Peppermint White Chocolate Cookies
Soft peppermint sugar cookies dipped in rich white chocolate and crushed candy canes — these white chocolate peppermint cookies are a wintery treat!
White Chocolate Dipped Peppermint Sugar Cookies
Just the sight of candy canes makes my heart happy — nothing says Christmas like those festive swirls of minty deliciousness!
These festive 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!
We started with a classic sugar cookie dough and infused it with just the right amount peppermint flavor. Then we dunked each cookie in creamy white chocolate and crushed peppermint pieces.
The end result is a cookie that not only looks beautiful but tastes amazing too!
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.
It’s simple, beautiful, and delicious!
This is also a recipe that kids can help make, especially the dipping and decorating. My girls enjoy making chocolate dipped cookie recipes. We make them for every occasion — like our no-bake Oreo Gingerbread truffles and our Decorated Christmas Oreos.
I’ve provided shop-able affiliate links for your convenience in re-creating our white chocolate peppermint cookies recipe; disclosure policy available here.
Ingredients
The following is a quick shopping list so you can get an idea of what you’ll need to make our candy cane Christmas cookies. A free printable copy of this recipe with exact ingredient amounts and directions is available at bottom of the post.
- Unsalted sweet cream butter
- Granulated sugar
- Eggs
- Vanilla extract
- Peppermint extract
- All-Purpose Flour
- Baking soda
- Salt
- Cream of tartar
- White chocolate Ghiradelli melting wafers
- Candy canes or peppermint candies
Kitchen Supplies Used
- Electric mixer or Stand mixer
- Large Mixing Bowl
- Cookie sheet or large sheet pans
- Non-stick silicone baking mat — We use these reusable baking mats in almost all of our recipes! They are washable so you can use them again and again and you don’t need cooking spray.
- Medium cookie scooper — This handy gadget helps create more uniform cookie sizes for more even baking.
Instructions
To Prep: Preheat oven to 350°F and prepare a baking sheet with parchment paper of one of these handy reusable non-stick silicone baking mats
- Whisk together dry ingredients in a large bowl. Set aside.
- In a separate bowl or the bowl of your stand mixer, cream together butter and sugar until light and fluffy. Add egg, egg yolk, vanilla and peppermint extract to batter and continue mixing. Gradually pour the flour mixture into bowl of batter, mixing as you to go.
- Use a medium cookie scoop to portion cookie dough onto prepared pan. Bake for 8-10 minutes at 350°F, removing cookies while they are still soft and a tad under-baked.
- While cookies rest on a cooling rack, melt the white chocolate.
- When the cookies have cooled completely to room temperature, dip half of each cookie into the melted white chocolate and sprinkle with crushed candy canes.
- Place cookies back on baking sheet to set. Enjoy!
Prep Tips
- Melt the white chocolate in a double boiler on the stovetop OR in 30 second increments in the microwave, stirring between to prevent scorching. Be sure to use a microwave-safe bowl!
- If you don’t have a cookie scoop, use a Tablespoon to measure out about 2TB cookie dough and roll into balls.
- You can use a stand mixer or electric hand mixer to make the cookie dough.
- Feel free to customize your cookies with mix-ins such as white chocolate chips, mint baking pieces, or even nuts (macadamia would be fabulous). You could also dip some or all of the cookies in dark chocolate.
- You can use a spoon or measuring cup to sprinkle the candy cane pieces on your cookie, or use your hands to get the mint crumbles exactly where you want them.
- You can also use our Amish Sugar Cookies recipe for this treat.
Frequently Asked Questions
Do These Cookies Need To Be Refrigerated?
Sugar cookies do not require refrigeration; I keep mine in an airtight container at room temp. You can also freeze them in a large freezer bag for up to 2-3 months.
Do You Need To Flatten The Cookies?
Nope! No rolling pin needed! These cookies will spread out on their own during baking and pressing them down at all may mean that they spread out too much. You can also chill the dough balls on the baking sheet for 10 minutes before baking to make sure that they don’t over-spread.
More of our favorite peppermint treats:
- Candy Cane Cake
- Peppermint Brownie Truffles
- Tipsy Peppermint Mocha Cocktail
- Chocolate & Peppermint Dipped Chocolate Chip Cookies
- Chocolate Peppermint Blossoms
- Christmas Cheesecake
- Candy Cane Ice Cream
White Chocolate Peppermint Cookie Recipe (Printable Recipe Card)
If you like this recipe, please rate it! We’d also love to hear what you think in the comments below!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Soccer Mom Blog
White Chocolate Peppermint Cookies
Equipment
- Stand mixer
- Baking sheet
- microwave safe bowl
Ingredients
- 1 cup 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 melting wafers
- 2 cups crushed candy canes
Instructions
- Preheat oven to 350°F and prepare a baking sheet with parchment paper or non-stick silicone baking mat.
- In a large mixing bowl, combine the flour, baking soda, salt and cream of tartar. Whisk together until well combined. Set aside.
- 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 to stand mixer bowl and continue mixing.
- Gradually add bowl of dry ingredients to bowl of batter. As you mix, scrape the sides of the bowl to ensure that all ingredients are incorporated into the batter.
- Use a cookie scoop to portion 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 using a double boiler.
- 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!
Video
Notes
Nutrition
Pin our Peppermint White Chocolate Cookies on Pinterest:
More of our favorite Christmas cookies:
- Homemade Cosmic Brownies - January 15, 2025
- Heart Shaped Cookie Cake - January 10, 2025
- Mini Heart-Shaped Pizzas - January 9, 2025
Can I use the Ghirardelli White Chocolate Chips? or do the melting wafers work better?
White chocolate chips should work just fine too 🙂
I’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!
Hi Cindy – It should be 1 cup butter (2 sticks). Thank you for pointing out the typo!
I made these yesterday, I didn’t dip the because I wanted to see how the cookie tasted. I used a scoop as directed but the came out different sizes. I also baked for 12 minutes on the last batch and they came out a little firmer. Can you roll these out and use a round cookie cutter to make them more uniform?