White Chocolate Candy Cane Cookies Recipe

The holiday season is the perfect time to bake something festive, and nothing says celebration quite like White Chocolate Candy Cane Cookies. These cookies are a delightful combination of soft, chewy texture, creamy white chocolate, and the refreshing crunch of peppermint candy canes. Whether you’re making them for a festive gathering, family get-together, or as a cozy treat for yourself, these cookies will fill your home with the nostalgic scents of the season. They are easy to make and will instantly become a family favorite.

Why You’ll Love These White Chocolate Candy Cane Cookies

These cookies offer a perfect blend of flavors and textures that make them stand out. The white chocolate adds a smooth, sweet richness, while the crushed candy canes infuse the cookies with a minty freshness that’s unmistakably festive. They’re soft and chewy with a bit of crunch, making every bite a delightful taste of the season. This recipe is perfect for holiday cookie exchanges or to add variety to your dessert table.

Ingredients Overview

To make these White Chocolate Candy Cane Cookies, you’ll need a few common baking staples along with some festive ingredients:

• Unsalted butter & shortening: These two fats combine to give the cookies the perfect chewy texture.
• White and brown sugar: The combination of sugars adds sweetness and helps the cookies stay soft.
• Vanilla & peppermint extract: These extracts give the cookies a deep flavor with a minty kick.
• Crushed candy canes: These are the star of the show, adding a fun, festive crunch.
• White chocolate chips: For creamy, sweet pockets of melted goodness in every bite.

Detailed Ingredients

• 1/2 cup unsalted butter, softened (115g)
• 1/2 cup shortening (115g)
• 1 cup white sugar (200g)
• 3/4 cup brown sugar (150g), packed
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 2 large eggs
• 3 cups all-purpose flour (360g)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup crushed candy canes (about 4-5 regular-sized candy canes)
• 1 cup white chocolate chips, plus more for topping (175g)

this RECIPE

Step-by-Step Instructions

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent the cookies from sticking and ensure even baking.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat together the softened butter, shortening, white sugar, and brown sugar for about 2 minutes until the mixture is light and fluffy. This creates the base for your cookies and ensures they have a soft, tender texture.

Step 3: Add the Flavorings and Eggs

Mix in the vanilla extract and peppermint extract. Then, add the eggs one at a time, beating well after each addition. This helps to incorporate air into the dough, making the cookies soft and light.

Step 4: Incorporate the Dry Ingredients

Turn the mixer to low speed and slowly add the flour, baking soda, and salt. Be careful not to overmix at this stage, as it can result in tougher cookies. If the dough is too sticky and clings to your fingers when pressed, you can add a little more flour, one tablespoon at a time.

Step 5: Fold in the Candy Canes and White Chocolate Chips

Gently fold in the crushed candy canes and white chocolate chips. These ingredients add both texture and flavor to the cookies. The candy canes give a slight crunch, while the chocolate chips melt to form deliciously creamy pockets.

Step 6: Shape the Dough

Using a tablespoon or cookie scoop, form the dough into balls about 1 to 1.5 tablespoons in size. Place the dough balls about 2 inches apart on the prepared cookie sheets to give them space to spread while baking.

Step 7: Bake the Cookies

Bake the cookies in the preheated oven for 8-10 minutes, or until the tops look just set. For an extra touch, you can press a few white chocolate chips onto the top of each cookie as soon as they come out of the oven. This not only adds more chocolatey goodness but also makes the cookies look bakery-perfect.

Step 8: Cool the Cookies

Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. This allows them to firm up and ensures a chewy texture.

Pro Tips for Perfect White Chocolate Candy Cane Cookies

• Don’t overbake: The cookies should look just set when you take them out of the oven. They’ll continue to firm up as they cool, so resist the urge to leave them in longer.
• Chill the dough: If you want thicker cookies, you can chill the dough for about 30 minutes before baking. This prevents the cookies from spreading too much.
• Use parchment paper: This helps the cookies bake evenly and prevents them from sticking.

Common Mistakes to Avoid

• Overmixing the dough: Overmixing can result in dense, tough cookies. Once the flour is added, mix just until combined.
• Not measuring flour correctly: Too much flour will make the cookies dry and crumbly. Always spoon the flour into your measuring cup and level it off for accuracy.

Ingredient Swaps and Variations

• Swap white chocolate chips: If you’re not a fan of white chocolate, you can use dark or milk chocolate chips instead. For a festive look, you could even mix in red and green candy-coated chocolates.
• Peppermint extract alternatives: If you don’t have peppermint extract, you can crush extra candy canes for a stronger minty flavor.

Serving and Presentation Tips

For a festive presentation, serve these cookies on a holiday-themed platter or wrap them in clear bags tied with red and white ribbon for gift-giving. You can also sprinkle a little extra crushed candy cane over the tops for a festive, decorative touch.

Storage Tips: How to Keep Your Cookies Fresh

Store your cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them longer, they freeze well. Simply place them in a freezer-safe container, and they’ll last up to 3 months. To enjoy, let them thaw at room temperature.

Can you freeze the dough? Yes! You can roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a ziplock bag. Bake straight from the freezer by adding an extra 1-2 minutes to the baking time.

FAQ Section

Can I use margarine instead of butter?
Yes, you can use margarine, but the texture might be slightly different, and the flavor won’t be as rich.

Do I have to use shortening?
Shortening helps give the cookies their soft, chewy texture. If you prefer not to use it, you can replace it with more butter, but the cookies might spread a bit more.

Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure it includes xanthan gum to help with texture.

conclusion

These White Chocolate Candy Cane Cookies are sure to spread holiday cheer wherever they go. If you try this recipe, don’t forget to share it with your friends and family! Also, be sure to subscribe to our blog for more festive recipes like this one. Happy baking!

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