Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
White Chocolate Peppermint Rugelach

White Chocolate Peppermint Rugelach: A Festive Twist on a Classic Pastry

  • Author: Alice Barry
  • Total Time: 3 hours 45 minutes (including freezing and cooling)
  • Yield: 32 cookies 1x
  • Diet: Kosher

Description

White Chocolate Peppermint Rugelach is a festive twist on the classic pastry, combining buttery cream cheese dough with creamy white chocolate and crushed peppermint candy. These cookies are perfect for the holidays, offering a delightful balance of sweetness, minty freshness, and flaky texture. Ideal for gifting or serving at parties, they can also be made ahead and frozen for convenience.

Ingredients

Scale
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 1 (8-ounce) package full-fat cream cheese, at room temperature
  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon kosher salt
  • Zest of 1/2 orange (about 1 teaspoon), optional
  • 1 cup white chocolate chips, finely chopped
  • 1/4 cup crushed peppermint candy (such as candy canes or starlight mints)
  • 1 large egg, for egg wash (optional)
  • 1/4 to 1/3 cup white chocolate chips (for garnish)
  • 2 tablespoons crushed peppermint candy (for garnish)
  • 1/4 cup powdered sugar (optional, for dusting)

Instructions

  1. In a stand mixer with the paddle attachment, cream together butter and cream cheese until smooth and combined.
  2. Add flour, sugar, vanilla extract, peppermint extract, salt, and orange zest. Mix until a soft dough forms.
  3. Turn dough onto a floured surface, divide into four portions, shape into rectangles, and wrap in plastic. Chill for at least 1 hour or overnight.
  4. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  5. Let dough soften slightly, then roll one portion into a 6×9-inch rectangle about 1/8 inch thick.
  6. Sprinkle 1/4 cup chopped white chocolate and 1 tablespoon crushed peppermint candy evenly over the dough, pressing gently.
  7. Roll up the dough tightly from the long side to form a log. Repeat with remaining dough portions.
  8. Freeze logs for about 30 minutes until firm, then cut into 1-inch pieces.
  9. Place cookies seam-side down on the prepared baking sheet. Brush tops with egg wash if using.
  10. Bake 25–30 minutes or until golden brown. Cool on a wire rack for 1 hour.
  11. Melt additional white chocolate in the microwave and drizzle over cookies. Sprinkle with crushed peppermint or dust with powdered sugar.

Notes

  • Do not overmix the dough to keep it tender and flaky.
  • Freeze dough logs before slicing for easier cutting and even baking.
  • Unbaked logs can be stored in the freezer for up to 2 months.
  • Let baked cookies cool fully before decorating for the best texture and presentation.
  • Store cookies in an airtight container for up to 5 days or freeze for longer storage.
  • Prep Time: 1 hour 15 minutes (includes chilling)
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Jewish-American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 130
  • Sugar: 9g
  • Sodium: 45mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 0.5g
  • Protein: 1.5g
  • Cholesterol: 25mg

Keywords: White Chocolate Peppermint Rugelach, holiday cookies, peppermint dessert, cream cheese pastry, festive baking, Jewish cookies, peppermint bark rugelach, Christmas dessert, holiday treat

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cookfavorite.com/white-chocolate-peppermint-rugelach-recipe/