Description
Sweet winter magic unfolds with white chocolate candy cane cookies, inviting festive cheer into holiday baking adventures. Peppermint-kissed and elegantly crafted, these cookies deliver delightful crunch and seasonal charm you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 2 large eggs
- 1 cup white sugar
- 3/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 1 cup white chocolate chips (plus more for topping)
- 3/4 cup crushed candy canes
Extracts:
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
Dry Ingredients:
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Prepare a festive workstation by setting the oven temperature to 350°F and lining baking sheets with parchment paper for even cookie distribution.
- Create a smooth, creamy base by vigorously whipping butter, shortening, white sugar, and brown sugar until light and airy, ensuring a consistent texture.
- Infuse holiday flavors by incorporating vanilla and peppermint extracts, then gently integrate eggs one at a time to maintain a silky mixture.
- Gradually introduce dry ingredients by blending flour, baking soda, and salt on low speed, adjusting consistency with additional flour if the dough appears too moist.
- Enhance the cookie’s festive character by gently folding crushed candy canes and white chocolate chips throughout the dough, distributing ingredients evenly.
- Shape the cookie mixture into uniform balls approximately 1-1.5 tablespoons in size, positioning them strategically on prepared baking sheets with sufficient spacing.
- Bake the cookies for 8-10 minutes, watching for subtle signs of setting on the surface without overcooking.
- Optional decorative touch: While cookies are still warm, strategically place additional white chocolate chips on top for extra visual appeal and melty texture.
- Allow cookies to rest on the baking sheet for 10 minutes to stabilize, then transfer to a wire cooling rack to complete the cooling process and develop their final texture.
Notes
- Chill the dough for 30 minutes before baking to prevent spreading and create thicker, chewier cookies.
- Use high-quality white chocolate chips for richer flavor and smoother melting.
- Crush candy canes finely for even distribution and a more delicate peppermint crunch throughout the cookie.
- For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking flour blend to maintain soft texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 200
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg