White Peppermint Cookies Recipe
Introduction
These White Peppermint Cookies blend the creamy richness of white chocolate with a refreshing peppermint twist. Perfect for holidays or anytime you want a sweet treat with a cool flavor, these cookies are simple to make and delightfully festive.
Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup salted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ tsp vanilla extract
- ½ tsp peppermint extract
- 1 cup white chocolate chips
- ⅓ cup crushed candy canes
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a bowl, whisk together the flour, baking powder, and baking soda until well combined.
- Step 3: In a separate large bowl, cream the softened butter and granulated sugar together until fluffy and light.
- Step 4: Beat in the egg, vanilla extract, and peppermint extract until fully mixed.
- Step 5: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Step 6: Fold in the white chocolate chips and crushed candy canes evenly throughout the dough.
- Step 7: Chill the dough in the refrigerator for about 15 minutes to make it easier to handle.
- Step 8: Scoop portions of the dough onto baking sheets lined with parchment paper, spacing them evenly.
- Step 9: Bake in the preheated oven for 9 to 10 minutes, or until the edges turn a light golden color.
- Step 10: Remove from oven and allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!
Tips & Variations
- For a stronger peppermint flavor, add an extra ¼ teaspoon of peppermint extract.
- Use unsalted butter and add a pinch of salt if you prefer more control over saltiness.
- Substitute crushed candy canes with peppermint baking chips for a smoother texture.
- Chilling the dough longer than 15 minutes helps the cookies keep their shape better during baking.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 2 months. To reheat, warm briefly in a microwave or oven to regain softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate chips instead of white chocolate chips?
Yes, you can substitute regular chocolate chips if preferred, but it will change the flavor profile from creamy white chocolate to a richer cocoa taste.
What can I do if I don’t have peppermint extract?
If you don’t have peppermint extract, you can use a small amount of crushed fresh mint leaves or omit it entirely for a plain vanilla cookie variant.
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White Peppermint Cookies Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
Delight in these festive White Peppermint Cookies, featuring a tender, buttery base infused with refreshing peppermint and studded with luscious white chocolate chips and crushed candy canes. Perfect for holiday gatherings or a seasonal treat, these cookies balance sweet and minty flavors with a soft, melt-in-your-mouth texture.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
Wet Ingredients
- ½ cup salted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ tsp vanilla extract
- ½ tsp peppermint extract
Add-ins
- 1 cup white chocolate chips
- ⅓ cup crushed candy canes
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking when your cookie dough is prepared.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda until well combined. This ensures even leavening in the cookies.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened salted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Extracts: Incorporate the egg, vanilla extract, and peppermint extract into the creamed mixture, mixing until the batter is smooth and homogenous.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined to avoid overworking the dough and to keep the cookies tender.
- Fold in Add-ins: Gently fold in the white chocolate chips and crushed candy canes, distributing them evenly throughout the dough for bursts of sweetness and peppermint flavor.
- Chill Dough: Cover the dough and chill it in the refrigerator for 15 minutes. This firms up the dough, helping the cookies maintain their shape during baking.
- Scoop Dough: Using a cookie scoop or spoon, portion the dough into evenly sized balls and place them spaced apart on baking sheets to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 9 to 10 minutes, or until the edges are just lightly golden, indicating the cookies are perfectly baked but still soft.
- Cool and Enjoy: Remove cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Enjoy your delicious white peppermint cookies!
Notes
- For best flavor, use fresh peppermint extract and crushed candy canes.
- Chilling the dough helps prevent excessive spreading during baking.
- Store cookies in an airtight container at room temperature and enjoy within a week for optimal freshness.
- White chocolate chips can be substituted with semi-sweet chocolate chips for a different flavor profile.
- If you prefer a stronger peppermint flavor, increase peppermint extract to ¾ teaspoon.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: white peppermint cookies, peppermint cookies, holiday cookies, white chocolate chip cookies, crushed candy cane cookies
