If you’re on the hunt for a festive treat that perfectly captures the spirit of the season, then the White Chocolate Dipped Peppermint Sugar Cookies Recipe is an absolute must-try. These cookies combine the soft chewiness of classic sugar cookies with the cool, refreshing burst of peppermint and a decadent drizzle of creamy white chocolate. Every bite offers the perfect balance of sweet and minty flavors, making them a crowd-pleaser for holiday gatherings or cozy nights in. Trust me, once you try this White Chocolate Dipped Peppermint Sugar Cookies Recipe, it will quickly become one of your all-time favorite recipes to bake over and over again.

White Chocolate Dipped Peppermint Sugar Cookies Recipe - Recipe Image

Ingredients You’ll Need

Simple, straightforward, and absolutely essential — these ingredients lay the foundation for cookies that are tender, flavorful, and irresistibly festive. Each component plays a special role, from giving structure and rise to infusing those signature peppermint notes and silky white chocolate richness.

All-purpose flour: Provides the perfect base for soft, chewy cookies with just the right amount of structure.
Baking soda: Helps the cookies rise and gives them a light texture.
Baking powder: Adds an extra lift to ensure fluffy softness.
Salt: Balances sweetness and enhances all the flavors in the cookies.
Unsalted butter: Brings richness and a tender crumb when softened to the right consistency.
Granulated sugar: Sweetens and contributes to a slight crisp edge around the cookies.
Large egg: Binds ingredients and adds moisture for perfect chewiness.
Vanilla extract: Adds depth and warmth to the cookie’s flavor profile.
Peppermint extract: Gives that unmistakable refreshing peppermint kick that defines these cookies.
White chocolate: Melted for dipping, it creates a creamy, luscious coating bursting with sweetness.
Crushed peppermint candies or candy canes: Sprinkle on top for a festive crunch and vibrant pop of color.

How to Make White Chocolate Dipped Peppermint Sugar Cookies Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to ensure your cookies bake evenly and don’t stick—a must for perfect shape and easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Sifting slightly while combining helps prevent lumps and guarantees a smooth dough with consistent texture.

Step 3: Cream Butter and Sugar

Using a stand mixer or handheld beaters, cream the softened unsalted butter with granulated sugar until light, fluffy, and pale in color—this usually takes about 3 to 5 minutes. This step is crucial as it introduces air into the dough, helping the cookies stay soft.

Step 4: Add Wet Ingredients

Beat in the large egg until fully incorporated, followed by the vanilla and peppermint extracts. The peppermint extract gives these cookies their signature refreshing flair, so be sure not to skip it!

Step 5: Combine Mixtures

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low until just combined. Avoid over-mixing to keep your cookies tender and soft rather than tough.

Step 6: Form the Cookies

Using a cookie scoop or a tablespoon, form dough balls and place them about 2 inches apart on the prepared baking sheets. For perfectly round cookies, gently roll dough balls between your hands before placing them down.

Step 7: Bake

Bake in the preheated oven for 10 to 12 minutes, or until the edges are just starting to turn golden but the centers remain soft. This ensures the cookies stay chewy and not hard—a delightful texture contrast to the crisp peppermint topping.

Step 8: Melt the White Chocolate

While your cookies cool completely on a wire rack, gently melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring after each, until smooth and glossy.

Step 9: Dip and Decorate

Dip one half of each cookie into the melted white chocolate, allowing excess to drip off, then immediately sprinkle with crushed peppermint candies or candy canes. Set them back on parchment paper to let the chocolate harden at room temperature, forming that irresistible festive finish.

How to Serve White Chocolate Dipped Peppermint Sugar Cookies Recipe

Garnishes

Adding a sprinkle of extra crushed peppermint or a light dusting of powdered sugar can make the cookies look even more magical. For a little sparkle, edible glitter or red and green sugar crystals work beautifully.

Side Dishes

These cookies pair wonderfully with a cup of hot cocoa or a peppermint-flavored latte. They also complement a cheese board featuring mild cheeses and fresh fruit for a playful sweet-savory holiday spread.

