Sugar cookies are a staple in my house. I just enjoy the buttery, soft texture and of course the sweetness! I actually think that I’m a bit obsessed if you ask me. When I’m not making sugar cookies, I actually purchase a sugar cookie almost every day at Starbucks! Haha. I know. Don’t judge me!
Anyway, these sugar cookies are something amazing I might add. Plain sugar cookies are already amazing, but wait until you add a hint of peppermint in the batter, melted white chocolate on top, and crushed peppermint all over. Yummy! These sugar cookies are especially great during the holidays, but if you’re a sweets lover like me, then ANY sweet treat works year round for you! Haha!
No ned to worry! This recipe is nothing short of easy, quick, and uses only a handful of the usual baking ingredients. Also, be sure to press down the cookie batter a bit before putting them in the oven to ensure that they are baked really flat and you should be all set!
You can find the recipe below if you decide to give it a GO! Enjoy.
Peppermint Sugar Cookies Dipped in White Chocolate Recipe
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 3/4 tsp peppermint extract
- 2 1/2 cups white chocolate chips
- 2 1/2 Tbsp shortening
- 1/3 cup finely crushed candy canes
For the cookies:
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda, salt and cream of tartar for a few seconds and then set aside.
- In the bowl of an electric mixer, cream together sugar and butter until combined. Mix in egg then mix in egg yolk, vanilla and peppermint extract.
- 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 at a time and shape into balls (It’s easy if you use a cookie scoop OR ice cream scoop). Place on baking sheet lined with parchment paper and be sure to space cookies 2-inches apart (chill dough balls that aren’t currently baking in refrigerator on plates).
- Bake in oven 10 – 11 minutes (cookies should appear slightly under-baked). Remove from oven and allow to cool slightly then transfer to a wire rack to cool completely.
For the coating:
- Place white chocolate chips and shortening in a medium pot on low heat, stirring well until melted and smooth.
- Dip half of cooled cookies in white chocolate allowing excess to run off (or smoothly spread chocolate on top of cookie with a spatula) and 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 for a few days.