Easy Holiday Cookie Recipe
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Easy Holiday Cookie Recipe
These peppermint bark cookies are the ultimate festive treat, combining a buttery sugar cookie base with a rich white chocolate coating and a festive crushed peppermint crunch. They are surprisingly simple to make from scratch and fill your kitchen with the most wonderful holiday aroma. This easy recipe is perfect for cookie exchanges, holiday parties, or as a sweet homemade gift.
The scent of peppermint and vanilla baking together instantly transports me to my grandmother’s kitchen during the holidays. She always insisted that the best celebrations were built around simple, heartfelt recipes, and these holiday peppermint cookies are a testament to that philosophy. I love serving them on a platter alongside other seasonal favorites like my cranberry orange cookies or a slice of decadent churro cheesecake. For those who adore chocolate, they pair beautifully with a batch of my brown butter chocolate cookies, creating a delightful holiday dessert spread.
Why These Peppermint Bark Cookies Shine
- Festive and Impressive: The beautiful white chocolate and peppermint topping makes these cookies look professionally crafted.
- Simple from Scratch: You get all the flavor of a homemade sugar cookie base without complicated steps.
- Perfect for Gifting: These holiday cookies are sturdy, travel well, and make a wonderful edible present.
- Crowd-Pleasing Flavor: The classic combination of sweet white chocolate and cool peppermint is loved by all ages.
Your Peppermint Bark Cookies Ingredient List
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- All-Purpose Flour: The foundation of your cookie dough for the perfect structure.
- Unsalted Butter, Softened: Allows for proper creaming, creating a light and tender cookie.
- Granulated Sugar: Sweetens the dough and helps achieve that lovely golden edge.
- Large Egg: Binds the ingredients together for a cohesive dough.
- Pure Vanilla Extract: Adds a warm, aromatic depth that complements the peppermint.
- White Chocolate: Use good quality baking bars or chips for a smooth, creamy dip.
- Peppermint Candies: Crushed candy canes or round peppermints provide the signature crunch and flavor.
Peppermint Bark Cookies
These peppermint bark cookies combine buttery cookie dough with white chocolate and crushed peppermint for an irresistible holiday treat. Perfect for festive baking!
Equipment
- mixing bowl
- whisk
- oven
- baking sheets
- stand mixer
- paddle attachment
- hand mixer
- Rolling Pin
- cookie cutter
- wire rack
- resealable plastic bag
- microwave-safe bowl
- measuring cups
- measuring spoons
- knife
- cutting board
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour
- 1 tsp baking powder
- 0.25 tsp salt
Wet Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 0.75 cup granulated sugar
- 1 large egg at room temperature
- 1 tsp pure vanilla extract
Topping
- 10 oz white chocolate good quality, finely chopped or white chocolate chips
- 0.5 cup crushed peppermint candies about 8 to 10 standard candy canes or 20-25 round peppermints
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside. Preheat your oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer fitted with the paddle attachment, or with a large bowl and a hand mixer, cream together the softened unsalted butter and granulated sugar on medium speed until the mixture is light, fluffy, and pale in color, about 2 to 3 minutes.
- Add the large egg and vanilla extract to the creamed butter mixture. Beat on medium speed until fully incorporated, scraping down the sides of the bowl as needed to ensure everything is evenly mixed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough; stop as soon as no streaks of flour remain. The dough will be soft.
- Lightly flour a clean work surface and a rolling pin. Roll out portions of the dough to about 1/4-inch thickness. Use a 2-inch round cookie cutter (or your desired shape) to cut out cookies. Carefully transfer the cutouts to the prepared baking sheets, spacing them about 1 inch apart.
- Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden and the centers are just set. Do not let them brown too much. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the peppermint topping. Place the peppermint candies in a resealable plastic bag and crush them using a rolling pin or meat mallet until they are in small, coarse pieces. Set aside.
- Once the cookies are completely cool, melt the white chocolate. Place the chopped white chocolate or chips in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring well after each interval, until the chocolate is smooth and fully melted. Dip the top of each cooled cookie into the melted white chocolate, allowing any excess to drip off. Immediately sprinkle the crushed peppermint candies over the wet chocolate. Place the decorated cookies on parchment paper to set, about 20-30 minutes, or refrigerate for 10 minutes to speed up setting.
Notes
Do not let cookies brown too much. For faster setting, refrigerate decorated cookies for 10 minutes.
Creative Ways to Customize Your Cookies
- Chocolate Drizzle: After the white chocolate sets, drizzle with melted dark chocolate for an elegant look.
- Different Extracts: Add a quarter teaspoon of almond extract to the dough for a subtle nutty flavor.
- Colorful Candy: Mix in some crushed red and green sprinkles with the peppermint for extra holiday color.
My Pro Tips for Perfect Cookies Every Time
- Properly Softened Butter: Your butter should be cool to the touch but leave a slight indent when pressed, which is essential for creaming.
- Don’t Overmix the Dough: Mix the dry ingredients just until no flour streaks remain to avoid tough cookies.
- Completely Cool Before Dipping: Ensure cookies are fully cooled so the white chocolate doesn’t melt upon contact.
- Chop Chocolate Evenly: Finely chopped white chocolate melts more smoothly and evenly than large chunks.
How to Keep Your Cookies Fresh
- Store: Keep in an airtight container at room temperature for up to 5 days, placing parchment between layers.
- Freeze: Freeze undecorated cookies for up to 3 months; thaw and decorate with chocolate and peppermint before serving.
- Make-Ahead Tip: The cookie dough can be made, shaped, and refrigerated for up to 2 days before baking.
Frequently Asked Questions
Can I use milk chocolate instead of white chocolate for peppermint bark cookies?
Yes, you can absolutely use milk or dark chocolate instead. The result will be a richer, less sweet cookie that still pairs wonderfully with the peppermint. Just be sure to temper the chocolate properly for a smooth finish.
How do you crush peppermint candies for cookies without making a mess?
Place the candies in a sturdy resealable plastic bag, remove the air, and seal it tightly. Then, use a rolling pin or the flat side of a meat mallet to crush them. This method contains all the crumbs and makes cleanup simple.
Why did my white chocolate topping turn out lumpy?
Lumpy chocolate is usually caused by overheating or getting even a drop of water in the melt. Melt your chocolate in short bursts in the microwave, stirring frequently, and ensure all your tools are completely dry.
Can I make these peppermint bark cookies gluten-free?
Yes, for a gluten-free version, use a 1:1 gluten-free all-purpose flour blend. I recommend a blend that includes xanthan gum for the best texture, similar to what works well in my flourless chocolate cookies.
More Festive Holiday Treats to Bake
Why This Peppermint Bark Cookies Recipe Works
With its perfect balance of buttery cookie, sweet chocolate, and refreshing peppermint, this recipe is a guaranteed holiday hit. It’s straightforward enough for bakers of any level but delivers impressive, professional-looking results. I hope these peppermint bark cookies become a cherished part of your seasonal traditions, creating sweet memories for years to come.
