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Peppermint Cookies

A pile of peppermint cookies topped with crushed candy canes on a red cloth, surrounded by whole candy canes.

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These peppermint cookies are a festive, buttery treat packed with white chocolate chips and crushed candy canes—perfect for holiday gifting, cookie exchanges, or a winter dessert tray.

Ingredients

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  • 8 tablespoons salted butter (½ cup), softened
  • ⅔ cup granulated white sugar
  • 2 egg whites, room temperature
  • ¼ to ½ teaspoon peppermint extract
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¾ cup white chocolate chips
  • ½ cup crushed peppermint candy (about 8 regular-sized candy canes)

Instructions

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. In a large bowl, beat the butter and sugar together until light and creamy (about 1 minute).
  3. Add egg whites and peppermint extract, mixing until fully incorporated.
  4. In a separate bowl, whisk together flour and baking soda, then gradually add to wet mixture. Mix just until combined.
  5. Fold in white chocolate chips and crushed peppermint candy.
  6. Scoop 2 tablespoons of dough, roll into balls, and place on the prepared baking sheet, leaving 2 inches of space between cookies.
  7. Bake for 8–10 minutes, or until edges are set and just turning golden.
  8. Remove from oven and optionally top with extra white chocolate chips. Cool on the sheet for 10 minutes before transferring to a wire rack.

Notes

  • Chill dough for 10–15 minutes if cookies spread too much.
  • Swap white chocolate chips with dark or semi-sweet for a bolder flavor.
  • For a vegan version, use vegan butter, dairy-free chips, and a flax egg.
  • Dough can be frozen for up to 3 months; bake directly from frozen with 1–2 extra minutes.
  • Let cookies cool completely before storing to maintain texture.

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