Peppermint Crunch Sugar Cookies Recipe

I love to make peppermint everything during the holiday season. Last year, I shared my Candy Cane Kiss Cookies recipe, which so many people loved, so I decided to come up with another festive peppermint version. These white chocolate dipped Peppermint Crunch Sugar Cookies are perfect for cookie exchanges, gift ideas, or if your kids want to leave cookies for Santa.

The recipe is so easy to make too. All you need is just 3 ingredients to recreate these delicious cookies and share with loved ones this holiday season. Keep scrolling for the step-by-step recipe!

Peppermint Crunch Sugar Cookies

Makes: 36 cookies

Ingredients

1 roll of Pillsbury refrigerated sugar cookies or your favorite sugar cookie mix
1½ cups white chocolate baking chips
1/3 cup finely crushed peppermint candy canes

Instructions

Step 1. Pre-heat oven to 350°F. In a mixing bowl, break up the cookie dough into small pieces.

Step 2. Knead in ¼ cup of all-purpose flour until well blended. Scoop out dough, about 1 inch in size at a time, and shape into balls. You should have about 36 balls when done.

Step 3. Place balls on cookie sheet and bake for 10 to 12 minutes (cookies should look slightly under-baked). Let cool for 1 minute.

Step 4. Remove from cookie sheets to wire rack and let rest until completely cool.

Step 5. Put white chocolate chips and 1 tablespoon vegetable oil in a small bowl and microwave uncovered on Medium (50%) for 2 to 3 minutes, stirring once halfway through microwaving, until the chocolate is melted. Continue stirring until fully melted and smooth.

Step 6. Dip half of each cookie into melted white chocolate mixture, allowing excess to drip off. Place back on wire rack or waxed paper.

Step 7. Immediately sprinkle each with finely crushed candy cane bits. Let stand at room temperature until set. Store in an airtight container at room temperature.