White Chocolate Candy Cane Cookies Recipe
Delight in the festive flavors of White Chocolate Candy Cane Cookies, combining creamy white chocolate chips with the refreshing crunch of crushed candy canes. These soft, buttery cookies are perfect for holiday celebrations and gift-giving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Add-ins
- 1 cup white chocolate chips
- 1 cup crushed candy canes
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes. This step is essential for a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract until the batter is smooth and homogeneous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to distribute the leavening agents evenly.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Fold in White Chocolate and Candy Canes: Gently fold in the white chocolate chips and crushed candy canes until they are evenly scattered throughout the dough, providing bursts of sweetness and peppermint flavor.
- Shape the Cookies: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading during baking.
- Bake: Place the baking sheets in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked but will firm up as the cookies cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set perfectly.
Notes
- For extra peppermint flavor, add a few drops of peppermint extract along with the vanilla extract.
- Make sure the butter is softened but not melted for the best creaming results.
- Store cookies in an airtight container at room temperature for up to one week.
- To crush candy canes, place them in a sealed plastic bag and gently crush with a rolling pin or mallet.
Keywords: White Chocolate Candy Cane Cookies, Holiday Cookies, Christmas Cookies, Festive Cookies, Peppermint Cookies, White Chocolate Cookies
