Description
These White Chocolate Dipped Peppermint Sugar Cookies are a festive holiday treat combining soft, buttery sugar cookies infused with peppermint extract and finished by dipping in rich melted white chocolate, sprinkled with crushed peppermint candies for a perfect balance of sweetness and minty freshness.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups (344g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (227g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
For Decoration
- 8 oz (225g) white chocolate, melted
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until light, fluffy, and pale in color, about 3-4 minutes.
- Add Wet Ingredients: Beat in the large egg, vanilla extract, and peppermint extract until fully incorporated.
- Combine Mixtures: Gradually add the dry flour mixture into the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix to avoid tough cookies.
- Form the Cookies: Scoop rounded tablespoons of dough and roll them into balls. Place them evenly spaced on the prepared baking sheets, about 2 inches apart, and gently flatten each ball slightly with the palm of your hand.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are set and lightly golden but the centers remain soft.
- Melt the White Chocolate: While the cookies cool on a wire rack, melt the white chocolate either in a microwave in short bursts stirring frequently or in a double boiler until smooth.
- Dip and Decorate: Dip half of each cooled cookie into the melted white chocolate, then immediately sprinkle with crushed peppermint candies before the chocolate sets. Place cookies on parchment to allow the chocolate to harden completely.
Notes
- Make sure the butter is properly softened for easier creaming and a smoother dough.
- Do not overbake to keep cookies soft and chewy rather than crisp.
- Use high-quality white chocolate for the best flavor and smooth texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra peppermint flavor, add a few drops of peppermint extract to the melted white chocolate before dipping.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
