White Chocolate Christmas Cookies: 14 Snowy Bakes, Led by the Peppermint Cookie With 492,000 Likes

White chocolate Christmas cookies bring the snowy look every holiday tray needs, and this year they are everywhere. One white chocolate peppermint cookie reel has passed 492,000 likes on Instagram, and home bakers keep asking for more. Here is the fun twist: white chocolate is made from cocoa butter, sugar and milk, with no dark cocoa solids, which is why it melts into creamy, sweet pools in a warm cookie. Below are 14 white chocolate Christmas cookies, from peppermint and cranberry to red velvet, gingerbread and pistachio trees. Each one has a short shopping list and simple steps. Pair them with our showstopper Christmas cookies for a tray nobody forgets. Grab your mixing bowl and let’s bake..

Peppermint White Chocolate Christmas Cookies

The cookie that started the craze is the easiest one on this list. A white chocolate peppermint cookie reel has passed 492,000 likes on Instagram, and one bite explains why. The dough is soft and buttery, the white chocolate turns into creamy pools, and crushed candy cane adds a cool crunch on top. Bake a double batch, because these white chocolate Christmas cookies never last the night. If you love that minty stripe, our candy cane treats will keep the party going..

You will need: 1 cup softened butter, 3/4 cup sugar, 1/2 cup brown sugar, 2 eggs, 1 teaspoon vanilla, 1/2 teaspoon peppermint extract, 2 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 cups white chocolate chunks, 1/2 cup crushed candy canes.

How to make it: 1. Cream butter and both sugars, then beat in eggs, vanilla and peppermint. 2. Stir in flour, baking soda and salt, then fold in the white chocolate. 3. Scoop 2-tablespoon balls, press crushed candy cane on top and bake at 350°F for 10 to 11 minutes.

White Chocolate Macadamia Nut Cookies

This is the bakery classic that made white chocolate famous in cookie form. Buttery macadamia nuts and sweet white chunks taste rich without being heavy, and the edges bake up golden while the centers stay chewy. Grandma might have called these fancy, but they are simple to make at home. Toast the nuts first for a deeper, toasty flavor. Pack them into tins next to our spiced holiday nuts for a gift that feels special. Make a batch this weekend and watch them vanish.

You will need: 1 cup butter, 1 cup brown sugar, 1/2 cup sugar, 2 eggs, 2 teaspoons vanilla, 2 1/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup white chocolate chunks, 1 cup chopped macadamia nuts.

How to make it: 1. Toast macadamias at 350°F for 6 minutes and cool. 2. Cream butter and sugars, beat in eggs and vanilla, then stir in the dry ingredients. 3. Fold in nuts and white chocolate, scoop and bake 10 to 12 minutes.

Cranberry White Chocolate Christmas Cookies

Red cranberries and creamy white chunks look like Christmas on a plate. These cranberry white chocolate Christmas cookies are chewy, a little tart and very sweet, so every bite tastes balanced. A pinch of orange zest makes the cranberries pop. They hold up well in the mail and stay soft for days in a sealed tin, which makes them perfect for gifting. They are a smart pick for our cheap cookie exchange list too. Bake them once and they become a December habit.

You will need: 1 cup butter, 1 cup brown sugar, 1/2 cup sugar, 2 eggs, 1 teaspoon vanilla, 1 teaspoon orange zest, 2 1/2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup dried cranberries, 1 cup white chocolate chips.

How to make it: 1. Cream butter and sugars, then beat in eggs, vanilla and zest. 2. Mix in flour, baking soda and salt, then fold in cranberries and white chocolate. 3. Bake 2-tablespoon scoops at 350°F for 10 to 12 minutes.

Red Velvet White Chocolate Chip Cookies

Deep red dough with snowy white chips is pure holiday color. Red velvet cookies taste like a soft cocoa cake with a gentle tang, and the white chocolate adds a creamy sweetness that cuts right through. Chill the dough so the cookies stay thick and fudgy. They look stunning on a tray beside green and white treats. For a full red-themed dessert table, borrow ideas from our red velvet Christmas desserts roundup. One batch and the kids will ask for them every year.

You will need: 1/2 cup butter, 3/4 cup sugar, 1/4 cup brown sugar, 1 egg, 1 tablespoon milk, 1 teaspoon vanilla, 1 tablespoon red food coloring, 1 1/2 cups flour, 1/4 cup cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup white chocolate chips.

How to make it: 1. Cream butter and sugars, then beat in egg, milk, vanilla and coloring. 2. Stir in flour, cocoa, baking soda and salt, then fold in white chips. 3. Chill 30 minutes, scoop and bake at 350°F for 9 to 10 minutes.

