White Chocolate Candy Cane Cookies Recipe

ByTaylor
Jump to Recipe· 4.5 from 10 reviews

If you’re anything like me, holiday baking is one of those magical traditions that bring so much joy—and these White Chocolate Candy Cane Cookies Recipe are hands down one of my all-time favorites. They’re festive, delightfully sweet with just the right kick of peppermint, and surprisingly easy to whip up. Seriously, once you try this recipe, you’ll find yourself coming back season after season. So, grab your apron and let me guide you through making these melt-in-your-mouth delights that everyone will rave about!

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Why This Recipe Works

  • Perfect Balance of Flavors: The creamy sweetness of white chocolate pairs beautifully with the crisp peppermint from candy canes.
  • Easy-to-Handle Dough: The stiff dough makes scooping and shaping these cookies a breeze, even for beginners.
  • Festive and Fun Texture: Crunchy bits of finely crushed candy canes add a delightful surprise in every bite.
  • Reliable Baking Time: With just 10-13 minutes in the oven, you won’t risk overbaking and drying out the cookies.
White Chocolate Candy Cane Cookies, holiday peppermint cookies, festive cookie recipes, easy Christmas cookie ideas, white chocolate peppermint treats - The image shows eight round cookie dough balls placed on a brown baking mat lined inside a red-edged tray. Each cookie ball has a creamy, pale dough base with small red specks all over, and some white chocolate chips peek through the dough, adding texture. The surface under the baking mat is a white marbled texture. The dough looks soft, and the balls are evenly spaced apart. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This White Chocolate Candy Cane Cookies Recipe shines because of its straightforward and flavorful ingredients. Everything comes together to create a dough that’s sturdy enough to hold those festive mix-ins while staying tender and chewy after baking. Here are the key players and why each one matters:

White Chocolate Candy Cane Cookies, holiday peppermint cookies, festive cookie recipes, easy Christmas cookie ideas, white chocolate peppermint treats - Flat lay of a small pile of white granulated sugar, a small mound of packed brown sugar, a pat of softened butter, two whole brown eggs with clean shells, a small white bowl of vanilla extract, a small white bowl of baking powder, a small white bowl of salt, a heap of all-purpose flour, a small white bowl filled with finely crushed red and white candy canes, and a simple white ceramic bowl overflowing with white chocolate chips, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Sugar: Adding both white and brown sugar creates the perfect sweetness and a subtle chewy texture thanks to the molasses in brown sugar.
  • Butter: Using softened butter adds richness and helps create that crave-worthy tender crumb.
  • Baking Powder: Gives the cookies a light lift without making them cake-like.
  • Salt: Enhances the flavors and balances the sweetness beautifully.
  • Eggs: Provide structure and moisture to the dough for cookies that aren’t dry or crumbly.
  • Vanilla: A small amount works wonders for rounding out the flavor.
  • Flour: The backbone of your dough—make sure not to overmix once it’s added for tender results.
  • Finely crushed candy canes: This is the festive star! Finely crushed to distribute peppermint flavor and that signature crunch without being overwhelming.
  • White chocolate chips: Melted pockets of creamy sweetness provide irresistible contrast to the candy cane.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this White Chocolate Candy Cane Cookies Recipe is how easy it is to customize—whether you want to amp up the peppermint, swap mix-ins, or make it allergy-friendly. It’s really your cookie, so feel free to make it your own!

  • Extra Peppermint Punch: I sometimes add a few drops of peppermint extract to enhance the candy cane flavor even more—just be careful not to overdo it or the cookies can taste too minty.
  • Dairy-Free Variation: Swap the butter for a plant-based alternative and use dairy-free white chocolate chips to keep the festive vibe without the dairy.
  • Add Some Crunch: Toss in chopped nuts like pecans or walnuts if you like added texture alongside the candy canes.
  • Chocolate Twist: Mix in semi-sweet or dark chocolate chips along with the white chocolate for a rich flavor contrast.

