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Best White Chocolate Peppermint Crinkle Cookies

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These white chocolate peppermint crinkle cookies are soft, fudgy, and perfectly festive with a crackly powdered sugar coating. They come together in under 30 minutes and are a total crowd-pleaser for holiday cookie swaps or cozy nights in.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (pure)
  • 1/2 teaspoon peppermint extract
  • 2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips (Ghirardelli or Guittard recommended)
  • 1/2 cup crushed candy canes or peppermint candies (about 4–5 full-size candy canes)
  • 1/2 cup powdered sugar (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy—about 3-4 minutes with an electric mixer on medium speed. Scrape down the sides halfway through.
  3. Beat in the egg, vanilla extract, and peppermint extract until well combined. The mixture may look slightly separated—that’s normal.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Stop when no streaks of flour remain—do not overmix.
  6. Gently fold in the white chocolate chips and crushed candy canes using a spatula. Do not overmix.
  7. Pour the powdered sugar into a small bowl. Using a cookie scoop or spoon, portion out tablespoon-sized balls of dough (about 1.5 tablespoons each). Roll each ball between your palms to make it round, then roll it generously in the powdered sugar.
  8. Arrange the dough balls about 2 inches apart on the prepared baking sheets. For best crinkles, chill the baking sheet in the fridge for 10 minutes before baking.
  9. Bake for 10-12 minutes. The cookies are done when the edges are set and the tops have a crackled look; the centers will look slightly underdone.
  10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The crinkle effect becomes more pronounced as they cool.

Notes

For the best crinkle effect, roll the dough balls in powdered sugar twice: once, let sit for a minute, then roll again. Chilling the dough balls for 10 minutes before baking also enhances the crackle. If your cookies aren’t crinkling enough, the dough may be too warm. For softer cookies, bake for 10 minutes; for slightly crispier edges, bake for 12. The peppermint flavor mellows after a day or two—sprinkle extra crushed candy cane on top just before serving for a fresh kick.

Nutrition

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