These peppermint sugar cookies are soft and buttery, filled with peppermint crunch, and dipped in white chocolate. They’re easy to make and great for Christmas baking! Add your choice of sprinkles for a festive finish.
Also, try my family’s favorite Christmas pinwheel cookies and these peppermint-flavored candy cane cookies!
Are you a peppermint fan? Personally, I love peppermint, especially during the festive season. I make these easy peppermint sugar cookies and throw them in the freezer to enjoy when the craving hits. All you need to make them are Andes Peppermint Crunch baking chips and my easy no-roll sugar cookie recipe. Afterward, they’re dipped in white chocolate for an extra festive look! These peppermint crunch sugar cookies would make a perfect addition to a cookie basket or as a gift for a neighbor or teacher.
Here’s Why You’ll Love These Chocolate Dipped Peppermint Sugar Cookies
- Drop, chill, and bake. You don’t need to roll and cut out the peppermint sugar cookies for this recipe (though, I do love classic cut-out sugar cookies!). These drop cookies come together with a 1 hour chilling time.
- Festive peppermint flavor. You can make these peppermint cookies with Andes Mint baking chips, Hershey’s Kisses, or any peppermint candy you have on hand. Add a little peppermint extract to the cookie dough for even more flavor.
- Dipped in chocolate. This is one of my favorite ways to dress up a sugar cookie for the holidays! Dipping the baked and cooled cookies in melted chocolate is easy to do and it also helps the sprinkles adhere.
Ingredient Notes
I cover the important ingredients below. Scroll down to the recipe card for the printable recipe details, including amounts and step-by-step instructions on how to make your peppermint sugar cookies.
- Unsalted Butter – Softened to room temperature.
- All-purpose Flour – See my tutorial on how to measure flour correctly. To avoid over-measuring, spoon the flour into the measuring cup and level it off with the back of a knife. Don’t scoop directly from the bag.
- Cream of Tartar – Similar to snickerdoodles, cream of tartar makes these sugar cookies extra soft and chewy. You can use a cream of tartar substitute or skip it altogether, though it does affect the texture of the cookies.
- Andes Peppermint Crunch – If you can’t find the baking chips, chop up regular Andes peppermint, Hershey’s Candy Cane bars, or Peppermint Kisses.
- Sprinkles – I use festive red and green sprinkles, but you can use any color you’d like.
- White Chocolate – Choose a good-quality candy dipping chocolate, such as Ghirardelli or almond bark.
How to Make Peppermint Sugar Cookies
I use my no-roll sugar cookie recipe as a base for so many cookies! From Grinch cookies to eggnog sugar cookies, it’s quick and easy. Here are the steps to make these peppermint crunch sugar cookies from scratch:
- Mix the wet ingredients. First, beat the butter and sugar together until well creamed. Then beat in the eggs and vanilla extract.
- Add the dry ingredients. Next, combine and add the remaining dry ingredients. Mix until the dough is combined, and fold in the Andes Peppermint Crunch and sprinkles.
- Scoop and chill the dough. Use a large cookie scoop to portion the dough into balls. Arrange the cookie dough balls on a lined baking sheet. Then, refrigerate the dough for at least 1 hour.
- Bake the cookies. Preheat the oven to 350°F. Make sure the cookies are about 2 inches apart on the baking sheet. Bake at 350°F for 11-13 minutes. Afterward, cool the cookies completely before dipping.
- Dip the cookies. Melt the chocolate in the microwave (see how to melt chocolate). One at a time, dip the cookies into the melted chocolate. If you’re adding sprinkles, do this while the chocolate is still wet. Allow the cookies to set, then enjoy!
Julianne’s Baking Tips
- Don’t skip chilling the dough. Chilling the dough prevents these cookies from spreading out like pancakes. I recommend 45-60 minutes
- How to tell when the cookies are baked: I like to leave my cookies slightly underbaked so that they stay nice and chewy. In my oven, that’s about 11-12 minutes. The middle of the cookie shouldn’t have a glossy sheen to it, if so it needs a couple more minutes. They will finish baking on the cookie sheet.
- Use candy melting chocolate. Ghirardelli candy melts or almond bark work best for dipping these cookies, as it melts down very smoothly and usually quickly. To prevent the chocolate from burning, I recommend microwaving at 50% power in 30-second increments. If you don’t like white chocolate, feel free to substitute it with milk or dark chocolate.
- Sprinkle options. You can mix any type of sprinkles into these cookies, but I do recommend that if you are planning to freeze them, you avoid using nonpareils (the small colored balls) because some brands have an issue with the colors running when the cookies are thawed.
Make-Ahead and Storage
- Store airtight. Keep these peppermint sugar cookies in an airtight container at room temperature for up to 4 days. You can also freeze the cookie dough or the finished cookies, see below.
