Go Back
+ servings
Chocolate sugar cookies, dipped in white chocolate and peppermint, stamped with Christmas messages.

White Chocolate Dipped Chocolate Sugar Cookies with Peppermint

Heather Smoke
Chocolate sugar cookies, dipped in white chocolate and sprinkled with peppermint, stamped with Christmas messages.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 5 votes
Prep Time 1 hour
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 2 hours 12 minutes
Course Dessert
Cuisine American
Servings16 cookies

Equipment

  • Food Processor or Pastry Cutter
  • Rolling Pin
  • Bench Scraper
  • Ruler or Straight Edge
  • Cookie Cutters, Pastry Cutter or Sharp Knife
  • Alphabet Letter Embossers
  • Baking Sheets
  • Parchment Paper
  • Cooling Rack
  • Baker's Twine

Ingredients
 

  • 1 cup all-purpose flour, spooned and leveled, plus extra for rolling
  • ½ cup unsweetened Dutch processed cocoa powder
  • ½ cup powdered sugar
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ½ cup cold unsalted butter, cut into 8 pieces
  • 1 tsp vanilla extract
  • 2 tbsp milk or cream
  • 1 cup white chocolate chips or white candy melts
  • 1 tsp coconut oil
  • 2 candy canes, crushed

Instructions
 

  • In a food processor, pulse the flour, cocoa powder and powdered sugar to combine.
    With the food processor running, drop the cold butter in, one piece at a time, pulsing until well distributed.
    Add the vanilla and milk. Run the food processor until the mixture comes together into a soft dough.
  • Turn the dough out, and knead 3-4 times to bring together any stray floury bits. Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for 20 minutes.
  • Alternatively, if you don't have a food processor, you can make the dough in a bowl, using a pastry cutter. Using a food processor is quick and easy, but I've made the dough by hand many times as well.
  • Line a large baking sheet (or two medium sized) with a sheet of parchment paper. Have a ruler and a pastry cutter or sharp knife ready. Get your letter embossing cookie stamps ready, too, if you're using them.
  • Set the chilled dough on a lightly floured surface, and lightly flour the top of the dough as well. Roll the dough out to an even thickness; it should be between 1/4 - 1/8 inch thick (1/4 inch is too thick, but you don't want to go as thin as 1/8 inch).
  • Using the ruler as a straight edge for gliding your pastry cutter against, cut the dough into strips that are 1 1/4 inch wide. Cut 4-inch lengths from each strip. Your cookies should measure 1 1/4 x 4 inches.
  • Set the cut cookies 2 inches apart on the parchment-lined baking sheet.
    Gather up the scraps of dough, knead together, re-roll, and finish cutting as many cookies as you can.
  • Once all your cookies are cut, organize your letter embossers into short words and phrases. Dust them lightly with flour, and then press them into your cookies.
    Be sure to poke a hole at the top of your cookies, for your twine. I used the small end of a #4 piping tip.
  • Refrigerate the cut cookies for 1 hour. Chilling them helps ensure they don't spread while baking.
  • Preheat the oven to 350. Bake the chilled cookies on the center oven rack for about 10-12 minutes. The only way to really tell if chocolate sugar cookies are done, is to look at the underneath. The cookies are extremely fragile while hot, so if you're not sure they're done, very carefully turn one over; if the dough looks damp underneath, bake the cookies for a couple more minutes.
  • Cool for 10 minutes on the baking sheet, then carefully transfer them to a cooling rack to cool completely.
  • Line a baking sheet with a piece of wax paper or parchment paper to set the dipped cookies on.
    Cut lengths of twine, about 6 inches long. Carefully thread the twine through the holes in the cookies. You can tie a knot, or a bow, whatever you like.
  • Melt the white chocolate and coconut oil in your microwave in a 1-cup glass measuring cup, for 2-3 minutes at 50% power. Stir until smooth.
  • Gently dip the cookies into the white chocolate. Let the excess drip off, then set on the baking sheet.
    When dipping your cookies, I'd advise holding them in the middle, and not by the end. If you hold them by the end, the weight of the chocolate at the other end can break them in half.
  • Before the chocolate hardens, sprinkle with the crushed peppermint.
    Let the chocolate set and harden completely before storing the cookies.

Notes

  • This recipe is a great make-ahead recipe.
    • The dough can be wrapped and refrigerated for 1 week, or frozen for 3-6 months.
    • The baked cookies can be frozen as well, until you're ready to dip them.
    • The fully decorated cookies can also be frozen, until ready to serve.
  • Be sure to handle these cookies gently.  They're a "short" sugar cookie, similar to shortbread with a high butter content, which means they can break if handled roughly.  The long length also makes them prone to breaking if you hold them by one end, so pick them up by the middle when dipping in the white chocolate.
  • These are no-spread cookies that will hold their shape and size perfectly.
Keyword Chocolate, Christmas Cookies, Peppermint, Sugar Cookies
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/