Introduction
There’s something truly magical about the holiday season, especially when it comes to baking. The aroma of warm cookies filling your home can instantly evoke feelings of joy and nostalgia. Today, I’m excited to share with you a delightful recipe for Twisted Christmas Cookies, a festive treat that combines the sweet crunch of candy canes with the creamy goodness of white chocolate. These cookies not only look beautiful with their colorful sprinkles, but they also taste like a winter wonderland in every bite!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup crushed candy canes
- 1/2 cup red and green sprinkles
- 1/2 cup white chocolate chips
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: Approximately 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will ensure that your cookies bake evenly and don’t stick.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for now.
- In a large mixing bowl, beat the softened butter along with the granulated sugar and brown sugar until the mixture is creamy and light in color—a sign that it’s well combined and full of flavor.
- Add in the egg, vanilla extract, and peppermint extract, mixing until everything is beautifully combined.
- Gradually add the dry ingredients to the buttery mixture, stirring until just incorporated. Be careful not to overmix; we want our cookies to be soft and tender!
- Gently fold in the crushed candy canes, sprinkles, and white chocolate chips until they are evenly distributed within the dough.
- Using a cookie scoop or a spoon, drop generous portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges are lightly golden and enticingly fragrant.
- Once done, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely and allow the magic to unfold!
Notes or Tips
For an extra festive touch, feel free to mix in additional seasonal spices like cinnamon or nutmeg. These cookies can be stored in an airtight container at room temperature for up to a week (if they last that long!). They also make lovely gifts; just wrap them up in cellophane and tie with a ribbon for a homemade treat that everyone will appreciate!
Cooking Techniques
Mastering cookie dough consistency is key to achieving the perfect texture. When mixing, the goal is to incorporate air into the butter and sugars, which will help your cookies rise a bit and be tender. Also, make sure to let the cookies rest on the baking sheet before transferring them—this gives them a chance to set and hold their shape as they cool.
FAQ
Can I freeze these cookies?
Absolutely! You can freeze the dough before baking for up to three months. Just scoop the dough onto a baking sheet, freeze until solid, and then transfer to an airtight container. When you’re ready to bake, simply follow the regular baking instructions, adding an extra minute or two if baking from frozen.
What can I substitute for the peppermint extract?
If peppermint isn’t your thing, feel free to swap it out with almond extract or simply use more vanilla for a perfectly delicious variety.
Conclusion
These Twisted Christmas Cookies are not just treats; they are a celebration of all things festive! With their delightful crunch, creamy white chocolate, and the refreshing burst of peppermint, they are sure to bring a smile to anyone’s face. So gather your loved ones, turn on those holiday tunes, and bake a batch (or two) of these delicious cookies. Happy baking!