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Easy White Chocolate Peppermint Cookies
Quick and easy white chocolate peppermint cookies recipe, made from scratch with simple ingredients. Crispy and crackly on the outside, chewy on the inside.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Cookies, Dessert
Cuisine:
American
Servings:
36
Cookies
Calories:
166
kcal
Author:
Abeer Rizvi
Ingredients
1
cup
Butter
Unsalted, Room temperature
1¼
cups
Granulated sugar
3
Egg yolks
Large
1
teaspoon
Peppermint extract
Pink gel coloring
2½
cups
All-purpose flour
1
teaspoon
Baking soda
½
teaspoon
Cream of tartar
1
cup
Granulated sugar
For rolling cookie dough balls
1
cup
White chocolate
Melted
½
cup
Candy canes
Crushed
Instructions
In a
mixing bowl
, cream together butter and sugar until light and fluffy.
Add egg yolks,
peppermint extract
and pink gel coloring and mix until smooth.
In a separate bowl,
whisk
together the flour, baking soda and cream of tartar.
Dump this dry mixture into the wet mixture and mix until just combined.
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.
Bake at 350 degrees F for about 15 minutes or until the edges are firm.
Allow the cookies to cool down completely.
Then, dip each cookie in melted white chocolate and place on a cookie tray, lined with wax paper.
Toss some crushed candy canes on top of each cookie and let the chocolate set (takes about 15 minutes). Enjoy!
Notes
Allow cookies to cool fully before dipping in melted chocolate.
Don't omit cream of tartar because you need that to create the crackly effect.
There is no need to chill the dough before baking.
Read additional tips and variations above.
Store leftovers in a cookie jar at room temperature for up to 3 days.
Nutrition
Calories:
166
kcal
|
Carbohydrates:
25
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Cholesterol:
31
mg
|
Sodium:
86
mg
|
Potassium:
30
mg
|
Sugar:
17
g
|
Vitamin A:
185
IU
|
Calcium:
12
mg
|
Iron:
0.5
mg