White Chocolate Dipped Peppermint Sugar Cookies

Last December I did a 12 Days of Christmas Sweets Series, and although it was fun, it was a LOT of work. I just can’t blog that many days in row straight through. It’s incredibly stressful. So this year I am promising you a “No Dinners December”, where I only share sweet treats & things for parties rather than meals for dinner. I hope that doesn’t make you sad, it’s supposed to be a fun thing! Gear up for some delicious sweets, drinks & appetizers!

Today is the beginning of all the holiday deliciousness! These White Chocolate Dipped Peppermint Sugar Cookies are simple & elegant. Great for those holiday cookie exchanges. The cookies are soft with hints of peppermint crunch bits. The white chocolate on top adds just the right amount of sweetness to a simple peppermint cookie base and the red & white colors are perfectly Christmas-y & pretty to look at. Make these soon! 🙂

5 from 1 rating

White Chocolate Dipped Peppermint Sugar Cookies

Created by Amber Brady

Print Pin Rate Save Saved!

Cook ModePrevent your screen from going dark

YieldsYields16 Large Cookies

Ingredients

• ▢ ⅓ cup (64 g) shortening
• ▢ ⅓ cup (75 g) butter
• ▢ ¾ cup (150 g) granulated sugar
• ▢ 1 large egg
• ▢ 1 tsp vanilla extract
• ▢ ¼ to ½ tsp pure peppermint extract, (depending on desired mint-iness)
• ▢ 1 tsp baking powder
• ▢ ½ tsp salt
• ▢ 1 ½ cups (180 g) plus 2 Tbsp all-purpose flour, (stir, spoon & level)
• ▢ 1 cup (170 g) Andes Peppermint Crunch Baking Chips, plus more for decoration
• ▢ 1 cup (170 g) good quality white chocolate chips
• ▢ 1 Tbsp shortening
• ▢ Red Sugar Crystals, for decoration

Instructions

 

• In a stand mixer, cream the shortening, butter & sugar until creamy. Add egg, vanilla, & peppermint extract. Mix until combined.
• In a separate bowl combine, baking powder, salt, & flour. Add dry ingredients to the wet ingredients. Fold in peppermint chips. Using a #30 scoop (about 2 Tbsp), scoop cookie dough balls, roll in the palm of your hand & place on a greased/lined baking sheet. Press the top of the cookie dough balls down with the palm of your hand to about ½” thickness.
• Bake at 350˚F for 10-12 minutes until set. Allow cookies to cool completely.
• Melt 1 cup of white chocolate chips with 1 Tbsp shortening in short bursts in the microwave until melted & smooth. Dip just the top part of the cooled cookies halfway into the melted white chocolate. Scrape any drips of white chocolate onto the edge of the bowl. Place the cookie back onto the baking sheet. Immediately garnish with additional peppermint chips & a few dashes of red sugar crystals. Repeat with each cookie. Allow chocolate to set before eating or packaging for gifts.

Notes

Nutrition Info.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Did you make this?

Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!

Save This recipe

Enter your email below to get a link to this recipe emailed straight to you to save later! Plus be signed up for all new recipes.

Please enable JavaScript in your browser to complete this form.

Send it now!