Soft and chewy White Chocolate Candy Cane Cookies are packed with crushed candy canes and creamy white chocolate chips—your perfect holiday treat!
Okay, let me set the scene for you. It was the week before Christmas, and my house looked like a holiday explosion—tinsel everywhere, half-wrapped presents on the couch, and the faint sound of Jingle Bell Rock playing in the background. I was this close to losing it when my daughter asked, “Can we bake cookies?” Cue my instant panic—cookies? With everything else I had to do?
But then I remembered this recipe. It’s one of those lifesavers that feels festive and fancy but is ridiculously simple to throw together. Plus, smashing candy canes with a rolling pin? Therapeutic. I tossed some white chocolate chips into the dough (because why not?) and hoped for the best.
When they came out of the oven, the whole kitchen smelled like peppermint and buttery goodness. We tried one warm, straight off the baking sheet, and I swear, it was like Christmas magic in cookie form. Now, these cookies are a non-negotiable part of our holiday routine. They’re perfect for sharing, gifting, or just sneaking a few with your morning coffee.
Why You’ll Love This White Chocolate Candy Cane Cookies Recipe?
- Festive and Cheerful: With crushed candy canes sparkling on top, they look like they belong in a holiday magazine.
- Perfectly Textured: Soft and chewy with a little crunch—it’s the best of both worlds.
- Balanced Sweetness: The creamy white chocolate balances the peppermint, so it’s sweet but not overwhelming.
- Quick and Easy: Ready in under 20 minutes. Perfect for when you’ve got a cookie emergency. (You’ve had one, right?)
Ingredient Notes:
Here’s why these ingredients work their magic—and a few tips to make sure you nail it every time:
- All-Purpose Flour: This is your classic cookie base, giving the dough structure.
- Unsalted Butter: Always go for room-temperature butter—it blends better and gives the cookies that melt-in-your-mouth texture.
- White Chocolate Chips: These add a creamy sweetness that perfectly complements the candy canes.
- Crushed Candy Canes: They’re not just decoration; they add crunch and a festive peppermint pop.
- Peppermint Oil: A little goes a long way. Too much, and your cookies might taste like toothpaste (been there).
- Vanilla Extract: It balances the peppermint and adds a warm, cozy flavor.
- Baking Soda & Baking Powder: The dynamic duo that ensures your cookies rise just enough without going flat.
How To Make White Chocolate Candy Cane Cookies?
Here’s how to whip up these holiday beauties:
- Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and a pinch of salt. It’s not the most exciting step, but trust me, it’s worth taking the time to get everything evenly mixed. - Cream the Butter and Sugar
In a large bowl, beat the room-temperature butter and sugar until it’s light and fluffy. This step is key—it’s what gives your cookies that dreamy, tender texture. - Add the Egg and Flavorings
Crack in the egg and stir in the vanilla extract and peppermint oil. At this point, your kitchen will start smelling amazing. - Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet ingredients. Don’t rush it—this is where the dough comes together. Use a spatula to scrape down the sides of the bowl so nothing gets left behind. - Fold in the Mix-Ins
Gently stir in the white chocolate chips and crushed candy canes. Try not to overmix—you don’t want to crush all the candy cane pieces into dust. - Shape the Dough
Using a small ice cream scoop or your hands, roll the dough into balls (about 2 tablespoons each). For extra flair, dip the tops into a little bowl of crushed candy canes before placing them on a parchment-lined baking sheet. - Chill and Bake
Chill the cookie dough balls in the fridge for 5-10 minutes. Then bake in a preheated 350°F oven for 6-7 minutes. Keep an eye on them—you want the edges set but the centers soft. - Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Or, if you’re like me, eat one warm while you “check” if they’re done.
Storage Options:
Here’s how to keep your cookies fresh and fabulous:
Want To Save This Recipe?
- Room Temperature: Store in an airtight container for up to 4 days. They’ll stay soft and chewy!
- Refrigerator: Keep them in the fridge for up to a week. The candy canes might get a little sticky, but they’re still delicious.
- Freezer: Freeze the baked cookies in a single layer, then transfer to a freezer bag. They’ll last up to 3 months—just thaw before enjoying.
Variations and Substitutions:
Want to switch things up? Here are a few ideas:
- Chocolate Swap: Use dark or milk chocolate chips instead of white for a richer flavor.
- Nut-Free Option: Skip the candy canes and roll the dough in festive sprinkles instead.
- Extra Peppermint: Add a little more peppermint oil if you’re a true mint lover.
- Gluten-Free: Sub in a 1:1 gluten-free baking flour blend. It works like a charm!
What to Serve with White Chocolate Candy Cane Cookies?
These cookies are fabulous on their own, but pairing them can take things to the next level:
- Hot Chocolate: Because cookies and cocoa are a match made in holiday heaven.
- Coffee: The slight bitterness of coffee balances the sweet cookies perfectly.
- Vanilla Ice Cream: Sandwich a scoop between two cookies for a festive dessert.
- Mulled Wine: It’s bold, spicy, and pairs surprisingly well with peppermint.
Frequently Asked Questions:
Can I make these ahead of time?
Totally! You can refrigerate the dough for up to 24 hours before baking. Just let it sit at room temperature for a few minutes so it’s easier to scoop.
How do I keep the cookies from spreading too much?
Chilling the dough before baking is a game-changer. It helps the cookies hold their shape.
What if I don’t have peppermint oil?
No problem! You can use peppermint extract instead—just double the amount since it’s less concentrated.
So, are you ready to bake up some holiday magic? These White Chocolate Candy Cane Cookies are everything you want in a Christmas treat—easy, festive, and totally delicious. Let me know how yours turn out (and if you manage to save any for Santa—I know it’s tough).
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
White Chocolate Candy Cane Cookies
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter room temperature
- 3/4 cup white chocolate chips
- 1/2 cup crushed candy canes plus additional for dipping
- 1/4 teaspoon baking soda
- 1 pinch baking powder
- 1 pinch salt
- 1 large egg room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon peppermint oil
- 1/2 cup granulated sugar plus 1 tablespoon
Instructions
Prepare the Dry Ingredients:
- In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and a pinch of salt. Set this mixture aside.
Cream the Butter and Sugar:
- In a separate large mixing bowl, using a hand or stand mixer, beat the room-temperature butter and granulated sugar until the mixture is light and fluffy. This process typically takes about 2–3 minutes.
Incorporate the Egg and Flavorings:
- While the mixer is running on low speed, add the egg to the creamed butter mixture. Then, incorporate the vanilla extract and peppermint oil, blending until fully combined.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing on low speed. Scrape down the sides of the bowl as needed to ensure an even consistency.
Mix in the Add-Ins:
- Gently fold in the white chocolate chips and crushed candy canes. Stir until evenly distributed throughout the dough, but avoid overmixing.
Shape the Dough:
- Using a small ice cream scoop or a spoon, form the dough into balls of approximately 2 tablespoons each. Dip the tops of the dough balls into additional crushed candy canes for a decorative touch.
Chill the Dough:
- Place the prepared dough balls onto a parchment-lined baking sheet. Refrigerate for 5–10 minutes to firm up the dough and help the cookies maintain their shape during baking.
Bake the Cookies:
- Preheat your oven to 350°F (175°C). Transfer the chilled dough balls to the oven and bake for 6–7 minutes, or until the edges of the cookies are set while the centers remain soft.
Cool the Cookies:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
