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Peppermint White Chocolate Sugar Cookies

Yields1 ServingPrep Time20 minsCook Time15 minsTotal Time35 mins

Perfect for your next festivity

Beautifully decorated Christmas cookies cooked in Handi-Foil pans

 1 cup Butter, Softened
 3 ⅔ cups Sugar
 2 Large Eggs
 ½ tsp Baking Soda
 1 tsp Cream of Tarter
 ½ tsp Salt
 10 ½ cups Flour
 ½ cup White chocolate chips or melting wafers
 45 Mini candy canes

Collect the ingredients and preheat oven to 350 degrees

Handi-Foil crisp bake cookie sheets, 2 per package


In a large bowl, cream the sugar with the butter until creamy.

Creamy method mixing next to Handi-Foil cookie sheet


Add the egg and vanilla and beat until smooth

Cookie batter being mixed next to Handi-Foil cookie sheet


Add the baking soda, cream of tartar, salt and flour. Mix just until the dough comes together.

Christmas Cookines ready for mixing next to a Handi-Foil cookie sheet


Spray your pans with non-stick spray, or coat with a thin coat of butter. Roll dough into 1 inch balls and place on a cookie sheet leaving room to spread.

Christmas cookies being scooped onto Handi-Foil pan


Bake for 12-15 minutes until slightly golden.

Cookies cooling on a Handi-Foil tray after they came out of the oven


Remove from the oven. Allow cooling for 5 minutes then transfer to a cooling rack


Melt the chocolate in the microwave in 20-second intervals, stirring between each interval, until smooth.


Place candy canes in a small ziplock bag and smash with a rolling pin or meat mallet until you have small pieces

Rolling pin laying next to a bag of crushed peppermint sticks


Dip each cookie in the chocolate, then sprinkle with candy canes.

Freshly made Christmas Cookies with a pepermint bark and delicious frosting


Store in an airtight container.

If you want these extra minty, you can replace 1 tsp of the vanilla extract with 1 tsp of peppermint extract. For extra chocolate, you can add some white chocolate chips to the batter before baking.

Beautifully decorated Christmas cookies cooked in Handi-Foil pans