Description
Delight in the festive flavors of these White Chocolate Candy Cane Cookies, featuring a soft and chewy texture combined with the sweet creaminess of white chocolate and the refreshing crunch of crushed candy canes. Perfect for holiday celebrations or a sweet treat any time of year.
Ingredients
Scale
Dry Ingredients
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 1/4 cups flour
Wet Ingredients and Mix-ins
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1/2 cup butter, softened
- 2 eggs
- 1 tsp. vanilla
- 2/3 cup finely crushed candy canes
- 8 ounces white chocolate chips
Instructions
- Preheat Oven: Turn on your oven to 350 degrees Fahrenheit to prepare for baking.
- Mix 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, then beat until well combined, scraping the bowl occasionally.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract thoroughly, ensuring the mixture is smooth.
- Add Flour: Gradually beat in as much flour as possible using the mixer. When the dough becomes too stiff for the mixer, incorporate the remaining flour by hand. The dough should be very stiff.
- Stir in Mix-ins: Fold in the finely crushed candy canes and white chocolate chips until evenly distributed throughout the dough.
- Scoop Dough: Using a large cookie scoop, place portions of dough two inches apart onto a cookie sheet lined with parchment paper or a silicone baking mat to prevent sticking.
- Bake Cookies: Bake the cookies for 13 minutes, or until they are lightly browned around the edges. Avoid overbaking to maintain a soft texture.
- Cool: Allow the cookies to cool on the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, crush the candy canes finely so they distribute evenly without overpowering the cookie texture.
- If you don’t have a cookie scoop, use tablespoons to portion out the dough evenly.
- Make sure the butter is softened to room temperature for easier mixing.
- To prevent spreading, chill the dough for 15 minutes before baking if desired.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
