Sourdough Peppermint Cookies
These sourdough discard cookies are packed with white chocolate and crushed candy canes—festive, chewy, and perfect for holiday baking with a twist.
When holiday baking season hits, there’s nothing better than a recipe that’s equal parts festive, easy, and just a little surprising. These sourdough discard cookies are studded with creamy white chocolate and crunchy peppermint pieces, bringing the nostalgic magic of candy canes into every chewy bite.
With their lightly tangy dough, soft centers, and crisp edges, they’re a merry little way to use up discard, and they’re guaranteed to bring sparkle to any cookie tray.
Why you’ll love these cookies
- Easy use of discard: These cookies are tender, soft, and so flavorful, and a great way to use up your discard!
- Make-Ahead Friendly: The dough benefits from a chill in the fridge, making it perfect for prepping ahead. Mix it up when you have a moment, then bake fresh cookies whenever you’re ready.
- Easy Holiday Magic: With crushed candy canes and creamy white chocolate, these cookies feel like a festive hug and perfect for cookie trays, holiday parties, or a cozy night in with hot cocoa.
If you’re building a festive cookie tray, you’ll love these other winter favorites! For a fruity and fun option, our sourdough thumbprint cookies are a delightful addition, featuring buttery cookie bases filled with your favorite jam. Our gingerbread men are a classic hit with kids. Don’t miss the butter pecan cookies, which are nutty, buttery, and perfectly crisp around the edges.
How to make these cookies
Here is a brief overview of how you make these so you can get a feel for the recipe before you start. For the full set of directions, please scroll down to the recipe card below.
Step One: Make the batter
Mix together the ingredients for the batter, first the wets, and then adding the dry ingredients. Stir until just combined, being careful to not over mix. Stir in the white chocolate chips and peppermint candy pieces.
Refrigerate the dough for 1 hour before baking.
Step Two: Bake
Scoop the cookie dough onto prepared baking sheets about 2-3″ apart. I use a cookie scoop that is about 2 to 3 Tablespoons of dough.
Bake for 8-10 minutes, or until the edges are starting to turn golden and the tops are set. Allow the cookies to cool on the pan for a few minutes and then transfer to a wire rack to finish cooling all the way.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Peppermint Cookies
Ingredients
Method
- In the bowl of an electric mixer, beat together the room temperature butter and both the brown sugar and a 1/2 cup of white granulated sugar until light and fluffy, about 3-5 minutes.
- Add in the egg and mix to combine.
- Stir in the sourdough starter and vanilla extract.
- Add in the flour, salt, baking soda, and baking powder. Stir until just combined, do not over mix.
- Stir in the white chocolate chips and peppermint candy pieces.
- Cover and refrigerate the dough for 1 hour.
- Preheat the oven to 350 F.
- Line two baking sheets with parchment paper or silicone baking mats.
- Scoop the cookie dough into balls that are 2-3 Tablespoons and roll into balls, then roll into granulated sugar.
- Place onto the baking mats about 2-3″ apart.
- Bake for 8-10 minutes, or until the edges are starting to turn golden and the tops are set.
- Remove the baking tray from the oven and allow the cookies to cool on the pan for a few minutes.
- Remove the cookies to a wire rack to finish cooling all the way.
- Enjoy!