Ingredients

2 3/4 cups (390g) all-purpose flour (scoop and level to measure)

1 tsp baking soda

1/2 tsp salt

1/2 tsp cream of tartar

1 1/2 cups (320g) granulated sugar

1 cup (8 oz) unsalted butter, softened

1 large egg

1 large egg yolk

1 tsp vanilla extract

3/4 tsp peppermint extract

2 1/2 cups (15 oz) white chocolate chips*

2 1/2 Tbsp (30g) shortening

1/3 cup (60g) peppermint bits or finely crushed candy canes

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together the flour, baking soda, salt, and cream of tartar; set aside.

Step 2: In the bowl of an electric stand mixer fitted with the paddle attachment, cream the sugar and softened butter together until combined and smooth.

Step 3: Mix in the egg, then the egg yolk, followed by the vanilla and peppermint extracts, ensuring everything is well incorporated.

Step 4: With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Mix just until combined. The dough will be thick; stop the mixer and fold by hand if there’s any flour remaining at the bottom.

Step 5: Scoop out about 1 1/2 tablespoons (approximately 33g) of dough and shape into balls. Place them on a baking sheet lined with parchment paper or a silicone baking mat, spacing each cookie about 2 inches apart. Keep dough balls that aren’t being baked refrigerated on a plate.

Step 6: Bake in the preheated oven for 10 to 11 minutes. The cookies should look slightly under-baked when done. Remove from the oven and let them rest for a few minutes before transferring to a wire rack to cool completely.

Step 7: To prepare the white chocolate coating, place the white chocolate chips and shortening in a microwave-safe bowl. Heat in the microwave at 50% power in 20-second intervals, stirring well between each, until melted and smooth.

Step 8: Dip half of each cooled cookie into the melted white chocolate, letting excess chocolate drip off or slide the bottom along the edge of the bowl. Place dipped cookies onto wax paper and immediately sprinkle with peppermint bits.

Step 9: Allow the white chocolate to set at room temperature or in the refrigerator before serving or storing.

Tips & Variations

For a smoother dip, you can substitute melted baking white chocolate or vanilla candy melts instead of white chocolate chips and omit the shortening.

Chill the dough balls before baking to reduce spreading and keep the cookies thick and chewy.

Add a pinch of finely grated lemon zest to the dough for a subtle citrus twist that complements the peppermint.

Store cookies un-dipped if you plan to dip them closer to serving time to prevent the chocolate from melting.

Storage

Store the white chocolate dipped cookies in an airtight container at room temperature. They will keep fresh for up to one week. If you want to extend their life, refrigerate them for up to two weeks. To enjoy them softer, allow refrigerated cookies to come to room temperature before eating. Avoid freezing as the texture of the white chocolate may change.

FAQs

Can I use regular vanilla extract instead of peppermint extract?

Yes, you can substitute vanilla extract if you prefer. The cookies will have a classic sugar cookie flavor without the peppermint kick.

What’s the purpose of the cream of tartar in this recipe?

Cream of tartar helps stabilize the cookie dough and adds a slight tang, which contributes to the cookies’ tender texture and helps with browning and rising during baking.