White Chocolate Candy Cane Cookies
Prep Time
15 mins
Cook Time
23 mins
Total Time
38 mins
Yields
30
Directions
- Preheat oven to 350°F
- In a large mixing bowl, beat together butter on high for 1 minute until light and fluffy. Next add salt, baking powder, and sugars and mix until fully combined.
- Beat in eggs and vanilla extract.
- Adding half cup at a time, mix in flour on a low speed, until the dough becomes stiff.
- Once flour is fully incorporated, mix in candy cane pieces and white chocolate chips.
- Line cookie sheet(s) with parchment paper then scoop cookies onto the sheet(s).
- Bake for 10-13 minutes until the edges begin to get golden brown.
- Allow cookies to rest on a wire rack for 10 minutes, then enjoy.
Recipe Tips
- Add 1 tsp of peppermint extract in place of vanilla for an extra minty punch
- Substitute regular chocolate chips in place of white chocolate if desired.
Ingredients
- Candy Canes, crushed 2/3 cups
- Ginger Evans All Purpose Flour, sifted 2 & 1/4 cups
- Coburn Farms Unsalted Butter, softened 1/2 cup
- Ginger Evans Brown Sugar, packed 1/2 cup
- Ginger Evans Granulated White Sugar 1/2 cup
- Ginger Evans White Chocolate Chips 8 ounces
- Good Nature Eggs 2 eggs
- Ginger Evans Baking Powder 1 tsp
- Marcum Vanilla Extract 1 tsp
- Marcum Salt 1/2 tsp