White Chocolate Dipped Peppermint Sugar Cookies
These White Chocolate Dipped Peppermint Sugar Cookies offer a refreshing twist on the classic holiday treat. Soft, chewy, and bursting with peppermint flavor, they’re the perfect way to embrace the festive spirit.
Dipped in creamy white chocolate and sprinkled with colorful peppermint bits, these cookies are not only delicious but visually stunning as well. The combination of flavors and textures is sure to delight every holiday guest.
Easy to make and wonderfully festive, this recipe provides a fun alternative to traditional cookies, bringing a touch of elegance to your Christmas cookie tray. Enjoy the perfect balance of sweetness and mint with each bite!
White Chocolate Dipped Peppermint Sugar Cookies Ingredients
The foundation of these cookies starts with all-purpose flour, providing the perfect balance of structure and softness. Baking soda ensures a light, tender texture, while cream of tartar enhances their softness and chew.
Granulated sugar brings sweetness and helps the dough retain moisture, ensuring a soft, melt-in-your-mouth experience. Unsalted butter is key, creating a rich, smooth texture that enhances flavor and gives the cookies their luxurious softness.
Peppermint extract infuses the dough with a refreshing, cool kick, making these cookies an unforgettable holiday treat. The final touch, white chocolate chips, adds a smooth, creamy dip that complements the minty flavor, while peppermint bits provide a colorful, crunchy finish.
White Chocolate Dipped Peppermint Sugar Cookies
Recipe Tips
- Chill the Dough for Perfect Shape
The dough for these cookies can be a bit soft, which makes it challenging to shape. To maintain a uniform size and shape, chill the dough balls on a plate in the refrigerator for about 10-15 minutes before baking. This helps them hold their form and prevents spreading during baking, resulting in soft, perfectly shaped cookies. - Don’t Overbake the Cookies
The key to soft and chewy cookies is to avoid overbaking. When you remove the cookies from the oven, they should still look slightly under-baked in the center. They’ll continue to set as they cool. Aim for a golden edge and soft middle for that perfect texture. - Use High-Quality White Chocolate
The white chocolate dip is a star ingredient in this recipe, so be sure to use high-quality white chocolate chips. If you can find premium white chocolate, it will melt more smoothly and deliver a richer flavor. Avoid using regular chocolate chips, as they tend to seize up and don’t create the smooth, glossy finish you want for dipping.
What to Serve with White Chocolate Dipped Peppermint Sugar Cookies
- Hot Chocolate
These cookies pair beautifully with a rich mug of hot chocolate. The smooth, creamy chocolate complements the peppermint and the buttery texture of the cookies. For an extra festive touch, top the hot chocolate with whipped cream and sprinkle some crushed peppermint candy for a matching flavor. - Vanilla Ice Cream
A scoop of vanilla ice cream provides a cool, creamy contrast to the warm, soft cookies. The mild vanilla flavor balances the peppermint without overpowering it, making for a delightful pairing that works especially well as a dessert for holiday gatherings. - Christmas Tea
If you’re looking for a lighter beverage to accompany these cookies, try pairing them with a cup of Christmas tea. The subtle spices in the tea, such as cinnamon and clove, will complement the peppermint in the cookies, creating a warm and comforting experience that’s perfect for cozy holiday afternoons.
FAQ
- Can I use regular chocolate chips instead of white chocolate?
While you can use regular chocolate chips, they won’t create the same smooth texture and finish as white chocolate. For a more festive result, it’s best to stick with white chocolate for both flavor and visual appeal. - Can I substitute the peppermint extract with something else?
If you don’t have peppermint extract, you could use mint extract or even a few crushed mint candies mixed into the dough. However, peppermint extract is ideal for this recipe, as it provides a pure minty flavor that complements the white chocolate beautifully. - How should I store these cookies?
These cookies should be stored in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can refrigerate them, though this may slightly change the texture of the white chocolate coating. - Can I freeze the dough or baked cookies?
Yes, you can freeze both the dough and the baked cookies. To freeze the dough, scoop it into balls, place them on a baking sheet to freeze individually, then transfer to a zip-top bag. When ready to bake, simply bake from frozen for 12-13 minutes. Baked cookies can be frozen as well—just layer them with parchment paper and store them in a freezer-safe container.
White Chocolate Dipped Peppermint Sugar Cookies
These delightful peppermint sugar cookies are soft, chewy, and coated in a luscious white chocolate dip, then topped with festive peppermint bits. A fresh twist on traditional holiday cookies, they are quick to make and offer a fun, seasonal flavor.
Ingredients
- All-purpose flour
- Baking soda
- Salt
- Cream of tartar
- Granulated sugar
- Unsalted butter softened
- Egg
- Egg yolk
- Vanilla extract
- Peppermint extract
- White chocolate chips
- Shortening
- Peppermint bits or crushed candy canes
Instructions
- Prepare the dough: Begin by preheating your oven to 350°F (175°C). In a mixing bowl, whisk together the flour, baking soda, salt, and cream of tartar, setting the mixture aside for later.
- Cream the wet ingredients: Using an electric mixer fitted with the paddle attachment, combine the softened butter and granulated sugar, creaming them together until smooth. Add the egg and egg yolk, followed by the vanilla and peppermint extracts, mixing until fully incorporated.
- Combine dry and wet ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing on low speed. The dough will be quite thick, so if needed, stop the mixer to incorporate any flour that has settled at the bottom by mixing it by hand.
- Shape the cookies: Scoop about 1 1/2 tablespoons of dough and roll it into a ball. Place each dough ball onto a baking sheet lined with parchment paper or a silicone mat, leaving 2-inch spaces between them. If you’re not ready to bake all the dough, chill the unbaked dough balls in the refrigerator until ready.
- Bake the cookies: Bake the cookies for 10 to 11 minutes, until they appear slightly underbaked in the center. Remove them from the oven and let them rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the white chocolate dip: In a microwave-safe bowl, combine the white chocolate chips and shortening. Microwave in 20-second intervals at 50% power, stirring after each interval, until the mixture is completely melted and smooth.
- Dip and decorate: Once the cookies have cooled, dip half of each cookie into the melted white chocolate, letting the excess drip off. Place the dipped cookies on a sheet of wax paper and immediately sprinkle with peppermint bits or crushed candy canes for a festive touch.
- Let set: Allow the white chocolate to harden at room temperature or in the refrigerator before serving. Store the finished cookies in an airtight container at room temperature to preserve their freshness.
Notes
You can substitute the white chocolate chips with melted vanilla candy melts if preferred, omitting the shortening in the process.
