If you’re searching for a dessert that embodies all the joy and sparkle of the holiday season, White Chocolate Candy Cane Cookies are your sweet answer. Buttery and soft, with creamy white chocolate chips and pockets of vibrant peppermint crunch, these cookies are a festive hug in edible form. Whether you’re making treats for a Christmas cookie exchange or simply want to surprise someone with a dose of holiday cheer, this recipe is all about easy, impressive, and downright irresistible homemade goodness.

White Chocolate Candy Cane Cookies Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient for White Chocolate Candy Cane Cookies plays an important part, blending classic cookie comfort with a fresh, wintery twist. With simple pantry staples and a couple of festive extras, you’ll find each addition brings something special to the final bake.

Unsalted butter: Softened butter creates a rich, tender cookie crumb and melds all the flavors together.
Granulated sugar: Brings sweetness and crisp edges to balance the soft centers.
Packed brown sugar: Adds a subtle caramel note for richer flavor depth and chewy texture.
Large eggs: These help bind the dough and provide structure, ensuring thick, bakery-style cookies.
Vanilla extract: Enhances the overall flavor and pairs beautifully with the peppermint.
Peppermint extract: Just half a teaspoon delivers that unmistakable candy cane magic.
All-purpose flour: Gives body to the cookies and keeps them soft yet sturdy for decorating.
Baking soda: Lifts the dough ever so slightly, promising a gentle rise and light texture.
Salt: Balances the sweetness and brings out all the other flavors.
White chocolate chips: Every bite gets a melt-in-your-mouth creaminess and pop of sweetness.
Crushed candy canes: The holiday showstopper—tiny bits add crunch, color, and signature peppermint flair.

How to Make White Chocolate Candy Cane Cookies

Step 1: Prep Your Baking Sheets and Oven

Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper; it keeps the cookies from sticking and ensures easy clean-up later. Getting this all set before you mix makes baking seamless and stress-free.

Step 2: Cream the Butters and Sugars

In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is pale and fluffy. This step incorporates air, making your cookies nice and tender. Don’t rush this part – a few extra minutes with an electric mixer do wonders here!

Step 3: Add the Eggs and Extracts

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in both the vanilla and peppermint extracts. That gentle mint aroma will let you know you’re on the right track to candy cane cookie heaven.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Whisking prevents lumps and ensures even distribution, so you get balanced cookies every time.

Step 5: Combine and Fold in the Festive Goodies

Gradually add the dry ingredients into the butter-sugar mixture, mixing only until no flour streaks remain. Gently fold in the white chocolate chips and crushed candy canes, making sure they’re evenly spread throughout the dough for consistent flavor and color in every bite.

Step 6: Scoop and Bake

Scoop tablespoon-sized portions of dough and place them about 2 inches apart on your lined baking sheets. Bake for 9 to 11 minutes, just until the edges are lightly golden but the centers still look soft. Remember, cookies keep cooking on the sheet even after you take them out!

Step 7: Cool and Finish

Let the cookies cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely. If you want a little extra holiday sparkle, drizzle with melted white chocolate and an additional sprinkle of crushed candy canes while they’re still a bit warm.

How to Serve White Chocolate Candy Cane Cookies

Garnishes

A little finishing touch goes a long way. Drizzle melted white chocolate over cooled cookies and add a shower of extra crushed candy cane. It not only looks merry and bright, but the extra hit of peppermint and chocolate feels extra indulgent.

Side Dishes

These cookies shine alongside a mug of hot cocoa loaded with whipped cream, a classic glass of milk, or even a festive peppermint latte. They’re also striking on a dessert tray next to chocolate-dipped pretzels or cranberry bars for a well-rounded sweet spread.

Creative Ways to Present

White Chocolate Candy Cane Cookies make delightful homemade gifts. Slip a few into cellophane bags, tie with a red ribbon and candy cane, or stack in a festive tin. For an extra-special party, serve them on a platter with fresh mint leaves and shimmery sugar sprinkles for a whimsical winter wonderland vibe.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container at room temperature for up to five days. The cookies stay soft and flavorful, and the peppermint remains crisp for several days – just be sure to keep them sealed so the candy cane bits don’t get too sticky.

Freezing

For longer storage, freeze the baked cookies in a zip-top bag or airtight container for up to two months. Separate layers with parchment so they don’t stick. You can also freeze unbaked dough balls, then bake straight from frozen with just an extra minute or two in the oven.

Reheating

If you want to restore that fresh-from-the-oven warmth, microwave a cookie for about 10 seconds, or pop a batch in a 300°F oven for 5 minutes. The white chocolate gets beautifully melty and the peppermint aroma perks right back up.

FAQs

Can I use milk or dark chocolate chips instead of white chocolate?

Absolutely! While white chocolate is classic in White Chocolate Candy Cane Cookies for its creamy sweetness, milk or dark chocolate will add a new flavor dimension and still taste delicious. Mix and match if you’re feeling adventurous!

How finely should I crush the candy canes?

Aim for small bits, similar in size to coarse sugar or chocolate chips. Too large and they might melt into sticky puddles; too fine and the mint flavor can overpower without much crunch. A rolling pin or food processor does the trick nicely.

Help! My cookies spread too much. What went wrong?

If your dough was too warm, or if you added too little flour, cookies can overspread. Make sure your butter is just softened (not melty), and measure your flour with care. Chilling the dough for 30 minutes before baking also helps if your kitchen is on the warm side.

Are these cookies safe for people with nut allergies?

The base recipe for White Chocolate Candy Cane Cookies contains no nuts, but always check your white chocolate chips and candy canes for allergen warnings. If you’re baking for someone with allergies, label your treats accordingly and avoid cross-contact in your kitchen.

Can I make these cookies gluten free?

Yes! Substitute the all-purpose flour with your favorite 1-to-1 gluten free baking flour blend. Check the consistency and add an extra tablespoon of flour if the dough seems too wet. The cookies should turn out just as tasty and festive.

Final Thoughts

There’s something magical about baking a batch of White Chocolate Candy Cane Cookies – the aroma, the sparkle, the crunchy bits of peppermint in every bite. I hope you’ll bake a batch soon and share them with someone you love, or just treat yourself to the simple joy of a perfect holiday cookie!

White Chocolate Candy Cane Cookies Recipe

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4.6 from 22 reviews

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

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Description

Indulge in the festive spirit with these delightful White Chocolate Candy Cane Cookies. A perfect blend of white chocolate sweetness and refreshing peppermint crunch, these cookies are a holiday favorite.

Ingredients

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For the Cookies:

1 cup unsalted butter (softened)
1 cup granulated sugar
1/2 cup brown sugar (packed)
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1/2 cup crushed candy canes

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream Butter and Sugars: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs and Extracts: Beat in the eggs one at a time, then mix in the vanilla and peppermint extracts.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Add Mix-Ins: Fold in the white chocolate chips and crushed candy canes.
Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets. Bake for 9–11 minutes until golden around the edges. Cool on the baking sheet before transferring to a wire rack.