These fun sugar cookies are a holiday treat! They are soft, sweet, and dipped in creamy white chocolate with a colorful candy cane crunch. Perfect for sharing or keeping all to yourself!
The combination of the sweet cookie and crunchy candy cane is just delightful. I bake a big batch and they vanish quickly, especially when friends come over for hot cocoa! 🎄
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the cookies, providing texture. If you’re gluten-free, try a 1:1 gluten-free flour mix for similar results.
Unsalted Butter: This adds richness. I always use unsalted butter to control the salt in my baking. If you’re dairy-free, coconut oil can be a great swap, though it will change the flavor slightly.
Sugar: Granulated sugar keeps these cookies sweet and helps them spread. If you want, you can use coconut sugar for a slightly different taste. Just note that it may darken the cookies a bit.
Sour Cream or Greek Yogurt: This ingredient keeps the cookies moist and soft. You can substitute it with applesauce or buttermilk if you prefer. These options won’t alter the flavor too much!
White Chocolate: Use good quality white chocolate for the best flavor. If you can’t find white chocolate, you can use white almond bark or even dark chocolate for a richer taste.
How Do I Ensure My Cookies Turn Out Soft and Chewy?
A key factor in achieving soft cookies is the baking time. You want to take them out when the edges are just set but the center looks a tiny bit underbaked. They will continue to firm up as they cool on the baking sheet.
- Use a cookie scoop for even-sized cookies.
- Flatten the cookies slightly before baking, as this helps them to spread evenly.
- Let cool for a few minutes on the sheet before transferring to a wire rack; this prevents breaking.
Following these tips should give you wonderfully soft and chewy sugar cookies topped with that delicious white chocolate and candy cane crunch!
Delicious White Chocolate Dipped Candy Cane Sugar Cookies
Ingredients You’ll Need:
For the Cookie Base:
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¼ cup sour cream or Greek yogurt (for moisture and softness)
For the Topping:
- 8 ounces white chocolate chips or white baking chocolate
- 3-4 candy canes, crushed (for dipping and garnish)
Time Needed:
This delightful recipe will take approximately 20 minutes for prep and about 10-12 minutes for baking, plus cooling time. Overall, plan for about 1 hour to complete your cookie-making adventure and have them ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Baking Area:
First things first! Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This will help prevent sticking and make cleanup a breeze.
2. Mix Your Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This helps distribute the leavening agents evenly throughout the flour. Set this mixture aside for later.
3. Cream Together Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together. Use a mixer on medium speed until the mixture is light and fluffy—this should take about 3-4 minutes. The fluffiness is key for soft cookies!
4. Add in the Wet Ingredients:
Now, it’s time to add the egg, vanilla extract, and sour cream to the butter-sugar mixture. Beat until everything is smooth and well combined. This mixture should be creamy and delicious!
5. Combine Dry and Wet Mixtures:
Gradually add the dry ingredients to your wet mixture. Mix on low speed (to avoid flour clouds!) until a soft dough forms. Your dough should be thick but not overly dry.
6. Shape the Cookies:
Scoop out rounded tablespoons of dough and place them on the prepared baking sheets about 2 inches apart. Using your hand or the bottom of a glass, flatten each scoop slightly. Don’t worry too much about perfect shapes; they’ll look great once baked!
7. Bake the Cookies:
Pop the cookies in your preheated oven and bake for 10-12 minutes. You want the edges to be just golden while the centers stay soft and chewy. Trust your instincts on this one!
8. Cool Down:
Once baked, take them out of the oven and let them sit on the baking sheet for about 5 minutes. Then, carefully transfer the cookies to a wire rack to cool completely. This cooling time will help them set up just right!
9. Melt the White Chocolate:
While your cookies cool, it’s chocolate time! Melt the white chocolate chips in a microwave-safe bowl in 20-second intervals. Stir well after each interval until the chocolate is smooth and melted.
10. Dip and Decorate:
Once cooled, dip the top of each cookie halfway into the melted white chocolate. Lay the dipped cookies flat on parchment paper. Don’t forget to sprinkle crushed candy canes over the chocolate while it’s still wet!
11. Let Them Set:
Allow the white chocolate to harden completely at room temperature. If you want to speed up the process, placing them in the fridge for a bit works wonders!
12. Serve and Enjoy:
Your festive, creamy, minty cookies are ready! Serve them up and watch them disappear. They are perfect for holiday gatherings or a sweet treat just for you!
Whether shared with friends, family, or enjoyed solo, these White Chocolate Dipped Candy Cane Sugar Cookies are sure to bring joy and sweetness to your holiday season!
Can I Use a Different Type of Chocolate for Dipping?
Absolutely! While white chocolate pairs beautifully with the candy cane flavor, you can use milk chocolate or dark chocolate for a richer taste. Just melt and dip them the same way!
How Can I Make These Cookies Gluten-Free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour mix that contains xanthan gum for structure. This will give you similar results without the gluten!
Can I Refrigerate the Dough for Later Use?
Yes! You can refrigerate the dough for up to 3 days. Just wrap it tightly in plastic wrap. When you’re ready to bake, let it sit at room temperature for about 15-20 minutes to soften before scooping and baking.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can refrigerate them for about a week, or freeze them for up to 3 months!
