Kick off your holiday baking with these irresistible white chocolate candy cane cookies. Perfectly sweet, delightfully crunchy, and oh-so-festive, they’re sure to be the star of your cookie platter.
Why This Recipe Works
- The combination of creamy white chocolate and peppermint candy canes creates a perfect balance of sweetness and freshness.
- Using melted butter ensures the cookies are soft and chewy, with just the right amount of crispness around the edges.
- The addition of vanilla extract enhances the flavors, making each bite more delicious than the last.
Ingredients
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 1/2 cups white chocolate chips
- 1 cup crushed candy canes
Equipment Needed
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Measuring cups and spoons
- Spatula
Instructions
Preheat and Prepare
Preheat your oven to 375°F and line your baking sheets with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze.
Mix the Dough
In a large bowl, beat together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, then stir in the vanilla extract. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips and crushed candy canes.
Shape the Cookies
Using a tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart. This gives them room to spread without merging into one giant cookie.
Bake to Perfection
Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Enjoy Your Creation
Once cooled, serve these delightful cookies with a glass of milk or package them up as a sweet holiday gift. Either way, they’re sure to bring joy.
Tips and Tricks
For an extra festive touch, drizzle melted white chocolate over the cooled cookies and sprinkle with additional crushed candy canes. If you’re short on time, you can use pre-crushed candy canes found in the baking aisle. To ensure your cookies are perfectly round, use a cookie scoop for evenly sized dough balls. Remember, the key to soft cookies is not overbaking them; they’ll continue to cook slightly on the baking sheet after removed from the oven.
Recipe Variations
- Swap white chocolate chips for dark or milk chocolate chips for a different flavor profile.
- Add a teaspoon of peppermint extract to the dough for an extra minty kick.
- For a nutty twist, mix in 1/2 cup of chopped pecans or walnuts.
- Create a chocolate version by substituting 1/2 cup of the flour with cocoa powder.
Frequently Asked Questions
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough up to 3 days in advance and store it in the refrigerator. Just let it come to room temperature before baking. Alternatively, bake the cookies and freeze them for up to a month. Thaw at room temperature when ready to serve.
How do I prevent the candy canes from melting?
The candy canes might soften slightly during baking but will harden again as the cookies cool. For minimal melting, you can press additional crushed candy canes onto the tops of the cookies right after they come out of the oven.
Can I use candy cane pieces instead of crushing my own?
Yes, pre-crushed candy canes or candy cane pieces work just as well and save time. Just be sure to measure them as you would the crushed candy canes to maintain the right balance of flavors.
Summary
These white chocolate candy cane cookies are a festive treat that combines the creamy sweetness of white chocolate with the refreshing crunch of candy canes. Perfect for holiday gatherings or as a homemade gift, they’re sure to delight anyone who tries them.