If the holidays had a flavor, I’m convinced it would taste exactly like these White Chocolate Candy Cane Cookies. We’re talking about buttery, golden cookies bursting with creamy white chocolate chips and bits of festive peppermint candy cane in every bite. The result is that irresistible mix of sweet and minty, crunchy and gooey, perfect for sharing with friends or sneaking straight from the cooling rack. Trust me, from the first bite you’ll want to make these White Chocolate Candy Cane Cookies your new seasonal tradition!
Ingredients You’ll Need
These cookies come together with a handful of simple, classic baking ingredients plus a couple of special additions for that iconic holiday flavor. Each ingredient plays its own important part, from texture to taste to that magical red-and-white sparkle.
- All-purpose flour: Gives the cookies structure and helps balance the sweetness.
- Baking soda: Ensures the cookies bake up soft in the center and lightly crisp at the edges.
- Salt: A pinch pulls all the flavors together and keeps the sweetness in check.
- Unsalted butter (softened): Makes the cookies rich, chewy, and wonderfully tender.
- Granulated sugar: Adds sweetness and supports that classic cookie texture.
- Light brown sugar: Packed with molasses notes for deep, caramel-like flavor and extra chewiness.
- Large eggs: Bind everything together and create a soft, lush dough.
- Vanilla extract: Rounds out the flavors with extra warmth and depth.
- Peppermint extract: This is where the holiday magic happens—just the right hint of cool mint.
- White chocolate chips: Melty sweetness that pairs beautifully with peppermint.
- Crushed candy canes: Brings the crunch, color, and unmistakable festive flavor!
How to Make White Chocolate Candy Cane Cookies
Step 1: Prepare Your Baking Sheets
Start by preheating your oven to 350°F (175°C), setting the stage for even, golden-brown cookies. Line two baking sheets with parchment paper—this not only helps prevent sticking, but also makes cleanup a breeze. Trust me, you’ll thank yourself later when you’re focused on devouring cookies instead of scrubbing pans.
Step 2: Whisk the Dry Ingredients
In a medium bowl, combine the flour, baking soda, and salt. A quick whisk is all you need to evenly distribute the baking soda and salt throughout the flour, which ensures that each cookie rises perfectly and boasts just the right texture.
Step 3: Cream Butter and Sugars
In a large bowl, beat the softened butter together with both the granulated and brown sugars until the mixture is light, fluffy, and a little bit creamy—this usually takes about 2-3 minutes with an electric mixer. This step is essential for tender, melt-in-your-mouth cookies because it incorporates air and fully blends the sugars.
Step 4: Add Eggs and Extracts
Beat in the eggs one at a time to the creamed butter mixture. Once the eggs are fully incorporated, add both the vanilla and peppermint extracts. That little splash of peppermint brings the signature scent and flavor that makes White Chocolate Candy Cane Cookies so festive!
Step 5: Combine Dry and Wet Ingredients
Gradually add the flour mixture to your wet ingredients, mixing just until combined. Over-mixing can make cookies tough, so stir only until you see no more streaks of flour. The dough should come together beautifully and smell absolutely divine already.
Step 6: Fold in the Goodies
Gently fold in the white chocolate chips and crushed candy canes. Each scoop will be studded with creamy chocolate and pops of minty crunch—exactly what makes these cookies so special.
Step 7: Scoop and Bake
Drop rounded tablespoon-sized balls of dough onto the prepared baking sheets, leaving about 2 inches between each so they have room to spread. Bake for 10 to 12 minutes, until the edges turn lightly golden and the centers look set but still soft. Every oven has its quirks, so keep an eye on that first batch!
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for five minutes—this helps them finish setting—then transfer them to a wire rack to cool completely. If you like, sprinkle a little extra crushed candy cane over the tops for added color and crunch while they’re still slightly warm.
