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White Chocolate Dipped Peppermint Sugar Cookies Recipe

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4.9 from 86 reviews

These White Chocolate Dipped Peppermint Sugar Cookies are a festive treat perfect for the holiday season. Soft and chewy sugar cookies infused with refreshing peppermint extract are dipped in creamy white chocolate and sprinkled with crushed peppermint bits, creating a delightful combination of mint and sweetness.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

For the White Chocolate Dip

  • 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

  1. Preheat and prepare dry ingredients: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the all-purpose flour, baking soda, salt, and cream of tartar. Set this bowl aside for later use.
  2. Cream butter and sugar: In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until the mixture is smooth and combined.
  3. Add eggs and extracts: Mix in the whole egg, then the egg yolk, followed by the vanilla and peppermint extracts, ensuring they are fully incorporated.
  4. Incorporate dry ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will become thick; if flour is sticking to the bottom, stop the mixer and fold it in by hand.
  5. Shape cookies: Using about 1 1/2 tablespoons (approximately 33g) of dough per cookie, scoop and form into balls. Place them on a baking sheet lined with parchment paper or a silicone baking mat, spacing them about 2 inches apart. Any dough balls not being baked immediately can be chilled on plates in the refrigerator.
  6. Bake the cookies: Bake the cookies in the preheated oven for 10 to 11 minutes. The cookies should appear slightly under-baked when done. Remove from the oven and let them rest on the baking sheet for several minutes before transferring to a wire rack to cool completely.
  7. Melt white chocolate: Place the white chocolate chips and shortening into a medium microwave-safe bowl. Microwave on 50% power in 20-second intervals, stirring well between each interval until the chocolate is fully melted and smooth.
  8. Dip cookies: Once cookies are completely cooled, dip half of each cookie into the melted white chocolate, letting excess chocolate drip off or lightly sliding the cookie edge along the bowl to remove excess.
  9. Decorate and set: Immediately sprinkle the dipped side with peppermint bits or crushed candy canes. Place the cookies on wax paper and allow the coating to set at room temperature or speed up the process by placing them in the refrigerator.
  10. Store properly: Store the finished cookies in an airtight container at room temperature to maintain freshness.

Notes

  • Melted baking white chocolate or vanilla candy melts can be used instead of white chocolate chips. If using candy melts, omit the shortening as they melt smoothly on their own.
  • Chilling the dough balls before baking helps maintain their shape and prevents excessive spreading.
  • Ensure cookies are fully cooled before dipping to avoid melted chocolate sliding off.
  • Store cookies in a single layer in an airtight container for best texture; stacking may cause the chocolate to crack.

Keywords: White Chocolate Peppermint Cookies, Holiday Cookies, Sugar Cookies, Peppermint Sugar Cookies, Christmas Cookies, White Chocolate Dipped Cookies

Find it online: https://topreci.com/white-chocolate-dipped-peppermint-sugar-cookies-recipe/