White Chocolate Candy Cane Cookies Recipe

Introduction

These White Chocolate Candy Cane Cookies combine the creamy sweetness of white chocolate with the festive crunch of crushed candy canes. Perfect for holiday gatherings or anytime you want a sweet treat with a peppermint twist.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup white chocolate chips
• 1 cup crushed candy canes

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
3. Step 3: Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Step 6: Gently fold in the white chocolate chips and crushed candy canes until evenly distributed throughout the dough.
7. Step 7: Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Step 8: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly underbaked, but they will set as the cookies cool.
9. Step 9: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a stronger peppermint flavor, add a few drops of peppermint extract along with the vanilla.
• Use crushed peppermint candies instead of candy canes for a finer texture.
• Try substituting white chocolate chunks for chips for a chunkier texture.
• Chill the dough for 30 minutes before baking to prevent spreading.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, thaw at room temperature and warm in a low oven for a few minutes if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of white chocolate?

Yes, you can substitute regular or semi-sweet chocolate chips if you prefer a different flavor profile, though the cookies will lose the characteristic white chocolate sweetness.

How do I crush candy canes easily?

Place candy canes in a sealed plastic bag and gently crush them with a rolling pin or the bottom of a heavy pan until you reach the desired size.

White Chocolate Candy Cane Cookies Recipe

Print Recipe

★★★★★

4.9 from 150 reviews

Delight in the festive flavors of White Chocolate Candy Cane Cookies, combining creamy white chocolate chips with the refreshing crunch of crushed candy canes. These soft, buttery cookies are perfect for holiday celebrations and gift-giving.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Add-ins

• 1 cup white chocolate chips
• 1 cup crushed candy canes

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes. This step is essential for a tender cookie texture.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract until the batter is smooth and homogeneous.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to distribute the leavening agents evenly.
5. Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
6. Fold in White Chocolate and Candy Canes: Gently fold in the white chocolate chips and crushed candy canes until they are evenly scattered throughout the dough, providing bursts of sweetness and peppermint flavor.
7. Shape the Cookies: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading during baking.
8. Bake: Place the baking sheets in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked but will firm up as the cookies cool.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set perfectly.

Notes

• For extra peppermint flavor, add a few drops of peppermint extract along with the vanilla extract.
• Make sure the butter is softened but not melted for the best creaming results.
• Store cookies in an airtight container at room temperature for up to one week.
• To crush candy canes, place them in a sealed plastic bag and gently crush with a rolling pin or mallet.

Keywords: White Chocolate Candy Cane Cookies, Holiday Cookies, Christmas Cookies, Festive Cookies, Peppermint Cookies, White Chocolate Cookies