White Chocolate Candy Cane Cookies

White Chocolate Candy Cane Cookies are festive, chewy, and bursting with sweet and minty flavor, perfect for holiday baking. These cookies combine creamy white chocolate chunks with crushed candy canes for a bright, colorful, and flavorful holiday treat. Quick to bake and perfect for gifting or cookie exchanges, they are a delightful addition to any holiday cookie platter.

Why You’ll Love This Recipe

• Chewy and tender with crisp edges
• Sweet white chocolate pairs perfectly with peppermint candy canes
• Easy to bake and perfect for holiday gatherings
• Vibrant, festive look for cookie platters
• Can be made ahead and stored for convenience

Ingredients

• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• ½ cup (100g) brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups (315g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups (180g) white chocolate chunks
• ½ cup (60g) crushed candy canes or peppermint candies

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy.
3. Beat in eggs, one at a time, then stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Fold in white chocolate chunks and crushed candy canes.
7. Drop cookie dough by tablespoonfuls onto prepared baking sheets, spacing 2 inches apart.
8. Bake for 10–12 minutes or until edges are lightly golden.
9. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
10. Enjoy warm or store for later use.

Tips & Variations

• Use crushed peppermint candies if candy canes aren’t available.
• For extra peppermint flavor, add ½ teaspoon peppermint extract.
• Roll cookie dough balls in granulated sugar for a sparkly finish.
• Substitute white chocolate chips with milk chocolate or festive chocolate chips.
• Freeze cookie dough for quick baking later.

Storage & Freezer Instructions

• Store cooled cookies in an airtight container at room temperature for up to 5 days.
• Freeze baked cookies for up to 2 months; thaw at room temperature before serving.
• Freeze unbaked dough balls for up to 3 months, bake from frozen, adding 2–3 minutes to baking time.
• Layer cookies with parchment paper to prevent sticking.

Serving & Pairing Ideas

• Serve with hot chocolate, coffee, or peppermint tea.
• Arrange on a holiday cookie platter with other festive cookies.
• Add a drizzle of white chocolate for extra elegance.
• Pair with fruit preserves or a glass of milk for a fun snack.

Frequently Asked Questions

Can I make these cookies without candy canes?

Yes, crushed peppermint candies or candy cane-flavored chocolate can be used as a substitute.

Are these cookies chewy or crunchy?

They are chewy in the center with lightly crisp edges for the perfect texture.

Can I make these cookies gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

How do I store these cookies to keep them soft?

Store in an airtight container with a slice of bread; the cookies absorb moisture from the bread to stay soft.

Ready to Make It?

White Chocolate Candy Cane Cookies are festive, chewy, and bursting with minty-sweet holiday flavor. Perfect for gifting, cookie swaps, or enjoying by the fireplace, these cookies are a must for any holiday baking.

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