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White Chocolate Candy Cane Cookies

White Chocolate Candy Cane Cookies
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White Chocolate Candy Cane Cookies combine creamy white chocolate sweetness with refreshing peppermint crunch for a festive holiday treat. These buttery cookies feature crispy edges and slightly chewy centers, making them perfect for seasonal baking, gifting, or enjoying at any holiday gathering.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract

Add-ins

  • 1 1/2 cups white chocolate chips or chunks
  • 3/4 cup crushed candy canes (about 4–5 candy canes)

Instructions

  1. Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside to ensure even blending when combined with wet ingredients.
  2. Cream the Butter and Sugars: Using an electric mixer, blend the softened unsalted butter with granulated sugar and brown sugar until light and fluffy, which helps create air pockets for soft yet crisp cookies.
  3. Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined, forming a smooth, glossy mixture ready for the dry ingredients.
  4. Combine Dough: Gradually add the flour mixture to the wet mixture, stirring gently just until incorporated to avoid overmixing and maintain cookie tenderness.
  5. Fold in White Chocolate and Candy Canes: Gently fold white chocolate chips and crushed candy canes into the dough, distributing them evenly for signature flavor and texture.
  6. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to help the cookies hold their shape while baking and enhance flavors.
  7. Bake and Cool: Preheat oven to 350°F (175°C). Scoop dough balls onto a parchment-lined baking sheet and bake for 10-12 minutes, until edges are lightly golden. Let cookies cool briefly on the sheet before transferring to a wire rack to cool completely.

Notes

  • Chill your dough to prevent spreading and keep candies intact during baking.
  • Crush candy canes shortly before adding for the freshest peppermint flavor.
  • Remove cookies when edges just start to brown to avoid overbaking, as they continue cooking slightly after removal.
  • Spoon and level flour instead of scooping to prevent dense dough.
  • Store cookies in airtight containers with parchment layers to keep them fresh and crisp.

Nutrition

Keywords: white chocolate candy cane cookies, holiday cookies, peppermint cookies, festive cookies, white chocolate cookies, Christmas treats, holiday baking

Find it online: https://mealsbysarah.com/white-chocolate-candy-cane-cookies/