These White Chocolate Candy Cane Cookies are a holiday favorite! Soft, buttery cookies loaded with creamy white chocolate and crushed candy canes for a festive, minty crunch. Perfect for your holiday cookie tray or gifting!
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup white chocolate chips
- ½ cup crushed candy canes
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, and salt.
- Cream Butter and Sugars:
- In a large bowl, beat butter, granulated sugar, and brown sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and peppermint extracts.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in white chocolate chips and crushed candy canes.
- Form the Cookies:
- Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheets, about 2 inches apart.
- Bake:
- Bake for 9–11 minutes, or until the edges are lightly golden but the centers are still soft. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Serve and Enjoy:
- Sprinkle with extra crushed candy canes for decoration if desired.
Notes
- For a festive touch, drizzle melted white chocolate over the cookies after baking.
- Store in an airtight container at room temperature for up to 5 days.
- These cookies freeze well—place in a freezer-safe container for up to 2 months.
Nutrition Information (per cookie, based on 24 cookies)
- Calories: 150
- Carbohydrates: 20g
- Protein: 2g
- Fat: 7g
- Sugar: 13g
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