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White plate on marble background of sugar cookies dipped in white chocolate
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4.99 from 76 votes

Peppermint Sugar Cookies

These pepper sugar cookies dipped in white chocolate & crushed peppermint are a wonderful treat for the holidays - dairy free and made with simple pantry items!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 18 servings
Calories 164kcal
Author Yumna Jawad

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