Description
Sweet holiday magic comes alive with white chocolate candy cane cookies, delivering festive cheer in every delightful bite. Crisp peppermint edges and creamy white chocolate swirls create a merry treat you’ll crave all season long.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 2 large eggs
- 1 cup white sugar
- 1 cup white chocolate chips
- 3/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 3/4 cup crushed candy canes
Extracts and Flavorings:
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
Leavening and Seasoning:
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Prepare the oven environment by heating to 350°F and lining baking sheets with parchment paper to prevent sticking and ensure uniform baking.
- Create a fluffy base by vigorously blending softened butter, shortening, white and brown sugars until the mixture becomes light and aerated, approximately 2 minutes.
- Enhance flavor profile by incorporating vanilla and peppermint extracts, then gradually introduce eggs, mixing thoroughly after each addition to develop a glossy, cohesive texture.
- Gradually introduce dry ingredients on low mixer speed, carefully adding flour, baking soda, and salt until the dough achieves a consistent, non-sticky consistency.
- Gently fold crushed candy canes and white chocolate chips into the dough, ensuring even distribution while maintaining distinct ingredient chunks.
- Utilize a cookie scoop to form uniform dough balls, approximately 1 to 1.5 tablespoons in size, and arrange them on prepared baking sheets with 2-inch spacing.
- Bake for 8-10 minutes until cookie tops appear set, avoiding over-baking. Immediately after removal, garnish with additional white chocolate chips for visual appeal.
- Allow cookies to rest on baking sheet for 10 minutes, then transfer to a wire rack for complete cooling, enabling optimal texture development.
Notes
- Ensure butter is at room temperature but not melting, which helps create a smoother, more evenly mixed cookie dough.
- Adjust peppermint extract carefully; start with less to prevent overwhelming the delicate white chocolate flavor.
- Crush candy canes into varied sizes for interesting texture – some fine powder, some small chunks create visual and taste excitement.
- Swap regular flour with a 1:1 gluten-free baking blend to make these cookies accessible for those with wheat sensitivities.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 162
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 21 mg