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Perfect Peppermint White Chocolate Crinkle Cookies Recipe

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These Perfect Peppermint White Chocolate Crinkle Cookies are a holiday showstopper with a crackled top, melty white chocolate pockets, and a cool peppermint finish. They’re easy to make, perfect for cookie swaps, and always the first to disappear from the platter.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (175g) white chocolate chips
  • 1/2 cup (60g) powdered sugar
  • 1/4 cup (about 30g) crushed candy canes or peppermint candies

Instructions

  1. Cream the butter and sugar: In your mixing bowl, beat the softened butter and granulated sugar together on medium speed for about 3 minutes until light and fluffy, almost pale in color. Scrape down the bowl halfway through.
  2. Add the eggs and extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla and peppermint extracts. Mix just until combined.
  3. Mix the dry ingredients separately: In another bowl, whisk together the flour, baking powder, and salt.
  4. Combine wet and dry: Gradually add the dry mixture to the wet mixture, mixing on low speed in three batches, scraping the bowl between each. Stop as soon as the flour disappears.
  5. Fold in the white chocolate chips: Use a rubber spatula to gently fold the chips in until evenly distributed. The dough will be soft and slightly sticky.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour (2 hours is better).
  7. Prepare the coating: While the dough chills, sift the powdered sugar into a shallow bowl. Place the crushed candy canes in another shallow bowl.
  8. Shape the cookies: Once the dough is firm, use a cookie scoop or tablespoon to portion out rounded tablespoons of dough. Roll each portion into a ball between your palms.
  9. Roll in powdered sugar first: Drop each dough ball into the sifted powdered sugar and roll it around until completely coated with a thick, even layer.
  10. Then roll in crushed candy canes: Gently press the sugar-coated ball into the crushed candy canes, just on one side, so the candy pieces stick to the outside.
  11. Bake: Place the coated dough balls on prepared baking sheets, spacing them about 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes. The edges should be set and slightly golden, but the centers will still look soft and puffy.
  12. Cool properly: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The crinkles will develop as they cool.

Notes

Chilling the dough is non-negotiable for proper cracking. Sift the powdered sugar to avoid clumps. Crush candy canes in a sealed bag with a rolling pin, leaving some pieces pea-sized for visual effect. For best results, use pure peppermint extract and avoid overbaking.

Nutrition

Keywords: peppermint white chocolate crinkle cookies, holiday cookies, crinkle cookies, peppermint cookies, white chocolate cookies, Christmas cookies, cookie swap recipe

Find it online: https://goldensimmer.com/perfect-peppermint-white-chocolate-crinkle-cookies-recipe/