Candy Cane Drop Cookies Recipe

Name: Candy Cane Drop Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 2 tablespoons unsalted butter, softened; 1 cup sugar; 1 egg; 1 egg yolk; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 2/3 cup crushed candy canes (about 8), divided; 6 ounces white baking chocolate, melted

Servings: persons

1/2 cup plus 2 tablespoons unsalted butter, softened
1 cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2/3 cup crushed candy canes (about 8), divided
6 ounces white baking chocolate, melted

1
Preheat oven to 350u00b0. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, egg yolk and vanilla. In another bowl, whisk flour, salt and baking powder; gradually beat into creamed mixture. Stir in 1/3 cup crushed candy canes.
2
Drop dough by tablespoonfuls 2 in. apart onto greased
3
. Bake 9-11 minutes or until firm. Cool on pans 2 minutes. Remove to wire racks to cool completely.
4
Drizzle melted chocolate over cookies; sprinkle with remaining crushed candy canes. Refrigerate until set. Store in airtight containers.

923

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup plus 2 tablespoons unsalted butter, softened, 1 cup sugar, 1 egg, 1 egg yolk, and more.

Yes, Candy Cane Drop Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Candy Cane Drop Cookies

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