Description
Your holiday baking wouldn’t be complete without these scrumptious White Chocolate Candy Cane Cookies. With their festive appearance and delightful flavor, they’re sure to please everyone who tries them.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup white chocolate chips
- 3/4 cup crushed candy canes
Instructions
- Start by preheating your oven to 350°F (175°C). This allows the cookies to bake evenly and acquire that perfect golden edge. While your oven warms, line your baking sheets with parchment paper for easy cleanup and to prevent the cookies from sticking.
- In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. This combination of dry ingredients is crucial as it ensures the cookies rise properly and have the right texture.
- In a large mixing bowl, beat the softened unsalted butter along with the granulated and light brown sugars using an electric mixer. Mix until the mixture becomes light and fluffy. This process incorporates air into the butter, which is vital for achieving soft, chewy cookies.
- Add the eggs to the creamed butter mixture one at a time, ensuring each egg is well combined before adding the next. Stir in the vanilla and peppermint extracts. The peppermint extract will give your cookies that delightful holiday flavor, while vanilla adds depth to the sweetness.
- Gradually add the flour mixture to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies!
- Fold in the white chocolate chips and crushed candy canes using a spatula or wooden spoon. This step brings in the festive elements that transform ordinary cookies into holiday delights!
- Using a cookie scoop or tablespoon, drop balls of dough onto the prepared baking sheets, ensuring they are spaced about 2 inches apart. Bake for 9–11 minutes, or until the edges are lightly golden but the centers are still soft.
- After removing the cookies from the oven, let them cool on the baking sheet for about 5 minutes. This cooling time allows them to firm up slightly before transferring them to a wire rack to cool completely.
Notes
For softer cookies, take them out of the oven when they are still slightly underbaked; they will continue to firm up as they cool. Ensure your butter is at room temperature for best results. It should be soft but not melted.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Calories: 150 kcal
- Sodium: 100 mg
- Protein: 1 g