Festive White Chocolate Candy Cane Cookies Recipe for Winter Joy

Sweet winter magic happens when creamy white chocolate meets festive candy cane pieces in these irresistible cookies.

Delicate peppermint swirls dance through a buttery white chocolate candy cane cookies recipe that sparkles with seasonal cheer.

Each bite delivers a perfect balance of smooth chocolate and cool mint.

Crisp edges give way to soft, tender centers studded with candy cane chunks.

The classic holiday treat comes together effortlessly with just a few simple ingredients.

Crumbled candy canes add delightful crunch and a pop of festive color.

You’ll love how these cookies transform an ordinary baking session into a merry celebration of flavor.

Why White Chocolate Candy Cane Cookies Stand Out

• Combine the cool peppermint crunch of candy canes with rich white chocolate chips, creating a mouthwatering treat that captures the essence of winter celebrations.
• Prepare these cookies in under an hour, making them ideal for last-minute gatherings, cookie exchanges, or surprise dessert cravings.
• Delightful for holiday parties, winter get-togethers, or as a special homemade gift that spreads joy and warmth to friends and family.

What Goes Into White Chocolate Candy Cane Cookies

• Butter: Provides rich flavor and helps create a soft, tender cookie texture.
• Shortening: Contributes to the cookie's soft and chewy consistency.
• White Sugar, Brown Sugar: Sweetens the cookies and helps with caramelization and texture.

• Vanilla Extract, Peppermint Extract: Adds deep, complementary flavors to the cookies.
• Candy Canes: Creates festive peppermint crunch and visual appeal.
• White Chocolate Chips: Provides creamy sweetness and melty texture.

• All-Purpose Flour, Baking Soda, Salt: Forms the structural base of the cookies and controls spreading during baking.
• Eggs: Binds ingredients together and adds moisture to the cookie dough.

Making White Chocolate Candy Cane Cookies from Scratch

Step 1: Warm Up the Oven

Crank the oven to 350°F and grab a baking sheet.

Line it with parchment paper to prevent any sticky situations.

Step 2: Whip Up the Base

• Softened butter
• Shortening
• White sugar
• Brown sugar

Beat until the mixture looks fluffy and light, creating a smooth foundation for your cookies.

Step 3: Bring in the Flavor Boosters

Pour in vanilla and peppermint extracts.

Crack eggs one at a time, mixing thoroughly after each addition.

The mixture should look glossy and well-combined.

Step 4: Mix the Dry Ingredients

Gradually add flour, baking soda, and salt to the wet mixture.

Use a low mixer setting to prevent flour from flying everywhere.

The dough should stick together without being too sticky.

If it’s too wet, sprinkle in a bit more flour.

Step 5: Add the Festive Touches

• Crushed candy canes
• White chocolate chips

Be gentle to keep those peppermint chunks intact and distributed evenly.

Step 6: Shape the Cookies

Use a cookie scoop or tablespoon to create dough balls.

Place them on the baking sheet, leaving about 2 inches between each cookie.

Step 7: Bake to Golden Perfection

Pop the cookies in the oven for 8-10 minutes.

Look for set tops but avoid overcooking.

For an extra wow factor, press a few white chocolate chips onto the hot cookies right after removing from the oven.

Step 8: Cool and Serve

Let cookies rest on the baking sheet for 10 minutes.

Transfer to a wire rack to cool completely.

Enjoy the minty, chocolatey goodness!

Handy Tricks for White Chocolate Candy Cane Cookies

• Beat butter and sugars until light and fluffy to create a tender, melt-in-your-mouth cookie texture that ensures maximum deliciousness.
• If cookie dough feels too sticky, add flour one tablespoon at a time to achieve the perfect consistency without drying out the mixture.
• Press extra white chocolate chips onto warm cookies right after baking to create beautiful, professional-looking treats with melty chocolate spots.
• Refrigerate dough for 30 minutes before baking to help candy cane pieces and white chocolate chips distribute more evenly and enhance flavor development.
• Watch cookies carefully and remove from oven when tops look just set, allowing residual heat to complete baking for perfectly soft, chewy cookies that aren't overdone.

White Chocolate Candy Cane Cookies Storage Know-How

• Store cookies in an airtight container layered with parchment paper for up to 5 days. Keep them in the coldest part of the refrigerator to maintain freshness and prevent chocolate from melting.
• Scoop cookie dough into balls, place on a baking sheet, freeze until solid, then transfer to a freezer bag. Frozen dough can last up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to cooking time.
• Place completely cooled cookies in a freezer-safe container, separating layers with wax paper. Frozen baked cookies remain delicious for 2-3 months. Thaw at room temperature for 15-20 minutes before serving.
• Warm individual cookies for 10-15 seconds on a microwave-safe plate. Check carefully to avoid overheating, which can make cookies tough or dry.

