Description
White Chocolate Candy Cane Cookies
Get into the festive spirit with these delicious White Chocolate Candy Cane Cookies! They’re the perfect blend of soft, chewy cookie goodness, sweet white chocolate, and a hint of peppermint crunch, making them a great addition to your holiday baking. The combination of melted white chocolate chips and crushed candy canes brings that extra holiday cheer, and they’re super easy to make without chilling the dough!
1/2 cup unsalted butter, softened
1/2 cup shortening
1 cup white sugar
3/4 cup brown sugar
1 1/2 tsp vanilla extract
1 tsp peppermint extract
2 large eggs
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup crushed candy canes
1 cup white chocolate chips
Directions:
1. Preheat oven to 350°F. Line cookie sheets with parchment paper.
2. Beat butter, shortening, white sugar & brown sugar until fluffy.
3. Add vanilla & peppermint extract, then mix in eggs one at a time.
4. Mix in flour, baking soda & salt on low speed.
5. Stir in candy canes & white chocolate chips.
6. Form dough into balls, place on lined sheets, and bake for 8-10 mins.
Prep Time: 15 mins
Kcal: 120 per cookie
Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time. Start by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper. In a large mixing bowl, use an electric mixer to cream together the softened butter, shortening, white sugar, and brown sugar for 3-4 minutes until light and fluffy. This step is crucial for texture. Add the vanilla and peppermint extracts, then incorporate the eggs one at a time, mixing well after each. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Finally, use a spatula to gently fold in the crushed candy canes and white chocolate chips until evenly distributed.
Serving Suggestions
These festive cookies are versatile. Serve them warm from the oven with a cold glass of milk for the ultimate treat. For a beautiful holiday platter, arrange them alongside other seasonal desserts like gingerbread men and sugar cookies. You can also package them in cellophane bags tied with a ribbon for thoughtful homemade gifts. For an adult twist, pair them with a cup of peppermint mocha or hot chocolate with a hint of peppermint schnapps.
How-to Summary
In short: Cream butter, shortening, and sugars. Mix in extracts and eggs. Combine dry ingredients separately, then blend into wet mixture. Fold in candy canes and white chocolate chips. Form dough balls and bake at 350°F for 8-10 minutes. Enjoy the festive, chewy results!
Frequently Asked Questions
Can I use only butter and omit the shortening? Yes, but the texture will change. Shortening helps the cookies hold their shape and stay softer. Using all butter may result in a flatter, crispier cookie.
How do I best crush the candy canes? Place unwrapped candy canes in a sealed plastic bag and use a rolling pin or meat mallet to crush them. Aim for small pieces, not fine powder, for the best crunch.
Can I make the dough ahead of time? While the recipe requires no chilling, you can refrigerate the dough for up to 48 hours. Let it sit at room temperature for 15 minutes before scooping and baking.
Why are my cookies spreading too much? Your butter may have been too soft or melted. Ensure it is softened but still cool to the touch. Also, check that your baking soda is fresh.
How should I store these cookies? Store in an airtight container at room temperature for up to 5 days. Layer them between sheets of parchment paper to prevent sticking.
Common Mistakes to Avoid
- Overmixing the dough after adding the flour, which develops gluten and leads to tough cookies.
- Using stale baking soda, which prevents proper rise. Test it by adding a drop of vinegar; it should fizz vigorously.
- Baking on an unlined or greased sheet, which can cause excessive spreading and burning. Always use parchment paper.
- Overbaking. The cookies will continue to set on the hot tray. Remove them when the edges are just set but the centers look soft.
Conclusion
These White Chocolate Candy Cane Cookies are a simple yet spectacular way to celebrate the season. Their chewy texture, combined with sweet white chocolate and refreshing peppermint crunch, captures the essence of holiday joy. By following the detailed guide and avoiding common pitfalls, you can reliably create a batch that will delight family and friends. Happy baking and happy holidays!