Peppermint White-Chocolate Dipped Cookies
Festive, pretty, and perfectly pepperminty, these Peppermint White Chocolate Dipped Cookies are a simple holiday cookie that starts with my Basic Cookie Dough.
What Makes These Peppermint White-Chocolate Cookies Different From Classic Sugar Cookies?
These cookies start with my Basic Cookie Dough, which has more butter, making them richer tasting. The addition of peppermint extract, a blush of food coloring, and a white-chocolate dip turns them into a festive holiday cookie with a crisp mint flavor and a glossy candy-coated finish. The texture stays soft and buttery, but the peppermint crunch adds something special that classic sugar cookies don’t have.
I love a pink Christmas cookie; it’s festive, unexpected, and instantly stands out in a box of holiday treats. It’s the cookie equivalent of spotting a pink Christmas tree in a room full of classic green ones: surprising, cheerful, and completely charming. And the best part? This cookie does double duty. Its soft blush color makes it perfect for the holidays, but it transitions beautifully into Valentine’s Day with its sweet-meets-minty flavor. Make a double batch, freeze the extras, and you’ll have a gorgeous, ready-to-go Valentine’s cookie waiting for you.
Why You’ll Love These Peppermint White Chocolate Cookies
- Bright peppermint flavor that’s balanced, not overpowering
- Simple add-ins that make the Basic Dough feel holiday-special
- Transport well, perfect for gifting or cookie boxes
- Soft, tender centers with a minty candy crunch
Table of Contents
- What Makes These Peppermint White-Chocolate Cookies Different From Classic Sugar Cookies?
- Why You’ll Love These Peppermint White Chocolate Cookies
- Ingredients You’ll Need
- How to Make Peppermint White Chocolate Cookies
- Expert Tips
- How Do I Keep The Crushed Peppermint Topping From Getting Sticky?
- Make Ahead and Storage Info
- Recipe FAQs
- Delicious Starts Here
Ingredients You’ll Need
- Basic Cookie Dough: One portion of this base cookie dough will make about 18 cookies.
- Red Gel Food Color: Avoid liquid food coloring, as excess liquid can alter the dough’s texture.
- Peppermint Extract: 2 drops is all you need. The freshness pairs perfectly with the white-chocolate.
- Crushed Candy Canes: You can use candy canes or any other peppermint candy.
- White Chocolate: You can use Almond Bark or candy melts if you prefer.
- Vegetable oil: To help make the melted candy easier for dipping
Refer to the printable recipe card below for ingredient quantities and detailed instructions.
How to Make Peppermint White Chocolate Cookies
1. Mix gel food color and peppermint extract into softened dough.
2. Roll the dough between parchment paper to a thickness of ¼-inch and cut out shapes.
3. Melt the white chocolate and stir in vegetable oil until smooth.
4. Dip half of each cooled cookie in white chocolate and sprinkle with crushed candy canes.
Expert Tips
- Keep baking sheets chilled to help cookies hold their shape and prevent spreading.
- Work quickly when dipping so the white chocolate doesn’t firm up before the peppermint sticks.
- When making cut-outs, dip the cutter into flour to avoid it sticking.
- If the cookie has brown edges from baking, cover them up by dipping that side into the white chocolate.
How Do I Keep The Crushed Peppermint Topping From Getting Sticky?
Make sure to use fresh candy (yes, even these have a shelf life). Old candy gets gummy and won’t crush properly, so don’t be tempted to pull last year’s candy canes from storage. Use the crushed candy right away and keep it away from humidity. If you still find the crushed candy getting stuck together, toss them in a bit of powdered sugar to separate them again.
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Make Ahead and Storage Info
Room Temperature: Store cookies in an airtight container at room temperature for up to 1 week. If you are stacking them, place a sheet of parchment between each layer to prevent them from sticking together. Dough can be made and stored in the refrigerator for up to 3 days.
Freezer: Freeze undipped baked cookies for up to 3 months in an air-tight container; dip after the cookie has completely thawed and dried. You can also freeze the dough for up to 3 months.
Recipe FAQs
Warm dough or warm baking sheets are usually the cause. Always chill both before baking to help the cookies keep their shape. Oven temperature plays a big role, too; make sure your oven is fully preheated and staying at the proper temperature. Opening the oven door too often can cause heat loss, so try to keep it closed during baking. Using an oven thermometer is the best way to know the actual temperature inside your oven.
Yes, candy melts, or Almond Bark will work just as well. Use the same quantity of vegetable oil for easier dipping.
I find it’s easier for dipping if the white chocolate is a bit more fluid. The little bit of vegetable oil helps avoid the white chocolate from thickening too quickly.
Delicious Starts Here
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Peppermint White-Chocolate Dipped Cookies
Ingredients
Cookie Dough
- 1 portion (370g) Basic Cookie Dough Recipe
- 1 drop red gel food color
- ¼ teaspoon peppermint extract
Decorating Ingredients
- 3 ounces white chocolate
- 1 teaspoon vegetable oil
- ½ cup crushed candy canes or peppermint candies
Equipment
Instructions
Make the Cookies
- Break the dough into pieces and place it in a mixing bowl. Let it sit to soften slightly; this makes mixing the ingredients easier.
- Add 1 drop of gel food color (2 if you want a deeper hue) and peppermint extract. Work them into the dough until evenly distributed.
- Roll the dough between two sheets of parchment paper until it is ¼-inch thick. Refrigerate for 1 hours.
- Preheat oven to 350°F and line a baking sheet with parchment.
- Using a 2-inch round fluted cookie cutter, cut shapes from the dough and place them on the prepared baking sheet. Gather scraps, roll the dough flat, and continue cutting more shapes. Repeat this process until no more dough remains.
- Bake for 8-10 minutes or until the edges turn golden.
- Remove from the oven and let the cookies sit on the baking sheet for a few minutes before transferring them to a wire rack.
Dip and Decorate
- Place white chocolate in a microwave-safe bowl and heat in 30-second increments until melted. Stir in the vegetable oil until smooth.
- Place a sheet of parchment on a work surface. Dip half the cooled cookie into the melted chocolate, and place on the parchment. Sprinkle the dipped half with crushed candy. Repeat with the remaining cookies.
- Allow the chocolate to set before moving the cookies to a platter, Holiday Christmas box or for storing.
Notes
Nutrition
Looking for more cookies from the Basic Cookie Dough series? Try these recipes:
- Spiced Shortbread Cookies (Chai Inspired)
- Butter Cookies with Cranberry Glaze
- Lemon Curd Cookies (recipe coming soon)
- Orange Ginger Cookies with Crystallized Ginger
- Raspberry Jam-Filled Sandwich Cookies (recipe coming soon)
I love the minty freshness paired with this soft butter cookie.