Here’s a short, warm blog post based on the Dipped White Chocolate Peppermint Sugar Cookie recipe from The Gingham Apron — perfect for holiday gatherings or cozy afternoons in the kitchen:

Sweet & Festive: Dipped White Chocolate Peppermint Sugar Cookies

There’s something truly magical about holiday baking, and these Dipped White Chocolate Peppermint Sugar Cookies are a perfect example. Soft, buttery sugar cookies are transformed into festive delights with a generous dip in creamy white chocolate and topped with crunchy peppermint pieces — a delightful combination of sweet and cool.

Whether you’re filling your cookie tray for Christmas, surprising friends at a holiday party, or baking alongside loved ones, these cookies bring a sparkle of sweetness to every occasion. The crisp peppermint and sweet white chocolate pair beautifully with a warm cup of cocoa or a mug of coffee, making them an instant favorite for the season.

Simple to prepare but beautiful and delicious, these cookies are a reminder that the best holiday memories are often made around the kitchen table, one delicious bite at a time.

Dipped White Chocolate Peppermint Sugar Cookies

These soft sugar cookies dipped in smooth white chocolate and topped with crushed peppermint are festive, elegant, and wonderfully simple. Perfect for Christmas baking, cookie exchanges, or gifting to friends and neighbors.

Ingredients

For the cookies

1 Cup unsalted butter softened
1 Cup sugar
1 egg
1 ½ tsp vanilla
2 Cup flour
½ tsp baking powder
½ tsp salt

For the topping

12 oz white chocolate chips or melting wafers
½ Cup crushed peppermint candies or candy canes

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and mix until combined.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients and mix just until combined.
Melt white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.Dip half of each cooled cookie into the white chocolate, then immediately sprinkle with crushed peppermint.
Place cookies on parchment paper and allow chocolate to set completely before serving or storing.