White Chocolate Peppermint Stuffed Sugar Cookies

Soft and chewy white chocolate peppermint buttercream stuffed sugar cookies. Using a sugar cookie dough gives them a buttery, sweet flavor that pairs perfectly with the peppermint buttercream and white chocolate. This cookie combines two of my favorites – buttercream and candy canes! Normally when I’m looking for a good peppermint cookie recipe I end up settling on a chocolate version, so it was fun creating a tasty vanilla option.

White Chocolate Chip Peppermint Buttercream Sugar Cookies

Ingredients

• For the Sugar Cookie Dough:
  • 1 cup unsalted butter, softened
  • 1½ cups granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2¾ cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup white chocolate chips
  • 1-2 candy canes or about 3 mini candy canes
• For the Peppermint Buttercream Filling:
  • ½ cup unsalted butter, softened
  • 1 cup powdered sugar
  • ½ tsp peppermint extract (adjust to taste)
  • 1 Tablespoon chopped white chocolate chips
  • 1 candy cane

Favorite Products Used In This Recipe

Instructions

1. Make the Peppermint Buttercream Filling:
   • In a mixing bowl, beat the softened butter until smooth.
   • Gradually add powdered sugar, mixing until smooth and creamy.
   • Chop/crush 1 regular size candy cane and 1 Tablespoon white chocolate chips and add to buttercream.
   • Add the peppermint extract and mix well.
2. Freeze buttercream centers
   • Place dollops (about a teaspoon each) of the buttercream onto a parchment-lined tray and freeze for at least 30 minutes.
3. Make the Sugar Cookie Dough:
   • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
   • Add the egg and vanilla extract, and mix until well combined.
   • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   • Gently fold in the white chocolate chips and crushed candy canes.
4. Assemble the Cookies:
   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • Scoop about a tablespoon of sugar cookie dough and flatten it slightly in your hand.
   • Place a frozen peppermint buttercream dollop in the center and wrap the dough around it, sealing the edges well.
   • Optional: Top the cookies with a sprinkle of crushed peppermint candies for a festive touch.
   • Repeat with the remaining dough and filling.
5. Bake:
   • Place the stuffed cookie dough balls on the baking sheet, spaced about 2 inches apart.
   • Bake for 10-12 minutes, or until the edges are set and just beginning to turn golden. (Sugar cookies will continue to set as they cool, so don’t overbake!)
6. Cool and Enjoy:
   • Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack.
   • Serve warm for a gooey peppermint center, or store in an airtight container for up to 5 days.

Tips:

• Storage: Freeze unbaked cookie dough balls stuffed with buttercream and bake from frozen by adding 2-3 minutes to the baking time.
• Extra Festive Touch: After baking, drizzle with melted white chocolate and sprinkle crushed candy canes on top for a holiday-ready look.

These sugar cookie-based stuffed cookies are festive, with a soft and buttery cookie dough that complements the creamy peppermint center and white chocolate!