Step-by-Step: How I Make White Chocolate Candy Cane Cookies Recipe

Step 1: Preheat and Prep

First things first: preheat your oven to 350°F (175°C). Line your cookie sheets with parchment paper or silicone baking mats; this prevents sticking and helps the bottoms brown evenly. Trust me, nothing ruins holiday baking vibes faster than fighting with stuck cookies!

Step 2: Cream the Butter and Sugars

Using an electric mixer, beat your softened butter on medium-high speed for about 30 seconds. Then add both the white and brown sugars, along with baking powder and salt. Keep beating until everything’s fully combined and smooth, scraping the bowl down occasionally so no lumps sneak in. This step is key for that lovely tender crumb.

Step 3: Add Eggs and Vanilla

Next, beat in the eggs one at a time, then add vanilla extract. Make sure everything is well mixed but don’t overdo it. This helps maintain the perfect texture.

Step 4: Stir in the Flour

Gradually beat in as much flour as your mixer can handle. When the dough gets too stiff for the mixer, switch to mixing the rest by hand. The dough should be notably stiff to hold the mix-ins without spreading too much in the oven.

Step 5: Fold in Candy Canes and White Chocolate

Carefully fold in the finely crushed candy canes and the white chocolate chips. I always crush the candy canes myself because store-bought crushed versions tend to be too coarse—finer bits are better for more even peppermint bursts.

Step 6: Scoop and Bake

Use a large cookie scoop to portion the dough onto the prepared sheets, spacing each ball about two inches apart. Bake for 10 to 13 minutes, until the edges are just starting to turn golden. Be careful not to bake too long—those edges brown quickly but you want a soft center.

Step 7: Cool Before Moving

Let the cookies cool on the pan for about 10 minutes before transferring them to a wire rack to cool completely. This helps the cookies set so they don’t fall apart as you move them.

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Pro Tips for Making White Chocolate Candy Cane Cookies Recipe

  • Use Room Temperature Butter: It creams better with sugars, giving you that smooth dough you want.
  • Don’t Overmix the Flour: Once you add flour, mix just until combined to avoid tough cookies.
  • Finely Crush Candy Canes: I recommend doing this yourself by placing them in a zip-top bag and rolling over gently with a rolling pin.
  • Watch the Bake Time Closely: Cookies can go from perfectly soft to dry in a minute, so check them at 10 minutes and keep a close eye.

How to Serve White Chocolate Candy Cane Cookies Recipe

White Chocolate Candy Cane Cookies, holiday peppermint cookies, festive cookie recipes, easy Christmas cookie ideas, white chocolate peppermint treats - A small stack of four soft cookies sits on a white marbled surface. The cookies are pale cream colored with rough, slightly bumpy textures and light golden edges. They show bits of red scattered inside, giving a subtle splash of color through the pale dough. The top cookie is tied with a thin brown string tied in a bow, adding a simple touch. The background is softly blurred, keeping the cookies as the clear focus. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like sprinkling a few extra crushed candy canes on top right after baking—while the cookies are still warm—so they stick and add a festive look and extra peppermint zing. A light dusting of powdered sugar can also make these cookies feel extra special when you’re serving guests.

Side Dishes

These cookies are perfect alongside a cozy cup of hot cocoa or peppermint mocha. They also pair wonderfully with a chilled glass of milk or even a festive spiced latte for a fun coffee break treat.

Creative Ways to Present

I’ve had great success arranging these cookies on a pretty platter lined with festive napkins for holiday parties. For gifting, pack a handful in a clear cellophane bag tied with a red ribbon and tuck in a sprig of fresh rosemary or pine for an elegant, aromatic touch.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature. They stay fresh for up to a week, and the white chocolate keeps its creamy texture beautifully. Just make sure to layer with parchment paper so they don’t stick together.

Freezing

If you’ve made a big batch, these cookies freeze wonderfully. I freeze the baked cookies in a single layer on a baking sheet first, then transfer them to a freezer-safe container or bag. When you’re ready, just thaw at room temperature—easy peasy!

