White Chocolate Dipped Peppermint Candy Cane Sugar Cookies – a semi-homemade Christmas treat! Break and bake sugar cookies dipped halfway in white chocolate candy melts and topped with crushed candy canes. The easiest Christmas cookie you’ll ever make!
Peppermint Sugar Cookies
I make plenty of “from scratch” cookies but I also try to have a few recipes up my sleeve for those Christmas occasions when I need a last-minute holiday dessert. This recipe is one of those, and it’s super easy!
All you need is 3 ingredients: sugar cookies, white chocolate, and peppermint candy canes.
You can find the break and bake sugar cookie dough in the baking aisle at any grocery. If you don’t have time to bake premade sugar cookie dough, you can make this recipe with bakery sugar cookies for an even faster “cheat”.
Once you get home, the only thing left to do is melt down some white candy melts and dip your freshly baked (or bought) sugar cookies into the chocolate.
Then top with some crushed peppermint candy canes for that extra Christmasy touch!
Pair them with a cup of white chocolate peppermint hot chocolate, some candy cane cookies, and/or peppermint ice cream for a full theme.
More easy Christmas treats: Grinch cream cheese mints, crockpot peanut clusters, Christmas Oreo bon bons, Nutter Butter balls.
Why you’ll love these cookies
- They’re easy. Seriously, it takes you longer to say their name than it does to make these cookies lol
- They’re festive. Use candy canes or peppermints.
- Easy to find ingredients
- Kid friendly
Helpful Tools
- Baking sheet – I like this set with a lipped edge
- Parchment Paper or silicone baking mats
- Medium Bowl – a microwave safe bowl for melting the candy melts
- Ziploc Bag – to put the candy canes in to crush
- Rolling Pin – to crush up on the candy canes. I use a mini one for this job.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
JumpYou’ll only need THREE ingredients to make these easy cookies.
- Sugar Cookies – You can make them from scratch (I like this recipe I use for my reindeer cookies), use premade cookie dough (break and bakes), or pick up some sugar cookies from the bakery section of your market.
- White Candy Melts – I like Ghirardelli white chocolate baking melts. Candiquik or almond bark will also work.
- Candy Canes – Any size candy canes will work or you can use peppermint candies. I like to crush them pretty small so you’re not overpowered with crunchy candy on your cookie.
How To Make Sugar Cookies Dipped In Chocolate For Christmas
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- STEP ONE: First, prepare the break and bakes according to the package instructions (325° for 10 minutes) and allow to cool. Alternatively, if you’re using premade cookies, you get to skip this step.
- STEP TWO: Next, while the cookies are are cooling, pour the candy melts into a microwave safe bowl and heat in the microwave for 30 seconds, stir, 30 seconds, stir, repeating until smoothly melted. Also, place the candy canes into a zip top bag, close it, and give it some whacks with a rolling pin (or mallet, or any other object you can safely use) until they’re crushed.
- STEP THREE: Finally, dip each cookie halfway into the melted white chocolate, lay it onto a parchment lined baking sheet, and immediately sprinkle on crushed mints.
That’s it! Let the cookies sit on the parchment paper until fully set and then enjoy.
How To Store White Chocolate Peppermint Cookies
You’ll want to store your cookies in an airtight container for up to a week at room temp and two weeks in the fridge. Make sure you let your cookies cool completely before storing them, or you will end up with condensation build-up, and the cookies will go bad quicker.
Can I freeze them?
Yes, you can freeze them. Place them in a zip top bag with parchment paper between layers and freeze. They’ll keep approximately 3 months. Move them to the counter to thaw at room temperature the day before you need them.
FAQs
Can I use white chocolate chips instead of candy melts for this recipe?
Yes, but I find that the melts work better because they are specifically made for melting. White chocolate is the hardest chocolate to melt and get a smooth texture out of. You can also use almond bark or chocolate chips, but I would recommend adding a tablespoon of coconut oil or vegetable shortening to help with the consistency.
Can I add food coloring to the melted white chocolate?
Yes, you could definitely add food coloring if you want your cookies to be a specific color. I would suggest adding a little bit at a time until you get the desired shade instead of just dumping it all in one spot and ruining your cookies.
Can I use milk or dark chocolate instead of white?
Of course! If you prefer dark or milk chocolate, just use that instead of the white. You want to make sure you are using a melting chocolate, though, and not regular baking chocolate, so it has the right consistency when melted down.
What if I can’t find candy canes? What can I use?
If you can’t find candy canes, just use crushed peppermint pieces. You could also just sprinkle some red and white sprinkles on top of the melted chocolate instead. You can add a little peppermint extract to the candy melts if you want a stronger peppermint flavor.
Need more Christmas Cookie recipes? Try these:
Peanut Butter Blossoms
Soft & Chewy Ginger Snaps
Italian Sugar Cookies
Christmasdoodles – Christmas Snickerdoodles
Click here for my entire collection of cookie recipes.
White Chocolate Peppermint Sugar Cookies
Ingredients
- 24 sugar cookies break & bakes
- 8 ounces white candy melts
- ½ cup crushed candy canes or crushed peppermints
Instructions
- Prepare sugar cookies according to package instructions (325° for 10 minutes) and let cool.24 sugar cookies
- While the cookies are cooling, line a baking sheet with parchment paper and set aside.
- Place the candy canes or peppermints in a zip top bag and use a rolling pin or mallet to crush into fine pieces.½ cup crushed candy canes
- Pour the candy melts into a microwave safe dish and heat for 30 seconds, stir, heat, stir, repeating until smoothly melted.8 ounces white candy melts
- Dip half a cookie into the melted candy, then set on the parchment lined baking sheet. Immediately top with crushed peppermint candies.
- Let set and then enjoy!
Notes
- White chocolate chips can be used, but melts work better for smooth consistency.
- Add a tablespoon of coconut oil or shortening if using chips or almond bark.
- Feel free to use milk or dark chocolate—just be sure it’s meant for melting.
- Store in an airtight container: up to 1 week at room temp or 2 weeks in the fridge.
- Freeze with parchment between layers in a zip-top bag; keeps for about 3 months.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Super cute and easy to make. This was an easy one to have the kids help make, they loved getting to help out. The crunch of the candy cane on a cookie is a little different, but the flavor is wonderful!
Thanks, Brooklyn! Agreed, I like to make the candy cane finely crushed instead of big chunks.