White chocolate drizzles and crushed peppermint make these White Chocolate Peppermint Icebox Cookies a festive, easy slice-and-bake treat. They’re egg-free and ideal for holiday baking, cookie swaps, gifts, or keeping on hand for whenever a sweet bite is needed.
Table of Contents
- This recipe is…
- Why You’ll Love This Recipe
- Peppermint Cookies Recipe Ingredients
- For the Cookies
- For the White Chocolate Peppermint Topping
- Recipe Variations and Modifications
- How to Make White Chocolate Peppermint Cookies
- Recipe Tips
- How to Serve
- How to Store Cookies
- Frequently Asked Questions
- White Chocolate Peppermint Icebox Cookies Recipe
This recipe is…
Gluten Free
When it comes to holiday baking, chocolate and peppermint are a classic combination. A crisp sugar cookie topped with melted white chocolate and crunchy peppermint pieces tastes like the season in every bite.
These slice-and-bake icebox cookies are simple to prepare and easy to store. Make the dough ahead and chill or freeze the logs so you can slice and bake as needed throughout the holiday season.
Why You’ll Love This Recipe
- Egg-free: applesauce replaces eggs, making these suitable for anyone avoiding eggs.
- Icebox-style: prepare the dough in logs, chill or freeze, then slice and bake when ready.
- Festive flavor: white chocolate and peppermint are a holiday favorite that’s both sweet and refreshing.
Peppermint Cookies Recipe Ingredients
You’ll need ingredients for the sugar cookie dough and a few items for the white chocolate peppermint topping. Exact amounts appear in the ingredient list below.
For the Cookies
- 1 1/2 cups gluten-free flour (use a measure-for-measure blend for best results)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup butter, softened (8 tablespoons)
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup applesauce (used instead of eggs)
For the White Chocolate Peppermint Topping
- 1 cup white chocolate chips (or swap for dark or milk chocolate)
- 1 teaspoon coconut oil (optional; helps the chocolate melt smoothly)
- 1/2 cup crushed peppermints or candy canes
A full ingredient list with amounts follows in the recipe section below.
Recipe Variations and Modifications
Make this recipe your own with a few simple swaps:
- Chocolate choice: replace white chocolate with milk or dark chocolate if you prefer a less-sweet option.
- Egg alternative: the recipe is designed to be egg-free. If you prefer, one regular egg can be substituted for the applesauce.
How to Make White Chocolate Peppermint Cookies
This is a straightforward slice-and-bake method: make the dough, chill it to firm up, slice, bake, then top with melted white chocolate and crushed peppermint.
Step 1: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
Step 2: In a large bowl, beat the softened butter and sugar at high speed with a hand mixer or stand mixer until the mixture is slightly fluffy.
Step 3: Add vanilla and applesauce to the butter mixture and beat on high until combined.
Step 4: Gradually add the dry mixture to the butter mixture, about 1/2 cup at a time, mixing until a thick dough forms and no dry flour remains.
Step 5: Lay a piece of parchment paper on the counter, place the dough on it, and roll into a log about 1 1/2 inches in diameter. Wrap the log in the parchment and twist the ends to seal. Chill in the refrigerator for at least 1 hour or up to overnight until firm.
Step 6: When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove the chilled log from its paper and slice into 1/2-inch-thick rounds. Arrange slices on the prepared sheet and bake 10–12 minutes, until edges are set and tops begin to brown. Cool on a rack.
Step 7: Melt the white chocolate and coconut oil together. To do this in the microwave, heat in 15–20 second intervals, stirring between bursts until smooth. For a double boiler, simmer water in a pot, set a heatproof bowl with the chocolate and oil above the pot, and stir until melted and smooth.
Step 8: Drizzle the melted white chocolate over cooled cookies and immediately sprinkle with crushed peppermint. Allow the chocolate to set at room temperature for at least 30 minutes before serving.
Recipe Tips
Crushing the candy: Place peppermints or candy canes in a resealable bag and crush them with the flat side of a meat mallet, rolling pin, or heavy can until you have small pieces.
Make-ahead: The dough freezes well. Wrap chilled logs in parchment and freeze for up to 4–5 months. Slice and bake from frozen for quick fresh cookies. Wrapped logs also make a thoughtful holiday gift—include a note with baking instructions.
How to Serve
Let the white chocolate set for at least 30 minutes, then serve cookies at room temperature. They’re great on a dessert platter, packaged in gift boxes, or enjoyed with a cup of hot cocoa.
How to Store Cookies
Store finished cookies in an airtight container at room temperature for 3–5 days. To keep dough on hand, freeze unbaked, parchment-wrapped cookie logs for 4–5 months and slice-and-bake directly from frozen.
Frequently Asked Questions
Icebox cookies, also called slice-and-bake cookies, are made by forming dough into a log, chilling it until firm, slicing into rounds, and then baking. The term “icebox” refers to chilling the dough in a refrigerator.
Place the candies in a resealable bag, then crush them with a mallet, heavy can, or rolling pin until you have the desired size—finely crushed works best for topping cookies.
More of Our Best Holiday Cookie Recipes
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Slice and Bake Paleo Cookies (8 Variations!)If you try this recipe for White Chocolate Peppermint Icebox Cookies, please leave a star rating and share your experience in the comments.
White Chocolate Peppermint Icebox Cookies
Ingredients
- 1 1/2 cups gluten-free flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup applesauce*
- 1 cup white chocolate chips
- 1 teaspoon coconut oil (optional)
- 1/2 cup crushed peppermints or candy canes
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, add the butter and sugar. Beat with a hand mixer or stand mixer on high until slightly fluffy.
- Add vanilla and applesauce to the butter mixture and beat until fully combined.
- Gradually add the dry mixture to the butter mixture, 1/2 cup at a time, mixing until a thick dough forms.
- Place the dough on parchment paper and roll into a log about 1 1/2 inches in diameter. Wrap the log tightly and refrigerate for at least 1 hour or up to overnight.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled log into 1/2-inch rounds and place on the prepared baking sheet. Bake 10–12 minutes, until tops begin to brown. Cool on a rack.
- Melt the white chocolate chips with the coconut oil in short microwave bursts or over a double boiler, stirring until smooth.
- Drizzle the melted chocolate over cooled cookies and sprinkle with crushed peppermint. Let set for at least 30 minutes before serving.
Recipe Notes
Nutrition
Additional Info
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