Candy Cane Tea Cake Cookies
Light and fluffy cookie dipped in white chocolate and topped with candy cane bits
Ingredients
- 1 cup butter softened
- 2 cup 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
Instructions
- In the bowl of a stand mixer, or with an electric mixer, cream butter, and sugar on medium speed until light and fluffy (about 3-4 minutes)
- Add eggs and beat well
- In a medium bowl, whisk together flour, baking powder, and cornstarch
- Dissolve the baking soda in the milk
- Alternate adding the flour mixture and milk, beating well after each addition
- Depending on the size you'd like use a medium to large cookie scoop, placing the cookie dough on a large well-greased cookie sheet or with a silicone mat or parchment paper.
- Bake at 350 degrees for 15-18 minutes. Remove when they are lightly browned on the bottom and feel a bit undercooked in the middle.
- Allow to cool on a wire rack for 30 minutes
- In a microwave safe bowl, add melting chocolate and coconut oil and microwave at 30 second intervals, stirring in between until smooth.
- Dip each cookie into the melted chocolate until fully coated and place on parchment paper
- Sprinkle crushed candy canes over the top
Tried this recipe?Let us know how it was!