White Chocolate Candy Cane Cookies

Why Make This Recipe

White Chocolate Candy Cane Cookies are a festive treat that brings a delightful blend of flavors. The creamy sweetness of white chocolate pairs perfectly with the refreshing crunch of candy canes, making these cookies a perfect holiday snack. They’re easy to make, fun to decorate, and will fill your home with a wonderful, seasonal aroma. These cookies are sure to impress your family and friends during the holiday season!

How to Make White Chocolate Candy Cane Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup powdered sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup white chocolate chips
• 1/2 cup crushed candy canes

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the butter, granulated sugar, and powdered sugar until light and fluffy.
3. Beat in the eggs and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the white chocolate chips and crushed candy canes gently.
7. Drop spoonfuls of the dough onto ungreased baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are lightly golden.
9. Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

How to Serve White Chocolate Candy Cane Cookies

These cookies are best served fresh out of the oven or at room temperature. They make a great addition to holiday cookie trays or gift bags. You can pair them with a glass of milk or a hot cup of cocoa for a delightful treat. You can also sprinkle extra crushed candy cane on top for an extra festive touch before serving.

How to Store White Chocolate Candy Cane Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for up to a week. If you want to keep them longer, consider freezing them. Place the cookies in a single layer in a freezer-safe container and freeze for up to three months. Let them thaw at room temperature before enjoying.

Tips to Make White Chocolate Candy Cane Cookies

• Make sure your butter is softened before starting for better mixing.
• Don’t overmix the dough after adding the dry ingredients. This helps keep your cookies soft.
• For added flavor, you can add a pinch of peppermint extract to the dough.
• Adjust the amount of crushed candy canes depending on how minty you want the cookies to taste.
• For a festive touch, dip half of each cookie in melted chocolate and then sprinkle with extra crushed candy canes.

Variation

You can switch up the white chocolate with dark chocolate or milk chocolate chips for a different flavor profile. Try adding chopped nuts, like walnuts or pecans, for added texture. Instead of crushed candy canes, you can use crushed chocolate peppermint candies for a twist.

FAQs

1. Can I use margarine instead of butter?
   Yes, margarine can be used, but it may change the taste and texture slightly.

2. Can I make the dough in advance?
   Yes, you can prepare the dough in advance and refrigerate it for up to 3 days before baking.

3. What if I don’t have crushed candy canes?
   If you can’t find crushed candy canes, you can use other mint-flavored candies or even chocolate chips instead.

White Chocolate Candy Cane Cookies

Festive cookies featuring a delightful blend of white chocolate and crushed candy canes, perfect for holiday snacking.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 150

Ingredients Method Notes

Ingredients

  

Cookie Base

• 1 cup unsalted butter, softened Make sure your butter is softened for better mixing.
• 1 cup granulated sugar
• 1 cup powdered sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Mix-Ins

• 1 cup white chocolate chips
• 1/2 cup crushed candy canes Adjust the amount depending on desired minty flavor.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the butter, granulated sugar, and powdered sugar until light and fluffy.
3. Beat in the eggs and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the white chocolate chips and crushed candy canes gently.

Baking

1. Drop spoonfuls of the dough onto ungreased baking sheets, spacing them about 2 inches apart.
2. Bake for 10-12 minutes or until the edges are lightly golden.
3. Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes

Best served fresh out of the oven or at room temperature. Store in an airtight container at room temperature for up to a week. Freeze for up to three months, thawing at room temperature before enjoying. For extra festive decoration, dip half of each cookie in melted chocolate and sprinkle with crushed candy canes.