Festive white chocolate peppermint gingerbread cookies are soft and chewy ginger shortbread cookies with molasses that are dipped in white chocolate with a generous sprinkle of crushed peppermint candy canes on top. These cut out cookies are the perfect cookies to add to your holiday baking list.
These white chocolate peppermint gingerbread cookies are perfect for a Christmas cookie exchange or to include in a holiday cookie box for family and friends. Some other cookies that I always include are Christmas sugar cookies with royal icing, chocolate crinkle cookies, peanut butter blossoms, linzer cookies, and soft and chewy ginger cookies.
To make these white chocolate peppermint gingerbread cookies, you will need to gather the following ingredients:
- brown sugar - I used light brown sugar, but dark brown sugar will work as well.
- pure vanilla extract
- all-purpose flour
- ground ginger
- ground cinnamon
- peppermint candy canes - or you can use peppermint candies.
- white chocolate chips
How to Make the Best White Chocolate Peppermint Gingerbread Cookies
- Make the dough: In a large mixing bowl, cream the butter and sugar together using a hand mixer or stand mixer until soft and fluffy, about 2 minutes on medium speed. Add vanilla and molasses and continue to beat until fully incorporated. In a medium mixing bowl, whisk together flour, ginger, cinnamon and salt, then gradually add it to the wet ingredients, and mix until your mixture forms flour, and mix until your mixture forms into a dough mass.
- Shape the dough and chill: Use your hands to form the dough into a ball (the dough will be slightly sticky). Place into the centre of a large piece of plastic cling wrap. Use your hands to flatten it into a disc and wrap it up tightly in the cling wrap. Chill in the refrigerator for 30 minutes up to overnight. If chilling overnight, place the dough on the kitchen counter for 10 minutes before rolling as it will be too hard to roll.
- Cut out the cookies: Once the dough is chilled, lightly dust a clean surface with flour, and place the dough on top. Use a rolling pin to roll out the dough until it is ¼-inch thick. Use a round 3-inch fluted cookie cutter to cut out the cookies (or use any cookie cutter that you like).
- Second chill: Place the cookies an inch apart on half sheet baking pan lined with a silicone baking mat or parchment paper, and chill in the refrigerator for another 10 minutes, while the oven is preheating to 350 F.
- Bake: Bake the cookies for 10 minutes, or until edges are set. The cookies will be slightly soft when touched. Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer onto a wire cooling rack to cool completely to room temperature.
- Melt the white chocolate: Transfer the chocolate into a small bowl and melt by placing the bowl on a steamer basket, over a small pot of boiling water, or melt in the microwave in 30 second increments, stirring between each increment until melted and smooth.
- Coat in crushed peppermint candy canes: Dip half of each cookie into the white chocolate and transfer to a parchment lined baking sheet. sprinkle crushed candy canes on top. Transfer the baking sheet into the refrigerator to allow the chocolate to harden and set, about 10 minutes.
Tips for Storing Peppermint Gingerbread Cookies
- How to store: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.
- How to freeze: Sugar cookies freeze beautifully. Store them in an airtight container, layered in between pieces of parchment paper and store in the freezer for up to 3 months.
More Cookie Recipes
- Gingerbread Linzer Cookies with White Chocolate
- Soft and Chewy White Chocolate Cranberry Cookies
- M&M Christmas Cookies
- Cranberry Orange Shortbread Cookies
- Soft and Chewy Ginger Cookies
- Cranberry Pistachio Biscotti
- Chocolate and Peppermint Christmas Bark
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.