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
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
