Inside: A classic sugar cookie with a holiday twist — White Chocolate Peppermint Cookies taste as delicious as they look!
Just the sight of candy canes makes my heart happy.
I love the holidays, and nothing says Christmas like those festive swirls of peppermint goodness.
White Chocolate Peppermint Cookies Recipe
These white chocolate peppermint cookies are the perfect gorgeous touch to your Christmas cookie spread. They also make a wonderful gift — I for one am always happy to receive baked goodies for Christmas!
Related: How to have an awesome Christmas on a budget
This is a classic sugar cookie recipe with a hint of mint, dipped in white chocolate, and finished with a dusting of crunchy candy cane pieces.
If you’re looking for a recipe that kids can help make, this is one they’ll love! My girls enjoy making dipped cookie recipes, and we make them for every occasion – like our no-bake Oreo Gingerbread truffles and our Halloween spiderweb cookies.
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Free printable copy of this recipe with exact ingredient amounts and directions available at bottom of the post.
- Unsalted sweet cream butter
- Granulated sugar
- Eggs
- Vanilla extract
- Peppermint extract
- Flour
- Baking soda
- Salt
- Cream of tartar
- White chocolate Ghiradelli melting wafers
- Candy canes
Keep reading for more photos and baking tips or click here to jump to printable recipe.
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How to make white chocolate peppermint cookies:
Preheat oven to 350°F and prepare a baking sheet with parchment paper of one of these handy reusable non-stick silicone baking mats.
In a large mixing bowl, combine the flour, baking soda, salt and cream of tartar. Whisk together until well combined.
In a separate bowl, combine the sugar and butter and mix (using a hand mixer or stand mixer) until creamy.
Add in egg, egg yolk, vanilla and peppermint extract and continue mixing.
Gradually add in the flour mixture. As you mix, scrape the sides of the bowl to ensure that all ingredients are incorporated into the batter.
Using a ice cream scoop, scoop some dough onto the cookie sheet and bake at 350°F for 8-10 minutes. Cookies will be slightly under-baked.
While cookies cool, melt the white chocolate.
TIP: Melt chocolate in a double boiler on the stovetop OR in 30 second intervals in the microwave, stirring between to prevent scorching.
Dip half of each cookie into the melted white chocolate and set back on the cookie sheet to dry.
Once all cookies are dipped, sprinkle with crushed candy canes.
Let cookies dry fully, then enjoy!
Free printable copy of this recipe available at bottom of post.
More of our favorite Christmas cookies & treats:
Easy No-Bake Oreo Gingerbread Truffles
Grab a free printable copy of this White Chocolate Peppermint Cookies recipe:
A classic sugar cookie with a holiday twist — White Chocolate Peppermint Cookies taste as delicious as they look!
- 1 cup butter unsalted sweet cream butter, softened
- 1 1/2 cups sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 teaspoons peppermint extract
- 2 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1 bag white chocolate Ghiradelli melting wafers
- 2 cups crushed candy canes
- Preheat oven to 350°F and prepare a baking sheet with parchment paper of one of these handy reusable non-stick silicone baking mats.
- In a large mixing bowl, combine the flour, baking soda, salt and cream of tartar. Whisk together until well combined.
- In a separate bowl, combine the sugar and butter and mix (using a hand mixer or stand mixer) until creamy.
- Add in egg, egg yolk, vanilla and peppermint extract and continue mixing.
- Gradually add in the flour mixture. As you mix, scrape the sides of the bowl to ensure that all ingredients are incorporated into the batter.
- Using a ice cream scoop, scoop some dough onto the cookie sheet and bake at 350°F for 8-10 minutes. Cookies will be slightly under-baked.
- While cookies cool, melt the white chocolate. (TIP: Melt chocolate in a double boiler on the stovetop OR in 30 second intervals in the microwave, stirring between to prevent scorching.)
- Dip half of each cookie into the melted white chocolate and set back on the cookie sheet to dry.
- Once all cookies are dipped, sprinkle with crushed candy canes.
- Let cookies dry fully, then enjoy!
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
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Stacey aka the Soccer Mom
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Last updated on August 2nd, 2019 at 12:49 pm
Tina Christensen says
November 8, 2018 at 11:59 amCan I use the Ghirardelli White Chocolate Chips? or do the melting wafers work better?
Stacey aka the Soccer Mom says
November 8, 2018 at 4:20 pmWhite chocolate chips should work just fine too 🙂
Cindy says
December 8, 2018 at 12:59 pmI’m confirming that these cookies need two sticks of butter at 1 cup each for a total of two cups for only 18 cookies. That seems like a lot. Most sticks of butter are only 1/2 cup each. Could you double check for me before I try this? They look great!
Stacey aka the Soccer Mom says
December 8, 2018 at 4:23 pmHi Cindy – It should be 1 cup butter (2 sticks). Thank you for pointing out the typo!