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Peppermint Cookies with White Chocolate Glaze
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Peppermint Cookies with White Chocolate Glaze


  • 3/4 cup Butter
  • 1 cup Sugar
  • 2 Eggs, beaten
  • 2 teaspoons Peppermint Extract
  • 2 1/2 cups Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 11 ounces White Chocolate Chips
  • 1/3 cup Heavy Cream
  • 6 Candy Canes, crushed


  1. Preheat oven to 375 degrees. Line a baking sheet with parchment.
  2. Cream together butter and sugar. Stir in eggs and peppermint.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture. It will form a nice, soft dough.
  4. Work the dough on a well floured surface. roll the dough out to about 1/4 inch thick. Cut the dough into desired shapes.
  5. Bake for about 7 minutes at 375 degrees or until the edges barely start to brown.
  6. Cool on a wire rack.
  7. For the glaze, gently warm together the white chocolate and heavy cream. You will want to place a baking sheet under your cooling rack - this will catch any drips from your glaze.
  8. Spoon the glaze over the cookies.
  9. Quickly sprinkle with crushed candy canes before the glaze sets.
  10. For a year-round cookie, try swapping out the peppermint for 2 tsp vanilla and a teaspoon of cardamom, and eliminate the candy cane topping.
  11. Yield: Approximately 36 cookies