White Chocolate Peppermint Buttercream Stuffed Sugar Cookies
This White Chocolate Peppermint Buttercream Stuffed Sugar Cookie recipe combines a soft, buttery sugar cookie base with a festive peppermint buttercream filling and white chocolate chips. Each cookie has a refreshing minty center that’s perfect for the holiday season. To make them, freeze dollops of peppermint buttercream, then wrap them in sugar cookie dough with white chocolate chips. Bake until just golden on the edges, then cool for a gooey, minty treat! For a festive touch, add crushed candy canes or drizzle with melted white chocolate. Perfect for holiday gatherings or gifting!
Ingredients
Sugar Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 tsp vanilla
- 1/2 tsp almond extract
- 2 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup white chocolate chips
- 1-2 candy canes or 3 mini candy canes
Peppermint Buttercream Filling
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp peppermint extract
- 1 Tbsp white chocolate chips
- 1 candy cane
Instructions
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.
Freeze Buttercream Centers
- Place dollops (about a teaspoon each) of the buttercream onto a parchment-lined tray and freeze for at least 30 minutes.
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.
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.
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!)
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.