Peppermint White Chocolate
Sugar Cookies
Your favorite sugar cookie with a tender bite, full of amazing peppermint chips and just the right amount of white chocolate drizzle and festive sprinkles. Just perfect.
These sugar cookies are chewy and not crumbly. Not overly sweet with hints of peppermint and creamy white chocolate. I love the crunch from the sprinkles…and they just needed a little color.
Have you tried Lily's chocolate chips?
So many reasons why I love Lily’s Sweets!
- Made with Stevia
- Gluten Free
- Non GMO Ingredients
- No sugar added
- The flavors are REAL
Here are the Peppermint chips and the white chocolate bar I used in this recipe!
Peppermint White Chocolate Sugar Cookies
- Total Time: 18 minutes
- Yield: 24 1x
- Diet: Gluten Free
Ingredients
- 1/2 cup salted butter, room temperature
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten free flour blend
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup peppermint chips
- 2 oz. white chocolate
- 1/4 cup sprinkles (I used candycane shapes in white and red)
Instructions
- Preheat your oven to 350F.
- In the bowl of a stand mixer, beat together the butter, sugar and brown sugar for 1 minutes on high or until it turns light in color and is fluffy. Scrap down the sides of the bowl and mix for another 20 seconds.
- Mix in the egg and vanilla extract on low, until combined.
- Add in the flour, baking soda, baking powder and salt. Mix on low for 25 seconds.
- Fold in the pepperminut chips with a rubber spatula or wooden spoon
- Using a teaspoon cooking scoop, scoop the cookies on a baking sheet tray. Leave about 2 inches between each cookie. Repeat until all the dough is formed into cookies. Bake each tray for 6 minutes.
- Remove from the oven and tap the baking sheet tray on your counter top or stove top 2-3 times to flatten the cookies slightly. Place back into the oven for 2 minutes.
- Take the cookies out of the oven and let cool on the baking sheet tray for 2 minutes. Carefully remove and let cool completely on a wire rack.
- Melt the white chocolate in a small bowl for 15 second increments in the microwave, stirring after each time until fully melted.
- Using a small spoon, drizzle the melted white chocolate over one side of each cookie. Sprinkle a pinch of sprinkles on top.
Notes
If you can’t find peppermint chips – replace with white chocolate chips. Omit the vanilla extract and replace with 1 1/2 teaspoons peppermint extract.
Keep in an air tight container for 4-5 days or freeze until ready to enjoy.
- Prep Time: 10
- Cook Time: 8
- Category: baking
- Method: oven
- Cuisine: dessert
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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