If you’re dreaming of a holiday cookie that perfectly balances sweet, creamy, and festive flavors, look no further than this White Chocolate Candy Cane Cookies Recipe. These cookies combine the rich melt-in-your-mouth goodness of white chocolate with the refreshing crunch and peppermint zing of crushed candy canes. They’re soft and chewy with just the right touch of crisp edges, making them an irresistible treat for cookie exchanges, holiday parties, or just a cozy evening with a mug of hot cocoa. Let me share why these cookies quickly became one of my all-time favorites during the festive season!
Ingredients You’ll Need
All the ingredients in this White Chocolate Candy Cane Cookies Recipe are simple staples that come together to create a perfect harmony of texture and flavor. From the creamy butter to the crunchy candy canes, each element plays a crucial role in making these cookies unforgettable.
- 1 cup unsalted butter, softened: Provides rich moisture and tenderness that melts in your mouth.
- 1 cup granulated sugar: Adds sweetness and helps cookies brown beautifully.
- 1/2 cup brown sugar: Brings a subtle caramel depth and chewiness.
- 2 large eggs: Bind everything together and aid in fluffiness.
- 1 teaspoon vanilla extract: Infuses a warm, aromatic flavor enhancing every bite.
- 2 1/2 cups all-purpose flour: The backbone giving these cookies structure.
- 1 teaspoon baking soda: Ensures a light rise and perfect texture.
- 1/2 teaspoon salt: Balances sweetness and heightens flavor complexity.
- 1 cup white chocolate chips: Melt into luscious pockets of creamy sweetness.
- 1/2 cup crushed candy canes: Adds that iconic peppermint crunch and festive flair.
How to Make White Chocolate Candy Cane Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This step ensures your cookies bake evenly and don’t stick to the pan, making them easy to transfer and cool.
Step 2: Cream the Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. This aeration step is key—it creates a delicate texture and ensures every cookie is soft yet sturdy.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, mixing thoroughly after each addition to fully incorporate them into the dough. Then, stir in the vanilla extract to boost the cookie’s sweet and fragrant profile.
Step 4: Combine Dry Ingredients
Whisk together the all-purpose flour, baking soda, and salt in a separate bowl. Gradually add this dry mixture to the wet ingredients, mixing just until everything is combined. Be careful not to overmix to keep the cookies tender.
Step 5: Fold in Chocolate and Candy Canes
Gently fold in the white chocolate chips and crushed candy canes. These mix-ins bring bursts of creamy sweetness and peppermint crunch, making each bite a delightful surprise.
Step 6: Shape the Cookies
Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. This space allows the cookies to spread just enough without merging into each other.
Step 7: Bake and Cool
Bake the cookies for 10 to 12 minutes until the edges turn golden but the centers still look soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely—that final rest helps them set perfectly.
How to Serve White Chocolate Candy Cane Cookies Recipe
Garnishes
A light dusting of powdered sugar adds a snowy touch that is both visually stunning and delicious. You can also drizzle a little melted white chocolate on top for extra indulgence.
Side Dishes
These cookies pair beautifully with a warm cup of peppermint tea or a creamy hot chocolate, enhancing their mint-chocolate charm. Fresh berries or whipped cream on the side can also make your cookie platter feel like an elegant dessert.
Creative Ways to Present
For gifting or parties, stack these cookies alternating with wax paper in a festive tin, then tie with a red ribbon for a classic holiday look. You can also place them individually in cellophane bags with mini candy canes for sweet stocking stuffers.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies fresh by storing them in an airtight container at room temperature. They stay soft and flavorful for up to 5 days, perfect for snacking throughout the week.
Freezing
If you want to prepare ahead, freeze unbaked cookie dough balls on a baking sheet. Once frozen, transfer them to a freezer-safe bag. Bake them straight from the freezer, adding a couple of extra minutes to the bake time.
Reheating
To enjoy freshly baked warmth any time, microwave a cookie for 10 to 15 seconds or warm a few in the oven at 300°F for 5 minutes. This refreshes their softness and melts the chocolate just a bit.
FAQs
Can I use dark chocolate instead of white chocolate?
Absolutely! Swapping white chocolate chips for dark chocolate changes the flavor profile, offering a richer, slightly bitter contrast to the peppermint. It’s a tasty twist if you prefer a less sweet cookie.
What’s the best way to crush candy canes?
The easiest way is to place the candy canes in a sealed plastic bag and gently crush them with a rolling pin or the bottom of a heavy pan. This method ensures the pieces are small enough to distribute evenly in the dough without being overpowering.
Can I substitute butter with margarine or oil?
For the best texture and flavor, butter is ideal in this recipe. Margarine may work but could alter taste and cookie consistency. Oils generally are not recommended because they can make cookies too greasy and flat.
How do I make these cookies more festive?
Adding red and green sprinkles along with the crushed candy canes elevates the holiday vibe. You could also dip half the cookie in melted white chocolate and sprinkle additional crushed candy cane pieces on top for an extra festive finish.
What if I don’t have baking soda?
Baking soda helps cookies rise and spread properly. If you don’t have it, you can substitute with baking powder, but use about three times the amount. The texture might be a bit different, but your cookies will still taste great.
Final Thoughts
This White Chocolate Candy Cane Cookies Recipe is a joyful holiday treat that brings together the best of classic flavors with a festive twist. Whether you’re baking for friends, family, or yourself, the sweet creaminess of white chocolate paired with peppermint crunch is sure to bring smiles. I encourage you to try this recipe—once you do, it might just become your holiday tradition too!
Print
White Chocolate Candy Cane Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these festive White Chocolate Candy Cane Cookies, perfectly soft with a hint of minty crunch from crushed candy canes, and rich bursts of creamy white chocolate in every bite. Ideal for holiday celebrations or any time you crave a sweet seasonal treat.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup white chocolate chips
- 1/2 cup crushed candy canes
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to ensure the cookies do not stick.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step incorporates air, giving cookies a tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract to infuse flavor evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening agent and seasoning evenly.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing which could toughen the cookies.
- Incorporate Chocolate Chips and Candy Canes: Gently fold in the white chocolate chips and crushed candy canes, ensuring even distribution throughout the dough.
- Shape Cookies: Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden while the centers remain soft and chewy.
- Cool: Allow cookies to cool on the baking sheet for a few minutes so they set, then transfer them to a wire rack to cool completely before serving.
Notes
- For an extra festive touch, drizzle melted white chocolate over cooled cookies.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- Ensure candy canes are crushed finely to prevent large sharp pieces in the cookies.
- Substitute white chocolate chips for semi-sweet chips if a less sweet flavor is desired.
