Description
White chocolate candy cane cookies blend festive peppermint with creamy white chocolate in a delightful holiday treat. Crisp edges and chewy centers make these cookies a perfect seasonal indulgence for winter celebrations.
Ingredients
Scale
- 1 cup (225 g / 8 oz) unsalted butter, softened
- 1 cup (200 g / 7 oz) granulated sugar
- ½ cup (110 g / 4 oz) brown sugar, packed
- 2 large eggs
- 2 ¾ cups (345 g / 12.2 oz) all-purpose flour
- 1 cup (175 g / 6.2 oz) white chocolate chips
- ½ cup (50 g / 1.8 oz) crushed candy canes (plus extra for garnish)
- 2 tsps vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Instructions
- Preheat and Prepare: Configure the oven to 350F (175C) and line baking sheets with parchment paper, creating an optimal baking environment.
- Cream Butter Mixture: Whip softened butter with granulated and brown sugars until the mixture transforms into a light, voluminous consistency, incorporating air for a tender texture.
- Integrate Wet Ingredients: Add eggs one at a time, ensuring complete blending after each addition, then thoroughly mix in vanilla extract to enhance flavor complexity.
- Combine Dry Components: Sift together flour, baking soda, baking powder, and salt in a separate bowl, ensuring uniform distribution of leavening agents.
- Merge Mixtures: Delicately fold dry ingredients into wet mixture, stirring minimally to preserve the cookie’s delicate structure and prevent overworking the dough.
- Incorporate Add-ins: Gently fold white chocolate chips and crushed candy canes throughout the dough, creating a balanced distribution of festive elements.
- Shape and Arrange: Craft uniform dough balls approximately 1 1/2 inches in diameter, positioning them strategically on prepared baking sheets with adequate spacing.
- Bake to Perfection: Slide cookies into the preheated oven, baking for 10-12 minutes until edges set and centers remain slightly soft, achieving an ideal texture.
- Cool and Stabilize: Let cookies rest on baking sheets for 5 minutes to solidify structure, then transfer to a wire rack for complete cooling and optimal texture development.
- Finishing Touch: Optionally dust warm cookies with additional crushed candy cane fragments, elevating both visual appeal and festive presentation.
Notes
- Manage Butter Temperature: Ensure butter is softened but not melted, allowing perfect creaming with sugars for light, fluffy cookie texture.
- Prevent Overmixing Dough: Stop stirring dry and wet ingredients immediately after they combine to maintain tender, soft cookie consistency.
- Control Candy Cane Distribution: Crush candy canes into varied sizes – some fine powder and some small chunks – for balanced flavor and texture throughout cookies.
- Optimize Baking Time: Watch cookies closely during last 2 minutes of baking; remove when edges are set but centers appear slightly underdone to guarantee soft, chewy texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 180
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg