie, ensuring a tender yet sturdy bite.
- Baking soda: Gives the cookies a little lift and helps them spread just right in the oven.
- Baking powder: Lends extra lightness so the cookies aren’t too dense.
- Salt: Enhances the sweetness and balances all the dessert flavors.
- Unsalted butter (softened): Provides the rich, creamy base that makes these cookies irresistible.
- Granulated sugar: Sweetens each bite and helps create golden edges.
- Large egg: Binds everything together and adds tenderness.
- Peppermint extract: Brings that signature cool and refreshing flavor—just the right amount for a festive zing.
- Vanilla extract: Makes the mint flavor more rounded and invites that classic homemade aroma.
- White chocolate (chopped or chips): Melts into a gorgeous, creamy bath for dipping each cookie.
- Crushed peppermint candies or candy canes: Add a delightful crunch and a jolly burst of color and flavor on top.
How to Make White Chocolate Dipped Peppermint Sugar Cookies
Step 1: Preheat and Prep Your Baking Sheets
Kicking off with a toasty oven is key. Preheat yours to 350°F (175°C) so it’s ready to bake as soon as your dough is mixed. Line your baking sheets with parchment paper so the cookies don’t stick, and cleanup is a breeze. It’s a little bit of foresight that pays big dividends!
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking soda, baking powder, and salt. This quick step ensures your rising agents are evenly distributed, giving each cookie a consistent rise and texture. The aroma already hints at cozy days ahead!
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is fluffy and pale. This is what gives White Chocolate Dipped Peppermint Sugar Cookies their tender, buttery crumb. Take your time here—a few extra minutes creaming can make all the difference.
Step 4: Add Egg and Extracts
Crack in your egg, pour in the peppermint and vanilla extracts, and beat until everything is incorporated. The scent of mint as you stir is like an instant mood boost—holiday cheer, guaranteed!
Step 5: Combine Wet and Dry Ingredients
Gradually add your flour mixture to the creamed butter, mixing gently until a soft dough forms. Don’t overmix; just enough so no streaks of flour remain. The dough will feel buttery and slightly tacky—perfect for forming into cookies.
Step 6: Shape and Bake the Cookies
Scoop tablespoon-sized portions of dough and roll them into balls, setting them on the prepared baking sheet. Gently press each one to slightly flatten—this helps create those signature crisp edges with a chewy center. Bake 8 to 10 minutes until the edges are just beginning to turn golden, then let them cool on the sheet for 5 minutes before transferring to a wire rack. The waiting is the hardest part but so worth it!
Step 7: Dip in White Chocolate and Finish with Peppermint
Once your cookies are completely cool, melt the white chocolate in a microwave-safe bowl in 30-second spurts, stirring until glossy and smooth. Dip half of each cookie into the chocolate, then immediately sprinkle with crushed peppermint candies. Set the dipped cookies on parchment paper to allow the chocolate to firm up—and admire your handiwork before diving in!
How to Serve White Chocolate Dipped Peppermint Sugar Cookies
Garnishes
A sprinkle of extra crushed peppermint right before serving gives these cookies even more pizzazz. For an extra-festive touch, consider dusting with a little edible glitter or a pinch of sparkling sugar to catch the light and elevate every snack table.
Side Dishes
These cookies pair splendidly with cozy drinks. Serve them alongside mugs of hot cocoa, mulled cider, or creamy eggnog for the ultimate winter treat. Their cool, minty flavor balances beautifully with coffee or a simple cup of tea, making them an instant crowd pleaser at any gathering.
Creative Ways to Present
If you want to turn your White Chocolate Dipped Peppermint Sugar Cookies into a stellar gift, stack a handful in clear cellophane bags tied with ribbon, or arrange them on a shiny platter with sprigs of fresh holly. For a cookie swap, nestle them between layers of parchment in decorative tins for an unforgettable presentation.
Make Ahead and Storage
Storing Leftovers
To keep your cookies fresh, store them in an airtight container at room temperature. They’ll stay soft and minty for up to 5 days, though chances are good they’ll be devoured much sooner! Be sure to add a layer of parchment between batches to prevent the chocolate from sticking.
Freezing
White Chocolate Dipped Peppermint Sugar Cookies can be frozen either before or after dipping in chocolate. If you freeze before dipping, thaw and proceed with the chocolate and peppermint just before serving for maximum freshness. If already dipped, freeze in a single layer, then transfer to an airtight container, keeping parchment between layers. They’ll last beautifully for up to two months.
Reheating
No need to reheat these cookies as they’re best enjoyed at room temperature! If you love the just-baked aroma, let them sit out for a bit after thawing from frozen. Avoid microwaving the dipped cookies, as the chocolate can get messy.
FAQs
Can I use chocolate chips instead of chopped white chocolate?
Absolutely! White chocolate chips melt well and are a perfect substitute for chopped chocolate. Just be sure to microwave in short intervals, stirring often, so the chocolate doesn’t overheat or seize.
Is it possible to make the dough ahead of time?
Yes, you can prepare the dough up to 48 hours in advance and keep it covered in the fridge. Let it sit out for 10-15 minutes before scooping, as cold dough can be tricky to shape.
Can I adjust the peppermint flavor?
Of course! If you love bold mint, add another 1/4 teaspoon of peppermint extract. For a subtler taste, stick to the original amount or use a little less—just don’t skip it!
What’s the trick to dipping without making a mess?
Dip the cookie halfway and let the excess white chocolate drip off before laying it on parchment. Sprinkle the peppermint immediately so it sticks. If needed, use a fork for support or a small spoon to help coat evenly.
Are these cookies gluten-free?
This recipe uses all-purpose flour, but you can substitute with a 1:1 gluten-free blend designed for baking. Keep an eye on the texture as different blends can behave differently; the result should be just as irresistible!
Final Thoughts
There’s something magical about taking a tray of White Chocolate Dipped Peppermint Sugar Cookies out of the oven and watching them disappear in moments. Whether you’re baking for a crowd, gifting a sweet surprise, or simply savoring a quiet moment with a cup of tea, these cookies are pure holiday joy in every bite. Give them a try—your friends and family will be asking for the recipe all season long!
Print
White Chocolate Dipped Peppermint Sugar Cookies Recipe
- Total Time: 30 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of sweet white chocolate and refreshing peppermint with these delightful sugar cookies. A festive treat for the holiday season!
Ingredients
Dry Ingredients:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1/2 teaspoon peppermint extract
- 1 teaspoon vanilla extract
Additional:
- 8 oz white chocolate, chopped or chips
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg, peppermint extract, and vanilla extract until combined.
- Combine and Form Dough: Gradually mix in the dry ingredients until a soft dough forms. Roll into balls and place on baking sheets.
- Bake: Bake for 8–10 minutes until edges are golden. Cool on the sheet before transferring to a wire rack.
- Melt Chocolate and Dip: Melt white chocolate in intervals, dip cookies, and sprinkle with crushed peppermint. Let set on parchment.
Notes
- Ensure cookies are completely cooled before dipping in chocolate to prevent melting.
- For a different presentation, try drizzling the chocolate over the cookies.
- Store in an airtight container for freshness for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.3g
- Protein: 1.3g
- Cholesterol: 20mg
