Description
Delight in these festive White Chocolate Candy Cane Cookies featuring a soft, buttery dough studded with crushed candy canes and rich white chocolate chips. Perfect for holiday celebrations, these cookies offer a sweet, minty twist that’s sure to please.
Ingredients
Scale
Dry Ingredients
- 1 tsp baking powder
- 1/2 tsp salt
- 2 1/4 cups flour
Wet Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 2 eggs
- 1 tsp vanilla
Add-ins
- 2/3 cup finely crushed candy canes
- 8 ounces white chocolate chips
Instructions
- Preheat Oven: Turn on your oven to 350 degrees Fahrenheit to ensure it reaches the correct baking temperature.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, brown sugar, baking powder, and salt. Beat until combined, scraping the bowl occasionally for even mixing.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract thoroughly until the mixture is smooth and well blended.
- Incorporate Flour: Gradually beat in as much flour as possible with the mixer. If the dough becomes too stiff for the mixer, finish mixing the remaining flour by hand. The dough should be very stiff and not sticky.
- Mix in Candy Canes and White Chocolate: Stir in the finely crushed candy canes and white chocolate chips evenly throughout the dough.
- Shape Cookies: Using a large cookie scoop, place dollops of dough about two inches apart on a cookie sheet lined with parchment paper or a silicone baking mat to prevent sticking.
- Bake Cookies: Bake in the preheated oven for 13 minutes, or until the cookies are lightly browned around the edges. Avoid overbaking to keep them soft.
- Cool Cookies: Let the cookies cool on the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For evenly sized cookies, use a large cookie scoop or tablespoon to portion the dough.
- Ensure the butter is softened to room temperature for easier mixing and better texture.
- Finely crushing the candy canes allows for better distribution and melt-in-mouth texture.
- Do not overbake; cookies will continue to firm up slightly as they cool.
- Store cookies in an airtight container to maintain freshness and prevent them from drying out.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