White Hot Cocoa Stuffed Cookies

Break one open and a warm white chocolate center spills out like a cup of cocoa. These stuffed cookies hide a frozen disk of white chocolate and a mini marshmallow inside soft vanilla dough. They bake up tall with a gooey middle that stays melty for a few minutes. Serve them warm with a mug of milk on a snowy afternoon. Fans of cozy flavors should also try our hot chocolate desserts. These white chocolate Christmas cookies are worth the extra step.

You will need: 1 cup butter, 1 cup brown sugar, 1/2 cup sugar, 2 eggs, 2 teaspoons vanilla, 3 cups flour, 2 tablespoons dry milk powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 8 ounces white chocolate, 24 mini marshmallows.

How to make it: 1. Melt the white chocolate, spoon small disks onto parchment, top each with a marshmallow and freeze 30 minutes. 2. Make the dough, wrap each frozen disk in a large dough ball. 3. Bake at 350°F for 12 to 13 minutes and cool 5 minutes.

White Chocolate Walnut Snowball Cookies

These look like little snowballs dressed for a party. Buttery walnut cookies are rolled, baked, then dunked in melted white chocolate and finished with thin stripes of dark chocolate. The coating sets into a crisp shell, and the walnut center stays tender. They bring an elegant look to any cookie plate without much fuss. If you grew up on the powdered sugar kind, compare them with our snowball cookie twists. Set a few aside, because the tray empties fast.

You will need: 1 cup butter, 1/2 cup powdered sugar, 1 teaspoon vanilla, 2 cups flour, 1/4 teaspoon salt, 1 cup finely chopped walnuts, 10 ounces white chocolate, 2 ounces dark chocolate.

How to make it: 1. Mix butter, powdered sugar and vanilla, then add flour, salt and walnuts. 2. Roll 1-inch balls and bake at 350°F for 13 to 15 minutes, then cool. 3. Dip in melted white chocolate, set, and drizzle with melted dark chocolate.

Raspberry Thumbprint White Chocolate Christmas Cookies

Bright jam and sweet white drizzle make these raspberry thumbprint white chocolate Christmas cookies a tray favorite. The base is a tender butter cookie with a little well pressed into the middle. Raspberry jam bakes into a glossy jewel, and a thin white chocolate zigzag finishes the look. They taste like a buttery jam tart in one bite. Want more filling ideas from the same dough? Try our thumbprint cookie fillings. These look fancy, yet they are beginner friendly.

You will need: 1 cup butter, 2/3 cup sugar, 1 egg yolk, 1 teaspoon vanilla, 2 cups flour, 1/4 teaspoon salt, 1/2 cup seedless raspberry jam, 3 ounces white chocolate.

How to make it: 1. Cream butter and sugar, then beat in yolk and vanilla, and mix in flour and salt. 2. Roll 1-inch balls, press a dent in each and fill with jam. 3. Bake at 350°F for 12 to 14 minutes, cool, then drizzle with melted white chocolate.

Double Chocolate White Chip Cookies

Dark cocoa dough with white chips is the reverse of the classic, and it might be even better. Each cookie is soft and fudgy, almost like a brownie, with bright white flecks that make every bite look festive. Pull them out while the centers still look a little soft. A sprinkle of flaky salt on top makes the chocolate taste richer. If you love that brownie texture, our brookie bars are next on the list. Keep a glass of cold milk close.

You will need: 1 cup butter, 1 cup brown sugar, 1/2 cup sugar, 2 eggs, 2 teaspoons vanilla, 2 cups flour, 3/4 cup cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 cups white chocolate chips.

How to make it: 1. Cream butter and sugars, then beat in eggs and vanilla. 2. Mix in flour, cocoa, baking soda and salt, then fold in white chips. 3. Bake 2-tablespoon scoops at 350°F for 9 to 10 minutes and let them set on the pan.

White Chocolate Dipped Gingerbread Men

Give the gingerbread men some snowy boots this year. Spiced molasses cookies are cut into classic little men, baked until firm, then dipped feet first in white chocolate. A few white chocolate buttons down the front finish the look. Kids love helping with the dipping, and the cookies keep for over a week in a tin. Rolled dough sticking or spreading? Our Christmas baking hacks fix that fast. These white chocolate Christmas cookies make the best gift tags too.

You will need: 3 cups flour, 1 tablespoon ground ginger, 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 3/4 cup butter, 3/4 cup brown sugar, 1/2 cup molasses, 1 egg, 8 ounces white chocolate.

How to make it: 1. Cream butter and sugar, beat in molasses and egg, then mix in the dry ingredients and chill 1 hour. 2. Roll 1/4 inch thick, cut and bake at 350°F for 8 to 10 minutes. 3. Dip the feet in melted white chocolate and add white chocolate buttons.

