Here’s a Christmas cookie recipe with a festive flavour, thanks to the addition of crushed candy canes and festive hundreds and thousands!
INGREDIENTS
- 1 cup unsalted butter, softened
- 1 cup white sugar (granulated sugar)
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups plain flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cooking salt
- 1 1/2 cups chocolate chips
- 1/4 cup hundreds and thousands
- 1/2 cup crushed candy canes (a food processor is handy for this)
METHOD
- Preheat your oven 175°C. Line a baking tray with baking paper.
- In a large bowl, using an electric beater, cream together the softened
butter, granulated sugar, and brown sugar until light and fluffy. - Now beat in the eggs one at a time, then add the vanilla extract and mix
until smooth. - In a separate bowl, mix the flour, baking soda, baking powder, and salt.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Carefully fold in the chocolate chips until evenly distributed in the cookie dough.
- Mix in the hundreds and thousands and crushed candy canes to add a Christmas twist to your cookies. The candy canes will give a delightful peppermint flavour!
- Scoop tablespoons of cookie dough onto the prepared baking sheets, leaving space between each one. You can make the cookies as small or large as you want, just adjust the cooking time (see point 9 below).
- Bake in the preheated oven for 10-12 minutes or until the edges are
golden brown*. They’ll still be soft in the centre, which is how they should be!
*They may need longer or shorter cooking time, depending on the size you’ve
made your cookies. - Cool your cookies on the baking tray for a few minutes, then move them to a wire rack to cool completely.
This recipe makes between 35 and 50 cookies, depending on the size of each cookie.
