The holiday season is a magical time of year when the kitchen becomes the heart of the home, filled with the comforting aromas of baking cookies and the laughter of loved ones. One of my fondest memories is of my grandmother’s kitchen, where every year, we would gather to make a variety of holiday treats. Among all the delightful sweets, White Chocolate Candy Cane Cookies were always a standout favorite. These cookies are a festive blend of creamy white chocolate and the refreshing crunch of peppermint, embodying the spirit of the season in every bite.
The recipe for White Chocolate Candy Cane Cookies brings back a flood of memories and is perfect for creating new ones with your family and friends. It’s simple enough to get the kids involved, and they’ll love crushing the candy canes and sneaking a few morsels of white chocolate when you’re not looking. This recipe is not only a delicious treat but also an opportunity to make lasting memories with those you cherish.
One of the best parts about this recipe is its versatility. While the original version is delightful on its own, there are several tweaks you can try to put your own spin on these cookies. For instance, you could add a drizzle of dark chocolate on top for an extra layer of flavor or incorporate some chopped nuts for a bit of crunch. If you’re a fan of a minty twist, try adding a few drops of green food coloring to the dough for a festive look. For those who prefer a less sweet option, reducing the amount of sugar and adding a bit more peppermint can create a more balanced flavor.
Whether you stick to the classic recipe or decide to experiment with your own variations, these White Chocolate Candy Cane Cookies are sure to become a holiday favorite in your home too. They’re perfect for holiday parties, cookie exchanges, or simply enjoying with a cup of hot cocoa by the fire.
Making White Chocolate Candy Cane Cookies
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Ingredients
- 1 cup white sugar
- 1/2 cup softened butter
- 1/2 cup shortening
- 3/4 cup light brown sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup crushed candy canes
- 1 cup white chocolate chips (plus more for topping)
Directions
- Preheat your oven to 350°F and line cookie sheets with parchment paper.
- In a large bowl, cream together the softened butter, shortening, white sugar, and light brown sugar until the mixture is fluffy, about 2 minutes.
- Mix in the vanilla and peppermint extracts. Add the eggs one at a time, ensuring each is well incorporated.
- On low speed, gradually add the flour, baking soda, and salt. If the dough is too sticky, add a bit more flour, one tablespoon at a time.
- Gently fold in the crushed candy canes and white chocolate chips.
- Shape the dough into balls, about 1 to 1.5 tablespoons each, and place them 2 inches apart on the prepared cookie sheets.
- Bake the cookies for 8-10 minutes, or until the tops are just set. If desired, place a few extra white chocolate chips on top of each cookie right after baking.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
FAQs:
What can I use instead of shortening in the cookies?
If you don’t have shortening, you can substitute it with an equal amount of additional unsalted butter. This will make the cookies slightly softer and richer in flavor.
Can I use dark chocolate chips instead of white chocolate?
Yes, you can use dark chocolate chips or any other type of chocolate chips if you prefer. However, this will change the flavor profile of the cookies.
How do I store these cookies to keep them fresh?
Store the cookies in an airtight container at room temperature for up to one week. You can also freeze them for longer storage.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 48 hours before baking. When ready to bake, let the dough sit at room temperature for about 10 minutes before shaping and baking.
Why did my cookies turn out too flat?
If your cookies are too flat, it could be because the butter was too warm or the dough was overmixed. Chilling the dough for about 30 minutes before baking can help prevent this.
Can I add nuts to this recipe?
Yes, you can add chopped nuts, such as walnuts or pecans, to the dough for extra texture and flavor. Simply fold them in along with the crushed candy canes and white chocolate chips.
White Chocolate Candy Cane Cookies
Ingredients
- 1/2 cup softened unsalted butter
- 1/2 cup shortening
- 1 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 1/2 teaspoon vanilla essence
- 1 teaspoon peppermint flavoring
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup crushed peppermint candy
- 1 cup white chocolate morsels plus extra for topping
Instructions
- Preheat your oven to 350°F and prepare cookie sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, shortening, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2 minutes).
- Blend in the vanilla essence and peppermint flavoring, then add the eggs one at a time, ensuring each is well mixed.
- Set the mixer to low speed and gradually incorporate the flour, baking soda, and salt. If the dough is too sticky, add a bit more flour, one tablespoon at a time.
- Gently fold in the crushed peppermint candy and white chocolate morsels.
- Shape the dough into balls, approximately 1 to 1.5 tablespoons each, and place them 2 inches apart on the prepared cookie sheets.
- Bake the cookies for 8-10 minutes, or until the tops are just set. Once out of the oven, optionally place a few extra white chocolate morsels on top of each cookie.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
