White Chocolate Dipped Peppermint Sugar Cookies
White Chocolate Dipped Peppermint Sugar Cookies: Soft sugar cookies get a dip in smooth, melted white chocolate and a sprinkle of crunchy peppermint for the perfect mix of creamy, sweet, and minty.
Servings: 24 cookies
Cost: $5.16
Equipment
- Large sheet pan (15" x 21")
- Parchment paper or silicone baking mat
Ingredients
- 1 (16-ounce) package prepared sugar cookie dough or you can use already baked sugar cookies from a bakery or your favorite recipe! See note 1
- 1 (11-ounce) bag white chocolate chips
- 2 tablespoons shortening optional
- 1/3 cup crushed candy canes
Instructions
- Preheat oven according to cookie package directions. Bake cookies on parchment or silicone-lined sheet pans according to package directions.
- Allow the cookies to cool completely on wire cooling racks. While cooling, line a large sheet pan with parchment paper. You can also crush the candy canes: Place unwrapped candy canes in a plastic bag, seal it, and hit it with a rolling pin until crushed.
- Add the white chocolate chips and shortening (if desired, makes it easier/smoother) in a microwave safe bowl. Microwave in bursts of 15 seconds, stirring between each burst for 10 seconds until chocolate is melted and smooth. Once cookies are completely cooled, you can dip them in white chocolate.
- Dip half of each completely cooled cookie in white chocolate mixture. Slide the bottom of the cookie against the edge of the bowl to get rid of excess chocolate and immediately transfer to a large sheet pan lined with parchment paper. (If the white chocolate is getting hard to work with, just put it back in the microwave for 15–20 seconds.)
- Immediately add the crushed peppermint to the melted white chocolate. Allow cookies to harden at room temperature.
Notes
Note 1: You can use this peppermint cookie recipe as a from-scratch stand-in for the sugar cookie base!
Storage: Store these cookies in an airtight container at room temp for up to 5 days. For longer storage, keep them in the fridge for up to a week. You can also freeze them for up to 3 months—just layer them between parchment paper and store in a freezer-safe bag.
Nutrition
Serving: 1serving | Calories: 179kcal | Carbohydrates: 21g | Protein: 1.7g | Fat: 10g | Cholesterol: 9mg | Sodium: 81mg | Fiber: 0.2g | Sugar: 16g