White Chocolate Candy Cane Cookies (Recipe for Printing)
Celebrate the winter season with these white chocolate candy cane cookies, combining classic buttery dough, sweet white chocolate, and peppermint crunch. Great for December holiday parties and gifting. Save & click.
# What You Need:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
1 cup granulated sugar
03 -
1/2 cup packed brown sugar
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
06 -
3 cups all-purpose flour
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon baking powder
09 -
1/2 teaspoon salt
→ Mix-Ins
10 -
1 cup white chocolate chips
11 -
1 cup coarsely crushed candy canes
# How to Make It:
01 -
Set the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
02 -
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until very light and fluffy, approximately 2 to 3 minutes.
03 -
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until thoroughly combined.
04 -
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually blend these dry ingredients into the creamed mixture until just combined.
05 -
Fold in the white chocolate chips and crushed candy canes until evenly distributed throughout the dough.
06 -
Scoop the dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 30 to 45 minutes or until the edges are golden and centers are just set.
07 -
Let cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
# Extra Tips:
01 -
Crushing candy canes too finely will cause them to melt into the dough; for optimal texture, leave some larger pieces.