White chocolate and crushed peppermint candy pieces lay on top of the most delicious sugar cookie base to make an egg-free White Chocolate Peppermint Icebox Cookie worth baking this holiday season!
In my mind, when it comes to holiday baking, the combo of chocolate (white or dark) and peppermint will always reign supreme. The combo is perfectly sweet thanks to the chocolate, slightly brightened thanks to the peppermint, and just TASTES like Christmas to me. This combo ranks right up there with chocolate + peanut butter and peanut butter + banana for me!
Why You’ll Love These Peppermint Cookies
Here are a few reasons that we think you will LOVE these white chocolate peppermint cookies (besides the obvious fact that they have both the perfect texture and flavor!).
- Egg-Free – they’re egg-free which is really great for anyone with an egg allergy! If you’re looking for ways to make other baked goods egg-free, be sure to check out our egg replacement article!
- They’re Made Icebox-Style – these cookies are made icebox-style, so you can make and store several batches of dough at once so that you’ve always got cookie dough in the freezer, ready to be sliced and popped into the oven!
Cookie Ingredients
For this recipe, you’ll need several ingredients for the sugar cookies themselves (all of the usual baking supplies + applesauce since we’re going egg-free here!) and also a few ingredients for the white chocolate peppermint topping. Here’s what to add to your next grocery list:
For the Cookies
- Gluten-Free Flour – to start, you’ll need 1 1/2 cups of gluten-free flour. We use King Arthur Measure for Measure gluten-free flour almost exclusively!
- Baking Powder – you’ll also need a 1/2 teaspoon of baking powder,…
- Baking Soda – …a 1/4 teaspoon of baking soda, and…
- Sea Salt – …a 1/4 teaspoon of sea salt.
- Butter – all good cookies have a considerable amount of butter, am I right?! For this recipe, you’ll need a 1/2 cup (or 8 tablespoons) of softened butter.
- Sugar – this yummy sugar cookie base also calls for ¾ cup sugar (we just used white sugar here),…
- Vanilla Extract – …1 teaspoon of vanilla extract, and…
- Applesauce – …a 1/4 cup of applesauce (in place of the typical eggs!).
For the White Chocolate Peppermint Topping
- White Chocolate Chips – for the white chocolate peppermint topping, you’ll need to grab 1 cup of white chocolate chips (feel free to use dark chocolate chips if white chocolate isn’t your thing!),…
- Coconut Oil – …1 teaspoon of coconut oil (this is optional but helps the chocolate to melt evenly), and…
- Peppermint Candy – …a ½ cup of crushed candy cane/peppermint candies!
How to Make White Chocolate Peppermint Cookies
First, we’ll make the dough, let it chill in the fridge or freezer, and then when the cookies are baking, we’ll get the topping ready. Let’s get started!
- Whisk Together the Dry Ingredients – in a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
- Cream the Butter + Sugar – add the butter and sugar to a large bowl, and with a hand-held mixer or stand mixer, whip the two together on high speed until the mixture is slightly fluffy.
- Add the Vanilla + Applesauce – add the vanilla and applesauce to the butter mixture, then beat with the mixer on high speed until fully combined.
- Combine the Two Mixtures – gradually add the flour into the butter mixture a ½ cup at a time, mixing on high speed, until you can no longer see the flour and a thick dough has formed.
- Package the Dough in Parchment Paper – lay out two pieces of parchment paper, then set half of the dough on each piece of paper, and roll the dough into a log that is 1 1/2 inches thick in diameter. Then, roll the paper around the dough and twist the ends until the dough is securely wrapped.
- Refrigerate – let the dough chill in the refrigerator for 1 hour, up to overnight, until firm.
- Prep – preheat the oven to 350°F, and line a cookie sheet with parchment paper.
- Slice + Bake – remove the dough from the parchment paper and cut into ½-inch thick slices. Lay the slices on a parchment paper-lined baking sheet and bake for 10-12 minutes, until cookies have begun to brown on top, then remove from the oven and let cool.
- Melt the White Chocolate – melt the white chocolate and coconut oil either in a bowl or using a double boiler method:
- Microwave – if you choose to go the microwave route, simply microwave the chocolate in short intervals (think: 15-20 seconds), stirring after each stint, until melted.
