White Chocolate Candy Cane Drop Cookies
Festive cookies perfect for Christmas and cookie exchanges Full of white chocolate chips and candy cane bits these cookies are refreshing and fun
Festive cookies perfect for Christmas and cookie exchanges Full of white chocolate chips and candy cane bits these cookies are refreshing and fun
- Carbohydrate 0.792217888624339 g
- Cholesterol 8.53388888866797 mg
- Fat 3.15108577772918 g
- Fiber 0.000294444444444444 g
- Protein 0.392644555372746 g
- Saturated Fat 1.99455733330307 g
- Serving Size 1 1 cookie (15g)
- Sodium 33.1424222164231 mg
- Sugar 0.791923444179895 g
- Trans Fat 0.218823288886404 g
- Calories 33 calories
Step-by-step
- Turn on your oven to 350 degrees.
- In large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugars, baking powder, and salt. Beat until combined, scraping bowl occasionally.
- Beat in eggs and vanilla.
- Beat in as much flour as you can with the mixer. If it gets too tough, mix in the rest by hand. The dough should be very stiff.
- Stir in the chopped candy canes and white chocolate chips.
- Using a large cookie scoop, place the dough two inches apart onto a cookie sheet lined with parchment paper or a silicone mat.
- Bake 10-13 minutes, or until lightly browned around the edges. Do not overbake! Let cool for about 10 minutes on pan before transferring to wire rack to cool.
While traditional holiday cutout gingerbread relies on rolled dough and careful shaping, the drop cookie emerged in American kitchens as a streamlined alternative requiring zero rolling pins. Peppermint candy additions gained popularity during mid-century holiday baking trends when commercially produced hard candies became widely available for home bakers.
- Ensure the butter is softened to room temperature at roughly 68 to 70 degrees Fahrenheit before creaming with sugars to incorporate proper air pockets.
- Crush the candy canes uniformly to avoid large, tooth-cracking shards that can disrupt the structure of the baked dough.
- Remove the baking sheets from the oven when the edges show a pale golden hue, allowing residual pan heat to finish setting the centers without drying them out.
- Scale ingredient quantities down by half using a digital scale measuring in grams rather than volume cups for better accuracy with flour and sugar ratios.
Properly cooled cookies stored in an airtight container at room temperature maintain their texture for up to five days. Humidity control remains essential since crushed peppermint easily absorbs ambient moisture.
