White Chocolate Candy Cane Cookies: 6 Simple Steps for Perfect Holiday Flavor Recipe

Introduction

White Chocolate Candy Cane Cookies combine the creamy sweetness of white chocolate with the refreshing crunch of peppermint candy canes, perfect for holiday celebrations. These cookies are simple to make and deliver a festive flavor everyone will love.

Ingredients

• 1 cup unsalted butter, softened
• ¾ cup brown sugar
• ½ cup granulated sugar
• 1 egg
• 1½ tsp vanilla extract
• 2 cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup white chocolate chips
• ½ cup crushed candy canes

Instructions

1. Step 1: Beat the softened butter, brown sugar, and granulated sugar together for about 2 minutes until the mixture is light and fluffy. Use butter that is soft but not melted to ensure the best texture.
2. Step 2: Mix in the egg and vanilla extract until the batter is smooth. For a stronger peppermint flavor, you can add ¼ teaspoon of peppermint extract at this stage.
3. Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually mix these dry ingredients into the wet ingredients until just combined.
4. Step 4: Fold in the white chocolate chips and crushed candy canes gently. Chill the dough in the refrigerator for 30 minutes to help prevent spreading during baking. For best results, add the crushed candy canes last so they stay chunky and colorful.
5. Step 5: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough onto the sheet, spacing each cookie about 2 inches apart.
6. Step 6: Bake the cookies for 9 to 11 minutes, or until the edges turn a light golden color. Let the cookies rest on the baking sheet for 5 minutes after baking, then transfer them to a wire rack to cool completely. The centers will continue to set as they cool.

Tips & Variations

• For extra peppermint flavor, add a touch of peppermint extract along with the vanilla.
• Chilling the dough before baking helps maintain cookie shape and improves texture.
• Swap white chocolate chips for peppermint or semi-sweet chocolate chips for a different twist.
• Use finely crushed candy canes for a more even distribution or larger pieces for a crunchier texture.

Storage

Store your cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months. To reheat, let frozen cookies thaw at room temperature or warm briefly in a low oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peppermint extract instead of vanilla?

Yes, you can substitute peppermint extract for vanilla to enhance the minty flavor, but use it sparingly as it is quite strong. A small amount (around ¼ teaspoon) added with or instead of the vanilla works well.

How do I prevent my cookies from spreading too much?

Chilling the dough for at least 30 minutes before baking helps prevent excessive spreading. Also, using butter that is softened but not melted and spacing cookies properly on the baking sheet will maintain their shape.

White Chocolate Candy Cane Cookies: 6 Simple Steps for Perfect Holiday Flavor Recipe

Print Recipe

★★★★★

4.8 from 118 reviews

These White Chocolate Candy Cane Cookies combine festive peppermint flavors with rich white chocolate chips for a perfect holiday treat. Soft, chewy, and bursting with colorful candy cane crunch, they’re an easy-to-make cookie that will delight family and friends during the Christmas season.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter, softened
• ¾ cup brown sugar
• ½ cup granulated sugar
• 1 egg
• 1½ tsp vanilla extract

Dry Ingredients

• 2 cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt

Mix-Ins

• ¾ cup white chocolate chips
• ½ cup crushed candy canes

Instructions

1. Cream Butter and Sugar: Beat the softened unsalted butter with the brown sugar and granulated sugar for about 2 minutes until the mixture becomes fluffy and light. Ensure the butter is softened but not melted for optimal cookie structure.
2. Add Egg and Vanilla: Mix in the egg and vanilla extract until the batter is smooth. For extra peppermint flavor, optionally add ¼ teaspoon of peppermint extract at this stage.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing.
4. Fold in Mix-Ins: Gently fold in the white chocolate chips and crushed candy canes, adding the candy canes last to keep their chunky texture and vibrant color. Chill the dough in the refrigerator for 30 minutes to help prevent excessive spreading during baking.
5. Scoop and Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and scoop the chilled dough onto it, spacing each dollop about 2 inches apart. Bake the cookies for 9 to 11 minutes until the edges turn golden brown.
6. Cool and Serve: Allow the cookies to rest on the baking sheet for 5 minutes after removing them from the oven, then transfer them to a wire rack to finish cooling. The centers will continue to set during this resting period, resulting in a perfect soft and chewy texture.

Notes

• Use softened butter, not melted, to maintain cookie structure and texture.
• For a stronger peppermint taste, add ¼ teaspoon of peppermint extract along with the vanilla.
• Chilling the dough before baking helps control spreading and keeps candy cane pieces chunky.
• If you prefer less sweetness, reduce the amount of white chocolate chips slightly.
• Cookies can be stored in an airtight container at room temperature for up to 5 days.

Keywords: white chocolate candy cane cookies, holiday cookies, peppermint cookies, Christmas cookies, festive dessert