White Chocolate Dipped Peppermint Sugar Cookies
User Reviews
4.4
White Chocolate Dipped Peppermint Sugar Cookies
Description
White Chocolate Dipped Peppermint Sugar Cookies blend classic sugar cookie ingredients enhanced with peppermint extract for a subtle mint flavor. The dough is mixed to a thick consistency, then scooped and baked until just underdone to maintain a tender texture. Once cooled, cookies are dipped in melted white chocolate combined with shortening to improve texture and finish, and topped with crushed peppermint pieces for a festive touch. The white chocolate coating adds sweetness and a contrasting texture to the soft cookies, making them suitable for holiday treats or gifting.
The peppermint bits or finely crushed candy canes provide a crunchy contrast and peppermint aroma, complementing the smooth white chocolate. Chilling the dough balls not in use helps maintain their shape during baking. The key is baking until just slightly underbaked to keep them soft yet structured enough to dip.
This recipe is great for those who enjoy minty sweets with a creamy chocolate finish and can be served at holiday gatherings or kept for a festive snack.
Melted baking white chocolate or vanilla candy melts can be used as alternatives to white chocolate chips and shortening, adjusting the recipe accordingly to omit shortening as it’s included here for texture and gloss.
Ingredients
- 2 3/4 cups (390g) all-purpose flour (scoop and level to measure)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1 1/2 cups (320g) granulated sugar
- 1 cup (8 oz) unsalted butter softened
- 1 egg large
- 1 egg large, yolk
- 1 tsp vanilla extract
- 3/4 tsp peppermint extract
- 2 1/2 cups (15 oz) white chocolate chips
- 2 1/2 Tbsp (30g) shortening
- 1/3 cup (60g) peppermint bits or finely crushed candy canes
Instructions
- For the cookies: Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda, salt and cream of tartar, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar and butter until combined. Mix in egg then mix in egg yolk, vanilla and peppermint extract.
- With mixer set on low speed slowly add in dry ingredients and mix just until combined (dough with will thick, so stop mixer and mix by hand to get flour at bottom if needed).
- Scoop dough out 1 1/2 Tbsp (about 33g) at a time and shape into balls. Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart (chill dough balls that aren't currently baking in refrigerator on plates).
- Bake in preheated oven 10 - 11 minutes (cookies should appear slightly under-baked). Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely.
- For the white chocolate: Place chocolate chips and shortening in a medium microwave safe bowl and heat in microwave on 50% power in 20 second intervals, stirring well between intervals until melted and smooth.
- Dip half of cooled cookies in white chocolate allowing excess to run off (or slide bottom slightly along edge of bowl) then transfer to wax paper and immediately sprinkle with peppermint bits.
- Allow to set at room temperature or in refrigerator. Store in an airtight container at room temperature.
Notes
- Melted baking white chocolate or vanilla candy melts work well as an alternative to white chocolate chips and shortening; omit shortening if using candy melts.
- Chill cookie dough balls that aren't baking to help them retain shape.
- Bake cookies until just barely underdone for a tender texture ideal for dipping.
- Crushed peppermint bits add a nice texture contrast and peppermint flavor on the coating.
User Reviews
Overall Rating
4.4
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