If you’re ready to add a festive twist to your baking repertoire, this White Chocolate Candy Cane Cookies Recipe will absolutely delight you. Imagine soft, buttery cookies bursting with sweet white chocolate chips and a refreshing crunch from crushed candy canes, creating a perfect balance of creamy and minty flavors. These treats are not only a feast for your taste buds but also a joy to share with loved ones during the holidays or any special occasion. I promise, once you try this recipe, it will quickly become your go-to for cozy cookie cravings.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together effortlessly to create a cookie loaded with flavor and texture. Each component plays an important role, from the richness of butter to the cool peppermint crunch of candy canes.
- 1 cup unsalted butter, softened: Adds creamy richness and helps achieve the perfect tender texture.
- 1 cup granulated sugar: Provides sweetness and slight crispness to the cookie edges.
- 1/2 cup brown sugar: Brings moisture and a subtle caramel undertone.
- 2 large eggs: Bind the ingredients while contributing to the cookie’s soft structure.
- 1 teaspoon vanilla extract: Enhances overall flavor with warm, sweet notes.
- 2 1/2 cups all-purpose flour: The backbone for structure without overpowering the flavors.
- 1 teaspoon baking soda: Ensures a light rise, creating a tender crumb.
- 1/2 teaspoon salt: Balances sweetness and intensifies flavors.
- 1 cup white chocolate chips: Delivers creamy bursts of sweet, melt-in-your-mouth bliss.
- 1/2 cup crushed candy canes: Injects a delightful crisp texture and cool peppermint punch.
How to Make White Chocolate Candy Cane Cookies Recipe
Step 1: Preheat and Prepare
Begin by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This step is essential; the parchment prevents sticking and promotes even baking, making your cleanup easier later.
Step 2: Cream Butter and Sugars
In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Beat them together until the mixture is light and fluffy—this aeration is key for soft, well-textured cookies. Then add the eggs one at a time, thoroughly mixing after each to incorporate air and ensure a smooth batter. Stir in the vanilla extract to infuse warmth and depth into your dough.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk the flour, baking soda, and salt together. This ensures even distribution of the leavening agent and seasoning throughout your dough, preventing any pockets of uneven flavor or texture.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to your creamed butter mixture, stirring just until the flour is absorbed. Over-mixing can make cookies tough, so mix gently here for tender results.
Step 5: Fold in the Stars: White Chocolate and Candy Canes
Now comes the fun part: folding in the white chocolate chips and crushed candy canes. The chocolate will melt slightly when baked, creating gooey pockets, while the candy canes add a crisp, minty surprise in every bite.
Step 6: Scoop the Dough
Drop tablespoon-sized dollops of dough onto your prepared baking sheet, spacing them about 2 inches apart to give room for spreading. Uniform scoops help ensure even baking and consistent size for a beautiful batch.
Step 7: Bake and Cool
Bake the cookies for 10 to 12 minutes until the edges turn a lovely golden brown but the centers stay soft. This contrast is what makes these cookies so irresistible. After baking, let them rest on the sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve White Chocolate Candy Cane Cookies Recipe
Garnishes
For an extra festive touch, sprinkle a few crushed candy canes or white chocolate shavings on top right after baking. It boosts visual appeal and adds a little fresh crunch to each cookie.
Side Dishes
These cookies pair wonderfully with a steaming mug of hot cocoa, peppermint tea, or even a simple glass of milk. The creamy beverages complement the sweet and minty flavors perfectly.
Creative Ways to Present
Arrange your cookies on a holiday-themed platter or place them in decorative tins wrapped with colorful ribbons. You can even stack a few with tissue paper between layers to create a charming gift package for friends and family. Presentation can really elevate these treats from a simple snack to a festive centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature. They will stay fresh and delicious for up to a week, maintaining their soft centers and crisp edges.
Freezing
If you’d like to keep these cookies longer, they freeze beautifully. Place them in a sealed freezer bag or container and freeze for up to three months. Thaw at room temperature before serving to bring back their soft, glorious texture.
Reheating
Warm the cookies in the microwave for about 10 seconds or pop them in a preheated oven at 300°F (150°C) for 3 to 5 minutes. This will revive that fresh-baked softness and gently melt the white chocolate chips again.
FAQs
Can I use dark chocolate instead of white chocolate chips?
Absolutely! Substituting dark chocolate chips will give your cookies a richer, more intense flavor that complements the peppermint nicely, but keep in mind it will change the classic creaminess that white chocolate provides.
How finely should the candy canes be crushed?
Aim for small, chunky pieces rather than a fine powder. This way, you get a pleasant crunch and visible flecks of peppermint in every bite without them melting away completely during baking.
Can I make these cookies gluten-free?
You can swap the all-purpose flour for a gluten-free flour blend designed for baking. Just make sure it’s a 1-to-1 replacement blend that contains xanthan gum to help with structure, so you still get chewy cookies.
What if I don’t have brown sugar on hand?
You can substitute with an equal amount of granulated sugar plus one tablespoon of molasses to mimic the moisture and caramel notes brown sugar adds. It won’t be exact but will still taste delicious.
How long do these cookies keep their soft texture?
If stored properly in an airtight container at room temperature, they remain soft for about 5 days. After that, they may start to lose their tenderness but can easily be refreshed by warming slightly before eating.
Final Thoughts
This White Chocolate Candy Cane Cookies Recipe is a wonderful way to celebrate the season or simply treat yourself to a comforting, festive cookie any time of the year. The mix of creamy white chocolate and crisp candy cane pieces creates a magical bite that’s hard to resist. I encourage you to give this recipe a try—you might just find your new favorite cookie that brings smiles with every batch!
Print
White Chocolate Candy Cane Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these festive White Chocolate Candy Cane Cookies that combine the creamy sweetness of white chocolate chips with the refreshing crunch of crushed candy canes. Perfect for holiday celebrations, these soft-centered cookies offer a perfect balance of flavors and textures, baked to golden perfection in just under half an hour.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup white chocolate chips
- 1/2 cup crushed candy canes
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and prevent sticking.
- Cream butter and sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a perfect base for your cookie dough.
- Add eggs and vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate air for a lighter texture. Then stir in the vanilla extract for aromatic flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overmixing, which can make the cookies tough.
- Fold in chocolate chips and candy canes: Gently fold in the white chocolate chips and crushed candy canes, distributing them evenly throughout the dough for bursts of sweetness and peppermint crunch.
- Shape and place dough: Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are a lovely golden color while keeping the centers soft and chewy.
- Cool before serving: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer to a wire rack to cool completely for best texture and flavor.
Notes
- For a softer cookie, slightly underbake by a minute or two.
- Ensure butter is properly softened for easier creaming and a better texture.
- Use fresh crushed candy canes for maximum peppermint flavor and texture contrast.
- Store cookies in an airtight container at room temperature for up to a week to maintain freshness.
- For extra peppermint kick, sprinkle a few crushed candy canes on top just before baking.
