1. Preheat Your Oven and Prepare Your Baking Sheets

Start by preheating your oven to 350°F (175°C). Then, line two baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and help them bake evenly.

2. Whisk the Dry Ingredients Together

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside for now. Whisking the dry ingredients together helps evenly distribute the baking soda and salt, ensuring your cookies bake properly.

3. Cream the Butter and Sugars

In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar. Use an electric mixer or a whisk to beat the mixture until it’s light and fluffy. This process usually takes about 2-3 minutes. The fluffier the butter and sugar mixture, the softer your cookies will be.

4. Add the Egg and Vanilla Extract

Beat in the egg and vanilla extract until fully incorporated. The egg helps bind the ingredients together, while the vanilla adds that cozy, sweet aroma to your cookies.

5. Gradually Add the Dry Ingredients

Slowly add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; you want the dough to come together but not become too tough.

6. Fold in the White Chocolate and Crushed Candy Canes

Now comes the fun part! Gently fold in the white chocolate chips and the crushed candy cane pieces. I love the sound of candy canes crunching as they break into little pieces—it’s like the sound of the holidays! The white chocolate chips will melt slightly into the dough, creating creamy pockets of chocolate in every bite.

7. Scoop the Dough

Using a cookie scoop or tablespoon, scoop out portions of dough and roll them into balls. Place them on your prepared baking sheets, spacing them about 2 inches apart. These cookies don’t spread too much, but giving them space ensures they bake evenly.

8. Bake the Cookies

Bake the cookies in your preheated oven for 10-12 minutes or until the edges are golden brown. The centers will still be soft, and that’s okay—these cookies will firm up as they cool. Don’t overbake them; the chewy texture is key!

9. Cool and Add Extra Candy Cane Topping

Once your cookies are out of the oven, let them cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely. If you’d like to add an extra holiday touch, you can sprinkle a little more crushed candy cane on top while they’re still warm.