Reheating

To bring back that freshly baked warmth, pop a few cookies in the microwave for 10-15 seconds or in a preheated 300°F oven for about 5 minutes. This revives the softness and helps the white chocolate soften just enough to melt deliciously.

FAQs

  1. Can I use regular chocolate chips instead of white chocolate?

    Absolutely! You can substitute semi-sweet or milk chocolate chips if you prefer, but keep in mind that white chocolate’s creamy sweetness complements the peppermint in candy canes better. If you go for regular chocolate, it’ll give the cookies a richer, more intense chocolate flavor.

  2. How do I crush candy canes finely?

    Place your candy canes in a sealed plastic bag and gently roll over them with a rolling pin or a heavy pan. Aim for small pieces rather than a powder—this distributes peppermint flavor evenly without overpowering the dough or hurting your teeth.

  3. Can I make the cookie dough ahead of time?

    Yes! You can prepare the dough and chill it in the fridge for up to 24 hours before baking. Chilling actually helps the flavors meld and prevents the cookies from spreading too much during baking.

  4. Are these cookies crunchy or soft?

    They’re soft and chewy with just slightly crisp edges. The crushed candy canes add a pleasant crunch contrast, so it’s the best of both worlds!

  5. Can I use peppermint extract instead of candy canes?

    You can, but I recommend using both if you want a fully rounded peppermint flavor—candy canes give texture and sweetness while peppermint extract adds an extra punch of that classic taste. Use peppermint extract sparingly though; it’s very concentrated.

Final Thoughts

To me, this White Chocolate Candy Cane Cookies Recipe embodies everything I love about holiday baking: it’s festive, fun, and filled with flavors that just scream cozy winter vibes. Whenever I bake these, the whole kitchen fills with a wonderful peppermint scent that instantly lifts my spirits. I hope you’ll give this recipe a try—you’re going to love how easy and rewarding it is. And trust me, once people get a taste, they’ll be begging you for the recipe too!

Print
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White Chocolate Candy Cane Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 10 reviews
  • Author: Taylor
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 28 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

These White Chocolate Candy Cane Cookies are festive, sweet, and perfect for the holiday season. They combine the crunch and minty flavor of crushed candy canes with creamy white chocolate chips, baked to a soft and chewy texture that delights every bite.

Ingredients

Dry Ingredients

  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 1/4 cup flour

Wet Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 2 eggs
  • 1 tsp. vanilla

Add-ins

  • 2/3 cup finely crushed candy canes
  • 8 ounces white chocolate chips

Instructions

  1. Preheat Oven: Turn on your oven to 350 degrees Fahrenheit to prepare for baking the cookies.
  2. Cream Butter and Sugars: In a large mixing bowl, beat softened butter with an electric mixer on medium to high speed for 30 seconds. Add both sugars, baking powder, and salt, and beat until combined, scraping the bowl occasionally for even mixing.
  3. Add Eggs and Vanilla: Beat in the eggs and vanilla extract until fully incorporated into the mixture.
  4. Mix in Flour: Gradually beat in as much flour as possible with the mixer. If the dough becomes too stiff, finish mixing the remaining flour by hand to achieve a very stiff dough.
  5. Incorporate Candy Canes and White Chocolate: Stir in the finely crushed candy canes and white chocolate chips, distributing them evenly throughout the dough.
  6. Shape Cookies: Using a large cookie scoop, place the dough balls two inches apart on a cookie sheet lined with parchment paper or a silicone baking mat to prevent sticking.
  7. Bake: Bake the cookies in the preheated oven for 13 minutes or until they are lightly browned around the edges. Be careful not to overbake to maintain a soft texture.
  8. Cool: Let the cookies cool on the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, do not overbake; the cookies should remain soft and slightly chewy.
  • Crush candy canes finely to avoid large chunks that may overpower the texture.
  • Butter should be softened to room temperature for easier mixing.
  • You can substitute white chocolate chips with white chocolate chunks for variation.
  • Use parchment paper or silicone mats to prevent cookies from sticking and to ensure even baking.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180 kcal
  • Sugar: 15 g
  • Sodium: 90 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 30 mg

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