These Classic Peppermint Bark Sugar Cookies are the perfect holiday treat — buttery, soft sugar cookies topped with creamy white chocolate and crunchy peppermint bits. They combine the nostalgic sweetness of a sugar cookie with the festive flair of peppermint bark. Whether you’re baking for Christmas cookie exchanges or cozy nights in, these cookies sparkle with cheerful holiday flavor.
Why You’ll Love This Recipe
- Buttery, soft sugar cookie base with a crisp edge
- Simple ingredients and easy prep for busy bakers
- Perfect balance of creamy white chocolate and cool peppermint crunch
- Festive and giftable for the holidays
- Freezer-friendly dough for make-ahead convenience
- Guaranteed to impress guests with that holiday sparkle
Ingredients Needed
For the Sugar Cookies:
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
For the Peppermint Bark Topping:
- 8 oz white chocolate, chopped or in chips
- ½ cup crushed peppermint candies or candy canes
Step-by-Step Instructions
- Preheat & Prep:
Preheat your oven to 350°F and line two baking sheets with parchment paper. - Make the Dough:
In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and sugar until light and fluffy. Mix in the egg and vanilla. - Combine:
Gradually mix in the dry ingredients until the dough forms a soft ball. - Shape:
Roll dough into 1 ½-inch balls and place them 2 inches apart on baking sheets. Flatten slightly with your palm. - Bake:
Bake for 9–11 minutes, until the edges are just turning golden. Cool completely on a wire rack. - Top with Bark:
Melt white chocolate in a microwave-safe bowl in 20-second bursts, stirring until smooth. Spoon over cooled cookies and sprinkle with crushed peppermint candies. - Set & Serve:
Let chocolate set completely before serving or storing.
Tips for Success
- Don’t overbake — cookies should look pale and soft in the center when removed.
- Use high-quality white chocolate for the best flavor and smooth melting.
- Crush peppermint gently to avoid sharp chunks.
- If dough feels sticky, chill for 20 minutes before rolling.
- Store cookies in a cool, dry place to prevent chocolate from softening.
Variations & Substitutions
- Chocolate Drizzle: Add a drizzle of dark chocolate for contrast.
- Mint Extract: For extra minty punch, add ¼ tsp to the dough.
- Gluten-Free: Substitute a 1:1 gluten-free baking blend.
- Colorful Twist: Use red and green peppermint bits for a more festive look.
- Mini Sandwiches: Spread chocolate between two cookies for a peppermint bark sandwich cookie.
Serving Suggestions
- Pair with hot cocoa or peppermint mocha.
- Stack in holiday tins for gifting.
- Serve at cookie exchanges or winter parties.
- Crush and use as a topping for ice cream sundaes.
- Add to holiday dessert boards for a festive touch.
Storage & Reheating
- Room Temp: Store in an airtight container up to 5 days.
- Refrigerate: Keep in the fridge for up to 10 days for extra freshness.
- Freeze: Freeze cookies (without chocolate topping) up to 2 months; thaw before decorating.
- Reheat: If needed, warm briefly at 200°F for a few minutes to refresh texture.
Frequently Asked Questions
Can I use frozen cookie dough?
Yes! Thaw overnight in the fridge before baking as directed.
Can I make these ahead of time?
Absolutely — bake and freeze the cookies, then add topping before serving.
How do I prevent the chocolate from melting?
Let cookies cool completely before topping and store in a cool, dry spot.
Can I make this gluten-free?
Yes, just use your favorite gluten-free all-purpose blend.
What’s the best white chocolate for melting?
Use bar-style or premium white chocolate with cocoa butter for smooth results.
Servings: 24 cookies
Calories: 180kcal
Cost: Low
Equipment
- mixing bowls For combining wet and dry ingredients.
- Electric mixer Hand or stand mixer to cream butter and sugar.
- Baking sheets Line with parchment paper.
- Wire rack To cool cookies completely.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 8 ounces white chocolate, chopped or chips
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, beat butter and sugar until light and fluffy. Add the egg and vanilla extract and mix until combined.
- Gradually add the dry ingredients to the wet mixture until a soft dough forms.
- Roll dough into 1 ½-inch balls, place on baking sheet, and flatten slightly.
- Bake for 9–11 minutes or until the edges are lightly golden. Let cool completely.
- Melt white chocolate in the microwave in 20-second bursts, stirring until smooth. Spoon or drizzle over cooled cookies and top with crushed peppermint candies.
- Allow chocolate to set before serving or storing.
Notes
Store in an airtight container up to 5 days or freeze (without topping) for up to 2 months. For extra shine, use high-quality white chocolate and gently crush your peppermint candies for even coverage.
Nutrition
Calories: 180kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 70mg | Sugar: 12g | Calcium: 20mg | Iron: 0.8mg
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