White Chocolate Peppermint Cookies with Zesty Holiday Flavor

Celebrate the joy of the holiday season with healthy white chocolate peppermint cookies! With just a few simple ingredients, these cheerful cookies come together quickly and taste like they belong at the North Pole — all from your own kitchen.

Easy Gluten-Free White Chocolate Peppermint Cookies

Peppermint is a classic winter flavor: candy canes trim the tree, peppermint mochas warm your hands, and a hint of mint brightens holiday treats. These cookies capture that festive spirit while remaining simple and wholesome.

They’re rich and tender, with a lovely crunch from crushed candy canes and pockets of creamy white chocolate. The cookies are gluten-free and so flavorful you won’t miss traditional versions. While they’re perfect for holiday baking, I enjoy peppermint treats year-round—if you love peppermint, you’ll want to try these.

Ingredients In Peppermint Cookie Recipe

This straightforward recipe yields bakery-style cookies with familiar pantry ingredients. Here’s what you’ll need:

• Butter: 1 stick (1/2 cup) softened unsalted butter for a rich base. If you use salted butter, omit the additional salt.
• Coconut sugar: 1/2 cup for a caramel-like sweetness and slightly healthier profile.
• Eggs: 2 eggs to bind the dough.
• Flavorings: 1 tsp vanilla extract and 1/2 tsp peppermint extract. Peppermint extract is strong, so measure carefully to avoid overpowering the cookies.
• Flour: 1 1/2 cups gluten-free 1:1 baking flour (such as Bob’s Red Mill or your preferred blend) to keep these cookies gluten-free.
• Baking powder and baking soda: 1/2 tsp baking powder and 1 tsp baking soda to give the cookies a light lift.
• Salt: 1/4 tsp if using unsalted butter; omit if your butter is salted.
• Candy canes: 1/2 cup crushed candy cane pieces for minty crunch and festive color.
• White chocolate chips: 1 cup mini white chocolate chips for pockets of sweet creaminess.

Kitchen Tools Required

These cookies require basic baking tools most home bakers have:

• Cookie sheet
• Parchment paper or silicone baking mat
• Large mixing bowl
• Electric hand mixer or stand mixer (or a strong whisk)
• Small mixing bowl for dry ingredients
• Cookie scoop or two tablespoons

Measuring tools: 1 cup, 1/2 cup, 1/2 tsp, and 1/4 tsp.

How To Make Yummy White Chocolate Peppermint Cookies

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

In a large bowl, beat the softened butter and coconut sugar together until light and creamy. Add the eggs, vanilla, and peppermint extract, and beat until fully combined.

In a separate small bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt.

Fold the dry ingredients into the wet mixture until a thick dough forms. Stir in the crushed candy canes and white chocolate chips. Use a cookie scoop or two tablespoons to form tablespoon-sized dough balls and place them on the prepared baking sheet, spaced a couple inches apart.

Bake for about 12 minutes, or until the bottoms are golden and the tops are set. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

For an extra festive finish, drizzle melted white chocolate over cooled cookies and sprinkle with additional crushed candy canes.

Below are a few helpful tips to make these cookies turn out consistently well.

How to crush candy canes

Place candy canes in a food processor for quick, uniform pieces. Alternatively, put them in a resealable plastic bag and crush with a rolling pin — a fun task for kids to help with.

Can I dip these in melted white chocolate?

Yes. Melt white chocolate chips and dip half the cookie into the chocolate, then sprinkle more crushed candy cane on top for a festive touch.

No cookie scoop — what to use?

Use two tablespoons to portion the dough. Consistent-size cookies bake more evenly, so try to keep portions uniform.

What to use instead of parchment paper?

If you don’t have parchment paper, a silicone baking mat works well. You can also use baking spray, but be sure to coat the entire tray evenly to prevent sticking.

Store cookies at room temperature in an airtight container for up to one week. If your kitchen is warm and the white chocolate topping is soft, refrigerate to prevent melting.

For longer storage, freeze the cookies in a single layer on a baking sheet until firm, then transfer to a resealable freezer bag. Properly stored, they keep for up to six months.

If you liked this recipe, you’ll want to try these!

More cookie ideas to enjoy:

• Healthy Salted Caramel Cookies
• Healthy No-Bake Oatmeal Cookies
• Double Chocolate Mint Paleo Cookies
• Flourless Almond Butter Cookies
• Healthy White Chocolate Cranberry Cookies

Recipe by Erin Morrissey. Photos by The Mindful Hapa.