½ cup crushed candy canes (plus extra for topping)
For the optional topping
½ cup white chocolate chips, melted
Additional crushed candy canes for garnish
Step-by-Step Instructions
Mix the wet ingredients
Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper so the cookies don’t stick and cleanup is easy.
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and fluffy.
Add the granulated sugar and continue beating until light and well combined.
Mix in the egg, vanilla extract, and peppermint extract, scraping down the sides of the bowl as needed, until everything is fully incorporated.
Combine the dry ingredients and make the dough
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry mixture to the wet ingredients, mixing on low or stirring just until a soft dough forms. Avoid over‑mixing to keep the cookies tender.
Gently fold in ½ cup crushed candy canes so they’re evenly distributed throughout the dough.
Shape and bake
Using a tablespoon or cookie scoop, portion rounded balls of dough and place them on the prepared baking sheets about 2 inches apart to allow for spreading.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers look set but still soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them carefully to a wire rack to cool completely. Cooling helps them firm up and hold their shape.
Drizzle and garnish (optional)
Once the cookies are fully cooled, melt the white chocolate chips in a microwave‑safe bowl in 20–30 second bursts, stirring between each, until smooth.
Drizzle the melted white chocolate over the cookies using a spoon or piping bag.
Immediately sprinkle extra crushed candy canes on top so they stick to the drizzle. Allow the chocolate to set before stacking or storing. Continue to the next page to reveal more tips and tricks