Pair With These for White Chocolate Candy Cane Cookies

• Festive Milk Pairing: Serve chilled whole milk alongside these cookies for a classic, creamy companion that balances the sweet peppermint and white chocolate flavors.
• Holiday Cocoa Complement: Prepare rich hot chocolate topped with whipped cream and a sprinkle of crushed candy canes to echo the cookie's peppermint notes and create a warming winter treat.
• Dessert Wine Match: Select a sweet Moscato d'Asti or late harvest Riesling, whose light, fruity sweetness will harmonize beautifully with the cookie's delicate white chocolate and refreshing peppermint undertones.
• Espresso Elegance: Brew a smooth, rich espresso or cappuccino to contrast the cookie's sweetness, providing a sophisticated and bold counterpoint that cleanses the palate between bites.

White Chocolate Candy Cane Cookies Flavor Combos

• Gluten-Free Candy Cane Cookies: Replace wheat flour with almond or coconut flour for a celiac-friendly version. Ensure all ingredients are certified gluten-free to prevent cross-contamination.
• Vegan White Chocolate Peppermint Cookies: Swap butter and eggs with coconut oil, applesauce, and plant-based egg replacer. Use dairy-free white chocolate chips and vegan-friendly candy canes for a compassionate treat.
• Low-Sugar Holiday Cookies: Substitute white and brown sugar with monk fruit sweetener or stevia. Reduce chocolate chips and use sugar-free white chocolate for a diabetic-friendly option.
• Keto-Friendly Peppermint Cookies: Use almond flour, replace sugar with erythritol, and incorporate sugar-free white chocolate chunks. Add extra crushed sugar-free peppermint for a festive low-carb dessert.

FAQs

• Can I use salted butter instead of unsalted butter?

Yes, but reduce the added salt in the recipe to prevent the cookies from becoming too salty. Unsalted butter gives you more control over the overall salt content.

• How do I crush candy canes without making a mess?

Place unwrapped candy canes in a sealed plastic bag and use a rolling pin or meat mallet to gently crush them. This method contains the pieces and prevents scattered candy shards.

• What if my dough is too sticky?

Add flour one tablespoon at a time until the dough becomes manageable. Be careful not to add too much, as this can make the cookies dry and tough. The dough should be soft but not sticking to your hands.

• Can I freeze the cookie dough?

Absolutely! Roll the dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer bag. You can bake them directly from frozen, just add 1-2 minutes to the baking time.

White Chocolate Candy Cane Cookies Recipe

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4.8 from 32 reviews

• Total Time: 25 minutes
• Yield: 24 1x

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Description

Sweet holiday magic comes alive with white chocolate candy cane cookies, delivering festive cheer in every delightful bite. Crisp peppermint edges and creamy white chocolate swirls create a merry treat you’ll crave all season long.

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Ingredients

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Main Ingredients:

• 3 cups all-purpose flour
• 2 large eggs
• 1 cup white sugar
• 1 cup white chocolate chips
• 3/4 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup shortening
• 3/4 cup crushed candy canes

Extracts and Flavorings:

• 1 1/2 teaspoons vanilla extract
• 1 teaspoon peppermint extract

Leavening and Seasoning:

• 1 teaspoon baking soda
• 1/2 teaspoon salt

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Instructions

1. Prepare the oven environment by heating to 350°F and lining baking sheets with parchment paper to prevent sticking and ensure uniform baking.
2. Create a fluffy base by vigorously blending softened butter, shortening, white and brown sugars until the mixture becomes light and aerated, approximately 2 minutes.
3. Enhance flavor profile by incorporating vanilla and peppermint extracts, then gradually introduce eggs, mixing thoroughly after each addition to develop a glossy, cohesive texture.
4. Gradually introduce dry ingredients on low mixer speed, carefully adding flour, baking soda, and salt until the dough achieves a consistent, non-sticky consistency.
5. Gently fold crushed candy canes and white chocolate chips into the dough, ensuring even distribution while maintaining distinct ingredient chunks.
6. Utilize a cookie scoop to form uniform dough balls, approximately 1 to 1.5 tablespoons in size, and arrange them on prepared baking sheets with 2-inch spacing.
7. Bake for 8-10 minutes until cookie tops appear set, avoiding over-baking. Immediately after removal, garnish with additional white chocolate chips for visual appeal.
8. Allow cookies to rest on baking sheet for 10 minutes, then transfer to a wire rack for complete cooling, enabling optimal texture development.

Notes

• Ensure butter is at room temperature but not melting, which helps create a smoother, more evenly mixed cookie dough.
• Adjust peppermint extract carefully; start with less to prevent overwhelming the delicate white chocolate flavor.
• Crush candy canes into varied sizes for interesting texture – some fine powder, some small chunks create visual and taste excitement.
• Swap regular flour with a 1:1 gluten-free baking blend to make these cookies accessible for those with wheat sensitivities.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 162
• Sugar: 12 g
• Sodium: 80 mg
• Fat: 7 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 0.5 g
• Protein: 2 g
• Cholesterol: 21 mg