Time: 2 hours 10 minutes
Complexity: easily
Servings: 18

These delicious vanilla-mint cookies with white chocolate are adorned with red and white peppermint cane pieces and are perfect for the winter holidays. The white chocolate is added to the batter both melted and in chunks, making them truly delicious!

Ingredients:

• 1 and 3/4 cups premium flour
• 0.5 tsp baking powder
• 1/4 teaspoon salt
• 110 g unsalted butter at room temperature
• 1/3 cup sugar
• 170 g chopped white chocolate
• 1 large egg
• 1 tsp vanilla extract
• 4 tsp heavy cream
• 1–2 drops of peppermint extract
• 1 mint candy cane or 6 hard mints, coarsely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, eggs, white chocolate, mint extract, lollipop sticks

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Preparation:

Step 1
• Place baking sheets in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
Step 2
• Place one-third of the white chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Set aside to cool slightly.
Step 3
• In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 2 minutes. Stir in the melted white chocolate until fully incorporated, then add the egg and vanilla. Reduce mixer speed to low; add the flour mixture in two additions and mix until smooth. Stir in half of the remaining white chocolate chips.
Step 4
• Scoop 1 tablespoon of dough into balls and place them on the prepared baking sheets, spacing them about 2 inches (5 cm) apart. Bake the cookies, rotating the baking sheets halfway through, until the edges are light golden brown, about 15 minutes. Let them cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely.
Step 5
• Prepare the glaze:
  
  Microwave the remaining white chocolate (you can use the same bowl as before) in 30-second intervals, stirring until melted; add heavy cream and peppermint extract to taste. Dip the cookie tops in the glaze and return to the wire rack. Sprinkle with crushed candy canes and let set, about 1 hour.

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