Picture this: your kitchen filled with the sweet aroma of freshly baked cookies, hints of vanilla and peppermint swirling through the air, and a plate piled high with soft, chewy White Chocolate Candy Cane Cookies. These beauties are not just a festive treat—they’re the perfect blend of creamy white chocolate, cool peppermint crunch, and buttery, golden edges. Whether you’re making them for a holiday party, a cookie exchange, or simply to share some cheer with loved ones, these cookies are guaranteed to become a new seasonal favorite.
Ingredients You’ll Need
Part of the magic behind these cookies comes from the simplicity of their ingredients—each chosen to deliver the perfect bite of sweetness, texture, and color. With just a handful of pantry staples and a couple of special additions, you’ll understand why every element is absolutely essential!
- Unsalted butter (1 cup, softened): This brings a rich, melt-in-your-mouth texture and helps create those perfectly tender centers.
- Granulated sugar (1 cup): Adds classic sweetness and helps the cookies spread just right.
- Light brown sugar (1/2 cup, packed): Gives the cookies a subtle caramel flavor and keeps them extra chewy.
- Large eggs (2): Bind everything together while creating soft, lush dough.
- Vanilla extract (1 teaspoon): Enhances every other flavor for that delicious, bakery-style finish.
- All-purpose flour (2 3/4 cups): Forms the structural backdrop, ensuring your cookies hold their shape without being dense.
- Baking soda (1 teaspoon): Gives the cookies their light lift and slight crispness around the edges.
- Salt (1/2 teaspoon): Balances the sweetness and heightens all the flavors.
- White chocolate chips (1 cup): Add creamy, dreamy sweetness in every bite—absolutely irresistible.
- Crushed candy canes (3/4 cup): Lend that nostalgic peppermint crunch and signature holiday stripe of color.
How to Make White Chocolate Candy Cane Cookies
Step 1: Prepare Your Baking Sheets
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This little bit of prep work ensures your White Chocolate Candy Cane Cookies bake evenly and lift off with zero fuss (plus, it saves on clean-up later).
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process helps create that beautiful, soft interior—don’t rush it! You’re looking for a creamy, almost pale yellow result, usually 2–3 minutes of generous mixing.
Step 3: Add Eggs and Vanilla
Crack in your eggs, one at a time, mixing well after each addition so they fully incorporate. Then stir in the vanilla extract. These wet ingredients are the backbone of your dough, and your cookies will thank you for taking your time here.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking blends these essentials evenly, making sure your cookies rise just right and every bite is balanced—not too salty, never chalky.
Step 5: Mix Dry Into Wet
Slowly add the dry mixture into your wet ingredients, mixing just until everything is combined. Over-mixing can lead to tough cookies, so stop as soon as no streaks of flour remain. A sturdy spatula or wooden spoon works wonders here.
Step 6: Fold in the Good Stuff
Now, the part that makes these White Chocolate Candy Cane Cookies so irresistible: fold in the white chocolate chips and crushed candy canes. The dough will be studded with creamy chips and pops of peppermint—each spoonful looks ready for the holidays!
Step 7: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches of space between each. Bake for 10–12 minutes, until the edges are lightly golden but the centers are still soft. Peppermint and chocolate aromas will fill your kitchen, inviting everyone to gather around.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes (they’ll finish setting), then carefully lift them onto a wire rack to cool completely. If you sneak one while they’re still warm, I won’t tell—it’s truly the best way to enjoy the White Chocolate Candy Cane Cookies fresh from the oven!
How to Serve White Chocolate Candy Cane Cookies
Garnishes
For an extra festive touch, sprinkle a bit more crushed candy cane or a few extra white chocolate chips over the cookies while they’re still slightly warm. A dusting of powdered sugar looks beautiful, too, making the cookies look straight out of a winter wonderland.
Side Dishes
Serve your White Chocolate Candy Cane Cookies alongside mugs of hot cocoa, fresh coffee, or warm spiced cider. A scoop of vanilla bean ice cream or a little dollop of whipped cream on the side is peak comfort—especially if you want to turn these cookies into a simple yet spectacular dessert.
Creative Ways to Present
Stack them into clear bags tied with a red ribbon for homemade gifts, or pile them on a festive platter for the holiday table. For a memorable party treat, sandwich peppermint ice cream between two cookies or crumble them over a trifle for extra holiday flair. However you present them, these cookies are an instant crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
To keep your White Chocolate Candy Cane Cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you add extra candy cane on top, lay a piece of parchment between layers to keep them from sticking together or getting too moist.
Freezing
You can freeze the baked cookies for up to 2 months—just make sure they’re cooled completely before transferring to a freezer-safe container. For bonus convenience, freeze unbaked dough balls and bake straight from frozen, adding a minute or two to the baking time for fresh-from-the-oven flavor.
Reheating
If you love your cookies warm, pop them in the microwave for 5–10 seconds or reheat them in a preheated 300°F oven for 3–4 minutes. This revives their gooey centers and melts the white chocolate ever so slightly—truly irresistible!
FAQs
Can I use peppermint candies instead of candy canes?
Absolutely! Crushed peppermint candies work just as well as crushed candy canes. Choose your favorite or whatever is easiest to find; both add that cool, crunchy, minty burst to the cookies.
How do I keep the cookies soft after baking?
For the softest texture, store your White Chocolate Candy Cane Cookies in an airtight container as soon as they are fully cooled. You can even place a slice of fresh white bread in the container—the cookies will absorb moisture and stay chewy longer!
Can I add peppermint extract for a stronger flavor?
Definitely! If you want even more peppermint zing, add 1/4 teaspoon of peppermint extract to the dough along with the vanilla. Start small, as peppermint can be quite potent, and adjust to your taste.
Is it okay to use salted butter instead of unsalted?
Yes, but just reduce the extra salt in the recipe to a pinch or less, since salted butter already adds quite a bit of sodium. The taste will still be delicious—just a touch saltier.
Can I freeze the dough in advance?
You can! Scoop the dough onto a baking sheet, freeze until solid, then transfer to a zip-top bag to freeze for up to 2 months. Bake straight from the freezer for perfectly fresh White Chocolate Candy Cane Cookies whenever the craving strikes.
Final Thoughts
The holidays just aren’t the same without a cozy kitchen and a batch of these White Chocolate Candy Cane Cookies ready to share. Whether you bake them with family, wrap them as gifts, or treat yourself to a warm cookie and a mug of cocoa, you’ll find joy in every single bite. Give this recipe a try, and watch how quickly they vanish from the cookie jar!
Print
White Chocolate Candy Cane Cookies Recipe
- Total Time: 27 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
These White Chocolate Candy Cane Cookies are the perfect holiday treat, combining the flavors of white chocolate and peppermint in a deliciously festive cookie. They are easy to make and great for sharing with friends and family.
Ingredients
Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins:
- 1 cup white chocolate chips
- 3/4 cup crushed candy canes
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the dough: In a large bowl, cream together the butter, granulated sugar, and brown sugar. Beat in eggs one at a time, then add vanilla extract. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix dry ingredients into wet ingredients. Fold in white chocolate chips and crushed candy canes.
- Bake the cookies: Drop rounded tablespoons of dough onto baking sheets. Bake for 10–12 minutes until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra peppermint flavor, add 1/4 teaspoon peppermint extract to the dough.
- Use crushed peppermint candies if candy canes are unavailable.
- Store in an airtight container for up to 5 days.
- 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
