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.
Prep Time 20 minutesminutes
Cook Time 11 minutesminutes
Total Time 31 minutesminutes
Servings 24
Ingredients
3cups(390g)all-purpose flour
2teaspoonsbaking powder
½teaspoonsalt
1cup(205g)vegetable shortening , at room temperature
red sanding sugar, crushed candy canes work well also
Instructions
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.