Why Make This Recipe
White Chocolate Candy Cane Cookies are a festive treat that combines the sweetness of white chocolate with the refreshing crunch of candy canes. They are perfect for holiday gatherings, cookie exchanges, or just enjoying at home with a warm cup of cocoa. These cookies not only taste amazing but also look delightful on any dessert table, making them a favorite among both kids and adults.
How to Make White Chocolate Candy Cane Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup crushed candy canes
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and powdered sugar until light and fluffy.
- Beat in the eggs and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips and crushed candy canes.
- Drop spoonfuls of the dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
How to Serve White Chocolate Candy Cane Cookies
These cookies are best served fresh from the oven or at room temperature. You can arrange them on a festive plate and garnish with some extra crushed candy canes for a fun presentation. They pair well with hot chocolate or a glass of milk, making them a perfect treat for the holidays.
How to Store White Chocolate Candy Cane Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for up to a week. If you want to keep them longer, consider freezing them. Place the cookies in a single layer in a freezer-safe bag or container, and they will keep for up to three months.
Tips to Make White Chocolate Candy Cane Cookies
- Make sure your butter is softened to room temperature for easy mixing.
- Don’t over-mix the dough once you add the dry ingredients; this helps to keep the cookies soft.
- For an extra festive touch, drizzle melted white chocolate on top of the cooled cookies.
- Adjust the amount of crushed candy canes to your liking for more or less peppermint flavor.
Variation
You can substitute the white chocolate chips with dark chocolate or semi-sweet chocolate chips for a different flavor. You can also add chopped nuts like pecans or walnuts for an extra crunch.
FAQs
1. Can I use salted butter in this recipe?
Yes, you can use salted butter, but you may want to reduce the added salt in the recipe to balance the flavors.
2. Can I make the dough ahead of time?
Absolutely! You can make the dough ahead and refrigerate it for up to three days before baking. Just let it sit at room temperature for about 15 minutes before scooping and baking.
3. What can I do if I don’t have white chocolate chips?
If you don’t have white chocolate chips, you can use chocolate chunks or even butterscotch chips as a substitute.
White Chocolate Candy Cane Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and powdered sugar until light and fluffy.
- Beat in the eggs and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips and crushed candy canes.
- Drop spoonfuls of the dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.