Description of this recipe: These Candy Cane Tea Cake Cookies are a delightful twist on traditional tea cakes, perfect for the holiday season or any time you crave a festive treat. Combining the buttery richness of tea cakes with the refreshing peppermint flavor of candy canes, these cookies offer a unique and memorable taste experience. Each bite delivers a soft, melt-in-your-mouth texture, complemented by a sweet candy cane crunch and a smooth white chocolate finish.
Why you will love this recipe: These cookies are more than just a sweet treat; they’re a celebration of flavors and textures that will tantalize your taste buds. The buttery, tender crumb of the tea cake is perfectly balanced by the invigorating peppermint of the candy canes. The white chocolate coating adds a layer of creamy sweetness that ties everything together. Plus, they are incredibly easy to make, making them a great choice for both experienced bakers and beginners alike. Their festive appearance also makes them a wonderful addition to holiday cookie exchanges or as a special homemade gift.
Ingredients:
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs, beaten
- 5 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ⅓ cup milk
- 1 tsp cornstarch
- 1 cup crushed candy canes
- 6 squares white melting chocolate
- 1 tbsp coconut oil
Preparation:
Step 1: Cream Butter and Sugar. In the bowl of a stand mixer, or with an electric mixer, cream the softened butter and sugar on medium speed until light and fluffy. This process usually takes about 3-4 minutes. Creaming the butter and sugar incorporates air into the mixture, which is crucial for creating a tender cookie. Ensure the butter is properly softened to avoid lumps and to achieve a smooth, creamy texture.
Step 2: Add Eggs. Add the beaten eggs to the creamed butter and sugar mixture. Beat well after each addition to ensure the eggs are fully incorporated. This step helps to bind the ingredients together and contributes to the overall richness and structure of the cookies.
Step 3: Combine Dry Ingredients. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and cornstarch. Whisking ensures that the baking powder and cornstarch are evenly distributed throughout the flour, which is essential for a uniform rise and texture in the cookies. The cornstarch helps to create a softer, more tender crumb.
Step 4: Dissolve Baking Soda. In a small bowl, dissolve the baking soda in the milk. Stir until the baking soda is completely dissolved. This step activates the baking soda, which is necessary for leavening the cookies and giving them a light, airy texture.
Step 5: Alternate Adding Wet and Dry Ingredients. Gradually add the flour mixture and the milk mixture to the creamed butter and sugar, alternating between the two. Begin and end with the flour mixture to prevent the gluten in the flour from developing too much, which can result in tough cookies. Beat well after each addition to ensure all ingredients are thoroughly combined.
Step 6: Incorporate Candy Canes. Gently fold in the crushed candy canes into the cookie dough. Distribute them evenly throughout the dough to ensure each cookie has a good amount of candy cane flavor and crunch.
Step 7: Scoop Cookie Dough. Use a medium to large cookie scoop to portion out the cookie dough. Place the dough balls onto a large, well-greased cookie sheet or a baking sheet lined with a silicone mat or parchment paper. Make sure to leave some space between each cookie to allow for spreading during baking.
Step 8: Bake. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake the cookies for 15-18 minutes, or until they are lightly browned on the bottom and feel a bit undercooked in the middle. The cookies will continue to cook slightly as they cool, so it’s better to remove them from the oven when they are still slightly soft.
Step 9: Cool. Remove the cookies from the oven and allow them to cool on a wire rack for at least 30 minutes. This cooling period allows the cookies to firm up and prevents them from breaking when you dip them in the chocolate.
Step 10: Melt Chocolate. In a microwave-safe bowl, combine the white melting chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely smooth and melted. The coconut oil helps to thin the chocolate, making it easier to dip the cookies and giving the chocolate a glossy finish.
Step 11: Dip Cookies. Dip each cooled cookie into the melted white chocolate, ensuring it is fully coated. Gently shake off any excess chocolate.
Step 12: Sprinkle with Candy Canes. Immediately place the dipped cookies onto parchment paper and sprinkle crushed candy canes over the top while the chocolate is still wet. This allows the candy canes to adhere to the chocolate and creates a festive, visually appealing finish.
