White Chocolate Candy Cane Cookies
Soft and chewy White Chocolate Candy Cane Cookies combine crushed candy canes and creamy white chocolate chips for a festive holiday treat.
18 Servings
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter room temperature
- 3/4 cup white chocolate chips
- 1/2 cup crushed candy canes plus additional for dipping
- 1/4 teaspoon baking soda
- 1 pinch baking powder
- 1 pinch salt
- 1 large egg room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon peppermint oil
- 1/2 cup granulated sugar plus 1 tablespoon
Instructions
Prepare the Dry Ingredients:
- In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and a pinch of salt. Set this mixture aside.
Cream the Butter and Sugar:
- In a separate large mixing bowl, using a hand or stand mixer, beat the room-temperature butter and granulated sugar until the mixture is light and fluffy. This process typically takes about 2–3 minutes.
Incorporate the Egg and Flavorings:
- While the mixer is running on low speed, add the egg to the creamed butter mixture. Then, incorporate the vanilla extract and peppermint oil, blending until fully combined.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing on low speed. Scrape down the sides of the bowl as needed to ensure an even consistency.
Mix in the Add-Ins:
- Gently fold in the white chocolate chips and crushed candy canes. Stir until evenly distributed throughout the dough, but avoid overmixing.
Shape the Dough:
- Using a small ice cream scoop or a spoon, form the dough into balls of approximately 2 tablespoons each. Dip the tops of the dough balls into additional crushed candy canes for a decorative touch.
Chill the Dough:
- Place the prepared dough balls onto a parchment-lined baking sheet. Refrigerate for 5–10 minutes to firm up the dough and help the cookies maintain their shape during baking.
Bake the Cookies:
- Preheat your oven to 350°F (175°C). Transfer the chilled dough balls to the oven and bake for 6–7 minutes, or until the edges of the cookies are set while the centers remain soft.
Cool the Cookies:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
To make this recipe gluten-free, replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure that the candy canes and white chocolate chips you use are certified gluten-free to avoid cross-contamination.