Description
Delightfully festive and cozy, these White Chocolate Candy Cane Cookies combine rich white chocolate chips with a peppermint crunch from crushed candy canes. Perfectly soft with golden edges, they bring a sweet holiday twist to classic sugar cookies, making them an irresistible treat for celebrations or wintertime snacking.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-Ins
- 1 cup white chocolate chips
- 1/2 cup crushed candy canes
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and do not stick.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to incorporate air and ensure uniform mixing. Stir in the vanilla extract for flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning agents.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined to prevent overworking the dough, which could make the cookies tough.
- Fold in Mix-Ins: Gently fold in the white chocolate chips and crushed candy canes to evenly distribute pockets of sweet and peppermint flavors throughout the dough.
- Portion Cookies: Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake: Bake the cookies for 10-12 minutes, or until the edges turn golden while the centers remain soft, indicating perfectly baked cookies.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely, preserving their texture and preventing breakage.
Notes
- Crushing candy canes finely helps them blend better into the cookie dough without large chunks that might melt unevenly.
- For softer cookies, slightly underbake and allow to cool on the baking sheet.
- Store cookies in an airtight container at room temperature for up to a week to retain freshness.
- Use high-quality white chocolate chips for the best flavor and texture.
- To intensify peppermint flavor, add a few drops of peppermint extract along with vanilla.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