- Double Boiler – if you choose to melt your chocolate over a double boiler, you’ll need to heat a pot of water over the stovetop until boiling, and then place the white chocolate chips + coconut oil in a glass or metal heatproof bowl over the top of the pot with the water. Then, using a rubber spatula, simply stir the chocolate until it’s melted, scraping the sides of the bowl as you go!
- Top the Cookies – drizzle the white chocolate over the cookies and top with crushed peppermint.
- Let Sit + Enjoy – let the cookies sit at room temperature (either on a cooling rack or the baking sheet itself) for at least 30 minutes to let the white chocolate set, then enjoy!
How to Store Cookies
Store these white chocolate peppermint cookies in an airtight container on the counter for 3-5 days (if they last that long!). Alternatively, if you want to make a few batches of dough at one time, feel free to store the unbaked parchment paper-wrapped cookie dough log in the freezer for 4-5 months – they slice and bake beautifully from frozen!
We hope these delicious peppermint Christmas cookies become a favorite for you and yours this holiday season!
White Chocolate Peppermint Icebox Cookies
These white chocolate peppermint icebox cookies are perfect for the holidays!
Ingredients
- 1 1/2 cups gluten-free flour we used King Arthur Measure for Measure
- 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. With a hand-held mixer or stand mixer, whip the butter and sugar on high speed until the mixture is slightly fluffy.
- Add the vanilla and applesauce to the butter mixture, then beat with the mixer on high speed until fully combined.
- Gradually add the flour into the butter mixture ½ cup at a time, mixing on high speed, until you can no longer see the flour and a thick dough has formed.
- Lay out one piece of parchment paper then set the dough on it. Roll the dough into a log that is 1 1/2 inches thick. Then, roll the paper around the dough and twist the ends until dough is securely wrapped.
- Refrigerate dough for 1 hour, up to overnight, until firm.
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- Remove the dough from the parchment paper and cut 1/2 inch thick slices. Lay the slices on a parchment paper-lined baking sheet and bake for 10-12 minutes, until cookies have begun to brown on top, then remove from the oven and let cool.
Melt the white chocolate and coconut oil either in a bowl or using a double boiler method:
- Microwave – if you choose to go the microwave route, simply microwave the chocolate in short intervals (think: 15-20 seconds), stirring after each stint, until melted.
- Double Boiler – if you choose to melt your chocolate over a double boiler, you’ll need to heat a pot of water over the stovetop until boiling, and then place the chocolate chips + coconut oil in a glass or metal heatproof bowl over the top of the pot with the water. Then, using a rubber spatula, simply stir the chocolate until it’s melted, scraping the sides of the bowl as you go!
- Drizzle the white chocolate over the cookies and top with crushed peppermint. Let sit for at least 30 minutes to let the white chocolate set, then enjoy!
Recipe Notes
These cookies were designed to be egg-free, but if you don't have applesauce on hand you can use an egg instead!
Nutrition
Calories: 168kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 109mg | Potassium: 33mg | Fiber: 1g | Sugar: 15g | Vitamin A: 162IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 0.4mg
Who doesn’t like peppermint and white chocolate for the holidays?! Made this for my grandma who is gluten free and she loved them! I don’t have to eat gf, but I did eat a few to make sure I could gift them. Used an egg instead of applesauce and Bob’s Red mill all purpose because that’s what I had on hand. Thank you for this divine recipe!
YAY! We are so glad y’all loved them, Carley!
Hey Amber-can I use coconut sugar in place of the white sugar? Or what would you recommend if o want them to be sugar free? Thx?
Hi Joyce! You absolutely can! Coconut sugar works great!
These look really good! Just curious, how does the crushed peppermint stay on the cookie since it is not baked onto it? Just by the melted chocolate?
Hi Nikki! The drizzle of the white chocolate should hold a good bit of the crushed peppermint. You can sprinkle more peppermint on top for aesthetics if you are putting them out at a party or something. Hope you enjoy! -Team FF
I picked these to make because my friend is gluten free, and holy moly…these are amazing even for a girl who eats all the gluten!! The cookies were moist and perfectly soft yet chewy. The chocolate drizzle and peppermint were the best topping.
YAY! So glad, Sarah!! Thanks for sharing this with us!