White Chocolate Candy Cane Cookies – a little buttery with bites of candy cane goodness throughout. Perfect for Christmas!
CANDY CANE COOKIES
I first fell in love with the candy cane and white chocolate combo with this Candy Cane Fudge. The flavors just are meant to be together. When I think of a holiday cookie this is it!
These are buttery, chewy, and full of flavor. The candy canes kind of melt when they bake.
HIGH ALTITUDE BAKING
King Arthur Flour says this: “At 3,500 feet, add 1 more tablespoon per recipe. For each additional 1,500 feet, add one more tablespoon.”
Since I’m at 5,000 ft I added 2 tablespoons of flour.
OTHER CHRISTMAS RECIPES:
Yield: 36 cookies
White Chocolate Candy Cane Cookies – a little buttery with bites of candy cane goodness throughout. Perfect for Christmas!
-
1
cup
unsalted butter,
softened -
1
cup
white sugar -
1
cup
brown sugar -
1
teaspoon
pure vanilla extract -
1/2
teaspoon
peppermint extract -
2
large eggs -
3
cups
all-purpose flour -
1
teaspoon
baking soda -
½
teaspoon
baking powder -
1
teaspoon
salt -
1
cup
crushed candy canes -
1
cup
white chocolate chips
-
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
-
In a medium bowl mix flour, baking soda, baking powder, and salt. Set aside until later.
-
In a large mixing bowl, beat the butter and sugars until light and fluffy. Add the eggs, vanilla, and peppermint and mix until combined.
-
Slowly mix the dry ingredients into the wet ingredients until combined.
-
Stir in the white chocolate chips and candy cane.
-
Place balls of dough about 2 tablespoons big at least two inches apart on the baking sheet.
-
Bake for 8-10 minutes until cookies just start to turn golden brown. Cookies will look undercooked but will continue to bake on the pan. After they come out of the oven use a spatula or cookie cutter to shape them into circles by scooting the edges. I also add additional white chocolate chips and crushed candy canes on top. Let them cool on the pan until firm enough to move.
