Peppermint white chocolate sugar cookies for a sparkling holiday treat! This white chocolate peppermint cookies recipe is one of my favorites -- the flavor of white chocolate peppermint bark in a soft, tender cookie. What could be better than a white chocolate peppermint sugar cookie recipe to celebrate the season?
Preheat oven to 400°F and place oven rack in center of the oven. Line a large baking sheet with parchment paper or a silicone baking mat.
In a large bowl, cream together butter and powdered sugar until smooth.
¾ cup unsalted butter, 1 ¾ cup powdered sugar
Beat in eggs, vanilla, and peppermint extract.
2 large eggs, ½ teaspoon pure vanilla extract, ¾ teaspoon peppermint extract
Stir in the flour, baking powder, and salt. Cover dough and chill in the refrigerator for least one hour.
2½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
Roll out dough on floured surface to ¼ inch thick,dusting dough and rolling pin with flour as needed. Place any dough not being cut into the fridge to stay cool.
Cut into rounds with a 2-inch round cookie cutter, or any similarly-sized cookie cutter of your choice. Place cookies 1 inch apart on prepared cookie sheets.
Bake 8 minutes in preheated oven. Cool completely on a wire rack.
Make Peppermint White Chocolate Ganache
Microwave heavy cream for 30-45 seconds in microwave-safe bowl until hot.
6 tablespoon heavy whipping cream
Add white chocolate and whisk to slowly melt chocolate, heating another 10 seconds if necessary, until smooth. Whisk in peppermint extract.
8 oz white baking chocolate, ½ teaspoon peppermint extract
Let ganache chill in refrigerator 30 min. Whisk again. It should be a opaque with a thick liquid consistency, like honey.
Spread small spoonfuls of ganache onto each cooled cookie, smoothing with the back of the spoon in a circular motion. If ganache thickens too much while you're working, microwave on high for another 5 seconds and stir.
Sprinkle with white sparkling sugar. For added sparkle, sprinkle a bit more sugar after ganache has set completely.
white sparkling sugar
Store in an airtight container at room temperature up to 3 days. You can also freeze them (see note).
Video
Notes
Make ahead: Because of powdered sugar, these white chocolate peppermint cookies are delicate, so be careful when transporting or freezing. But in my experience, they freeze and thaw very well! Just let them set completely and then layer between sheets of parchment paper in an airtight container.I used Wilton White Sparkling Sugar Crystals for these, but feel free to use any sprinkles or sparkling sugar you like to fit your festive mood!