Peppermint Sugar Cookie Recipe
Quick and easy peppermint sugar cookies with white chocolate and crushed peppermint. No chilling required and ready in under 30 minutes.
Servings: 18 servings
Equipment
Ingredients
- 1 cup cane sugar
- ½ cup unsalted butter
- ¼ cup water
- 1 teaspoon apple cider vinegar
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup melted white chocolate
- Peppermint candy crushed
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 2–3 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 stir until just combined.
- Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded cookie scoop. Bake for 12–14 minutes or until the 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 crushed peppermint.
Notes
- My Top Tip: Let the cookies cool to room temperature before dipping in chocolate. This way, the chocolate will stick properly and won't melt.
- Storage: Store the homemade sugar cookies in an airtight container. They will last for about 5 days in the fridge or at room temperature.
- Freezing: Store the homemade sugar cookies in a freezer-safe bag for up to 3 months. I recommend freezing them before decorating so the crushed peppermint doesn't fall off.
Nutrition
Calories: 164kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 179mg | Potassium: 45mg | Fiber: 1g | Sugar: 13g | Calcium: 14mg | Iron: 1mg
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