Step 13: Set. Allow the chocolate to set completely before serving or storing the cookies. You can speed up this process by placing the cookies in the refrigerator for a few minutes.
COOKING Rating: 5/5
Serving Suggestions:
- Serve these Candy Cane Tea Cake Cookies with a warm cup of tea or coffee for a cozy treat.
- They make a delightful addition to holiday dessert platters or cookie exchanges.
- Package them in decorative boxes or bags for a thoughtful homemade gift.
- Pair them with a scoop of vanilla ice cream for a decadent dessert.
- Enjoy them as a festive snack during holiday movie nights or gatherings.
Tips:
- Make sure your butter is properly softened before creaming it with the sugar for the best texture.
- Don’t overbake the cookies; they should be slightly soft in the middle when you remove them from the oven.
- Use high-quality white melting chocolate for a smooth, glossy finish.
- If the chocolate becomes too thick while dipping, add a little more coconut oil to thin it out.
- Store the cookies in an airtight container at room temperature to maintain their freshness.
Prep Time: 20 minutes
Cook Time: 15-18 minutes
Total Time: Approximately 1 hour (including cooling and setting time)
Nutritional Information: (Note: Nutritional information is approximate and can vary based on specific ingredients and serving sizes.)
Calories: Approximately 250-300 per cookie
Protein: 2-3 grams per cookie
Sodium: 50-75 mg per cookie
Conclusion:
These Candy Cane Tea Cake Cookies are a delightful combination of buttery richness, refreshing peppermint, and creamy white chocolate. Perfect for the holiday season or any time you want to indulge in a festive treat, these cookies are easy to make and sure to impress. Their soft, melt-in-your-mouth texture and unique flavor profile make them a standout addition to any dessert spread. So gather your ingredients, preheat your oven, and get ready to create a batch of these irresistible cookies that will bring joy to everyone who tries them. Happy baking!
Five Questions and Answers About This Recipe:
Question 1: Can I use a different type of chocolate for dipping?
Answer: Yes, you can certainly use a different type of chocolate for dipping. While white chocolate complements the peppermint flavor of the candy canes beautifully, you can also use milk chocolate or dark chocolate for a richer, more intense flavor. Just make sure to use melting chocolate or chocolate chips with a little coconut oil to achieve a smooth, dippable consistency.
Question 2: Can I make the cookie dough ahead of time and store it in the refrigerator?
Answer: Absolutely! Making the cookie dough ahead of time is a great way to save time during the busy holiday season. You can prepare the dough, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 2-3 days. When you’re ready to bake the cookies, simply let the dough sit at room temperature for about 15-20 minutes to soften slightly before scooping and baking.
Question 3: What if I don’t have candy canes? Can I use peppermint extract instead?
Answer: If you don’t have candy canes on hand, you can use peppermint extract to achieve a similar flavor. Add about 1/2 to 1 teaspoon of peppermint extract to the cookie dough along with the milk. Be careful not to add too much, as peppermint extract can be quite potent. You can also add a few drops of red food coloring to give the cookies a festive pink hue.
Question 4: How do I prevent the chocolate from seizing up when I’m melting it?
Answer: To prevent the chocolate from seizing up when melting, it’s important to use a clean, dry bowl and to avoid getting any water or steam into the chocolate. Microwave the chocolate in short intervals (30 seconds at a time), stirring in between, until it’s almost completely melted. The residual heat will melt the remaining chocolate, preventing it from overheating and seizing. Adding a tablespoon of coconut oil can also help to keep the chocolate smooth and glossy.
Question 5: Can I freeze the baked cookies?
Answer: Yes, you can freeze the baked cookies for longer storage. Allow the cookies to cool completely, then arrange them in a single layer on a baking sheet and freeze for about 30 minutes to an hour. Once the cookies are frozen solid, transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 2-3 months. When you’re ready to serve them, simply thaw them at room temperature for a few hours.
