Can I use mint extract instead of candy canes?

Yes, you can add 1 teaspoon of peppermint extract to the dough along with the vanilla and skip the crushed candy canes. However, you'll lose that beautiful festive appearance and crunchy texture the candy canes provide.

Why are my cookies spreading too much?

Make sure your butter is softened but not melted, and chill the dough for 30 minutes before baking if it seems too soft. Also ensure your baking soda and baking powder are fresh for proper rise.

How do I crush candy canes without making a mess?

Place unwrapped candy canes in a sealed plastic zip-top bag and crush them with a rolling pin or meat mallet. The bag contains all the pieces and makes cleanup a breeze for these White Chocolate Candy Cane Cookies.

Best White Chocolate Candy Cane Cookies Recipe for Christmas

Name: White Chocolate Candy Cane Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup white chocolate chips; 1 cup crushed candy canes

White Chocolate Candy Cane Cookies

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Festive holiday cookies combining creamy white chocolate chips and crunchy candy cane pieces in soft, buttery cookies. Perfect for Christmas cookie exchanges and gift-giving.

Author: Sarah Mae Carter
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 36 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup white chocolate chips
1 cup crushed candy canes

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Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In large bowl, cream softened butter, granulated sugar, and brown sugar with electric mixer on medium-high for 2-3 minutes until light and fluffy.
Beat in eggs one at a time, then add vanilla extract and mix until well combined.
In separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually add dry ingredients to wet ingredients on low speed, mixing until just combined.
Gently fold in white chocolate chips and crushed candy canes until evenly distributed.
Using cookie scoop, drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
Bake for 10-12 minutes until edges are lightly golden. Centers may look slightly underdone but will set as cookies cool.
Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Notes

Ensure butter and eggs are at room temperature for easy mixing.
Chill dough for 30 minutes if too soft to handle.
Watch edges closely to avoid overbaking.
Crush candy canes in sealed bag with rolling pin for easy cleanup.
Store in airtight container for up to 1 week.
Can freeze baked cookies or unbaked dough for up to 2 months.

Nutrition

Serving Size: 1 cookie
Calories: 144 kcal
Sugar: 12 g
Sodium: 75 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 0 g
Protein: 2 g
Cholesterol: 25 mg

Find it online: https://www.benefitiany.com/white-chocolate-candy-cane-cookies/