Peppermint Cookies

This rich and buttery white chocolate peppermint cookies recipe is made from scratch. They are crispy and crackly on the outside but chewy on the inside.

I made these white chocolate peppermint cookies last Christmas but felt that they needed to be improved.

Well, I got BUSY yesterday and made numerous batches of peppermint sugar cookies until I got it right!

These EASY and SIMPLE peppermint cookies from scratch are very RICH and BUTTERY.

They are beautiful and have these incredible CRISPY and CRACKLY tops with CHEWY centers, very similar to my crackly sugar cookies recipe.

You can enjoy these peppermint crinkle cookies as is, but I decided to dip them in melted white chocolate and cover them in crushed candy canes, making them ideal for CHRISTMAS cookie exchanges.

These cookies have a DUAL dose of  peppermint flavor through the use of:

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  1. Peppermint extract and
  2. Crushed candy canes

Peppermint Cookies Recipe (White Chocolate Peppermint Cookies) 01

MY OTHER RECIPES

You can decorate these white chocolate peppermint cookies in many ways:

  • Make peppermint cookie sandwiches, using my best cream cheese frosting as a filling or you can even use a peppermint filling.
  • Randomly drizzle white chocolate on top of the cookies.
  • Frost the top of the cookies with peppermint icing/frosting, making a circular design with a spatula.
  • Drizzle some peppermint glaze on top of each cookie.
  • Add chocolate chips in the batter and make peppermint chocolate chip cookies. They are stunning with their pink and white colors.

Peppermint Cookies Recipe (White Chocolate Peppermint Cookies) 4

Here are some TIPS for making perfect white chocolate peppermint cookies:

  • Do not replace baking soda with baking powder. That helps create the crackly appearance.
  • Do not omit cream of tartar in this recipe. You need that to create the crackly effect on these cookies.
  • Do not replace egg yolks with whole eggs since that would make the dough very sticky.
  • Your butter and eggs must be at room temperature.
  • There is no need to chill the dough before baking.
  • Stir in white chocolate chips in the batter to make peppermint chocolate chip cookies, if you like.
  • Do not over-bake these cookies or else the edges of these cookies will become dark brown and hideous.
  • Make sure to let the cookies cool down completely before decorating them.

Peppermint Cookies Recipe (White Chocolate Peppermint Cookies) 3

If you liked this post, you may like some of these other peppermint dessert recipes too:

Mocha peppermint pudding

Peppermint stuffed chocolate sugar cookies

Peppermint Cake

Candy cane shards cake

Print

Peppermint Cookies

Course: Cookies, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 35 Cookies
Calories: 166 kcal
Author: CakeWhiz

This rich and buttery white chocolate peppermint cookies recipe is made from scratch. They are crispy and crackly on the outside but chewy on the inside.

Ingredients

  • 1 cup Butter Unsalted, Room temperature
  • cups Sugar Granulated
  • 3 Egg yolks Large
  • 1 tsp Peppermint extract
  • Pink gel coloring
  • cups All-purpose flour
  • 1 tsp Baking soda
  • ½ tsp Cream of tartar
  • 1 cup Granulated sugar For rolling cookie dough balls
  • 1 cup White chocolate Melted
  • 1/2 cup Candy canes Crushed

Instructions

  1. In a mixing bowl, cream together butter and sugar until light and fluffy.
  2. Add egg yolks, peppermint extract and pink gel coloring and mix until smooth.
  3. In a separate bowl, whisk together the flour, baking soda and cream of tartar.
  4. Dump this dry mixture into the wet mixture and mix until just combined.
  5. Scoop out small portions of the dough and make little balls. Roll them in granulated sugar and place on a cookie tray, lined with parchment paper.
  6. Bake at 350 degrees for about 15 minutes or until the edges are firm.
  7. Allow the cookies to cool down completely.
  8. Then, dip each cookie in melted white chocolate and place on a cookie tray, lined with wax paper.
  9. Toss some crushed candy canes on top of each cookie and let the chocolate set (takes about 15 minutes). Enjoy!

Recipe Notes

- Read all my tips above. - Store leftovers in a cookie jar at room temperature for up to 1 week.
- To make peppermint chocolate chip cookies, stir in ¾ cups of white chocolate chips in the batter.

Nutrition Facts
Peppermint Cookies
Amount Per Serving
Calories 166 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Cholesterol 31mg 10%
Sodium 86mg 4%
Potassium 30mg 1%
Total Carbohydrates 25g 8%
Sugars 17g
Protein 1g 2%
Vitamin A 3.7%
Calcium 1.2%
Iron 2.6%
* Percent Daily Values are based on a 2000 calorie diet.

Well, that’s all for today.

Until next time, tata my lovelies.

2 Comments

  1. Sarah

    December 22, 2016 at 2:55 am

    Just did some pre-Christmas baking, and I made these and your Chocolate Snowflake Cake, and they are both amazing! I was going to post a picture of the cookies because they turned out so well, but I don’t think there’s a way to do that. I decided to use almond extract instead of peppermint because my family doesn’t like peppermint, and it turned out great with some white chocolate and crushed candy canes on top.

    1. Abeer Rizvi

      March 24, 2017 at 9:48 pm

      Those sound like delicious modifications! I am so happy you tried my recipes 🙂

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