Holiday Sugar Cookies

4.99 from 55 votes

These holiday sugar cookies dipped in white chocolate & peppermint are a wonderful treat for the holidays - dairy free with simple pantry items

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These festive white holiday sugar cookies are so quick and easy to make! They are perfect to take to your Christmas cookie exchange or give as gifts to friends and family. Crispy on the outside and perfectly chewy in the middle with fun crushed peppermint on top it off!

White Chocolate Sugar Cookies on a white plate

These might just be the absolute best holiday 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! And they’re actually not overly sugary, which makes them perfect for dipping and decorating.

How to make sugar cookies

  • In a large bowl, cream together sugar and butter.
  • Add the remaining wet ingredients and whisk to combine.
  • Fold in the dry ingredients (pre-combined in a separate bowl)
  • Use a rubber spatula to mix until there are no more more streaks of flour. Then chill the dough.
Cookies cooling on a rack
  • Roll the dough into balls. You can flatten them if you’d like, but it’s not necessary at all.
  • Bake in the oven and allow them to rest in the pan for a couple minutes before transferring to a wire rack.
2 image collage to show the cookie dough as a ball and then flattened out
  • Dip the cooled cookies in melted white chocolate and sprinkle the crushed peppermint on top, if you’d like. My kids always like! 🙂
Cookies on wire wrack to cool after dipping in white chocolate

Tips for making the Christmas cookies

  1. Don’t worry about an after taste of the apple cider vinegar. It simply reacts with the baking soda and does not leave a taste and helps the cookies rise a bit since we’re not using eggs.
  2. Refrigerate the dough for one hour before baking. This is optional, but it helps keep the sugar cookies from spreading too much when baked and creates a softer center.
  3. Let the cookies cool to room temperature before dipping in chocolate. This allows the chocolate to stick to the cookies properly without melting all over.
  4. Mix in some coconut oil or butter into the melted white chocolate if it is too stiff. White chocolate wafers melt easier, but you can use white chocolate chips and loosen it with some fat so it’s easier for dipping.

Frequently asked questions

What’s the difference between a shortbread cookie and a sugar cookie?

Typically, sugar cookies are sweeter than shortbread ones and they have a lighter and crisper texture. Because they are lighter, they are perfect to decorate, making them ideal for Christmas.

How long do they last?

Once the cookies are cooled, store them in an air tight container at room temperature and they will be good for about 5 days. This means they are ideal for taking to cookie exchanges or giving as gifts throughout the holiday season.

How do you know when cookies are baked?

Bake them until they just start to get a hint of color and before the edges turn golden. They will look slightly cracked across the center.

White plate on marble background of sugar cookies dipped in white chocolate

For more holiday treats:

If you try this healthy-ish feel good White Chocolate Dipped Sugar Cookies recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

White Chocolate Dipped Sugar Cookies

These holiday sugar cookies dipped in white chocolate & peppermint are a wonderful treat for the holidays – dairy free with simple pantry items
5 from 55 votes
Servings 18 servings
Course Dessert
Calories 164
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Ingredients
  

Instructions

  • Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
  • In the bowl of a stand mixer, beat the sugar and butter on medium speed for 2 to 3 minutes, or until combined. Add the water, apple cider vinegar and vanilla extract and beat for 1 more minute.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • With the mixer on low speed, add the dry ingredients to the wet ingredients and whisk until just combined.
  • Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop. Bake for 12-14 minutes or until cookies are slightly golden brown at the edges. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
  • Dip the cookies in melted white chocolate and sprinkle with peppermint, if desired.

Notes

Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge or at room temperature.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of butter, you can use any neutral oil or plant-based butter to make them vegan.
  • To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour

Nutrition

Calories: 164kcal, Carbohydrates: 26g, Protein: 2g, Fat: 6g, Saturated Fat: 1g, Sodium: 179mg, Potassium: 45mg, Fiber: 1g, Sugar: 13g, Calcium: 14mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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White plate on marble background of sugar cookies dipped in white chocolate

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Comments

  1. These beat all other cookies in the cookie exchange I hosted. Everyone loved them! They turned out picture perfect both times I made them. This is my new favorite Christmas cookie.

  2. These were so easy to make and turned out delish. Everyone loved them. Definitely adding to my yearly Christmas baking list.

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