I adapted this cookie from Martha, replacing the chocolate chips with white chocolate chips, because the hubs loves white chocolate.
And I love the hubs.
Warning: these cookies are addictive – even for a non-mint lover like myself.
white chocolate peppermint sugar cookies
- 2.5 cups all purpose flour, leveled
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 sticks unsalted butter, at room temp
- 2 cups granulated sugar
- 1/4 - 1/2 tsp peppermint extract
- 1 large egg
- 1/2 cup white chocolate chips
- 1 cup powdered sugar
- 3 - 5 Tbsp heavy cream
- 12 round peppermint candies, crushed
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Combine flour, baking powder, and salt. In a large bowl, using a mixer, beat butter, granulated sugar, and 1/4 teaspoon peppermint extract on medium-high until pale and fluffy, 3 minutes. Beat in egg, then flour mixture on low. Stir in chocolate chips.
- Roll dough into 1 1/2-inch balls and place, 2 inches apart, on parchment-lined baking sheets. Bake until edges are lightly golden, about 12 minutes, rotating sheets halfway through. Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.
- Stir together confectioners' sugar and enough cream to make a spreadable glaze (if you like a strong mint flavor, stir in up to 1/4 teaspoon extract). Spread a thin layer of glaze on top of each cookie and sprinkle with candies. Let dry completely on racks.
We even made extras for the neighbors! Happy Holidays, indeed!