White Chocolate Peppermint Cookies | Festive & Allergy-Free

The first snow always calls for something cozy. And these White Chocolate Peppermint Cookies make the kitchen smell like pure holiday cheer. Sweet, minty, and buttery (without real butter), they’re perfect for gifting or nibbling straight from the cooling rack. With a chewy center and sparkling crushed candy bits, they’re everything December tastes like festive, easy, and made for sharing.

Why You’ll Love These White Chocolate Peppermint Cookies

These cookies bring the joy of the holidays into every bite. They’re chewy inside and lightly crisp outside, with creamy white chocolate and cool peppermint mingling together perfectly. The best part? They’re gluten-free, dairy-free, and completely nut-free, so everyone can enjoy them. Even better, they’re simple to make and look beautiful on any Christmas cookie tray. Perfect for cookie exchanges, school parties, or make-ahead gifts that travel well.

Ingredients You’ll Need

Dry Ingredients

• 1½ cups gluten-free baking flour: Use a reliable blend that includes xanthan gum for structure and chew.
• ½ teaspoon baking soda: Helps the cookies rise lightly and keeps them soft.
• ½ cup brown sugar sweetener or light brown sugar: Adds moisture and a hint of caramel flavor.
• ¼ cup granulated sweetener or granulated sugar: Balances sweetness and helps crisp the edges.

Wet Ingredients

• ½ stick vegan soy-free butter, softened and cubed: Creates richness and tenderness without dairy.
• 1 prepared egg replacement (like Bob’s Red Mill): Binds everything while keeping the recipe fully vegan.
• ½ teaspoon pure peppermint extract: Infuses that classic holiday flavor.
• 2 tablespoons unsweetened non-dairy milk (optional): Use if your dough feels dry—just enough to bring it together.

Mix-Ins

• 1 cup allergy-free white chocolate chips: Adds creamy sweetness that melts beautifully.
• ½ cup crushed peppermint candies: Brings crunch, color, and that signature mint sparkle. Candy canes or round mints both work here.

How to Make White Chocolate Peppermint Cookies (Step-by-Step Guide)

Step 1 – Prepare the Dough

Preheat your oven to 350°F. In a large bowl, whisk together flour, baking soda, brown sugar, and granulated sugar. Add the egg replacer, softened vegan butter, and peppermint extract. Mix with a spatula or your hands until the dough comes together. If it’s too dry, stir in the optional milk.

Step 2 – Add the Mix-Ins

Fold in the white chocolate chips and crushed peppermint. Mix until evenly distributed so each bite has bits of creamy chocolate and crunchy candy.

Step 3 – Chill and Shape

If your dough feels soft, chill it for about 30 minutes. Chilling helps prevent spreading and keeps the cookies thick and chewy. Scoop about 1½ tablespoons of dough per cookie onto a parchment-lined baking sheet.

Step 4 – Bake to Perfection

Bake for 10–12 minutes, just until the edges start turning golden. The centers should look slightly underbaked that’s how you keep them chewy. Avoid overbaking, as peppermint candies can brown quickly.

Step 5 – Cool and Store

Let cookies cool on a wire rack. Once fully cooled, store them in an airtight container at room temperature for up to one week. They also make great homemade holiday gifts, especially when paired with classic peanut butter balls for homemade gifts.

Tips for the Perfect Peppermint Cookie Texture

For chewy cookies, bake closer to 10 minutes and let them rest on the baking sheet for a minute before moving to a rack. For slightly crisp cookies, bake for the full 12 minutes. If you prefer softer cookies after a few days, tuck a slice of bread in the container it keeps them tender. Always let them cool completely before storing to avoid moisture buildup.

Easy Way to Crush Peppermint Candies

Place your candies or candy canes in a zip-top bag, seal tightly, and crush them gently using a rolling pin or mallet. For a finer texture, roll more firmly. For chunkier bits, stop early. Do this on a towel-covered surface to minimize noise and cleanup. You can also pulse them briefly in a food processor—but not too long, or you’ll end up with peppermint dust.

Recipe Variations and Substitutions

You can swap the white chocolate for dark or semi-sweet chips if you prefer a richer flavor. Add a touch of vanilla or almond extract for variety, or mix in crushed gluten-free sandwich cookies for extra crunch. For lower sugar, try sweeteners like Swerve. These cookies also pair beautifully with chocolate thumbprint cookies with holiday flair for a festive mix.

Storage, Gifting & Shipping Tips

Keep cookies in an airtight container at room temperature for up to 7 days. For shipping, layer them between parchment paper inside a sturdy tin. Avoid extreme heat so the white chocolate doesn’t melt. For gifting, pack a mix of cookies like chocolate crinkle cookies for Christmas cookie swaps and chewy pumpkin cookies as festive seasonal treats.

Frequently Asked Questions (FAQ)

More Such Recipes

• Peppermint bark brownies for holiday dessert platters
• Chocolate crinkle cookies for Christmas cookie swaps
• Chewy pumpkin cookies as festive seasonal treats
• Classic peanut butter balls for homemade gifts
• Patriotic sugar cookie bars perfect for themed celebrations
• Chocolate thumbprint cookies with holiday flair
• 4th of July crinkle cookies as festive colorful desserts

Final Thoughts

These White Chocolate Peppermint Cookies capture everything joyful about the holidays. Sweet, minty, and bright, they’re the kind of cookie that disappears faster than you expect. Bake a batch for friends, wrap a few for neighbors, or keep some for your own cozy evenings by the tree. Share your creations on Pinterest or Facebook and spread a little peppermint cheer.

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