Peppermint Sprinked and White Chocolate Dipped Sugar Cookies

Peppermint white chocolate sugar cookies

Frosting, like nail polish and latte art, is a skill reserved for the most patient and fine motor skilled among us. As for the rest of humanity, we live somewhere between Pinterest fails and passable talent that comes from pure perseverance and practice. So when sugar cookie season rolls around, who isn’t desperate for a baking hack or two? We’ve got one for you. It’s called the dip and sprinkle. Feel free to make a mess, no one will know the difference with this peppermint white chocolate sugar cookie recipe. Get baking!

Peppermint White Chocolate Sugar Cookies

Peppermint white chocolate sugar cookies

Ingredients

For the cookies:
Mixing bowls + cups

3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

For the coating:
White chocolate baking chips
Candy canes

Directions

1. Preheat the oven to 350 degrees F.
2. Place the butter and sugar in a large mixing bowl and beat on medium-high speed until very pale and fluffy (about 3 to 5 minutes).
3. Add the egg, and beat on medium-high speed until incorporated.
4. Stir in the egg yolk and vanilla extract until combined.
5. Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, baking soda, and salt.  Stir together until incorporated.
6. Use a spoon to drop balls of cookie dough on your baking sheets, allowing two inches in between for spreading. Make sure to grease your pans to avoid sticking! Parchment paper can work too.
7. Bake the cookies (one sheet at a time) in the center rack of the oven for 8 to 12 minutes, or until the edges are set and just barely beginning to turn golden. Take care not to over-bake, or the cookies will not be as soft. Let them cool.
8. While the cookies are baking, unwrap all your candy canes and place them in a big ziploc bag. Crush them with a rolling pin and pour into a bowl.
9. Melt white chocolate in microwave safe bowl until smooth.
10. Dip half of each cooled sugar cookie in the white chocolate and then dip into the peppermint crumbles until the chocolate is covered. Let the chocolate set up on a plate or wax paper. Repeat until all the cookies are decorated!

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