Creative Ways to Present

Present these White Chocolate Dipped Peppermint Sugar Cookies Recipe as a stunning dessert platter during Christmas parties or wrap them individually in cellophane tied with festive ribbons for lovely homemade gifts. You can even stack them with wax paper between layers for a charming cookie tower centerpiece.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature. They stay fresh and soft for up to one week, making them perfect for batch baking when you want to have treats ready ahead of time.

Freezing

You can freeze the baked cookies (without the white chocolate dip) by placing them in a single layer on a baking sheet first, then transferring them into a freezer-safe bag or container. When you’re ready to enjoy, thaw completely before dipping and decorating.

Reheating

If you want to revive that freshly baked warmth, pop a cookie in the microwave for about 10 seconds. Be cautious with the white chocolate coating as it can melt quickly, but the cookie inside will taste tender and soft, almost like just-baked.

FAQs

Can I use dark or milk chocolate instead of white chocolate?

Absolutely! While white chocolate provides a creamy, sweet contrast to peppermint, dark or milk chocolate can give a richer, deeper flavor. Just melt your preferred chocolate the same way and dip as usual for a tasty twist.

How important is peppermint extract to the recipe?

Peppermint extract is key to capturing the signature mint flavor that makes this White Chocolate Dipped Peppermint Sugar Cookies Recipe special. You can adjust the amount to suit your personal preference, but don’t skip it entirely.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend designed for baking. Be sure to check if your mix includes xanthan gum for structure; otherwise, add a small amount to help the cookies hold together well.

What if I don’t have crushed peppermint candies?

No worries! You can finely chop candy canes or even use peppermint bark or crushed red and white hard candies as a colorful and festive alternative for decorating.

Can I double the recipe for a larger batch?

Definitely! This recipe scales well, so feel free to double or even triple it when baking for a crowd. Just keep an eye on baking times and oven space, rotating trays if necessary.

Final Thoughts

Baking the White Chocolate Dipped Peppermint Sugar Cookies Recipe is like inviting a swirl of holiday magic right into your kitchen. These cookies are fun to make, delightfully festive, and absolutely delicious with their soft texture, bright peppermint flavor, and luscious white chocolate finish. Whether you’re treating yourself or sharing with friends and family, this recipe brings a joyful sweetness that everyone will adore. Go ahead and bake a batch—you’ll be so glad you did!

White Chocolate Dipped Peppermint Sugar Cookies Recipe

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4.3 from 56 reviews

Author: admin
Total Time: 55 minutes
Yield: 24 cookies 1x

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Description

These White Chocolate Dipped Peppermint Sugar Cookies combine classic sugar cookies with festive peppermint flavor and a smooth white chocolate coating. Perfect for holiday celebrations, these soft yet chewy cookies are adorned with crushed peppermint candies for a delightful crunch and refreshing minty finish.

Ingredients

Scale

Dry Ingredients

2 3/4 cups (344g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients

1 cup (227g) unsalted butter, softened
1 1/2 cups (300g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract

Toppings

8 oz (225g) white chocolate, melted
1/2 cup crushed peppermint candies or candy canes

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Instructions

Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined. Set aside.
Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes.
Add Wet Ingredients: Beat in the large egg, vanilla extract, and peppermint extract until fully incorporated and smooth.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined, being careful not to overmix the dough.
Form the Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake: Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden but the centers remain soft. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Melt the White Chocolate: Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth and fully melted.
Dip and Decorate: Dip half of each cooled cookie into the melted white chocolate, allowing excess to drip off. Immediately sprinkle the white chocolate coated part with crushed peppermint candies. Place dipped cookies on parchment paper until the chocolate sets, about 30 minutes.

Notes

Ensure butter is softened to room temperature for easiest creaming.
Do not overbake cookies to keep them soft and chewy.
For a smoother white chocolate coating, temper the chocolate or add a small amount of coconut oil when melting.
Store cookies in an airtight container at room temperature for up to 5 days.
Crushed peppermint candies can be adjusted for sweetness or omitted for a milder flavor.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American