Easiest Ever White Chocolate Peppermint Cookies

I love to bake, but I am all for cheating. Especially if it’s, say, 3 days before Christmas and you’re still making cookies. {Cheating in baking/crafts/DIY = good. Cheating in school/taxes/marriage = bad.} 

These cookies are so, SO easy to make, because they start with refrigerated cookie dough. If you have a thing about not using refrigerated cookie dough, by all means make your own sugar cookie dough {this one is my all-time favorite}, but for the purposes of this recipe, I’m using the premade stuff. 

These are also fantastic if you have one of those kids who says to you, as they’re going to bed, “Oh, by the way, mom, I need to take cookies into school tomorrow for the class party.” You know who you are.

I got the idea for these cookies from the chocolate peppermint cookies I make every year for Christmas. Those are a bit more labor intensive though. These are: Slice, bake, drop, sprinkle. Done. And they look super fancy — no one will ever know that you used refrigerated dough.

You could also make these year-round by just using other candy or sprinkles on top. {Pink candy melts and edible glitter would be crazy cute for a little girl’s birthday party!}

To start, all you have to do is divide the dough into equal portions. I say “all you have to do” but if you’re anything like me, this is close to impossible. But I’ve got a super easy trick to get perfect, same-sized cookies every time.

1. Just remove the log of dough from the wrapper. {If you’re using the tub dough, just roll it into a log.} Make a shallow cut in the top of the dough as close to the middle you can get it.

2. Then make another cut to divide the half in half again. 

3-5. Continue dividing each section in half until you’ve created slices the desired width. {I actually divided each slice in picture #5 in half one more time because I realized those cookies would have been enormous.} Once you’ve got your slices all scored, go ahead and cut your slices all the way through. 

Voila! Evenly sliced cookie dough!

 Are you all finished with your holiday baking, or are you still working on it?

Easiest Ever White Chocolate Peppermint Cookies

Jennifer Young

An easy, delicious and festive cookie that can be made in almost no time at all -- and can easily be adapted for any holiday or occasion!

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Ingredients

  

• 1 roll refrigerated sugar cookie dough
• Approximately 30 white chocolate candy melts
• 3-4 Tablespoons crushed candy cane pieces

Instructions

 

• 1. Preheat oven to 350 degress {or according to instructions on cookie dough.}
• 2. Remove roll of dough from wrapper. Slice into 1/4" slices. Place cookies approximately 2" apart on parchment-lined baking sheet and bake for 10-12 minutes.
• 3. Remove cookies from the oven, and place a candy melt on top of each cookie. Let the melt sit for 1 to 2 minutes until melted, then spread around on top of the cookie. Immediately sprinkle with crushed candy cane pieces. Let cool completely.

Notes

If you don't have or want to use candy melts, you can always use chopped almond bark or white chocolate chips.