If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Preheat oven to convection 350 degrees Fahrenheit.
Beat room temperature butter and granulated sugar with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).
Step 2
Mix in egg, vanilla extract, and pink food coloring until combined.
Step 3
Add All-Purpose flour and baking soda into the mixture. Fold in dry ingredients.
Mix in crushed peppermint candy (candy canes) and white chocolate chips.
Step 4
Use a 1/3 cup scooper and scoop balls of cookie dough. Roll cookie dough balls until smooth.
Roll smooth balls in a bowl of granulated sugar until well coated.
Bake cookies on parchment paper lined tray for 11-12 minutes.
Step 5
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean.
