Description
Delight in the festive flavors of these White Chocolate Candy Cane Cookies, combining creamy white chocolate chips with the refreshing crunch of crushed candy canes. These soft, chewy cookies are perfect for holiday celebrations or a sweet winter treat, with a classic buttery base and a touch of vanilla for extra warmth.
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
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup white chocolate chips
- 1/2 cup crushed candy canes
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- 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 texture.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing thoroughly after each addition to achieve a smooth batter. Stir in the vanilla extract for aroma and flavor depth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overworking the dough which can make cookies tough.
- Fold in Add-ins: Gently fold in the white chocolate chips and crushed candy canes, ensuring even distribution throughout the dough.
- Shape Cookies: Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake for 10-12 minutes until the edges turn golden while the centers remain soft, signaling perfectly baked cookies.
- Cool: 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, preventing breakage.
Notes
- For a more intense peppermint flavor, add a few drops of peppermint extract along with the vanilla.
- Ensure butter is softened but not melted for best creaming results.
- Crush candy canes finely to prevent large chunks that might make the cookies crumble.
- Store cookies in an airtight container at room temperature for up to one week.
- For firmer cookies, chill the dough for 30 minutes before baking.
