White Chocolate Dipped Peppermint Sugar Cookies Recipe

These White Chocolate Dipped Peppermint Sugar Cookies are the kind of treat that instantly transports you to a winter wonderland, sparkling with all the flavors of the holiday season. At first glance, they might look like classic sugar cookies, but one bite reveals a burst of cool peppermint and creamy white chocolate, all finished with a festive sprinkle of crushed candy canes. Their beautiful look and irresistible taste make them just as perfect for gift boxes and cookie swaps as for indulging with a cozy cup of cocoa by the fire.

this Recipe

Ingredients You’ll Need

The beauty of these cookies lies in their simplicity—a handful of pantry staples, plus a few special touches, come together to create a little magic. Every ingredient plays a role in creating the snow-white, crisp-edged, and deliciously chewy base, while the peppermint and white chocolate lend a wintery charm that’s impossible to resist.

• Unsalted butter (1 cup, softened): Provides richness and that classic tender crumb—make sure it’s softened for easy creaming.
• Granulated sugar (1 cup): Sweetens the dough and gives the cookies their signature sparkle and bite.
• Large egg (1): Binds everything together and adds a little structure for a perfectly chewy result.
• Vanilla extract (1 ½ teaspoons): Enhances the flavors and adds warmth alongside the peppermint.
• Peppermint extract (1/2 teaspoon): The secret to that unmistakable cool, fresh holiday zing.
• All-purpose flour (2 ½ cups): Forms the foundation, holding all the goodness in place while keeping the cookies soft.
• Baking powder (1/2 teaspoon): Gives the cookies just enough lift without making them cakey.
• Salt (1/4 teaspoon): Brings out the flavors in both the dough and the chocolate for perfect balance.
• White chocolate (8 ounces, chopped or chips): Melts into a creamy coating that pairs beautifully with the peppermint crunch.
• Crushed peppermint candies or candy canes (1/2 cup): Adds sparkle, crunch, and a festive pop of color on top!

How to Make White Chocolate Dipped Peppermint Sugar Cookies

Step 1: Prepare the Oven and Baking Sheets

Start by preheating your oven to 350°F, the sweet spot for cookies that are crisp at the edges and pillowy in the center. Line two baking sheets with parchment paper to prevent sticking and make for easy cleanup—plus, you’ll get nicely browned bottoms every time.

Step 2: Cream the Butter and Sugar

In a large bowl, cream together your softened butter and granulated sugar. This step isn’t just about mixing; you want to beat them together for 2–3 minutes until light, fluffy, and almost cloud-like. This process traps air, which leads to melt-in-your-mouth cookies.

Step 3: Add the Egg and Flavors

Crack in the large egg, then pour in the vanilla and peppermint extracts. Beat until everything’s fully combined and the mixture looks smooth. The peppermint aroma will wake up your senses and let you know something special is in store!

Step 4: Combine Dry Ingredients

Grab a separate bowl and whisk together the all-purpose flour, baking powder, and salt. This simple step ensures your leaveners are evenly distributed, so you don’t end up with wonky cookies.

Step 5: Make the Dough

Gradually add the dry ingredients to your wet mixture, stirring just until a soft, uniform dough forms. Don’t overmix—stop as soon as there are no visible streaks of flour. At this point, the dough should be soft but not sticky.

Step 6: Shape and Bake

Scoop the dough into 1-inch balls and place them on your prepared baking sheets, leaving a couple of inches between each one for spreading. Gently flatten each ball with your fingers or the bottom of a glass, aiming for an even surface. Bake for 9–11 minutes, just until the edges are set but the centers are still pale (they’ll continue firming up as they cool).

Step 7: Cool the Cookies

Let the cookies cool on the baking sheet for 5 minutes to set the structure, then transfer them to a wire rack so they cool completely. This ensures the cookies stay soft inside, yet sturdy enough for dipping.

Step 8: Dip in White Chocolate and Decorate

Once the cookies are completely cooled, melt your white chocolate in a microwave-safe bowl, working in 30-second bursts and stirring between each interval until smooth. Dip half of each cookie into the silky white chocolate, then quickly sprinkle with the crushed peppermint before the chocolate sets. Placement on parchment paper will help them set up nicely, and you’ll be amazed at how festive they look!

How to Serve White Chocolate Dipped Peppermint Sugar Cookies

Garnishes

A sprinkle of extra crushed peppermint candies right after dipping gives each cookie a dazzling look and a gentle crunch. For even more flair, drizzle a bit of dark chocolate over the white chocolate or add a light dusting of edible glitter for holiday sparkle.

Side Dishes

These cookies shine alongside a steaming mug of hot chocolate, spiced chai, or your favorite winter tea. If you’re making a dessert tray, pair them with other holiday classics—think chewy gingerbread or chocolate crinkle cookies—for a feast of flavors and textures.

Creative Ways to Present

Stack several White Chocolate Dipped Peppermint Sugar Cookies in a clear cellophane bag and tie with a ribbon for delightful edible gifts. They also look stunning arranged on a vintage cake stand or tucked into holiday tins lined with parchment for a nostalgic touch. For parties, set up a cookie bar and let everyone pick their favorite dipped treat!

Make Ahead and Storage

Storing Leftovers

After the white chocolate has set completely, store your cookies in an airtight container at room temperature. They’ll stay wonderfully fresh and crisp for up to one week, making them ideal for holiday prep and impromptu cookie cravings.

Freezing

These beauties freeze beautifully! Layer the cooled, decorated cookies with parchment paper in a sturdy container or freezer bag. They’ll keep for up to two months—just let them thaw at room temperature before serving. You can also freeze the baked, undipped cookies, then thaw and add chocolate and peppermint when you’re ready for maximum freshness.

Reheating

While White Chocolate Dipped Peppermint Sugar Cookies are best enjoyed at room temperature, if you’d like to warm them slightly, pop them in the microwave for just 5–10 seconds. The white chocolate will soften for that just-dipped experience, but be careful not to let the chocolate fully melt.

FAQs

Can I use peppermint oil instead of peppermint extract?

Peppermint oil is much more concentrated than extract, so if you choose to use it, start with just a drop or two and taste before adding more. Using extract is easier for a subtle, balanced flavor, but oil will work in a pinch.

Can I use store-bought white chocolate chips for dipping?

Absolutely! Good-quality white chocolate chips are convenient, melt smoothly, and taste delicious. Just be sure to melt them gently and stir often to avoid scorching.

Are there any nut-free options for decorating?

Yes, the classic crushed peppermint decorations are already nut-free. If you’d like to change things up, try using holiday sprinkles or colored sanding sugar instead.

How do I prevent my cookies from spreading too much while baking?

If your cookies spread more than you’d like, try chilling the dough for 30 minutes before baking, especially if your kitchen is warm. This helps the butter solidify and keeps the cookies thicker and chewier.

Can I make these cookies gluten-free?

Yes, just swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Check that your white chocolate and peppermint candies are gluten-free as well so everyone can enjoy!

Final Thoughts

If you’re looking for a recipe to charm both the eyes and the taste buds this holiday season, these White Chocolate Dipped Peppermint Sugar Cookies are truly unbeatable. They’re festive, irresistibly tasty, and guaranteed to bring a little extra joy to your kitchen all winter long—so gather your ingredients and treat yourself (and your loved ones) to a batch soon!

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