This recipe for White Chocolate Peppermint Sugar Cookies is one of my very favorite holiday treats because it captures every scent and flavor I associate with Christmas: the cool lift of peppermint, the sweet creaminess of white chocolate, and the tender, buttery bite of a classic sugar cookie. I first developed this version during a December baking session when I wanted a cookie that felt both nostalgic and a little grown-up. The result was a soft, chewy cookie that holds its shape, yet melts on your tongue beneath a glossy white chocolate coating and a shower of crushed candy canes. My sister declared them the best cookie on our family platter, and my neighbor asked for the recipe at our block party.

I love how this recipe balances simple pantry ingredients with a few festive finishes. The dough is forgiving — easy to mix by hand or with a mixer — and the peppermint extract adds just the right amount of brightness without overwhelming the buttery base. Dipping each cookie halfway into melted white chocolate creates an elegant two-tone effect and gives a satisfying contrast between tender cookie and firm chocolate shell. If you’re giving trays as gifts or bringing something to a holiday cookie exchange, these cookies are show-stopping but surprisingly quick to make.

Ingredients

• Unsalted butter (1 cup): Use high-quality European-style butter if you can — it has a richer flavor and less water, which gives a tender crumb. Room temperature means slightly soft to the touch but not greasy.
• Granulated sugar (1 1/4 cups + 1/4 cup for rolling): Regular granulated sugar gives that signature sugar-crust exterior when rolled; do not substitute with powdered sugar here.
• Large egg (1): Brings structure and moisture. If your egg is extra large, the dough may be slightly softer — chill briefly if needed.
• Vanilla extract (1 1/2 teaspoons): Pure vanilla adds depth; imitation works in a pinch but reduces complexity.
• Peppermint extract (1/4 to 1/2 teaspoon): A little goes a long way. Start with 1/4 teaspoon and increase to 1/2 if you want a pronounced peppermint note.
• All-purpose flour (2 1/2 cups): Measured by spooning into the cup and leveling for accuracy — too much flour makes dense cookies.
• Baking soda (1/2 teaspoon) and baking powder (1/2 teaspoon): Both are used to create a light rise and tender texture; don’t omit either one.
• Salt (1/4 teaspoon): Balances sweetness and enhances flavors.
• White chocolate (2 cups, chopped) or white almond bark: Choose good-quality baking chips or couverture for a glossy finish; almond bark melts smoothly and sets firmer for gifting.
• Crushed candy canes (1/2 cup): Freshly crushed gives the best color contrast and crunch; reserve some larger shards for visual interest on a few cookies.

Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat. Using parchment prevents sticking and helps the bottoms brown evenly. If you prefer, lightly grease the baking sheet with oil spray instead. Cream butter and sugar: In a stand mixer fitted with the paddle or with a hand mixer, cream 1 cup softened butter for about 30 seconds until smooth, then add 1 1/4 cups granulated sugar. Beat until the mixture is pale and fluffy, about 30 seconds to 1 minute; this incorporates tiny air pockets that contribute to a light texture. Add egg and extracts: Beat in the large egg until combined, then add 1 1/2 teaspoons vanilla and 1/4 to 1/2 teaspoon peppermint extract. Mix briefly until homogeneous; over-mixing at this stage can incorporate excess air. Combine dry ingredients: Whisk 2 1/2 cups all-purpose flour with 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Add the dry mixture to the butter mixture and mix on low until just combined. Scrape the bowl down once to ensure even distribution. The dough should be soft but not sticky; if it’s overly wet, chill for 15–20 minutes. Form and sugar-coat: Roll dough into 1-inch balls and roll each ball in the additional 1/4 cup granulated sugar. Space balls about 2 inches apart on the prepared baking sheets to allow gentle spreading. Bake: Bake for 10–11 minutes, until the edges are set and the center looks slightly underbaked — this yields a soft, chewy center. Rotate the pans halfway through if your oven has hot spots. Let the cookies cool on the sheet for 3 minutes, then transfer to a wire rack to cool completely. Melt white chocolate: Place 2 cups chopped white chocolate in a microwave-safe bowl and heat at 50% power in 30-second intervals, stirring between each interval until smooth. If using a double boiler, stir gently over barely simmering water to avoid seizing. Dip and decorate: Dip each cooled cookie halfway into the melted white chocolate, letting excess drip back into the bowl. Immediately sprinkle with crushed candy canes, pressing lightly so pieces adhere. Place on parchment to set. Allow the coating to firm at room temperature or in the refrigerator for 10–15 minutes before stacking.

Storage Tips

For short-term storage, layer cookies in an airtight container separated with parchment or wax paper to prevent the white chocolate from sticking. Keep at room temperature away from heat or direct sunlight to preserve the texture; white chocolate can bloom if exposed to temperature changes. If planning to keep them longer, refrigerate in a sealed container — bring to room temperature before serving for best flavor. Uncoated baked cookies freeze best: flash-freeze them in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw on the counter and then dip in chocolate for a freshly finished look.

Ingredient Substitutions

If you want a dairy-free version, substitute vegan butter and use dairy-free white chocolate or carob chips. For a nuttier profile, use white almond bark which sets firmer and has a hint of almond; note that almond bark often contains tree nut allergens. To make these gluten-free, replace the all-purpose flour with a 1:1 gluten-free baking blend and add 1/4 teaspoon xanthan gum if your blend lacks it. For a lighter peppermint flavor, reduce the peppermint extract to 1/8 teaspoon. If you prefer a stronger mint note, use 1/2 teaspoon peppermint extract but avoid using peppermint oil as it can be overpowering.

Serving Suggestions

Serve these cookies on a festive platter alongside dark chocolate-dipped pretzels, gingerbread, or spicy chai for contrast. They pair wonderfully with hot cocoa, peppermint tea, or a simple cup of black coffee to balance the sweetness. For gifting, stack six per box separated by parchment and tie with a ribbon; include a small bag of extra crushed candy canes for presentation. Garnish individual cookies with a tiny sprig of rosemary for a sophisticated seasonal touch.

Cultural Background

Sugar cookies are a North American holiday staple with roots in European butter cookie traditions. The addition of peppermint and white chocolate is a modern festive twist that blends classic sugar cookie technique with contemporary confections. Candy canes became popular around the turn of the 20th century as holiday decorations and treats; pairing crushed canes with cookies is a simple way to evoke winter flavors and holiday nostalgia in each bite.

Seasonal Adaptations

For winter gatherings, swap the peppermint for orange extract and use dark chocolate for dipping to create a citrus-chocolate version. In spring, replace the candy canes with pastel sprinkles and use white chocolate tinted with a drop of food coloring for a softer aesthetic. For a holiday party, press a single red or green sprinkle in the center of each dipped section for a colorful, festive touch.

Meal Prep Tips

Make the dough the day before and keep it chilled overnight; refrigerated dough develops more flavor and is easier to scoop. Portion the dough into 1-inch balls and store on a baking sheet covered with plastic wrap. When ready to bake, place the sheet directly into a preheated oven — add 1–2 minutes to the bake time if baking from chilled. For large batches, enlist a helper to dip and decorate while the other bakes so cookies are finished faster and the chocolate sets uniformly.

These White Chocolate Peppermint Sugar Cookies are a holiday staple that make great gifts and memorable dessert table additions. They strike a satisfying balance between classic comfort and seasonal sparkle — I hope you enjoy making them as much as my family and neighbors do.