There’s something undeniably special about White Chocolate Peppermint Rugelach — a holiday cookie that feels like a cross between a pie and peppermint bark. Buttery, flaky pastry meets cool peppermint and creamy white chocolate for a treat that’s both nostalgic and refreshingly modern. Whether you’re baking for a cookie exchange or making edible gifts, these rugelach cookies will steal the show. They’re also freezer-friendly, making it easy to prep ahead for busy holiday schedules.

Why You’ll Love These White Chocolate Peppermint Rugelach Cookies

This recipe combines the tender, melt-in-your-mouth texture of classic rugelach with a wintery peppermint sparkle. The balance of sweetness and cool mint gives each bite a light yet luxurious flavor. It’s an ideal make-ahead dessert that freezes beautifully, ensuring you can always bake a batch of fresh cookies whenever you crave a little holiday comfort. The combination of white chocolate, peppermint candy, and buttery dough creates an irresistible festive cookie that’s perfect for Christmas dessert platters.

Ingredients You’ll Need for White Chocolate Peppermint Rugelach

• Unsalted Butter: Provides richness and flakiness to the dough.
• Cream Cheese: Adds a tender, melt-in-your-mouth texture and mild tang.
• All-Purpose Flour: Creates the structure while keeping the dough soft.
• Granulated Sugar: Balances the peppermint’s intensity and adds sweetness.
• Pure Vanilla Extract: Enhances the creamy, buttery flavor profile.
• Peppermint Extract: Adds that cool, holiday-inspired minty note.
• Kosher Salt: Balances sweetness and deepens the overall flavor.
• Orange Zest: Optional, but brightens the dough with subtle citrus aroma.
• White Chocolate Chips: Bring smooth, creamy sweetness to the filling.
• Crushed Peppermint Candy: Adds crunch and festive sparkle.
• Egg (for egg wash): Creates a golden, glossy finish.
• Powdered Sugar: Optional garnish for a delicate snow-like touch.

Ingredient Swaps and Flavor Variations

• Chocolate Lovers: Swap white chocolate chips for dark or milk chocolate for a richer, more traditional rugelach flavor.
• Nutty Version: Add finely chopped pistachios or almonds to the filling for crunch and depth.
• Fruit Accent: Layer a thin spread of raspberry or cranberry jam beneath the chocolate for a tart contrast.
• Dairy-Free Adaptation: Use plant-based butter and vegan cream cheese for a lighter, lactose-free option.
• Citrus Twist: Skip the peppermint and use lemon or orange extract for a bright, summery rugelach variation.

How to Make White Chocolate Peppermint Rugelach

Cream the Base: In a stand mixer with the paddle attachment, blend the butter and cream cheese until smooth and creamy.
Form the Dough: Add flour, sugar, vanilla, peppermint extract, salt, and orange zest. Mix just until combined into a soft dough.
Chill the Dough: Shape the dough into four small rectangles, wrap in plastic, and refrigerate for at least 1 hour (or overnight).
Prepare the Filling: Roll one portion of dough into a 6×9-inch rectangle. Sprinkle with chopped white chocolate and crushed peppermint candy, leaving a border around the edges.
Roll and Freeze: Roll the dough tightly from the long side into a log. Repeat with remaining dough portions and freeze for 30 minutes until firm.
Slice and Bake: Preheat the oven to 350°F (175°C). Slice logs into 1-inch pieces and arrange seam-side down on a parchment-lined baking sheet. Brush tops with egg wash if desired and bake 25–30 minutes, until golden.
Cool and Decorate: Cool on a wire rack. Melt additional white chocolate and drizzle over the cookies. Top with crushed peppermint or dust lightly with powdered sugar.

Tips for Perfect White Chocolate Peppermint Rugelach

• Don’t Overmix the Dough: Overworking it can make the pastry tough instead of tender.
• Keep It Cool: Chilling helps prevent the dough from spreading while baking.
• Freeze Before Cutting: Firm dough slices cleanly, giving you neat, uniform cookies.
• Avoid Overbaking: Remove from the oven when lightly golden — they’ll continue cooking slightly as they cool.
• Make Ahead: Unbaked logs can be frozen up to two months for future baking.

Pairing Ideas and Serving Suggestions

White Chocolate Peppermint Rugelach pairs beautifully with a hot beverage. Serve them alongside peppermint mocha, spiced chai, or hot cocoa for the ultimate holiday indulgence. They also complement festive desserts like cranberry cheesecake or chocolate mousse. For a sophisticated presentation, drizzle dark chocolate on top and garnish with crushed candy canes.

If gifting, pack them in a decorative tin with parchment between layers. Their elegant swirl and peppermint sparkle make them perfect for Christmas cookie boxes or hostess gifts.

Storing and Make-Ahead Notes

Store cooled cookies in an airtight container at room temperature for up to 5 days. To freeze, layer cookies between parchment paper in a freezer-safe container for up to 2 months. To refresh, warm them in a 300°F oven for 5 minutes to bring back their crisp edges.

The Holiday Magic of White Chocolate Peppermint Rugelach

More than just a cookie, White Chocolate Peppermint Rugelach captures the warmth and wonder of the season. The recipe blends classic Jewish pastry tradition with modern holiday flair — buttery dough, creamy filling, and a peppermint twist that feels both cozy and luxurious. Bake a batch, share the joy, and watch these cookies disappear faster than snowflakes on a warm winter day.

Bringing It All Together: The Joy of White Chocolate Peppermint Rugelach

There’s something timeless about the aroma of buttery pastry and peppermint wafting through the kitchen. White Chocolate Peppermint Rugelach bridges tradition and modern indulgence — a cookie that feels equally at home in an heirloom tin or at a chic holiday gathering. Each swirl of dough hides pockets of creamy sweetness and cool minty crunch, creating a dessert that’s as beautiful as it is satisfying.

This festive rugelach isn’t just a recipe — it’s a holiday ritual worth savoring. Whether you bake it as part of your annual cookie swap, gift it to loved ones, or simply enjoy it fresh from the oven with cocoa, these cookies deliver joy in every flaky, peppermint-speckled bite.

Frequently Asked Questions About White Chocolate Peppermint Rugelach

1. Can I make White Chocolate Peppermint Rugelach ahead of time?

Absolutely. The dough can be prepared and refrigerated for up to 24 hours before baking. You can also freeze the rolled dough logs for up to two months. When ready to bake, simply slice and bake directly from frozen — just add a few extra minutes to the baking time.

2. Why does my rugelach dough crack or feel too dry?

If your dough feels crumbly, it’s likely overmixed or lacks moisture. Let the dough rest at room temperature for 10 minutes before rolling. The butter and cream cheese will soften slightly, making it pliable and easier to shape without cracking.

3. How do I prevent the white chocolate from melting out during baking?

Chilling or freezing the dough logs before slicing and baking helps the chocolate stay in place. Also, avoid overfilling — a light, even sprinkle of chocolate and peppermint ensures the filling stays neatly swirled inside.

4. Can I customize this recipe for other holidays or flavors?

Definitely. Replace peppermint with cinnamon and white chocolate with dark chocolate for a cozy winter rugelach, or swap in lemon zest and raspberry jam for a spring-inspired version. The base dough is versatile and works with countless flavor combinations.

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