White Chocolate Dipped Peppermint Sugar Cookies: A Holiday Classic with a Cool Twist

*Soft, buttery sugar cookies infused with peppermint, dipped in creamy white chocolate, and sprinkled with crushed candy canes—perfect for gifting, sharing, or savoring solo

Introduction: The Cookie That Feels Like Winter Magic

There’s something undeniably joyful about peppermint and white chocolate. It’s the flavor of snow days, cozy evenings, and twinkling lights. These White Chocolate Dipped Peppermint Sugar Cookies capture that magic in every bite. They’re soft and chewy with a hint of peppermint, dipped in smooth white chocolate, and topped with crushed candy canes for a festive crunch.

Whether you’re baking for a cookie exchange, holiday party, or just to fill your kitchen with the scent of sugar and spice, these cookies are a guaranteed hit. They’re easy to make, stunning to look at, and absolutely addictive.

Ingredients Breakdown

Let’s take a closer look at what makes these cookies so irresistible:

Dry Ingredients:

• All-purpose flour (2¾ cups / 390g)
  Provides structure and a tender crumb.
• Baking soda (1 tsp)
  Helps the cookies rise and spread slightly.
• Salt (½ tsp)
  Balances sweetness and enhances flavor.
• Cream of tartar (½ tsp)
  Adds a subtle tang and helps create a soft texture.

Tip: Cream of tartar also prevents sugar crystallization, keeping cookies chewy.

Wet Ingredients:

• Granulated sugar (1½ cups / 320g)
  Sweetens and helps create a crisp edge.
• Unsalted butter (1 cup / 8 oz, softened)
  Adds richness and flavor—softened for easy creaming.
• Egg (1 large)
  Binds the dough and adds moisture.
• Egg yolk (1 large)
  Adds richness and contributes to a soft texture.
• Vanilla extract (1 tsp)
  Adds warmth and depth.
• Peppermint extract (¾ tsp)
  Adds a cool, refreshing flavor—don’t overdo it!

Optional: Add a drop of red or green food coloring for a festive twist.

For Dipping and Decorating:

• White chocolate chips (2½ cups / 15 oz)
  Melt into a smooth coating—choose high-quality chips for best results.
• Shortening (2½ tbsp / 30g)
  Helps the chocolate melt smoothly and set with a glossy finish.
• Peppermint bits or crushed candy canes (⅓ cup / 60g)
  Add crunch, color, and flavor—crush finely for better adhesion.

Tip: Use a food processor or zip-top bag and rolling pin to crush candy canes.

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Line baking sheets with parchment paper or silicone baking mats.

Tip: Parchment prevents sticking and promotes even baking.

Step 2: Mix the Dry Ingredients

In a medium bowl:

• Whisk together flour, baking soda, salt, and cream of tartar.

Set aside.

Optional: Sift for extra lightness.

Step 3: Cream the Butter and Sugar

In a large mixing bowl:

• Beat softened butter and granulated sugar until light and fluffy (about 2–3 minutes).

Add egg, egg yolk, vanilla extract, and peppermint extract.

Mix until fully combined.

Tip: Scrape down the sides of the bowl to ensure even mixing.

Step 4: Combine and Chill

Gradually add dry ingredients to the wet mixture.

Mix on low speed until a soft dough forms.

Optional: Chill dough for 30 minutes to prevent excessive spreading.

Tip: Chilling also enhances flavor and texture.

Step 5: Shape and Bake

Scoop dough into 1½-tablespoon balls.

Place 2 inches apart on prepared baking sheets.

Bake for 10–12 minutes, or until edges are lightly golden and centers are set.

Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Tip: Don’t overbake—cookies will continue to firm up as they cool.

Step 6: Dip in White Chocolate

In a microwave-safe bowl:

• Melt white chocolate chips and shortening in 20-second intervals, stirring between each until smooth.

Dip half of each cooled cookie into the melted chocolate.

Place on parchment paper.

Immediately sprinkle crushed peppermint bits over the chocolate before it sets.

Optional: Drizzle with extra white chocolate or add festive sprinkles.

Step 7: Set and Store

Let cookies sit at room temperature until chocolate hardens (about 30 minutes).

Store in an airtight container at room temperature for up to 5 days.

Tip: Layer cookies between sheets of wax paper to prevent sticking.

Serving Suggestions

Perfect for:

• Holiday cookie exchanges
• Christmas dessert platters
• Winter birthdays
• Cozy nights with hot cocoa

Pair with:

• Peppermint mocha
• Vanilla chai latte
• Eggnog
• Sparkling cranberry punch

Yields:

• About 24 cookies

Tip: Double the batch for gifting or freezing.

Variations to Try

Want to make them your own? Try these delicious twists:

Chocolate Peppermint

Use chocolate cookie dough and dip in white chocolate.

Candy Cane Swirl

Add red and green food coloring to the dough and swirl before baking.

Coconut Mint

Add shredded coconut to the dough and sprinkle on top of the chocolate.

Vegan Version

Use plant-based butter, egg substitute, and dairy-free white chocolate.

Mini Sandwiches

Spread peppermint buttercream between two cookies for a decadent twist.

Storage and Make-Ahead Tips

• Make-Ahead: Prepare dough up to 2 days in advance and refrigerate.
• Freeze Dough: Freeze shaped dough balls for up to 2 months. Bake from frozen, adding 1–2 minutes.
• Freeze Baked Cookies: Freeze dipped cookies for up to 1 month. Thaw at room temperature.

Tip: Store in airtight containers with silica packets to keep chocolate crisp.

Nutrition Notes (Per Cookie, ~1 of 24)

• Calories: ~180
• Protein: ~2g
• Carbohydrates: ~22g
• Fat: ~9g
• Sugar: ~14g
• Sodium: ~90mg
• Fiber: ~0.5g

These cookies are:

• Festive and fun
• Easy to make
• Perfectly pepperminty
• Great for gifting

Final Thoughts

These White Chocolate Dipped Peppermint Sugar Cookies are more than just a treat—they’re a celebration of the season. Whether you’re baking with kids, prepping for a party, or just indulging in a little holiday magic, they’re guaranteed to bring joy.