Description

Peppermint White Chocolate Cookies are just like extra flavorful sugar cookies, they are tender and buttery, with just a hint of peppermint.

Ingredients

Units Scale

Cookies ingredients

3 cups all purpose flour (360g)
2 tsp baking powder
2 sticks softened butter (225g)
1 cup granulated sugar (200g)
1/2 tsp salt
1 large egg
1-2 tsp peppermint extract
1 tsp vanilla extract (optional)
4 oz white chocolate (100g)

Peppermint Ganache

5 oz dark chocolate (150g. I used 100g semi-sweet and 50g bittersweet)
2 tsp shortening (or canola oil)
1/2 tsp peppermint extract
2-4 tbsp crushed candy cane (for dusting)

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Instructions

Finely chop the white chocolate, and set it aside. In a medium bowl, add the dry ingredients: flour and baking powder.
In a large bowl, using a stand or hand mixer, mix the butter until creamy, about a minute. Add in sugar and salt and mix until smooth, another minute or two. Add in the egg and the extracts and mix again.
Now add in flour*, at low speed, little by little. Fold in white chocolate at last.
Knead the dough a little for it to come together. Divide in two and flatten each into a 1 inch thick disc and cover in plastic foil.
Let this chill for at least 30 minutes. Meanwhile, pre-heat oven to 375F (190C).
Once ready, on a lightly floured surface, roll the dough into about 1/4 inch thickness (5-6 mm). Cut using your favorite cookie cutters, place on parchment lined baking sheets.
Bake for 8-9 minutes. Allow the cookies to rest on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
For the peppermint ganache**, roughly chop chocolate and melt with shortening on 30 seconds intervals in the microwave, stirring between each. Once it's almost all melted, take it out of the microwave and stir until completely melted. Stir in the peppermint extract.
For the candy cane dust, add roughly chopped candy cane to a spice grinder or pestel and mortar and grind until desired consistency. Mix in silver dust, if you want extra sparkle. You can also put the candy cane in bags and smash with something heavy.
Decorating into snowmen: I held the cookies at an angle, so that I could cover the bottom-left of the cookies with chocolate. Then I took a butter knife to cover the hat with chocolate, and a toothpick to shape faces, buttons and scarves.

Notes

* Note that if you're using a stand mixer, you can use the paddle attachment the entire time, but if using a hand mixer you need to switch from regular balloon to dough hooks at this point.

** If you want to completely cover the cookies with ganache, you need to double the recipe.

Prep Time: 15 minutes
Additional Time: 45 minutes
Cook Time: 9 minutes
Category: Desserts
Cuisine: American

Nutrition

Serving Size: 1
Calories: 174
Sugar: 11.4
Sodium: 89
Fat: 9
Saturated Fat: 5.6
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 21.5
Fiber: 0.5
Protein: 2.2
Cholesterol: 24