Description
Indulge in the festive flavors of White Chocolate Candy Cane Cookies, perfectly soft and chewy with a delightful crunch from crushed candy canes and sweet bursts of white chocolate chips. These cookies make a charming holiday treat that’s easy to bake and sure to impress.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 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, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2 to 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate fully, then add the vanilla extract. Mix everything until well combined and smooth.
- 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 ingredients into the wet ingredients, folding or mixing gently until just combined to avoid overmixing which can cause 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 to provide flavor and texture in every bite.
- Shape the Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets. Space each dough ball about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges are lightly golden. The centers may appear slightly underbaked but will set as they cool, maintaining a soft texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage and ensuring optimal texture.
Notes
- You can substitute crushed candy canes with peppermint extract for a stronger mint flavor, but reduce the quantity as it is potent.
- For a more festive look, reserve some crushed candy canes to sprinkle on top of the cookies before baking.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- For softer cookies, slightly underbake them and allow them to cool on the baking sheet before moving.
- If you want chewier cookies, use bread flour instead of all-purpose flour.
