If you’re looking for the perfect Christmas cookie that’s soft, fudgy, beautifully crinkled, and bursting with cool peppermint sweetness, these Peppermint White Chocolate Crinkle Cookies are guaranteed to become a holiday favorite.
With their snowy powdered-sugar exterior, crackly tops, and melt-in-your-mouth centers filled with white chocolate and peppermint, these cookies look like they came straight from Santa’s workshop. They’re festive, decadent, and incredibly easy to make — the perfect treat for cookie exchanges, Christmas dessert platters, holiday parties, or cozy nights by the tree.
Why You’ll Love Peppermint White Chocolate Crinkle Cookies
These cookies are everything you want in a holiday treat:
- Soft, fudgy centers with crisp, snowy crinkle edges
- Festive peppermint flavor balanced with creamy white chocolate
- Stunning presentation with minimal effort
- Ready in under an hour (plus chilling time)
- Perfect for gifting, sharing, or enjoying warm with cocoa
- Kid-friendly, freezer-friendly, and Santa-approved
Why You Should Try This Recipe
Crinkle cookies are known for their dramatic cracked surface, and this peppermint-white chocolate version takes that magic to a whole new level. The dough is deeply flavored with vanilla and peppermint, rolled in powdered sugar, and baked until it forms perfect snowy “crinkles” over rich, chewy cookie centers. The combination of refreshing peppermint and luscious white chocolate creates a luxurious holiday flavor that stands out in any cookie box.
Ingredients You’ll Need
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder (optional for chocolate base — see variation)
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp peppermint extract
Add-Ins & Coating
- 1 cup white chocolate chips or chopped white chocolate
- ½ cup crushed candy canes
- ½ cup powdered sugar (for coating)
How to Make Peppermint White Chocolate Crinkle Cookies (Detailed)
1. Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
2. Cream Butter & Sugars
Beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
3. Add Eggs & Flavor
Beat in eggs one at a time. Add vanilla and peppermint extract.
4. Combine
Gradually mix in the dry ingredients until dough forms.
Fold in white chocolate chips and crushed candy canes.
5. Chill
Cover dough and chill for 1 hour to ensure thick, chewy cookies and perfect crinkles.
6. Roll in Powdered Sugar
Scoop dough into balls, roll generously in powdered sugar, and place on a lined baking sheet.
7. Bake
Bake at 350°F (175°C) for 10–12 minutes.
Cookies should be set around the edges but soft in the center.
8. Cool & Serve
Let cool on the tray for a few minutes before transferring.
Top with extra crushed candy cane if desired.
Nutritional Information (Estimated per cookie)
- Calories: 160
- Protein: 2g
- Carbs: 22g
- Fat: 7g
- Sugar: 15g
Tips for the Best Crinkle Cookies
- Chill dough thoroughly — it prevents spreading.
- Roll dough very heavily in powdered sugar — the more, the better the crinkles.
- Don’t overbake — cookies should be soft and fudgy.
- Use high-quality white chocolate for rich flavor.
- Add fresh crushed candy canes right after baking for sparkle.
- Use gel food color for a pink peppermint swirl (optional).
Variations & Substitutions
- Chocolate Peppermint Version: Add ½ cup cocoa powder for a chocolate base.
- Red + White Swirl: Add a touch of red gel coloring to half the dough.
- Triple Peppermint: Add peppermint chips along with white chocolate chips.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- No White Chocolate: Replace with semi-sweet chocolate chips.
What to Serve with These Crinkle Cookies
- Hot cocoa
- Peppermint latte
- Eggnog
- Christmas brunch platters
- Dessert boards
- Homemade cookie gift boxes
Common Mistakes to Avoid
- Not chilling the dough: Cookies will spread too much.
- Using too much peppermint: It’s strong — measure carefully.
- Rolling too lightly in powdered sugar: No crinkles!
- Overmixing: Creates dense, tough cookies.
- Overbaking: They’ll lose their fudgy texture.
Storing Tips
- Store in airtight container for 4–5 days.
- Freeze baked cookies up to 2 months.
- Freeze dough balls and roll in powdered sugar just before baking.
- Refresh leftover cookies in microwave for 5–7 seconds.
Conclusion
These Peppermint White Chocolate Crinkle Cookies are soft, wintery, and full of festive flavor. With their snowy powdered sugar coating, refreshing peppermint, and creamy white chocolate bits, they make a stunning addition to any Christmas dessert spread. Whether you’re baking for a cookie exchange, gifting homemade treats, or filling your holiday cookie tray, this recipe delivers pure peppermint-holiday magic.
Recipe FAQ’s
Can I make these ahead?
Yes — dough keeps 2–3 days in the fridge.
Can I freeze the dough?
Absolutely — freeze dough balls, then bake straight from frozen.
Do I need to add cocoa powder?
No — this recipe works as a vanilla-peppermint cookie too.
Can I skip the candy canes?
Yes — replace with extra white chocolate.
Why didn’t my cookies crackle?
Your dough was too warm or coated too lightly in powdered sugar.