Vanilla Candy Cane Cookies
December 13, 2020
During the holidays you may not want a large batch of cookies sitting around in a cookie tin just waiting for that special moment when you can eat them. I grew up where most of the Christmas cookies were baked a few weeks before the holidays and you weren't allowed to eat them until Christmas Eve. My mom would place a piece of bread in each cookie tin to help keep them fresh. There were tons of cookie tins just waiting to be opened on December 24th. It was just so hard waiting to eat them. The tradition was to box up a variety of these cookies and deliver them on Christmas Eve and Christmas Day to relatives and friends. It should be noted that one couple who received a box of cookies ate then all before they even got to the top of our street on their way home, which wasn't that far.
Well, over the years I guess I’ve realized that sometimes I just want to make a quick small batch of cookies and savor them fresh the same day. I discovered this great vanilla candy cane cookie recipe which gives me exactly that! Give it a try.
Vanilla Candy Cane Cookies
Baking time: 10-20 minutes
Yields: 12 cookies
5 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
3 candy canes, finely crushed
White Chocolate Glaze Ingredients:
1/2 cup white chocolate chips
1 teaspoon vegetable oil
Preheat the oven to 350°F.
Line a cookie sheet with parchment paper or a silicone baking mat.
In a mixer, cream the butter for about 15 seconds and then slowly add in the sugar.
Next, add the egg and vanilla extract. Beat until combined.
In a separate bowl, combine the flour, cream of tartar, baking soda and salt. Gradually add the dry ingredients to the wet ingredients. Do not over-mix the batter.
Finally, beat in the crushed candy canes, but save about 1 1/2 tablespoons of the candy canes for garnish.
Bake for 10-12 minutes. The cookies are done when the edges are starting to turn light golden brown. Let cool on the baking sheet for 5 minutes before moving them to a cooling rack. Let cookies cool completely.
While the cookies are cooling, make the white chocolate glaze. Combine the chocolate and oil in a microwave-safe bowl. Microwave on 50% power in 20 second pulses until the chocolate melts. Stir between each pulse. Drizzle each cookie with glaze before serving.
For a more intense peppermint flavor substitute peppermint extract for the vanilla extract.
Make sure you really spread out your dough balls because these cookies spread.
Don't be worried when the dough is sticky. This is a very flat cookie so you want the dough to spread.
I use a two-thirds size baking sheet (21" x 15") and was able to fit one dozen cookies nicely spread out.