This recipe is a playful spin on classic sugar cookies. Sugar cookies, dipped in white chocolate and sprinkled with crushed candy canes. Delicious, fun to make, and festive.
Ingredients
Cookies
2 3/4 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cream of tartar
1 1/2 cups granulated sugar
1 cup unsalted butter, at room temperature
1 egg yolk
1 large egg
1 tsp. vanilla extract
Candy Cane White Chocolate Topping
2 candy canes, crushed into bits
1 cup white chocolate, broken into small pieces
2 1/2 tbsp. butter
Directions
Preheat oven to 350 degrees F. In a mixing bowl, combine flour, baking soda, salt and cream of tartar. Whisk and combine well. Set aside.
In a large mixing bowl, add sugar and butter together. Cream together with an electric mixer (or by hand) until well combined. Mix in egg and then the egg yolk and vanilla extract. Mix until well combined. Then, slowly add in dry ingredients and mix on low speed. The dough will get thick so combine by hand if easier. Mix until fully combined.
Form cookie balls using a cookie scoop or by hand. Cookie balls should be 1 1/2 tbsp. Transfer to a baking sheet lined with parchment paper. Space cookie balls 2 inches apart.
Baked for 10-12 minutes until edges are slightly golden (the centers may still appear underdone). Allow to cook fully.
For the white chocolate candy cane topping: place chocolate bits with butter in a microwavable bowl, and microwave for 20 second intervals, stirring in between, until melted and smooth.
Once cookies have cooled fully, dip them in the white chocolate, allowing excess to drip off, transfer to a cooling rack or wax paper and immediately sprinkle with candy cane bits. Repeat for each cookie.
Allow to set at room temperature, in the fridge (or if you're living somewhere cold, outside or in the garage :)).
Save leftovers in an airtight container at room temp or in the freezer.
Enjoy!