White Chocolate Dipped Candy Cane Sugar Cookies – delicious sugar cookies, just perfect for Christmas. They are easy to make and melt in your mouth. HO HO HO.. Christmas is coming and that makes me so happy.
White Chocolate Dipped Candy Cane Sugar Cookies
I love holidays, Christmas especially, because of winter, Christmas tree and cookies, of course. White Chocolate Dipped Candy Cane Sugar Cookies are my favorite. Everyone in my family likes these sugar cookies with candy cane crumbs, which are dipped into white chocolate. They melt in your mouth.
White Chocolate Dipped Candy Cane Sugar Cookies
You can easily make them, a few days earlier, and they´ll be as fresh and tasty, as the first day. They can be prepared weeks earlier and kept refrigerated. Can you imagine Christmas without Candy cane? Preparing White Chocolate Dipped Candy Cane Sugar Cookies is a great way to use it.
White Chocolate Dipped Candy Cane Sugar Cookies
If you like milder taste use vanilla extract, if you prefer strong peppermint taste use peppermint extract. We prefer these cookies with vanilla extract.
What do you need to make White Chocolate Dipped Candy Cane Sugar Cookies?
- White chocolate
- All purpose flour
- Cake flour
- Cornstarch
- Baking powder
- Salt,
- Unsalted butter
- Powdered sugar
- Egg
- Vanilla or peppermint extract
- Candy cane finely crushed
- Oil
White Chocolate Dipped Candy Cane Sugar Cookies
How to prepare White Chocolate Dipped Candy Cane Sugar Cookies?
Combine all purpose flour, cake flour, baking powder, cornstarch and salt. Beat butter and powdered sugar until light and fluffy. Add an egg and vanilla and beat until well combined. Slowly add dry ingredients and beat until you get fine dough. Stir in candy cane. Chill 1 h. Make balls using 1 ½ tablespoon of dough and roll them into powdered sugar. Place them in the baking sheet lined with parchment paper. Press each ball gently with a fork, horizontally, then vertically, to create crisscross pattern. Bake the cookies for 10-12 min at 350 F. Let the cookies cool completely before dipping them into melted white chocolate. Melt white chocolate, add oil and stir. Dip half of each cookie into melted chocolate and place on the parchment paper. Sprinkle crushed candy cane.
And that´s it!
If you are looking for good Christmas Desserts, please check our page CHRISTMAS RECIPES … There are more ideas and great recipes on our DESSERT page.
As I´m writing this, I ´m looking at the Christmas tree, enjoying the fabulous taste of White Chocolate Dipped Candy Cane Sugar Cookies. I can hardly wait for Christmas… Happy holidays everyone!
White Chocolate Dipped Candy Cane Sugar Cookies
White Chocolate Dipped Candy Cane Sugar Cookies – delicious sugar cookies, just perfect for Christmas. They are easy to make and melt in your mouth. HO HO HO.. Christmas is coming and that makes me so happy
Ingredients
- 1 cup All purpose flour
- 1/2 cup Cake flour
- 1 tablespoon Cornstarch
- 1/3 teaspoon Baking powder
- 1/4 teaspoon Salt,
- 2/3 cup Unsalted butter, softened
- 1/2 cup Powdered sugar
- 1 Egg
- 1/3 teaspoon Vanilla or peppermint extract
- 1/2 cup Candy cane finely crushed, divided
- 3.5 oz White chocolate
- 1 teaspoon Oil
Instructions
- In a medium dish combine all purpose flour, cake flour, cornstarch, baking powder and salt. Set aside.
- In a large dish beat, at medium speed, butter and powdered sugar, until light and fluffy. Add an egg and vanilla and beat until well combined.
- Slowly add dry ingredients and beat until you get fine dough. Stir in 1/3 cup of the crushed candies. Chill 1 h.
- Preheat the oven to 350 F. Take the dough out of the fridge. Make balls using 1 ½ tablespoon of dough and roll them into powdered sugar.
- Place them in the baking sheet lined with parchment paper, 1.5 inch apart. Press each ball gently with a fork, horizontally, then vertically, to create crisscross pattern.
- Bake the cookies for 10-12 min or until they become brown at the bottom. Take out of the oven and leave to cool for a few minutes in the baking sheet, and then transfer to a wire rack to cool completely.
- Melt white chocolate following the instructions given on the package, add some oil and stir.
- Dip half of each cookie into melted chocolate and place on the parchment paper.Sprinkle with remaining crushed candies.
Notes
Keep at a room temperature in a well sealed container, up to 5 days, or refrigerated up to 7 days. Cookies can be kept frozen for 3 weeks
