This weather just makes me want to bake cookies and eat cookies all day. Thankfully there are three others in this household who can help me finish eating a batch of cookies though. Between cookie exchanges, cookie recipe testing and just plain cookie loving, we’ve made these white chocolate sugar cookies 3 times in just one week.
The basic recipe for these sugar cookies is vegan but the melted white chocolate peppermint chunk is not because I couldn’t find a comparable vegan kind. But you can omit the white chocolate part or dip the cookies in something else if you’d like.
Regardless, these might just be the absolute best sugar cookies you’ll ever make or eat! Slightly crispy on the outside, incredibly chewy on the inside and super festive for the holidays all around!
I’m in love with you, white chocolate dipped sugar cookies!
I hope you love this healthy-ish feelgood White Chocolate Dipped Sugar Cookies recipe. If you make it, please leave me a comment telling me how you like it, or use hashtag #feelgoodfoodie on Instagram so I can see your recreations.
For other favorite holiday treats, try these:
- 2 cups unbleached all-purpose flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp sea salt
- 1 cup cane sugar
- 1/2 cup canola oil
- 1/4 cup water
- 1 tsp apple cider vinegar
- 1/2 tsp vanilla extract
- 8 oz melted white chocolate with peppermint chunks optional
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the wet ingredients: sugar, oil, water, apple cider vinegar, and vanilla extract until smooth and well blended.
- Mix the wet ingredients with the dry ingredients until well blended.
- Cover the bowl with plastic wrap and refrigerate the dough for one hour (or more).
- Preheat the oven to 375°F. Line a rimmed cookie sheet with parchment paper.
- Remove dough from the fridge and use ice cream scooper to form balls of dough, drop them 2 inches apart on the cookie sheet, then press down gently to flatten.
- Bake for 8 to 10 minutes, or until the cookies puff up and become lightly browned on the bottom.
- Remove from oven and allow to cool on the pan for a couple minutes before removing to a cooling rack.
- Dip the cookies in melted white chocolate with peppermint chunks, if desired.
- The apple cider vinegar reacts with the baking soda and does not leave a taste
- If you’re in a rush, you can skip refrigerating the dough, but I find that it keeps the cookies from spreading too much when baked and creates a softer center.
- Store in an airtight container for up to 5 days.