Description
Festive white chocolate candy cane cookies bring holiday cheer with their peppermint-studded sweetness and creamy white chocolate drizzle. Crisp edges and delicate crumble invite winter celebrations, welcoming you to savor seasonal joy in each delightful bite.
Ingredients
Scale
Primary Ingredients:
- 2 ¾ cups (345 g / 12.2 ounces) all-purpose flour
- 1 cup (225 g / 8 ounces) unsalted butter, softened
- 1 cup (200 g / 7 ounces) granulated sugar
- ½ cup (110 g / 4 ounces) brown sugar, packed
- 2 large eggs
Flavor and Texture Enhancers:
- 1 cup (175 g / 6.2 ounces) white chocolate chips
- ½ cup (50 g / 1.8 ounces) crushed candy canes (plus extra for garnish)
- 2 teaspoons vanilla extract
Leavening and Seasoning:
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Prepare the baking environment by setting the oven temperature to 350F (175C) and lining two baking sheets with parchment paper or silicone mats.
- Create a fluffy butter mixture by vigorously beating softened butter with granulated and brown sugars until the texture becomes light and airy.
- Incorporate eggs individually into the butter mixture, ensuring complete integration after each addition. Blend in vanilla extract thoroughly.
- Combine flour, baking soda, baking powder, and salt in a separate vessel, whisking to distribute ingredients evenly.
- Gently merge dry ingredients into the wet mixture, stirring until just incorporated to maintain a tender cookie texture.
- Carefully fold white chocolate chips and crushed candy canes into the dough, distributing them evenly throughout.
- Form dough into uniform rounded portions, approximately 1 1/2 inches in diameter, and arrange on prepared baking sheets with sufficient spacing between each cookie.
- Position cookies in the preheated oven and bake for 10-12 minutes, watching for set edges and slightly underdone centers.
- Allow cookies to rest on baking sheets for 5 minutes to stabilize their structure before transferring to a wire cooling rack.
- Optional final touch: Dust warm cookies with additional crushed candy cane fragments for enhanced visual appeal and festive presentation.
Notes
- Soften butter completely at room temperature for the smoothest, most evenly mixed cookie dough without clumping.
- Crush candy canes finely for better distribution and more consistent minty flavor throughout each cookie.
- Chill dough for 30 minutes before baking to prevent excessive spreading and maintain a thicker, chewier cookie texture.
- Use gluten-free flour blend as a simple swap for those with wheat sensitivities, ensuring the same delightful taste and texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 202
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg