White Chocolate Candy Cane Cookies

Name: White Chocolate Candy Cane Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup white chocolate chips; 1/2 cup crushed candy canes

Isabella

🌟Life, Love, and Gastronomy 🍷

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Indulge in the festive flavors of White Chocolate Candy Cane Cookies! These soft, buttery cookies are loaded with creamy white chocolate chips and crunchy crushed candy canes, making them the perfect sweet treat for the holiday season. With a delightful combination of peppermint and chocolate, these cookies are sure to become a favorite in your holiday baking tradition.

Ingredients:

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup white chocolate chips

1/2 cup crushed candy canes

Directions:

Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream the Butters and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is crucial for achieving the right texture in your cookies.

Add the Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for that extra depth of flavor.

Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep your cookies soft.

Fold in the Goodies: Gently fold in the white chocolate chips and crushed candy canes, ensuring they are evenly distributed throughout the dough.

Shape the Cookies: Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.

Bake: Bake for 10-12 minutes, or until the edges are golden brown but the centers remain soft. Remember, the cookies will continue to cook slightly after being removed from the oven.

Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serving Tips:

Presentation: Arrange the cookies on a festive platter or a holiday-themed cookie jar to enhance their visual appeal. You can also garnish with additional crushed candy canes or a drizzle of melted white chocolate for an extra festive touch.

Pairing: Serve these cookies with a warm beverage, such as hot cocoa, coffee, or even peppermint tea, to complement the flavors.

Cookie Sandwiches: For a fun twist, consider making cookie sandwiches by spreading a layer of cream cheese frosting or whipped cream between two cookies.

Mix and Match: Include these cookies in a holiday cookie platter alongside other festive treats, such as gingerbread cookies or peppermint bark, for variety.

Storage Tips:

Airtight Container: Store the cookies in an airtight container at room temperature to keep them soft and chewy. Layer them between sheets of parchment paper to prevent sticking.

Room Temperature: If stored properly, the cookies will stay fresh for up to one week at room temperature.

Freezing: For longer storage, freeze the cookies:

Baked Cookies: Place them in a single layer in a freezer-safe container or a zip-top bag. Separate layers with parchment paper. They can be frozen for up to three months. To enjoy, simply thaw at room temperature for a few hours.

Cookie Dough: If you prefer to bake fresh cookies later, you can freeze the unbaked dough. Scoop the dough into tablespoon-sized balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag or container. Bake from frozen, adding a couple of extra minutes to the baking time.

Avoid Refrigeration: While you might be tempted to store cookies in the refrigerator, it can dry them out. Stick to room temperature or freezing for best results.

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FAQs:

Can I use different types of chocolate instead of white chocolate?

Yes, you can substitute white chocolate chips with milk or dark chocolate chips if you prefer a different flavor profile. Keep in mind that this will change the overall taste of the cookies, but they will still be delicious!

How can I make these cookies gluten-free?

To make gluten-free White Chocolate Candy Cane Cookies, substitute all-purpose flour with a gluten-free flour blend. Ensure that the blend you use contains xanthan gum or a similar binding agent for the best texture.

Can I make the dough ahead of time?

Absolutely! You can prepare the cookie dough in advance and refrigerate it for up to 3 days. Just make sure to cover it tightly with plastic wrap. Alternatively, you can freeze the dough (as mentioned in the storage tips) and bake it later when you’re ready.

What should I do if my cookies come out too flat?

If your cookies spread too much and come out flat, it could be due to melted butter or too much sugar. Ensure that your butter is softened but not melted when creaming with the sugars. Also, measure your flour accurately, using the spoon-and-level method to avoid packing too much flour into the measuring cup.

Conclusion:

Whether you’re baking for a holiday gathering or simply indulging in a sweet treat, these White Chocolate Candy Cane Cookies are sure to impress. Their festive appearance and delightful flavor make them a must-try this holiday season. Enjoy the joy of baking and sharing these cookies with family and friends!