If you’re looking for a festive treat that perfectly balances creamy sweetness and refreshing peppermint zing, the White Chocolate Candy Cane Cookies Recipe is an absolute must-try. These cookies combine the rich, velvety texture of white chocolate with the crisp, cool burst of crushed candy canes, making every bite feel like a cozy holiday celebration. Soft yet slightly chewy, with just the right amount of crunch from the candy pieces, this recipe is simple enough to whip up anytime you want to spread some holiday cheer—and trust me, once you taste them, they’re bound to become a favorite in your cookie rotation.
Ingredients You’ll Need
Getting these White Chocolate Candy Cane Cookies just right depends on a handful of essential but approachable ingredients. Each one plays its role beautifully, contributing to the cookie’s tender crumb, rich flavor, or festive sparkle.
- Unsalted butter: 1 cup (2 sticks), softened for creamy texture and moistness in every bite.
- Granulated sugar: 1 cup, to provide sweetness and help with gentle caramelization along the edges.
- Light brown sugar: 1/2 cup, packed, adds a lovely depth and chewiness thanks to its molasses content.
- Eggs: 2 large, bind everything together and contribute to that perfect soft structure.
- Vanilla extract: 1 teaspoon, enhances the flavors and brings warmth to the cookie.
- All-purpose flour: 2 3/4 cups, the base of the cookie giving it shape and substance.
- Baking soda: 1 teaspoon, a touch of leavening for just the right rise.
- Salt: 1/2 teaspoon, balances the sweetness and brightens all the flavors.
- White chocolate chips: 1 cup, for creamy pockets of sweetness that melt in your mouth.
- Crushed candy canes: 3/4 cup, they bring that iconic peppermint crunch and festive flair.
How to Make White Chocolate Candy Cane Cookies Recipe
Step 1: Prepping Your Oven and Baking Sheets
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper to ensure your cookies bake evenly and release effortlessly. Having these ready upfront will keep your baking process smooth and stress-free.
Step 2: Creaming the Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This aeration is key because it helps the cookies rise and creates that tender crumb we all love. Don’t rush this step—take a couple of minutes to get a nice, smooth texture.
Step 3: Adding Eggs and Vanilla
Beat in the eggs one at a time. This gradual addition helps keep your batter smooth and prevents it from curdling. Next, stir in the vanilla extract which infuses the cookie dough with warm, inviting flavor—a little secret ingredient that makes a big difference.
Step 4: Mixing the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agent and seasoning. Gradually add the dry mix into the wet ingredients, stirring just until combined. Overmixing can make cookies tough, so stop once everything is melded together.
Step 5: Folding in the White Chocolate and Candy Canes
Gently fold in the white chocolate chips and crushed candy canes, being careful not to crush the peppermint pieces too much—they should spread throughout the dough in lovely bursts. This step injects the characteristic sweetness and holiday spirit into the cookies.
Step 6: Shaping and Baking
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about two inches apart to allow room for spreading. Bake for 10 to 12 minutes, or until the edges begin to turn a soft golden color—this signals they’re perfectly cooked but still tender inside.
Step 7: Cooling
Let your cookies cool on the baking sheet for five minutes before transferring them to a wire rack. This resting time lets them set up a bit so they don’t break apart when you move them—plus, it’s an aroma-filled moment you’ll want to savor.
How to Serve White Chocolate Candy Cane Cookies Recipe
Garnishes
These cookies are festive on their own, but a slight dusting of powdered sugar or a drizzle of melted white chocolate can elevate their presentation. For an extra pop of color and texture, add a few whole, crushed candy canes on top right after baking—they’ll stick while still warm and give a dazzling holiday look.
Side Dishes
White Chocolate Candy Cane Cookies pair beautifully with a glass of cold milk or a warm cup of peppermint hot chocolate. If you’re serving a holiday dessert platter, add spiced nuts or gingerbread bites to create a variety of textures and flavors that complement the peppermint and sweet white chocolate so well.
Creative Ways to Present
Try arranging these cookies in a festive tin layered with red and white tissue paper, or stack them tied with a ribbon for charming gifts. You can also sandwich a dollop of peppermint frosting between two cookies for an indulgent twist that turns the recipe into a delightful holiday treat.
Make Ahead and Storage
Storing Leftovers
Keep your White Chocolate Candy Cane Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and flavorful for up to five days—perfect for savoring over nearly a week or sharing with friends and family.
Freezing
If you want to prepare these cookies ahead of time or save some for later, freezing is a great option. Place them in a single layer on a baking sheet first, freeze until firm, then transfer to a freezer-safe bag or container. They will keep well for up to three months without losing texture or flavor.
Reheating
To enjoy your frozen or stored cookies at their best, let them come to room temperature, or warm them slightly in a low oven for a few minutes. This revives that just-baked softness and lets the white chocolate chips soften deliciously.
FAQs
Can I substitute peppermint extract for the candy canes?
Absolutely! Adding 1/4 teaspoon of peppermint extract to the dough enhances the peppermint flavor, especially if candy canes are hard to find. For texture, consider mixing in crushed peppermint candies as well.
What if I don’t have white chocolate chips? Can I use regular chocolate chips?
You can swap in regular milk or semi-sweet chocolate chips, but the flavor profile will change. White chocolate offers a creamy sweetness that beautifully contrasts the peppermint, while regular chocolate adds a richer, deeper taste.
How thick should I make the cookies before baking?
Use rounded tablespoons of dough and space them about two inches apart. The dough will spread as it bakes, so shaping them into compact mounds helps manage thickness and ensures even baking.
Are these cookies suitable for vegetarians?
Yes, these White Chocolate Candy Cane Cookies Recipe ingredients are vegetarian-friendly! Just double-check that your white chocolate chips don’t contain any animal-derived additives if you want to be certain.
Can I make these cookies gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup. Keep an eye on texture, as gluten-free dough can be a bit different, but the flavor will still shine.
Final Thoughts
There’s something truly magical about the White Chocolate Candy Cane Cookies Recipe—whether it’s the nostalgic peppermint flavor or the rich, creamy bursts of white chocolate melting in your mouth, these cookies feel like a warm hug during the holiday season. They’re easy to make, wonderfully festive, and guaranteed to bring smiles to anyone lucky enough to try them. So go ahead, bake a batch, and let this recipe add a little extra sparkle to your celebrations.
Print
White Chocolate Candy Cane Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These White Chocolate Candy Cane Cookies are festive, chewy delights perfect for the holiday season. Combining sweet white chocolate chips with the refreshing crunch of crushed candy canes, these cookies offer a delightful peppermint twist that’s ideal for Christmas celebrations or any winter gathering.
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup white chocolate chips
- 3/4 cup crushed candy canes
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large bowl, blend the softened butter with granulated sugar and light brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add eggs and vanilla: Beat in the eggs one at a time into the creamed mixture, ensuring each is fully incorporated before adding the next, followed by the vanilla extract for flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning agents.
- Mix dry ingredients into wet: Gradually add the dry flour mixture to the wet ingredients, stirring until just combined to avoid overmixing and tough cookies.
- Fold in add-ins: Gently fold in the white chocolate chips and crushed candy canes, evenly distributing the festive flavors throughout the dough.
- Form and bake cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes, or until the edges turn lightly golden, signaling that they are perfectly baked.
- Cool cookies: Let the cookies cool on the baking sheets for 5 minutes, allowing them to set before transferring to a wire rack to cool completely for best texture and flavor.
Notes
- For an enhanced peppermint flavor, add 1/4 teaspoon of peppermint extract to the dough.
- If candy canes are unavailable, crushed peppermint candies are a great substitute.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