- Freeze the cookie dough. Prepare the dough and portion it out using a large cookie scoop. Refrigerate the dough for 30 minutes or flash-freeze for 10 minutes to harden the dough. Place dough balls in an airtight bag or container. To bake, thaw overnight in the refrigerator or place on the counter to come to room temperature.
- Freeze the baked cookies: If possible, freeze the cookies before dipping them in chocolate for the best results. Thaw cookies before dipping. If you need to freeze the dipped cookies, do so with a layer of parchment or wax paper between them. Freeze in an airtight container. To prevent condensation, thaw in the refrigerator first.
More Christmas Cookie Recipes
Peppermint Sugar Cookies
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 24 large cookies
- Category: Cookies
- Method: Oven
- Cuisine: American
Description
These peppermint sugar cookies are soft and buttery, with a delightful peppermint crunch. Dipped in white chocolate and covered in sprinkles, they’re perfect for the holidays!
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (285g) granulated sugar
- 2 large eggs
- 1 teaspoon (5ml) pure vanilla extract
- 3 1/2 cups (420g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- ¾ cup Andes Peppermint Crunch
- ¼ cup red and green sprinkles
- 8 ounces Ghirardelli white chocolate
Instructions
- Combine the butter with the sugar and beat on medium speed until well creamed together. Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
- In a separate bowl, combine the remaining dry ingredients. Slowly add into the batter and beat on medium-low speed until well combined and dough forms. Lastly, add the Andes Peppermint Crunch and the sprinkles and mix until well combined.
- Use a large cookie scoop and scoop cookie dough onto a parchment paper-lined baking sheet. Refrigerate the dough for a minimum of 1 hour.
- Preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicone baking mat. Place the dough about 2 inches apart. Bake at 350° F 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely
- To dip in chocolate, wait until the cookies have cooled completely. In a microwave-safe bowl, melt half the chocolate wafers at 50% power in 30-second intervals; stir after each interval and continue until chocolate is melted. Reduce microwave time as needed so the chocolate does not burn.
- Dip the cookies in the chocolate, tap off excess chocolate on the sides of the bowl and then place on a baking sheet lined with parchment paper or a silicone baking mat. Add sprinkles if desired.
Notes
- Andes Peppermint Crunch: If you can’t find the baking chips, you can chop up regular Andes peppermints, Hershey’s Candy Cane bars, or Kisses.
- Don’t skip refrigerating the dough. It helps prevent the cookie from baking flat.
- Any type of chocolate will work with these cookies, so if you don’t like white chocolate, feel free to use milk or dark instead.
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Freezing cookie dough: Prepare the dough and portion it out using a large cookie scoop. Refrigerate the dough for 30 minutes or flash-freeze for 10 minutes to harden the dough. Place dough balls in an airtight bag or container. To bake, thaw overnight in the refrigerator or place on the counter to come to room temperature.
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Freezing finished cookies: If possible, freeze the cookies before dipping them in chocolate. Thaw cookies before dipping. If you need to freeze the dipped cookies, do so with a layer of parchment or wax paper between them. Freeze in an airtight container. To prevent condensation, thaw in the refrigerator first.
Nutrition
- Serving Size: 1 cookie
- Calories: 332
- Sugar: 29.3 g
- Sodium: 107.6 mg
- Fat: 17.3 g
- Carbohydrates: 41.3 g
- Fiber: 0.5 g
- Protein: 3.9 g
- Cholesterol: 41.8 mg
Can these be chilled overnight?
Thank you!
YEs, but let them sit on the counter at room temperature for at least 30 minutes before baking
Will regular Andes peppermint crunch thins chopped work in this? I can’t find the baking chips anywhere?
Yes! I often use the thins, and I think about 20 of them makes 1/2 cup chopped
Hi! In the directions it says add “fruit pebbles”??? But it doesn’t say anything about when to add the Andes mint pieces or when to add or what to do with the sprinkles??? (i.e. do you add the sprinkles IN cookies or only on top??) directions aren’t very clear and I’m a bit confused….. ???
Hey Danielle, Sorry for the confusion. I seem to be having some issues with this recipe card. I just reloaded it and made sure it was the correct one. To answer your question, you add the sprinkles and the peppermint crunch as the dough is forming. And no fruity pebbles in this recipe 🙂
I love how festive these cookies are! I love peppermint too!
These are adorable and shout “Christmas!”
Have a wonderful holiday with your Beau.
A “Beau”-tiful time.
Hi Julianne, The Peppermint Crunch Cookie recipe is showing a picture of your Peppermint Cream Pie Cookie Cups instead of the cookie recipe. Carl
Thanks Carl for letting me know!