If there’s one treat that truly captures the spirit of the holidays, it’s White Chocolate Candy Cane Cookies. These cookies are a whimsical blend of creamy white chocolate and crushed peppermint candy canes, delivering a delightful crunch and festive flavor in every bite. With a soft, buttery base and pops of color from the candy canes, they’re as beautiful as they are delicious—perfect for cookie swaps, gift-giving, or simply cozying up with a mug of hot cocoa and a good book. Trust me, once you try these, you’ll find yourself making them far beyond December!

White Chocolate Candy Cane Cookies Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about making White Chocolate Candy Cane Cookies is how straightforward the ingredient list is. Each item plays a starring role in building layers of texture and flavor that are both nostalgic and a little bit magical.

Unsalted butter: Using softened, unsalted butter ensures your cookies are tender and lets you control the saltiness.
Granulated sugar: This adds classic sweetness and helps give the cookies their chewy edges.
Brown sugar: Packed brown sugar adds moisture and a subtle caramel note for extra depth.
Large eggs: Two eggs bind everything together and create a rich dough.
Vanilla extract: A splash of vanilla brings warmth and a comforting aroma to the cookies.
All-purpose flour: The foundation of any great cookie, providing structure and chewiness.
Baking soda: This leavening agent gives the cookies a gentle lift, making them soft and puffy.
Salt: Just a bit sharpens the flavors and balances the sweetness.
White chocolate chips: Creamy, sweet morsels that melt into pockets of goodness throughout each cookie.
Crushed candy canes: About six full-size canes, crushed, add that signature peppermint crunch and festive flair.

How to Make White Chocolate Candy Cane Cookies

Step 1: Prepare Your Baking Sheets and Preheat the Oven

Before you dive in, preheat your oven to 350°F (177°C) so it’s ready when you are. Line two baking sheets with parchment paper for easy cleanup and to prevent sticking—no one wants to lose a cookie to the tray!

Step 2: Cream the Butter and Sugars

In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is key for creating a tender, melt-in-your-mouth cookie texture, so don’t rush it!

Step 3: Add Eggs and Vanilla

Mix in the eggs one at a time, making sure each is fully incorporated before adding the next. Then drizzle in the vanilla extract. This duo adds richness and that classic home-baked aroma we all love.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to your wet mixture, stirring just until combined. Over-mixing can lead to tough cookies, so fold gently and stop as soon as everything comes together.

Step 5: Fold in the White Chocolate and Candy Canes

Here’s where the magic happens: gently fold in the white chocolate chips and crushed candy canes. Not only do they add flavor and crunch, but the red and white bits look so festive against the creamy dough!

Step 6: Scoop and Bake

Spoon tablespoon-sized balls of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 9 to 11 minutes, just until the edges are golden and the centers are barely set. Remember, they’ll continue to firm up as they cool.

Step 7: Cool and Enjoy

Let your cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set up and makes moving them a breeze. Once cool, grab one (or two!) and savor that perfect blend of creamy, minty, and sweet.

How to Serve White Chocolate Candy Cane Cookies

Garnishes

For a picture-perfect finish, sprinkle a few extra crushed candy canes or a handful of white chocolate chips over the cookies while they’re still warm. If you want to get really fancy, a drizzle of melted white chocolate sets the stage for a cookie that’s as stunning as any bakery treat.

Side Dishes

These cookies shine alongside a mug of hot chocolate or peppermint mocha, but they’re also wonderful with a scoop of vanilla ice cream or a glass of cold milk. If you’re serving them as part of a dessert spread, fruit platters or a bowl of mixed nuts round out the flavors and textures.

Creative Ways to Present

Stack a few White Chocolate Candy Cane Cookies in a clear cellophane bag tied with a ribbon for a charming holiday gift. For parties, arrange them on a festive platter with candy cane pieces scattered around, or tuck them into a holiday cookie box for a sweet surprise.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature for up to five days. They’ll stay soft and flavorful, with the peppermint crunch holding up beautifully.

Freezing

You can freeze both the baked cookies and the unbaked dough. For baked cookies, let them cool completely, then freeze in a single layer before transferring to a freezer bag. For dough, scoop into balls and freeze on a sheet, then bag them up. Both options keep well for up to three months.

Reheating

To recapture that fresh-from-the-oven magic, warm cookies in the microwave for about 10 seconds or pop them in a low oven for a few minutes. This revives their softness and makes the white chocolate chips extra melty.

FAQs

Can I use peppermint extract for more flavor?

Absolutely! If you adore a strong peppermint kick, try adding ¼ teaspoon of peppermint extract to the dough along with the vanilla. Just a little goes a long way, so don’t overdo it.

What’s the best way to crush candy canes for this recipe?

Place the candy canes in a zip-top bag and gently bash them with a rolling pin or the bottom of a heavy pan. Aim for a mix of fine bits and larger shards—this adds both flavor and texture to your White Chocolate Candy Cane Cookies.

Can I substitute white chocolate chips with chopped white chocolate?

You sure can! Chopped white chocolate gives you pockets of melty goodness and looks rustic and beautiful. Just make sure the pieces aren’t too large for even distribution.

Are these cookies suitable for making ahead during the holidays?

Yes, these cookies are wonderful for make-ahead baking. You can freeze the dough or baked cookies and have fresh treats ready in minutes when guests arrive or for last-minute gifting.

Do the candy canes stay crunchy after baking?

The candy canes soften slightly as the cookies bake, but most remain crunchy, giving you that signature peppermint texture in every bite. Storing them in an airtight container keeps the crunch going strong.

Final Thoughts

If you’re looking to add a little extra cheer to your holiday baking, these White Chocolate Candy Cane Cookies are a must-try. They’re irresistibly festive, easy to make, and guaranteed to disappear quickly. I hope you have as much fun baking and sharing them as I do—happy baking and happy holidays!

White Chocolate Candy Cane Cookies Recipe

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4.8 from 16 reviews

Author: admin
Total Time: 25 minutes
Yield: 30 cookies 1x
Diet: Vegetarian

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Description

These White Chocolate Candy Cane Cookies offer a delightful blend of sweet white chocolate and peppermint flavors, perfect for the holiday season. Soft and chewy with a festive crunch from crushed candy canes, they’re an irresistible treat to share or enjoy on your own.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Add-ins

1 cup white chocolate chips
¾ cup crushed candy canes (about 6 full-size candy canes)

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Instructions

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and smooth, which helps create a tender cookie texture.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each to fully incorporate them, then mix in the vanilla extract for flavor enhancement.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring an even distribution of leavening and seasoning agents.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and toughening the cookies.
Fold in White Chocolate Chips and Crushed Candy Canes: Gently fold in the white chocolate chips and crushed candy canes, distributing them evenly throughout the dough to infuse every bite with peppermint sweetness.
Scoop Dough onto Baking Sheets: Using a tablespoon-sized scoop, place balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Bake Cookies: Bake the cookies for 9–11 minutes, or until the edges are lightly golden and the centers appear just set, ensuring a soft and chewy texture.
Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.