Easy 3 ingredient holiday treat! Peppermint White Chocolate Sugar Cookies are classic sugar cookies coated in white chocolate and sprinkled with crushed candy canes.
I have the perfect cookie for those last minute parties or when you need just one more treat for your cookie tins.
Just 3 ingredients and they couldn’t be easier!
The secret to these Peppermint White Chocolate Sugar Cookies is store-bought sugar cookie dough. You bake that up and then coat the cookies in white chocolate and sprinkle crushed candy canes on top.
They’re so cute and so delicious and seriously easy!
- Sugar cookie dough
- White almond bark – this is a white chocolate candy coating that you can find in the baking aisle of any large grocery store. It will be labeled either candy coating or almond bark.
- Candy canes – you can use peppermints if it’s not candy cane season
- Bake cookies. Follow package instructions to bake sugar cookies. Let cool completely.
- Crush candy canes. While the cookies cool, crush the candy canes. Set aside.
- Melt almond bark. Once cookies are cool, melt almond bark in the microwave, stirring until smooth.
- Decorate. Work with 1 cookie at a time and dip half of each one into the melted white almond bark. Sprinkle with crushed candy canes.
- Let set. Place cookies on parchment paper and let set completely before serving.
How Long Are They Good For?
These sugar cookies are good for up to a week. Make sure to store them at room temperature in an airtight container.
If you are making these during summer or your house is very warm and you notice the white chocolate melting, just pop them in your fridge.
Can You Freeze Them?
You can freeze these sugar cookies for up to 3 months. Once the white chocolate is completely set, I would wrap them tightly in plastic wrap and then place them in a freezer ziploc bag.
Tips and Tricks
- To crush the candy canes, I always put unwrapped candy canes in a freezer ziploc bag and then use a rolling pin to crush them
- If you prefer regular chocolate over white, use the chocolate almond bark instead
More Holiday Cookies
- Almond Bark Drop Cookies
- Christmas Confetti Cookies
- Italian Sugar Cookies
- Frosted Eggnog Cookies
- Pistachio Thumbprint Cookies
- White Chocolate Peanut Butter Ritz Crackers
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- 1 package refrigerated sugar cookie dough
- 16 ounces white almond bark
- 4 candy canes
- Bake sugar cookies according to package instructions. Cool completely.
- Meanwhile, crush candy canes. (I place the unwrapped candy canes in a freezer ziploc bag and use a rolling pin to crush them.) Set aside.
- Once cool, melt almond bark in microwave in 30 second increments, stirring after each time. Stir until smooth.
- Working with 1 cookie at a time, dip half of it in the melted white almond bark and sprinkle with crushed candy canes. Transfer to parchment paper to set completely.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 127Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 99mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 4g