Why Make This Recipe
White Chocolate Candy Cane Cookies are a delicious treat that brings a festive spirit to any holiday gathering. Their delightful mix of creamy white chocolate and crunchy candy cane creates a cozy flavor that reminds us of the joys of the winter season. These cookies not only taste great; they also make wonderful gifts or party favors. Everyone loves the bright colors and sweet crunch!
How to Make White Chocolate Candy Cane Cookies
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
Directions:
1️⃣ Cream Butter and Sugar: Beat butter, brown sugar, and granulated sugar together for about 2 minutes until fluffy.
👉 Pro Tip: Use butter that’s soft but not melted for best structure.
2️⃣ Add Egg and Vanilla: Mix in the egg and vanilla until smooth. If you want a stronger peppermint flavor, add ¼ teaspoon of peppermint extract.
3️⃣ Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, and salt. Slowly mix into the wet ingredients until just combined.
4️⃣ Fold in Mix-Ins: Stir in white chocolate chips and crushed candy canes. Chill the dough in the fridge for 30 minutes to prevent spreading.
👉 Pro Tip: Fold crushed candy canes last so they stay chunky and colorful.
5️⃣ Scoop and Bake: Preheat the oven to 350°F (175°C). Scoop cookie dough onto a parchment-lined sheet about 2 inches apart. Bake for 9–11 minutes until the edges turn golden.
For more insights into cookie texture science, see King Arthur Baking’s cookie chemistry guide.
6️⃣ Cool and Serve: Let cookies rest on the tray for 5 minutes, then move them to a wire rack. The centers continue to set as they cool.
How to Serve White Chocolate Candy Cane Cookies
These cookies are perfect for holiday parties, cookie exchanges, or just enjoying at home. Serve them with a cup of hot cocoa or coffee for a cozy treat. They also look festive on a holiday platter or in a gift box for friends and family!
How to Store White Chocolate Candy Cane Cookies
To keep these cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want them to last longer, you can freeze the cookies. Just make sure to wrap them tightly in plastic wrap or foil before placing them in a freezer-safe bag.
Tips to Make White Chocolate Candy Cane Cookies
- Make sure your butter is soft but not melted to get the best texture.
- Chill the dough: This step helps prevent spreading and keeps the cookies thick.
- Don’t overmix the dough. Mix until just combined to keep the cookies tender.
Variations
You can easily switch things up! Instead of white chocolate chips, try using dark chocolate or semisweet chocolate chips. For a different flavor, you can also add nuts like walnuts or pecans.
FAQs
Q: Can I use regular chocolate instead of white chocolate?
A: Yes! Dark or semisweet chocolate can be a delicious alternative.
Q: How do I crush candy canes?
A: Place them in a plastic bag and gently tap with a rolling pin or a heavy object until they are crushed into small pieces.
Q: Can I make the dough ahead of time?
A: Absolutely! You can prepare the dough and keep it refrigerated for up to 2 days before baking or freeze it for up to a month. Just remember to thaw it before baking.
White Chocolate Candy Cane Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious festive cookies featuring creamy white chocolate and crunchy candy cane, perfect for holiday gatherings.
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
- Cream butter, brown sugar, and granulated sugar together until fluffy, about 2 minutes.
- Mix in the egg and vanilla until smooth.
- In another bowl, whisk together flour, baking soda, and salt; gradually mix into wet ingredients until just combined.
- Fold in white chocolate chips and crushed candy canes, then chill the dough for 30 minutes.
- Preheat oven to 350°F (175°C). Scoop dough onto a parchment-lined baking sheet, 2 inches apart. Bake for 9–11 minutes until edges turn golden.
- Let cookies cool on the tray for 5 minutes then transfer to a wire rack to cool completely.
Notes
For a stronger peppermint flavor, add ¼ teaspoon of peppermint extract. Store in an airtight container at room temperature for up to a week, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
