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White Chocolate Dipped Peppermint Sugar CookiesWhite Chocolate Dipped Peppermint Sugar Cookies
White Chocolate Dipped Peppermint Sugar Cookies
White Chocolate Dipped Peppermint Sugar Cookies
This simple twist on a classic holiday cookie is a must-have for any cookie plate this holiday season!
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: White Chocolate Dipped Peppermint Sugar Cookies
White Chocolate Dipped Peppermint Sugar Cookies
Prep Time60 Minutes
Servings30
0
Ingredients
2 ¾ cups unbleached all-purpose flour
1 teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
1 ½ cups white granulated sugar
1 cup (2 sticks) unsalted butter, at room temperature
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
8 ounces white chocolate, chopped
1 tablespoon shortening
⅓ cup finely crushed candy canes
Directions
  1. Heat oven to 350 F. Line 2 baking sheets with parchment paper.
  2. In a medium bowl, combine flour, baking soda, cream of tartar and salt; whisk to combine.
  3. In a large bowl with electric mixer, beat sugar and butter until light and creamy, about 2 minutes.
  4. Add egg and egg yolk, one at a time, beating well between each addition.
  5. Add vanilla and peppermint extracts and beat to combine.
  6. Add dry mixture to wet ingredients and beat until well combined.
  7. Scoop out dough, about 1 ½ to 2 tablespoons at a time, and shape into cookie dough balls.
  8. Place on prepared baking sheets.
  9. Bake for 10-12 minutes, until edges are set but the middles appear slightly under-baked. They will set up!
  10. Let cool for 5 minutes on pan, then transfer to cooling rack to cool completely.
  11. Once cookies are cooled, combine white chocolate and shortening in a microwave safe bowl.
  12. Microwave in 30-second intervals, stirring well between each interval, until white chocolate is melted.
  13. Dip each cookie in the white chocolate and sprinkle with crushed candy canes.
  14. Let cool completely at room temperature or in the refrigerator. Store leftovers in an airtight container at room temperature.
60 minutes
Prep Time
0 minutes
Cook Time
30
Servings

Shop Ingredients

Makes 30 servings
2 ¾ cups unbleached all-purpose flour
Gold Medal Unbleached All-Purpose Flour
Gold Medal Unbleached All-Purpose Flour, 5 Pound
$5.79$1.16/lb
1 teaspoon baking soda
Our Family Baking Soda
Our Family Baking Soda, 16 Ounce
Huge Deal
$0.95 was $1.19$0.06/oz
½ teaspoon cream of tartar
McCormick Cream of Tartar
McCormick Cream of Tartar, 1.5 Ounce
$5.89$3.93/oz
½ teaspoon salt
Morton Salt
Morton Salt, 26 Ounce
Deal
$2.29 was $2.83$0.09/oz
1 ½ cups white granulated sugar
C&H Pure Cane Granulated White Sugar
C&H Pure Cane Granulated White Sugar, 4 Pound
Huge Deal
$4.49 was $5.99$1.12/lb
1 cup (2 sticks) unsalted butter, at room temperature
Crystal Farms Unsalted Sweet Cream Butter
Crystal Farms Unsalted Sweet Cream Butter, 1 Pound
$5.39$5.39/lb
1 large egg
Country Lane Large Eggs
Country Lane Large Eggs, 12 Each
$7.49$0.62 each
1 large egg yolk
Country Lane Large Eggs
Country Lane Large Eggs, 12 Each
$7.49$0.62 each
1 teaspoon pure vanilla extract
McCormick Pure Vanilla Extract
McCormick Pure Vanilla Extract, 1 Ounce
$3.99$3.99/oz
1 teaspoon peppermint extract
McCormick Pure Peppermint Extract
McCormick Pure Peppermint Extract, 1 Ounce
$3.69$3.69/oz
8 ounces white chocolate, chopped
Lindt Lindor White Chocolate Truffles
Lindt Lindor White Chocolate Truffles, 5 Ounce
$7.79$1.56/oz
1 tablespoon shortening
Crisco All-Vegetable Shortening
Crisco All-Vegetable Shortening, 48 Ounce
$9.99$0.21/oz
⅓ cup finely crushed candy canes
M&M's Easter Milk Chocolate Candies Filled Cane
M&M's Easter Milk Chocolate Candies Filled Cane, 3 Ounce
Deal
$3.49 was $3.99$1.16/oz

Directions

  1. Heat oven to 350 F. Line 2 baking sheets with parchment paper.
  2. In a medium bowl, combine flour, baking soda, cream of tartar and salt; whisk to combine.
  3. In a large bowl with electric mixer, beat sugar and butter until light and creamy, about 2 minutes.
  4. Add egg and egg yolk, one at a time, beating well between each addition.
  5. Add vanilla and peppermint extracts and beat to combine.
  6. Add dry mixture to wet ingredients and beat until well combined.
  7. Scoop out dough, about 1 ½ to 2 tablespoons at a time, and shape into cookie dough balls.
  8. Place on prepared baking sheets.
  9. Bake for 10-12 minutes, until edges are set but the middles appear slightly under-baked. They will set up!
  10. Let cool for 5 minutes on pan, then transfer to cooling rack to cool completely.
  11. Once cookies are cooled, combine white chocolate and shortening in a microwave safe bowl.
  12. Microwave in 30-second intervals, stirring well between each interval, until white chocolate is melted.
  13. Dip each cookie in the white chocolate and sprinkle with crushed candy canes.
  14. Let cool completely at room temperature or in the refrigerator. Store leftovers in an airtight container at room temperature.