Description
These White Chocolate Dipped Peppermint Sugar Cookies are a festive and delicious treat perfect for the holiday season. Soft and chewy sugar cookies flavored with vanilla and peppermint extracts are baked to perfection, then dipped in rich melted white chocolate and sprinkled with crushed peppermint candies for a crunchy, minty finish.
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
Toppings
- 8 oz (225g) white chocolate, melted
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats to ensure cookies don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add Wet Ingredients: Add the egg, vanilla extract, and peppermint extract to the butter and sugar mixture. Continue mixing until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. Be careful not to overmix to keep the cookies tender.
- Form the Cookies: Using a cookie scoop or spoon, form dough balls about 1 to 1.5 inches in diameter and place them evenly spaced on the prepared baking sheets.
- Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers still look soft. Remove from oven and allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Melt the White Chocolate: While the cookies cool, melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring in between until smooth and fully melted.
- Dip and Decorate: Once the cookies are completely cooled, dip each cookie halfway into the melted white chocolate. Allow any excess chocolate to drip off, then immediately sprinkle the dipped portion with crushed peppermint candies. Place the cookies on parchment paper until the chocolate sets.
Notes
- Make sure cookies are completely cooled before dipping to prevent melting the white chocolate.
- Store cookies in an airtight container at room temperature for up to 5 days for best freshness.
- For a stronger peppermint flavor, increase peppermint extract to 1 teaspoon if desired.
- White chocolate can be tempered for a shinier finish, but melting as instructed will work fine for dipping.
- Crushed peppermint candies can be substituted with peppermint sprinkles or finely chopped candy canes.
