White Chocolate Peppermint Cookies made with a classic sugar cookie base that’s infused with peppermint. Each cookie is dipped in melted white chocolate and dusted with red sanding sugar.
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Christmas is just around the corner and I am all about the cookies. Making holiday cookies takes me back to my childhood when I’d spend weekends with my Godmother.
Miss Dot gained that lovely nickname when she took my mom under her wing and helped raise me during the early years of my life. Dot became a grandmother of sorts so we began calling her my Godmom.
Christmas was always special at Dot’s house. She filled the house with lights and various holiday-themed decor. The tree was as tall as her ceiling and she’d let me do most of the trimming.
Dot was also a spectacular cook and baker. She would fill tins with homemade gingersnap cookies, butter cookies, peppermint meringue cookies, and peanut brittle. The tins were placed on a coffee table in the middle of the living room so you could help yourself to a treat anytime you wanted.
Today’s white chocolate peppermint cookies are inspired by one of my favorite cookies from that special time in my life.
Peppermint is a must during the holidays and white chocolate adds a little extra sweetness to the cookie. It’s absolutely perfect for Santa!
White chocolate peppermint cookies
The base of these simple peppermint cookie is made with Crisco® All-Vegetable Shortening because it provides a super soft texture that is supremely better than butter-based cookies. I used the same classic sugar cookie recipe as I did for the Bake It Better Challenge last month.
This is one of the best sugar cookies I’ve tried. They’re light in texture, airy, and bake up thick without spreading in the oven.
Shortening is a wonderful substitute in many baked goods. And it saves time because it can be stored at room temperature making it ready to use whenever you need it and there
is no need to chill the cookie dough before baking.
I added only a small amount of peppermint to the batter while keeping all the other ingredients exactly the same. You can taste the peppermint without it being overpowering. It’s a wonderful balance.
I rolled the dough out and cut each cookie with a 2 inch round cookie cutter. You can use other shapes if you want to make the cookies more festive. You can also cut them in different sizes.
After the cookies have baked and cooled, dip half of each cookie into melted white chocolate. I sprinkled red sanding sugar over the melted chocolate but crushed candy cane would be great also.
Bake It Better for Santa by creating your favorite Christmas cookie using Crisco shortening instead of butter. Share your fun holiday creations on social media using the hashtags #BakeItBetter and #SantasFavoriteCookie.
White Chocolate Peppermint Cookies
- 3 cups (390 g) Pillsbury™ BEST™ All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (205 g) Crisco® All-Vegetable Shortening traditional or butter flavored
- 1 cup (200 g) granulated sugar
- 1 large egg
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups (360 g) white chocolate chips
- red sanding sugar, crushed candy canes work well also
- Preheat the oven to 350°F.
- In a medium bowl, whisk the flour, baking powder, and salt together.
- Beat the shortening and sugar in a large bowl with an electric mixer on high speed until light and fluffy, about 5 minutes.
- Beat in the egg, milk, vanilla, and peppermint extract. Gradually blend in the flour mixture.
- Divide the dough in half. Roll out each half on a lightly floured surface to 1/4-inch thickness. Cut with 2 to 3-inch cookie cutters. Place 2 inches apart on a parchment-lined baking sheet.
- Bake the cookies for 9-11 minutes, or until very lightly browned on the edges.
- Cool for 5 minutes on the cookie sheet then transfer to cooling rack to cool completely.
- Add the white chocolate chips to a heatproof bowl and set it over a pot of barely simmering water. Stir continuously until the chocolate is melted and smooth.
- Dip each cookie halfway into the white chocolate. Lay the cookies on a baking sheet lined with parchment paper and sprinkle sanding sugar over the white chocolate on each cookie.
- Allow the white chocolate to set before serving.