Delight in the festive flavors of White Chocolate Candy Cane Cookies, featuring a buttery, soft cookie base studded with creamy white chocolate chips and crunchy crushed candy canes. Perfectly balanced sweetness with a hint of peppermint makes these cookies an irresistible holiday treat.
Total Time:32 minutes
Yield:24 cookies
Ingredients
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, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix until the batter is well combined.
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 salt.
Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or stirring gently until just combined to avoid overworking the dough.
Fold in White Chocolate and Candy Canes: Gently fold in the white chocolate chips and crushed candy canes with a spatula, distributing them evenly throughout the cookie dough.
Shape the Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading during baking.
Bake: Bake the cookies in the preheated oven for 12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked but will firm up as they cool.
Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely, preventing breakage and ensuring perfect texture.
Notes
Ensure the butter is softened, not melted, for proper creaming and texture.
Crush candy canes finely to avoid large chunks that might cause the cookies to break.
Do not overmix the dough once dry ingredients are added to keep cookies tender.
You can substitute white chocolate chips with white chocolate chunks for a more rustic texture.
Store cookies in an airtight container at room temperature for up to one week.
For a stronger peppermint flavor, add a few drops of peppermint extract along with vanilla extract.
