Simple and festive these White Chocolate Candy Cane Cookies are the perfect addition to any Christmas cookie tray!
I am so excited to share these cookies with you! They are soft, dense and chewy! Basically everything you want in a sugar cookie. The crushed candy canes add a wonderful festive touch to these cookies - along with a delicious minty flavour that is delicious with the white chocolate chips in the batter. These cookies stay soft & chewy even days after baking - if they last that long!
These candy cane cookies are one of those quick and easy recipes to add to your holiday baking arsenal. I love a classic sugar cookie - and I know I will be making dozens of them over the holiday. But there is something to be said about quick, easy and simple. No royal icing to mess around with but delicious buttery cookies you can eat straight from the oven. Plus crushing the candy canes for this recipe is a great holiday stress reliever! Ha. I am sure Santa will appreciate one of these cookies (or two)!
White Chocolate Candy Cane Cookies
Makes: 1 dozen large cookies
1/2 c butter, at room temperature
1 c sugar
1 tsp vanilla extract
2 c flour
1/2 tsp salt
1 tsp baking powder
1/2 c white chocolate chips
1/4 c candy canes, crushed
Line two baking trays with parchment paper, set aside. Pre-heat the oven to 350F.
In the bowl of a stand mixer, fitted with a paddle attachment, over medium speed cream together butter and sugar until light and fluffy. Add in eggs, one at a time, scrapping down the sides of the bowl after each addition. Beat in vanilla.
With the mixer on low, beat in the flour, salt and baking powder, until just combined. Do not over mix, the dough should just start to come together. Stir in the white chocolate and crushed candy cane.
Using approx. 1/4 c of dough, roll into a ball and place onto baking sheet, flatted with your hand. Bake 6 cookies per sheet. Bake for 12-14 minutes or until bottoms are slightly browned. The cookies may still have a slight shine to their top when done. Do not over bake.