These White Chocolate Dipped Candy Cane Sugar Cookies are a festive treat! Soft and sweet, they are topped with creamy white chocolate and crunchy candy cane bits—so delightful!
Who can resist a cookie that looks this good? They’re perfect for sharing or enjoying with a cozy cup of cocoa. I love making a big batch and watching them disappear!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies, giving them structure. If you need gluten-free, try a 1-to-1 gluten-free baking flour instead, which usually works well in cookies.
Unsalted Butter: It’s best to use unsalted butter for control over the saltiness. If you’re out, you can substitute with equal parts of another fat, like coconut oil. Just know it might change the texture slightly.
White Chocolate: I love using good-quality chocolate for better flavor. If you want to go dairy-free, look for vegan white chocolate alternatives. Chocolate chips work too, but might not melt as smoothly.
Candy Canes: These give a festive crunch! If candy canes aren’t available, crushed peppermint candies or even other seasonal candies like toffee can work for a different flavor twist.
How Do You Achieve the Perfect Cookie Texture?
The secret to getting just the right texture in these sugar cookies is in the mixing and baking. Here’s how:
- Be gentle while mixing the dough; overmixing can lead to tough cookies.
- When baking, watch them closely! Take them out as soon as the edges are set, so they stay soft and chewy in the middle.
- Let them cool on the baking sheets for a bit before transferring to a wire rack—this helps them firm up without becoming too hard.
By following these simple steps, you’ll have delicious, soft cookies that are perfect for the holidays!
White Chocolate Dipped Candy Cane Sugar Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 teaspoon peppermint extract (optional, for extra peppermint flavor)
For the Topping:
- 8 ounces white chocolate, chopped or white chocolate chips
- 4 candy canes, crushed into small pieces (reserve some for decoration)
How Much Time Will You Need?
This delightful recipe will take about 15 minutes of prep time and 10 minutes of baking time, plus some additional time to cool down and let the toppings set. In total, expect about 1 hour to make these festive cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent the cookies from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This will help ensure everything is evenly distributed. Set this mixture aside.
3. Cream Butter and Sugar:
In a large bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until it becomes light and fluffy. This should take about 2-3 minutes—don’t rush this step!
4. Add Wet Ingredients:
Next, beat in the egg, vanilla extract, and peppermint extract (if using) until everything is well combined and smooth.
5. Combine Wet and Dry Mixtures:
Gradually add the dry flour mixture to the wet ingredients, stirring as you go until a soft dough forms. Avoid overmixing for tender cookies!
6. Shape the Cookies:
Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving about 2 inches between them. Use your palm or the bottom of a glass to flatten each ball slightly.
7. Bake the Cookies:
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers still look a little soft. Then remove them from the oven and cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
8. Melt the White Chocolate:
While your cookies are cooling, melt the white chocolate in a microwave-safe bowl. Heat in 20-30 second increments, stirring after each until it’s completely smooth.
9. Dip the Cookies:
Once the cookies are cool, dip the top of each one into the melted white chocolate, letting the excess drip off before placing it back on the rack or parchment paper.
10. Add the Candy Cane Crumble:
Immediately sprinkle the top with the crushed candy cane pieces so they stick well. Be generous!
11. Set the Chocolate:
Let the white chocolate coat set at room temperature. If you’re in a hurry, you can place them in the refrigerator for a few minutes until firm.
12. Store the Cookies:
Finally, store your festive cookies in an airtight container at room temperature. They should stay fresh for up to a week (if they last that long!).
Enjoy these delightful White Chocolate Dipped Candy Cane Sugar Cookies that are sure to spread holiday cheer!
Can I Use Different Types of Chocolate?
Absolutely! While white chocolate adds a sweet creaminess, you can also use milk or dark chocolate. Just keep in mind that the flavor profile will change, and you may want to adjust the sweetness of the cookie dough accordingly.
How Can I Make Gluten-Free Sugar Cookies?
To make these cookies gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure the blend contains xanthan gum, or add 1/4 teaspoon to help with the texture!
Can I Freeze the Cookie Dough?
Yes, you can freeze the dough! Just roll it into balls, place them on a baking sheet, and freeze until solid. Then transfer to a zip-top bag for up to 3 months. Bake from frozen, adding a minute or two to the baking time.
What’s the Best Way to Store Leftover Cookies?
Store these cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, consider storing them in the freezer, separating layers with parchment paper to prevent sticking!