White Chocolate Candy Cane Cookies

Simple and festive these White Chocolate Candy Cane Cookies are the perfect addition to any Christmas cookie tray!

I am so excited to share these cookies with you! They are soft, dense and chewy! Basically everything you want in a sugar cookie. The crushed candy canes add a wonderful festive touch to these cookies - along with a delicious minty flavour that is delicious with the white chocolate chips in the batter. These cookies stay soft & chewy even days after baking - if they last that long! 

These candy cane cookies are one of those quick and easy recipes to add to your holiday baking arsenal. I love a classic sugar cookie - and I know I will be making dozens of them over the holiday. But there is something to be said about quick, easy and simple. No royal icing to mess around with but delicious buttery cookies you can eat straight from the oven. Plus crushing the candy canes for this recipe is a great holiday stress reliever! Ha.  I am sure Santa will appreciate one of these cookies (or two)! 

White Chocolate Candy Cane Cookies 

Makes: 1 dozen large cookies 

Ingredients 

1/2 c butter, at room temperature 

1 c sugar 

2 eggs 

1 tsp vanilla extract 

2 c flour 

1/2 tsp salt 

1 tsp baking powder 

1/2 c white chocolate chips 

1/4 c candy canes, crushed 

Directions 

Line two baking trays with parchment paper, set aside. Pre-heat the oven to 350F. 

In the bowl of a stand mixer, fitted with a paddle attachment, over medium speed cream together butter and sugar until light and fluffy. Add in eggs, one at a time, scrapping down the sides of the bowl after each addition. Beat in vanilla. 

With the mixer on low, beat in the flour, salt and baking powder, until just combined. Do not over mix, the dough should just start to come together. Stir in the white chocolate and crushed candy cane.

Using approx. 1/4 c of dough, roll into a ball and place onto baking sheet, flatted with your hand. Bake 6 cookies per sheet. Bake for 12-14 minutes or until bottoms are slightly browned. The cookies may still have a slight shine to their top when done. Do not over bake.

Earl Grey Cookies

With a hint of vanilla and a whole lot of earl grey flavour these earl grey cookies make for the perfect afternoon treat!

Those that know me, know I am a tea drinker. I may or may not have a slight obsession. I probably have at least 30 different teas in my ever growing collection. The tea I gravitate to most is Earl Grey. As part of my morning ritual, I drink a big warm mug of earl grey tea. One of my favourite earl grey teas is the Cream of Earl Grey. It has a lovely creamy vanilla flavour to it. I tried to capture that flavour in these cookies. 

These cookies have a slightly different texture then my traditional sugar cookies. They are a bit of a hybird between a sugar cookie and a shortbread cookie. A traditional shortbread cookie is typically butter, sugar and flour. In this cookie I have included an egg making it more like a sugar cookie. However, I kept the ratio of butter, sugar and flour the same as shortbread cookie. These cookies have a denser crumbly texture and a richer buttery flavour then my usual sugar cookie.

Earl Grey Cookies

Makes: 24-30 cookies

Ingredients

1 c butter, at room temperature

1 c icing sugar

1 egg

1 tsp vanilla

1 3/4 c flour

2 tbsp earl grey tea leaves (approx. 4 tea bags)

Directions

In the bowl of a stand mixer, fitted with a paddle attachment, on medium-high speed cream together butter and icing sugar until light and fluffy. On medium speed beat in egg & vanilla until just combined. On low speed add flour & earl grey leaves to mixture. Mix until just combined. Dough should come together into a large ball. Divide dough into 2 pieces. Roll into logs (approx. 2 inches in diameter), wrap in plastic wrap. Chill in fridge for minimum 1 hour.

Pre-heat oven to 350F. Line baking sheets with parchment paper. Remove logs from plastic wrap. With a sharp knife cut cookies off log 1/3-1/2 inch thick.

Transfer cookie to prepared baking tray, spacing them out baking 12 per tray. The cookies won't spread much when baking. Bake for 12-16 minutes, or until edges are golden brown. Baking time will vary based on the thickness of the cookies. Allow cookies to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.

Lemon Sugar Cookie Recipe

These lemon sugar cookies have the perfect hint of citrus flavour. They hold their shape when baked making them ideal for cut out decorated cookies.

I make a lot of sugar cookies. In my opinion they are the perfect treat for almost any occasion. I love how versatile they are! Need cookies to celebrate a wedding, a new baby, the arrival of spring - don't worry if you have the right cookie cutter - or a basic cookie cutter and a good imagination sugar cookies have your back. No matter the shape my favourite way to enjoy them is still warm unfrosted from the oven. I love them and all of their sweet buttery goodness! This particular recipe is perfect for spring and summer. The addition of lemon zest gives the cookies a lovely light citrusy flavour. These cookies hold their shape well when baked which makes them perfect for cut out cookies. 

Lemon Sugar Cookies

Makes: 2-3 dozen cookies, depending on size

Ingredients

1 c butter

1 c sugar

1 egg

zest from 1 lemon (approx 1 tbsp)

1/2 tsp salt

2.5 c flour

Directions

In the bowl of a stand mixer fitted with a paddle attachment, on medium speed, beat together butter and sugar until light and fluffy

Add egg and lemon zest to butter mixture. Mix until combine

On slow speed, add in flour. Mix until just combined.

Wrap dough in plastic wrap and chill in fridge for minimum 1 hour

Preheat oven to 350F. On a lightly floured surface roll out dough to desired thickness. Cut out cookies using desired cookie cutters and transfer to parchment lined baking tray. Chill cut cookies in fridge for 15 minutes before baking

Bake for 8-12 minutes or until cookie edges are light golden brown

Transfer to wire rack to cool completely before decorating as desired