Nothing screams ‘Christmas’ like a classic sugar cookie. These White Chocolate Peppermint Dipped Sugar Cookies are the best! No rolling, shape cut-outs, or frosting! It is a base sugar cookie that is moist, soft, and delicious! The decorations are simple, it’s dipped halfway into melted chocolate, then sprinkled with a topping. They look like you’ve been baking for 15 years when in all reality, you threw it together an hour before your cookie exchange!
For Christmas, I wanted to do something sweet with peppermint flavor. Candy canes are so big around the holidays that I thought a white chocolate peppermint glaze could not go wrong!
And I was right! These cookies are so soft and yummy, the white chocolate adds a perfect glaze, and the peppermint chunks add a delicious burst of flavor!
These White Chocolate Peppermint Dipped Sugar Cookies are a great recipe to share! This recipe makes about 4 dozen cookies.
Perfect for a holiday party, neighbor gifts, a holiday cookie exchange, and for Santa of course!
White Chocolate Peppermint Sugar Cookies
flour
baking soda
salt
cream of tartar
granulated sugar
unsalted butter, softened
large egg
egg yolk
vanilla bean paste
For the White Chocolate Dip & Topping
white chocolate chips
coconut oil
candy canes
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White Chocolate Peppermint Dipped Sugar Cookies
Ingredients
- 2 3/4 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla bean paste
For the Topping
- 1 cup white chocolate chips
- 2 Tablespoons coconut oil
- 3 candy canes, chopped
Instructions
- Preheat oven to 350. In a mixing bowl, combine together flour, baking soda, salt, and cream of tartar. Set aside.
- In an electric mixer, cream together sugar and butter until smooth. Mix in the egg, egg yolk, and vanilla paste. On a low speed, slowly add the dry ingredients to the wet. The dough will be very thick.
- Using a 1 tablespoon cookie scoop, scoop dough into balls and place on a baking sheet lined with parchment paper. Bake for 10 minutes, (if using convect, only do 8). Cookies should appear slightly under-baked when removed. Transfer to a wire rack and let cool completely.
- Microwave on low power for 30-second intervals, stirring in between. Once melted, dip half the cookie into the chocolate, scraping the bottom off while removing. Using your fingers, sprinkle, do not dip, the crushed candy cane over half the cookie. Place back on a cookie sheet and allow for chocolate to set at room temperature or in the fridge.
