Go Back

White Chocolate Peppermint Dipped Sugar Cookies


  • 2 ¾ cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • 1 ½ cups white granulated sugar
  • 1 cup 2 sticks unsalted butter, at room temperature
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon peppermint extract
  • 8 ounces white chocolate chopped
  • 1 tablespoon shortening
  • ~1/3 cup finely crushed candy canes


  • Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • In a medium bowl, combine flour, baking soda, cream of tartar, and salt, and whisk to combine.
  • In a large bowl with electric mixer, beat sugar and butter until light and creamy, about 2 minutes.
  • Add egg and egg yolk, one at a time, beating well between each addition.
  • Add vanilla and peppermint extracts and beat to combine.
  • Add dry mixture to wet ingredients and beat until well combined.
  • Scoop out dough, about 1 ½ to 2 tablespoons at a time, and shape into cookie dough balls.
  • Place on prepared baking sheets.
  • Bake in preheated oven for 10-12 minutes, until edges are set but the middles appear slightly underbaked. They will set up!
  • Let cool for 5 minutes on pan then transfer to cooling rack to cool completely.
  • Once cookies are cooled, combine white chocolate and shortening in a microwave safe bowl.
  • Microwave in 30 second intervals, stirring well between each interval, until white chocolate is melted.
  • Dip each cookie in the white chocolate and then sprinkle with crushed candy canes.
  • Let cool completely at room temperature or in the refrigerator.
  • Enjoy!
  • Store leftovers in an airtight container at room temperature.