White Chocolate Dipped Peppermint Sugar Cookies

Published December 1, 2018. Updated December 9, 2018

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Soft and chewy peppermint flavored sugar cookies dipped in white chocolate and covered with colorful peppermint candy, it’s the perfectly festive Christmas cookie recipe! A nice change from all the classic cookie recipes and they’re easy to make.

Sugar cookies flavored with peppermint, dipped in white chocolate and covered with crushed candy canes. Cookies are shown served on a red plate.

Sugar Cookies with Peppermint and White Chocolate!

During the holidays I love to make peppermint everything so I decided to come up with a festive peppermint version of a chewy sugar cookie (last year I did soft peppermint sugar cookies so I wanted to try chewy this year).

What would make a cookie more festive then dipping it in white chocolate and covering it with peppermint candy?
Dipping a sugar cookie into a bowl of melted white chocolate.

This is one of the ultimate Christmas cookies oh and these White Chocolate Dipped Ginger Cookies – I absolutely love both and they should each definitely find a place on your holiday cookie tray!

Everyone loved these and I’m sure I’ll make them again and again! And just fyi you could also use vanilla almond bark or real white chocolate for these too.

Break out your mixer and getting baking because it’s that time of year, and what better place to start than with these irresistible White Chocolate Dipped Peppermint Sugar Cookies??

White Chocolate Dipped Peppermint Sugar Cookies | Cooking Classy

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White Chocolate Dipped Peppermint Sugar Cookies | Cooking Classy

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4.44 from 23 votes

White Chocolate Dipped Peppermint Sugar Cookies

Soft and chewy peppermint flavored sugar cookies dipped in white chocolate and covered with colorful peppermint candy, it's the perfectly festive Christmas cookie recipe! A nice change from all the classic cookie recipes and they're easy to make.
Servings: 30
Prep30 minutes
Cook30 minutes
Ready in: 1 hour



  • 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.


  • Melted baking white chocolate or vanilla candy melts will work great here too, then omit the shortening.
Nutrition Facts
White Chocolate Dipped Peppermint Sugar Cookies
Amount Per Serving
Calories 241 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 31mg10%
Sodium 97mg4%
Potassium 66mg2%
Carbohydrates 30g10%
Sugar 20g22%
Protein 2g4%
Vitamin A 210IU4%
Vitamin C 0.1mg0%
Calcium 34mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


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  • Sandy

    If I don’t make all the cookies right away, can I refrigerate the leftover mix, and how long can I keep the mix refrigerated? I have made these before! One of my favorites! Thank you

    • Jaclyn

      Jaclyn Bell

      Yes it can be refrigerated for a few days. If doing so I may even reduce the flour by a few tablespoons then let the dough rest at room temp a bit so cookies still spread the same.

  • Molly

    This is the 2nd year my sis and I have put this cookie on our Christmas cookie baking day list. It is delicious!!! Only difference is I cut back a bit on peppermint extract in dough. We made the dough this year at night and baked the next day. Let it come a bit more to room temp the next day and it was fabulous! The dough is so easy to work with! Thank you for such a great recipe!

  • D. Dykstra

    The dough seemed to dry for my taste so I added 1Tbsp milk and that did it!

  • KI

    Have you ever used almond extract instead of peppermint? Just looking to bake this amazing cookie today, but not necessarily wanting peppermint flavor. We love these at Christmas and have been making them ever since stumbling upon the recipe! They’re amazing!

    • Jaclyn

      Jaclyn Bell

      Almond extract would be delicious as well! You could even dip the cookies in finely chopped almonds or sliced almonds.

    • Jaclyn

      Jaclyn Bell

      Yes they can be frozen. I would suggest waiting to add the white chocolate and candy cane topping though until after thawing, the candy cane may get a little sticky when thawed. I haven’t tested but wondering if that may happen.

  • Sabrina Padilla

    If I’m planning on needing 60 cookies, what should I put the serving size as to adjust the recipe? I did this to another recipe on Pinterest and changing the setting to 60 and somehow ended up with 120 cookies??

  • Kristi

    These are delicious cookies. I made a few tweaks and would do one other. First, my first tray of cookies were huge at 1 1/2 Tbsp balls. Go with one inch balls or even less for a perfect size. Second, for those who had the cookies not flatten, I simply used the bottom of a flat water glass to press them down to 1/4 inch. It worked perfectly. The last thing I would do next time is not use the 16 oz. of white chocolate chips. I had 12 oz. on hand and had plenty leftover. For the peppermint shards, I used smashed up candy canes. Perfect! Thanks for the recipe. It’s a keeper! Just a note – high altitude ADD more flour and your cooking temperature and time may need to be adjusted. Many years living in the Colorado Rockies!