Description
Delight in the festive charm of White Chocolate Candy Cane Cookies, combining the creamy sweetness of white chocolate chips with the refreshing crunch of crushed candy canes. These soft, buttery cookies are perfect for holiday gatherings or cozy winter treats, featuring a simple yet flavorful dough baked to golden perfection.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 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, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes. This step incorporates air for a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract until well combined for flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough which can lead to tough cookies.
- Fold in White Chocolate and Candy Canes: Gently fold in the white chocolate chips and crushed candy canes, ensuring they are evenly dispersed throughout the dough for balanced flavor in every bite.
- Shape the Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow room for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes. Look for lightly golden edges; centers may appear slightly underbaked but will set as the cookies cool.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them finish setting and prevents breakage.
Notes
- For best results, use softened butter that’s not melted to achieve the ideal cookie texture.
- To crush candy canes easily, place them in a sealed plastic bag and use a rolling pin or kitchen mallet.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- To keep crushed candy canes crunchy, add them just before shaping the cookies, or reserve some to sprinkle on top after baking.
- If white chocolate chips are not available, chopped white chocolate bars can be used as an alternative.
