White Chocolate Dipped Peppermint Cookies Recipe

My Winter Cookie Tradition

Every December, I make these peppermint cookies. The smell fills my whole house. It feels like a holiday hug.

I started this tradition with my own kids. We would crush candy canes together. I still laugh at that sound. It was so loud and cheerful! Doing this every year matters. It creates a sweet anchor in a busy season.

Making the Dough

Let’s start with the butter and sugar. Mix them until they are fluffy. Doesn’t that smell amazing already? It should look pale and creamy.

Then add the egg and extracts. The peppermint smell will wake you right up! Now, gently mix in the flour and salt. Finally, stir in those bright red candy pieces. Fun fact: crushing candy canes in a bag saves a big mess!

The Secret is Patience

Here is the hard part. You must chill the dough. Wrap it up and walk away. I know, waiting is tough!

But this wait matters most. It lets the flavors get to know each other. It also makes the cookies keep their shape. Do you have a hard time waiting for treats to be ready? I always do!

Baking & Dipping

Slice your dough log into cookies. Bake them until the bottoms are just golden. Let them cool completely. A warm cookie will melt your chocolate.

Melting white chocolate needs care. Go slow with the microwave. Stir, stir, stir! Dip each cookie halfway. The white and red is so pretty. What’s your favorite cookie to dip in chocolate?

Sharing the Sweetness

Let the chocolate set. Then, pile these cookies on a plate. Share them with someone you love. A cookie tastes better when given away.

That is the real lesson here. Food is about connection. It is a way to say “I’m glad you’re here.” Who will you share your first batch with? Tell me about them.

Ingredients:

Ingredient	Amount	Notes
unsalted butter	3/4 cup	room temperature
granulated sugar	2/3 cup
egg	1
vanilla extract	1 teaspoon
peppermint extract	1 teaspoon
all-purpose flour	2 cups
salt	1/4 teaspoon
crushed candy canes	1/2 cup + more for garnish	about 8 candy canes total
white chocolate	8 ounces

My Favorite Peppermint Cookie Magic

Hello, my dear! It’s Anna. Let’s make some magic today. These cookies remind me of snowy afternoons with my grandkids. The kitchen smelled like a candy shop. I still laugh at that. We got powdered sugar everywhere! This recipe is just as joyful. It makes your whole house smell amazing. Doesn’t that sound lovely?

We start with simple things. Butter, sugar, and a happy egg. The peppermint extract is the secret. It smells like Christmas morning. You will mix it all into a soft dough. Then come the crushed candy canes. They look like little red and white jewels. (My hard-learned tip: wrap the canes in a towel before crushing. It keeps the pieces from flying all over your kitchen!)

Now, here is the important part. You must be patient. The dough needs a long nap in the fridge. This helps the cookies keep their pretty shape. I know waiting is hard. But trust your kitchen grandma. It makes all the difference. While you wait, you can clean up. Or just dream of sweet, minty cookies.

Step 1: Beat the butter and sugar together. Do this for a few minutes. It should look light and fluffy. This gives your cookie a tender heart. Add the egg, vanilla, and peppermint. Mix until it’s all one happy family. Scrape the bowl sides with a spoon.

Step 2: Add the flour and salt. Mix on low, then high. Stop when you see no more white flour. Now, add your crushed candy canes. Mix just until they are dotted throughout. Too much mixing makes the dough turn pink!

Step 3: Shape the dough into two logs. Wrap them tightly in plastic. This is their cozy blanket. Let them chill in the fridge for 4 hours. Overnight is even better. I like to do this part after dinner. Then, cookie dreams all night! What’s your favorite thing to do while waiting for dough to chill? Share below!

Step 4: Heat your oven to 350º F. Slice your cold dough log into cookies. You should get about 12 from each log. Place them on a baking sheet. Give them space to breathe. Bake for 12-14 minutes. The bottoms will be just golden. Let them rest for 5 minutes.

Step 5: Melt the white chocolate carefully. Use a microwave in short bursts. Stir well each time. Burnt chocolate is a sad thing. Dip each cool cookie halfway. Lay it on parchment paper. Sprinkle more candy cane bits on top right away. Then let the chocolate set. This takes about 30 minutes.

Cook Time: 14 minutes per batch
Total Time: 4 hours 30 minutes (plus chilling)
Yield: 24 cookies
Category: Dessert, Cookies

Three Fun Twists to Try

Once you master the classic, try a little twist! It’s fun to play with flavors. My grandkids love to vote on new versions. Here are three ideas from my kitchen.

Chocolate Swirl: Use a chocolate cookie dough instead. Dip them in dark chocolate. It’s rich and minty.

Peppermint Sparkle: Roll the dough logs in red sanding sugar before slicing. They will sparkle like real candy canes.

Orange-Mint Dream: Use orange extract instead of vanilla. The chocolate dip tastes like a creamsicle. It’s a sunny surprise.

Which one would you try first? Comment below!

Serving Them Up With Style

These cookies are stars on their own. But I love making a moment special. Place them on a vintage plate. The white and red looks so cheerful. Stack a few on a small cake stand. It feels like a party. You could even wrap a couple in clear bags. Tie them with a ribbon for a sweet gift.

What to drink? For a cozy night, a big mug of hot cocoa is perfect. The mint and chocolate are best friends. For the grown-ups, a small glass of peppermint schnapps over ice is nice. It echoes the cookie’s flavor in a lovely way. Which would you choose tonight?

Keeping Your Cookies Fresh & Festive

These cookies are perfect for making ahead. Once baked and cooled, store them in an airtight container. They will stay fresh for up to a week. You can also freeze the dough logs for a future treat.

Wrap the dough logs tightly in plastic wrap. Then, place them in a freezer bag. They can be frozen for up to three months. When you want cookies, just slice and bake. No need to thaw the dough first.

I once forgot a log in my freezer for months. Finding it was a wonderful surprise for a rainy day. Batch cooking matters because it saves you time. You can have fresh cookies ready for any guest.

Have you ever tried storing cookie dough this way? Share below!

Cookie Troubles? Here Are My Easy Fixes

Sometimes the dough is too crumbly to roll. This often means your butter was too cold. Let the dough sit on the counter for ten minutes. It will soften up just enough to handle.

The white chocolate might become thick and lumpy. This means it got too hot. A fun fact: white chocolate is very delicate. If this happens, add a teaspoon of vegetable oil. Stir gently until it becomes smooth again.

I remember when my first batch spread too much. My dough wasn’t chilled long enough. Chilling the dough matters for the cookie’s shape. It also makes the flavor richer and more minty. Fixing small problems builds your confidence in the kitchen.

Which of these problems have you run into before?

Your Quick Cookie Questions, Answered

Q: Can I make these gluten-free?

A: Yes! Use a good gluten-free flour blend. Make sure it is meant for baking.

Q: How far ahead can I make them?

A: The dough logs keep in the fridge for three days. Baked cookies last a week in a tin.

Q: I don’t have peppermint extract.

A: Use two extra teaspoons of vanilla instead. The candy canes will still give minty flavor.

Q: Can I double the recipe?

A: Absolutely. Just mix in two separate batches. This ensures everything blends together well.

Q: Any optional tips?

A: Try a sprinkle of sea salt on the chocolate. It makes the sweet flavor pop nicely.

Which tip will you try first?

Share Your Holiday Kitchen Creations

I hope you love making these cookies as much as I do. They always make my kitchen smell like holiday joy. Baking is about sharing warmth with the people you love.

I would be so delighted to see your creations. Please share a picture of your cookie tray. It makes my day to see families baking together.

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreBakes. Happy cooking!

—Anna Whitmore.