Irresistible White Chocolate Candy Cane Cookies Recipe

There’s something magical about the holidays, especially when the aroma of fresh-baked cookies wafts through the air. Picture this: warm White Chocolate Candy Cane Cookies, their sweet vanilla scent mingling with a hint of peppermint, making your mouth water in anticipation. peppermint hot chocolate cookies festive peppermint swirl cookies Each cookie is a delightful blend of crispy edges and chewy centers, topped with crushed candy canes that spark joy like a holiday movie marathon.

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These cookies aren’t just treats; they are memories waiting to be made. I remember one Christmas when my family gathered around the kitchen, flour flying everywhere as we attempted to bake together. The laughter was uncontrollable as we tried not to eat the dough before it even made it to the oven. Christmas fruitcake cookies White Chocolate Candy Cane Cookies were our crowning achievement that day, and they became our festive favorite!

I still chuckle remembering how my cousin claimed she was “too full for dessert,” only to be caught sneaking another cookie five minutes later.

Essential Ingredients

Here’s what you’ll need to make these delicious cookies:

• All-Purpose Flour: Use high-quality flour for the best structure; sift it for an airy texture.
• Baking Soda: This will help your cookies rise perfectly without being too dense.
• Salt: Just a pinch enhances flavors and balances sweetness in every bite.
• Unsalted Butter: Softened butter gives your cookies that melt-in-your-mouth quality; let it sit out before mixing.
• Granulated Sugar: Sweetness is key here; choose fine granulated sugar for smooth mixing.
• Brown Sugar: Adds moisture and depth; light or dark works well depending on your preference.
• Eggs: Use large eggs at room temperature for better incorporation into the dough.
• Vanilla Extract: Pure vanilla adds warmth and depth—avoid imitation if you can!
• White Chocolate Chips: Choose quality chips or chunks for those gooey pockets of sweetness.
• Candy Canes: Crush them yourself using a rolling pin for fresh peppermint flavor and fun texture!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper; this helps prevent sticking.

Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt until combined. This step is crucial for even distribution throughout your cookie dough.

Cream Butter and Sugars: In another bowl, cream softened butter with granulated and brown sugar until light and fluffy. It should look like clouds on a sunny day!

Add Eggs and Vanilla: Beat in eggs one at a time along with vanilla extract until fully incorporated. The mixture should be smooth and creamy.

Combine Wet and Dry Ingredients: Gradually add your dry ingredients into the wet mixture. Mix until just combined; avoid overmixing or you’ll have tough cookies!

Add Chocolate Chips and Peppermint: Gently fold in white chocolate chips and crushed candy canes using a spatula. The colorful bits will add festive flair!

Scoop Dough onto Baking Sheets: Drop tablespoon-sized scoops of dough onto prepared baking sheets about two inches apart. Don’t worry about shaping them too much; they’ll spread nicely.

Bake and Cool: Bake in preheated oven for 10-12 minutes or until edges are golden brown. Allow them to cool on the baking sheet before transferring to wire racks.

And there you have it! Your very own batch of irresistible White Chocolate Candy Cane Cookies that will surely become a holiday staple in your home! Enjoy every crumb while reminiscing about those joyful moments spent baking with loved ones! lemon cheesecake truffles.

Perfecting the Cooking Process

To achieve the best results, cream the butter and sugar first, then gradually mix in the dry ingredients to ensure even texture and flavor.

Add Your Touch

Feel free to swap white chocolate with dark chocolate or add crushed nuts for an unexpected twist. Experimentation is key!

Storing & Reheating

Store cookies in an airtight container at room temperature for up to one week. Reheat briefly in the microwave for a fresh-baked taste.

I remember baking these cookies last holiday season and watching my family’s faces light up with joy as they tasted them. It was heartwarming to see everyone bonding over such a simple yet delicious treat.

FAQ

Can I use regular chocolate instead of white chocolate?

Absolutely! Dark or milk chocolate can create different yet delicious flavors.

How long do these cookies stay fresh?

Stored properly, White Chocolate Candy Cane Cookies can last about one week at room temperature. For more inspiration, check out this Thick and Chewy Caramel Coconut Cookies recipe.

Can I freeze these cookies for later?

Yes! Freeze them in an airtight container, and they’ll be good for up to three months.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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White Chocolate Candy Cane Cookies

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• Author: Emma Taylor
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x

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Description

White Chocolate Candy Cane Cookies are a delightful holiday treat that perfectly blend creamy sweetness with festive peppermint. These cookies feature a crispy edge and chewy center, adorned with crushed candy canes for added crunch and color. Whether you’re baking for family gatherings or holiday parties, these cookies are sure to impress and create lasting memories.

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Ingredients

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• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 2 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 1 cup white chocolate chips
• 1/2 cup crushed candy canes

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Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking soda, and salt.
3. In another bowl, cream softened butter with granulated and brown sugar until fluffy.
4. Beat in eggs one at a time along with vanilla extract until incorporated.
5. Gradually mix in dry ingredients until just combined; avoid overmixing.
6. Fold in white chocolate chips and crushed candy canes gently.
7. Scoop tablespoon-sized dough onto prepared baking sheets, spacing them two inches apart.
8. Bake for 10-12 minutes or until edges are golden brown; cool on the baking sheet before transferring to wire racks.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (27g)
• Calories: 120
• Sugar: 9g
• Sodium: 60mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 15mg