Soft, buttery, and infused with festive cheer, these Candy Cane Cookies are a holiday favorite. Coated in crushed candy canes and drizzled with melted white chocolate, these cookies are the perfect companion for a cozy coffee break or a holiday dessert platter.
Why You’ll Love This Recipe
- Festive and fun: Perfect for holiday gatherings or as edible gifts.
- Sweet and minty: A delightful combination of buttery cookie dough, peppermint, and creamy white chocolate.
- Easy to make: Simple ingredients and straightforward steps.
- Coffee-perfect: These cookies pair beautifully with a hot cup of coffee or cocoa.
Ingredients
For the Cookies:
- 1½ cups sugar
- ½ cup butter, softened
- ½ cup shortening
- 2 eggs
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
For the Topping:
- ¼ cup crushed candy cane crumbs
- ¼ cup melted white chocolate
Kitchen Equipment Needed
- Mixing bowls (large and medium)
- Handheld or stand mixer
- Baking sheets
- Parchment paper
- Small bowl for candy canes
- Wire cooling rack
- Microwave-safe bowl for melting chocolate
Step-by-Step Instructions
Step 1: Prepare for Baking
- Preheat your oven to 400°F (200°C).
- Line baking sheets with parchment paper and set aside.
Step 2: Make the Cookie Dough
- In a large mixing bowl, cream together the sugar, softened butter, shortening, and eggs until light and fluffy.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually stir the dry ingredients into the wet ingredients, mixing until a soft dough forms.
Step 3: Shape and Coat the Cookies
- Roll the dough into 1¼-inch balls.
- Dip half of each ball into the crushed candy cane crumbs, pressing gently to adhere.
- Place the dough balls 2 inches apart on the prepared baking sheets.
Step 4: Bake the Cookies
- Bake in the preheated oven for 8-10 minutes, or until the cookies are set but not overly browned.
- Remove from the oven and let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire cooling rack.
Step 5: Add the Toppings
- Once the cookies are fully cooled, melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each until smooth.
- Drizzle the melted white chocolate over each cookie.
- Sprinkle with additional crushed candy cane crumbs for extra festivity.
Serving and Storage Tips
- Serving: Pair these cookies with a hot cup of coffee, tea, or hot cocoa for a cozy holiday treat.
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze baked cookies (without the white chocolate drizzle) for up to 2 months. Thaw and drizzle with white chocolate before serving.
Variations
- Chocolate lovers: Use dark or milk chocolate for the drizzle instead of white chocolate.
- Nutty addition: Add a touch of almond extract to the dough or sprinkle crushed nuts on top with the candy cane crumbs.
- Gluten-free: Substitute all-purpose flour with a gluten-free baking blend.
- Extra minty: Add 1/4 teaspoon peppermint extract to the dough for an extra burst of mint flavor.
Helpful Notes
- Even spacing: Place cookies 2 inches apart to allow for spreading while baking.
- Chill the dough: If the dough feels too soft, refrigerate for 15-20 minutes before rolling into balls.
- Melt chocolate carefully: Stir white chocolate frequently while melting to prevent burning.
Tips from Well-Known Chefs
- Ina Garten: “Always use room-temperature ingredients for smooth and even mixing.”
- Mary Berry: “Weigh your ingredients for consistent results and perfect cookies.”
- Giada De Laurentiis: “Add a touch of espresso powder to your dough for a sophisticated flavor twist.”
Frequently Asked Questions
Q: Can I use store-bought candy canes?
A: Yes! Simply crush them into small crumbs using a food processor or by placing them in a zip-top bag and smashing them with a rolling pin.
Q: What can I use instead of white chocolate?
A: Dark or milk chocolate, or even caramel drizzle, can be used as a topping.
Q: How do I prevent my cookies from spreading too much?
A: Ensure the butter and shortening are softened, not melted, and consider chilling the dough for 15 minutes before baking.
Q: Can I make these cookies ahead of time?
A: Absolutely! You can bake the cookies a day in advance and drizzle the chocolate and candy cane crumbs before serving.
Q: How can I make the cookies extra festive?
A: Use colored sugar sprinkles or edible glitter in addition to the crushed candy canes for a holiday sparkle.
These Candy Cane Cookies are a sweet, minty treat that will brighten any holiday gathering. Perfectly paired with coffee, they’ll quickly become a seasonal favorite!