How to Serve White Chocolate Candy Cane Cookies
Garnishes
For that bakery-style look, sprinkle a little extra crushed candy cane on the cookies as soon as they come out of the oven. It not only looks gorgeous but also adds an extra festive crunch. You can even drizzle a bit of melted white chocolate over the top for an extra touch of decadence.
Side Dishes
These cookies are a treat on their own, but they also pair perfectly with hot cocoa, coffee, or a cold glass of milk. For a grown-up twist, serve them alongside peppermint tea or a sweet dessert wine during your next holiday party.
Creative Ways to Present
Layer the cookies in a clear tin lined with parchment paper and tie it with a red ribbon for a homemade gift everyone will love. Arrange them on a festive platter for cookie swaps, or pack a few in a cellophane bag with a candy cane for adorable party favors. However you share (or stash) them, White Chocolate Candy Cane Cookies are guaranteed to wow everyone they meet.
Make Ahead and Storage
Storing Leftovers
Store any leftover White Chocolate Candy Cane Cookies in an airtight container at room temperature for up to five days. Slip a slice of white bread into the container to keep them extra soft—a sweet trick my grandma taught me.
Freezing
These cookies happily make their way to the freezer. Cool them completely, layer them between sheets of parchment paper in an airtight container, and freeze for up to three months. You can also freeze balls of dough to bake fresh, festive cookies in a pinch.
Reheating
To bring back that just-baked warmth, pop a cookie or two in the microwave for 8-10 seconds, or toast them lightly in an oven preheated to 300°F for a few minutes. The chocolate will get deliciously melty, and the peppermint aroma will fill your kitchen all over again!
FAQs
Can I use milk or dark chocolate chips instead of white chocolate?
Absolutely! While white chocolate pairs especially well with the peppermint notes in these cookies, you can swap in your favorite chocolate chips for a different twist. Just keep in mind it will change both the look and flavor, but the results will still be delicious.
How finely should I crush the candy canes?
Aim for a mostly coarse texture—think small, crunchy pieces rather than fine dust. Too fine and they’ll melt away completely, but having a mix of larger and smaller bits brings the perfect combination of crunch and holiday sparkle to the White Chocolate Candy Cane Cookies.
Can I make the dough ahead of time?
Yes! The dough for White Chocolate Candy Cane Cookies can be made up to 48 hours in advance. Simply cover and chill the dough, then let it come to room temperature for 20-30 minutes before scooping and baking for the best results.
Are these cookies kid-friendly?
Definitely. Kids love helping to crush candy canes and stir in the white chocolate chips. The flavor is sweet and minty, but not overpowering, so even younger palates will enjoy these festive treats.
What’s the best way to crush candy canes for this recipe?
Place unwrapped candy canes in a zip-top bag and gently bash them with a rolling pin or the bottom of a heavy pan. It’s a fun (and oddly satisfying) way to relieve some holiday stress—and get perfectly sized pieces for your cookies!
Final Thoughts
If you’re looking to add a little extra sparkle and flavor to your holiday cookie tray, give these White Chocolate Candy Cane Cookies a try. There’s something about the combination of buttery dough, creamy white chocolate, and refreshing peppermint that makes every bite feel like a celebration. Happy baking!
Print
White Chocolate Candy Cane Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Indulge in the festive spirit with these delicious White Chocolate Candy Cane Cookies that are perfect for the holiday season. These soft and chewy cookies are loaded with white chocolate chips and peppermint flavor, topped with a sprinkle of crushed candy canes for a delightful crunch.
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
Mix-Ins:
- 1 ½ cups white chocolate chips
- 1 cup crushed candy canes
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the eggs, one at a time, then mix in the vanilla and peppermint extracts.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in Mix-Ins: Fold in the white chocolate chips and crushed candy canes.
- Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheets and bake for 10–12 minutes until lightly golden.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra festive flair, sprinkle additional crushed candy canes on top of the cookies right after baking.
- Store in an airtight container at room temperature for up to 5 days.
- These cookies also freeze well for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
