These white chocolate candy cane cookies are buttery, crispy, chewy, and delicious. The added crunch of the candy canes makes them a sweet treat that’s so festive and perfect for the holidays!
White Chocolate Candy Cane Cookies
Holiday baking season is definitely here! I am always coming up with fun and creative cookies recipes for Christmastime. The white chocolate and peppermint combination of these cookies is simply divine! These peppermint and chocolate cookies melt in your mouth and I promise you won’t be able to eat just one.
Best Tips For Making White Chocolate Candy Cane Cookies
- Be sure to measure the flour correctly, in most cookie recipe fails I have found that this a common mistake.
- You can add candy cane crumbles to taste. More or less depending on what you prefer.
- Store the cookie dough in a log tightly wrapped in plastic in the freezer or refrigerator.
- Use a cookie scoop to evenly scoop the cookie dough.
- Crush the candy canes in a plastic bag by rolling them with a heavy wooden rolling pin.
- Warning – don’t these right out of the oven the melted candy canes are extra hot!
Can I freeze these festive Christmas cookies?
Yes you can freeze these white chocolate candy cane cookies. I highly suggest freezing the cookie dough and them baking them fresh though. I just prefer a fresh baked cookie as opposed to a frozen. 😉
Variations for White Chocolate Candy Cane Cookies
You could add in your favorite nut to these white chocolate candy cane cookies, but it’s definitely not necessary.
- Chopped Walnuts
- Chopped Pecans
- Slivered Almonds
A festive winter cookie that’s great for: holiday parties, Santa, cookie swaps, bake sale, snack, dessert, or any other occassion.
Other Christmas recipes:
Ultimate List of Unique Christmas Side Dishes
How To Make White Chocolate Candy Cane Cookies
- First you will want to preheat oven to 350 degrees Fahrenheit.
- Then line a cookie sheet with parchment paper and set it aside.
- Next in a large bowl, combine the butter, granulated sugar, and light brown sugar. Beat it with a mixer on medium speed until fluffy.
- Into the bowl add salt, baking soda, and baking powder, continue to mix it for one minute.
- Continue to add the egg and vanilla; mix it in until smooth.
- Slowly add in the flour and continue to mix together until the cookie dough is formed.
- Then add white chocolate chips and mix until incorporated into the dough.
- Use a medium cookie scoop to scoop out cookies onto the sheet pan.
- Remove the dough from the scoop. Roll the top of the cookie into the crushed candy canes.
- Place the cookies on the baking sheet, 2 inches apart.
- Bake for 10-11 minutes, until the edges start to turn golden brown.
- Once finished, cool on a baking rack.
- Enjoy!
Other cookie recipes to try:
- I have a similar White Chocolate Peppermint Cookie recipe, these are more peppermint tasting as they use mint extract. They also use cream cheese so they are quite different. I highly recommend trying them both and then let me know your favorite. 🙂
- Candy Cane Sugar Cookies
What You Need
- 6 tbsp unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 egg
- 1 tsp vanilla
- 1 1/4 cup all purpose flour
- 1 cup white chocolate chips
- 1/2 cup crushed candy canes
Directions
-
First you will want to preheat oven to 350 degrees Fahrenheit.
-
Then line a cookie sheet with parchment paper and set it aside.
-
Next in a large bowl, combine the butter, granulated sugar, and light brown sugar. Beat it with a mixer on medium speed until fluffy.
-
Into the bowl add salt, baking soda, and baking powder, continue to mix it for one minute.
-
Continue to add the egg and vanilla; mix it in until smooth.
-
Slowly add in the flour and continue to mix together until the cookie dough is formed.
-
Then add white chocolate chips and mix until incorporated into the dough.
-
Use a medium cookie scoop to scoop out the cookies onto the sheet pan.
-
Remove the dough from the scoop. Roll the top of the cookie into the crushed candy canes.
-
Place the cookies on the baking sheet, 2 inches apart.
-
Bake for 10-11 minutes, until the edges start to turn golden brown.
-
Once finished, cool on a baking rack.
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