Pumpkin White Chocolate Chip Cookies

Soft, cakey pumpkin cookies bridge the gap between Thanksgiving and Christmas. The pumpkin keeps them tender and moist, warm spices make the kitchen smell amazing, and the white chocolate chips taste like sweet cream with every bite. They are a great way to use up the last can of pumpkin in the pantry. Bake them in early December, or right after the turkey is gone. More fall-to-winter ideas live in our easy Thanksgiving cookies gallery. Expect empty plates.

You will need: 1/2 cup butter, 1 cup sugar, 1 cup pumpkin puree, 1 egg, 1 teaspoon vanilla, 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, 1/2 teaspoon salt, 1 cup white chocolate chips.

How to make it: 1. Cream butter and sugar, then beat in pumpkin, egg and vanilla. 2. Stir in flour, baking soda, baking powder, spice and salt, then fold in chips. 3. Drop by tablespoons and bake at 350°F for 12 to 14 minutes.

Pistachio White Chocolate Christmas Cookies

Little green trees are the prettiest thing on a holiday tray. These pistachio white chocolate Christmas cookies start with a buttery shortbread dough tinted naturally by finely ground pistachios. Cut them into tree shapes, bake until set, then dip one side in white chocolate and scatter chopped pistachios on top. The flavor is nutty, buttery and not too sweet. Pistachio lovers will want our pistachio desserts next. Make them a day ahead so the chocolate sets.

You will need: 1 cup butter, 1/2 cup powdered sugar, 1 teaspoon vanilla, 1/2 cup finely ground pistachios, 1 3/4 cups flour, 1/4 teaspoon salt, 6 ounces white chocolate, 1/4 cup chopped pistachios.

How to make it: 1. Beat butter, powdered sugar and vanilla, then mix in ground pistachios, flour and salt. 2. Roll 1/4 inch thick, cut tree shapes and bake at 325°F for 12 to 14 minutes. 3. Dip half of each tree in melted white chocolate and sprinkle with pistachios.

Salted Oatmeal White Chocolate Christmas Cookies

Chewy oats, sweet white chocolate and a touch of flaky salt make these salted oatmeal white chocolate Christmas cookies impossible to stop eating. They are crisp at the edges and soft in the middle, with a toasty brown sugar flavor. The salt keeps the sweetness in check, so grown-ups love them as much as kids. They also travel well in lunch boxes and gift tins. For another chunky oat favorite, try our monster cookies. Bake one sheet and you will make two.

You will need: 1 cup butter, 1 cup brown sugar, 1/2 cup sugar, 2 eggs, 1 teaspoon vanilla, 1 1/2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 3 cups old-fashioned oats, 1 1/2 cups white chocolate chips, flaky salt for topping.

How to make it: 1. Cream butter and sugars, then beat in eggs and vanilla. 2. Mix in flour, baking soda and salt, then stir in oats and white chips. 3. Scoop, sprinkle with flaky salt and bake at 350°F for 11 to 13 minutes.

Shortbread Star White Chocolate Christmas Cookies

Three-ingredient shortbread becomes a showpiece with one quick dip. Buttery star cookies are baked pale and tender, then half dipped in white chocolate and showered with silver sugar pearls and sprinkles. They look like snowy stars on the tray and melt in your mouth. Shortbread keeps for weeks, so you can bake these early in the month. For more ways to use the same dough, see our Christmas shortbread cookies. These white chocolate Christmas cookies always get compliments.

You will need: 1 cup butter, 1/2 cup powdered sugar, 2 cups flour, 1/4 teaspoon salt, 6 ounces white chocolate, silver sugar pearls and white sprinkles.

How to make it: 1. Beat butter and powdered sugar, then mix in flour and salt until a dough forms. 2. Roll 1/4 inch thick, cut stars and bake at 325°F for 12 to 15 minutes. 3. Dip half of each star in melted white chocolate and add pearls and sprinkles.

Chocolate Stars With White Chocolate Dots

End the tray with a little contrast. These dark chocolate cut-out stars are crisp at the edges and fudgy inside, and the white chocolate dots and stripes make them look like starry winter nights. A small zip-top bag with the corner snipped is all you need to pipe the design. Kids love adding the dots, and the cookies hold their shape perfectly. For more decorating tips, our Christmas sugar cookies guide helps. Pipe a few dots and smile.

You will need: 3/4 cup butter, 1 cup sugar, 1 egg, 1 teaspoon vanilla, 2 cups flour, 1/2 cup cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 4 ounces white chocolate.

How to make it: 1. Cream butter and sugar, beat in egg and vanilla, then mix in flour, cocoa, baking powder and salt and chill 1 hour. 2. Roll 1/4 inch thick, cut stars and bake at 350°F for 8 to 9 minutes. 3. Pipe melted white chocolate dots and stripes on cooled cookies.