Description
These White Chocolate Dipped Peppermint Sugar Cookies are a festive and flavorful holiday treat. Soft and chewy sugar cookies infused with peppermint extract are baked to perfection, then dipped in luscious melted white chocolate and sprinkled with crushed peppermint candies for a delightful crunch and minty finish. Perfect for holiday parties, gift-giving, or enjoying with a warm drink.
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) and line baking sheets with parchment paper to prepare for baking the cookies.
- 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 with the granulated sugar until light, fluffy, and pale in color, about 3-5 minutes.
- Add Wet Ingredients: Beat in the large egg, vanilla extract, and peppermint extract until fully incorporated and smooth.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until the dough just comes together and no flour streaks remain.
- Form the Cookies: Roll the dough into 1 1/2 inch balls and place them about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with your hand or the bottom of a glass.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers remain soft. Remove from oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt the White Chocolate: While the cookies cool, gently melt the white chocolate in a heatproof bowl over simmering water or in short intervals in the microwave, stirring until smooth.
- Dip and Decorate: Dip one side of each cooled cookie into the melted white chocolate, then immediately sprinkle the dipped side with crushed peppermint candies. Place the cookies on parchment paper to allow the chocolate to set before serving or storing.
Notes
- The peppermint extract adds a bright, festive flavor – do not skip it for the best holiday taste.
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Use good quality white chocolate for smooth melting and superior taste.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For extra peppermint flavor, add a few drops of peppermint oil or garnish with whole small candy canes on serving trays.
