White Chocolate Candy Cane Cookies
White Chocolate Candy Cane Cookies are a simple but delicious holiday cookie! These soft buttery cookies are packed with white chocolate and candy cane bits!
This festive Christmas Cookie Recipe is perfect to kick off the holiday baking season.
Why You Must Make
- This is the only way you’ll ever want to eat candy canes after you take your first bite!
- They’re fun, festive and perfect for cookie exchanges and holiday gatherings.
- Chewy and buttery, they bake up like a dream.
My inspiration for the white chocolate candy cane cookies recipe came from some festive dish towels, covered with minty candy swirls, that I found. I plan to tuck them in with the cookies for a fun addition to my packages. When I put together gift boxes, I have a tendency to color coordinate and I needed to develop a cookie with this mint theme!
So I added crushed candy canes to my favorite cookie dough and tossed in a few white chocolate chips for good measure. My taste testers gave this candy cane cookie recipe a thumbs up.
From Lindsey after a food blogger cookie swap: These cookies were absolutely FANTASTIC! They were so soft and chewy and the amount of peppermint was perfect. The pastry chef where I work saw my picture on IG and asked me for the recipe. I told her she would have to wait until the 16th! I texted her the link yesterday and she made them as part of her holiday cookie special at American Cut! I cannot rave about these cookies enough!
The Great Food Blogger Cookie Swap
- Sugar Hero sent me the most decadent Spicy Chocolate Sandwich Cookies with Cinnamon Buttercream and Caramel. I’ve visited Elizabeth’s fabulous blog for years and was thrilled to get the chance to sample one of her gorgeous creations.
- An Alli Event delivered some wonderful Toffee Butter Cookies. How did she know toffee is one of my favorite sweets?! Alli also kindly included the recipe so I didn’t have to wait till today!
- And last, but not least, This Cookin’ Dad’s box of cookies was a tasty mystery! I will pop by his blog today to see what exactly was in his buttery, citrus, and herb-tinged almond cookies. They were delicious, Brian! (They were Lemon Basil Almond Sugar Cookies!)
The Great Food Blogger Cookie Swap is hosted by Love & Olive Oil and The Little Kitchen. Besides all the fabulous cookies arriving at bloggers’ doorsteps across the country, there’s a bonus to this holiday fun.
We are again partnering with Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease. A small donation from each of the participating bloggers adds up quickly!
The aroma of these candy cane cookies baking in the oven will get you in the holiday spirit!
Frequently Asked Questions
First, you have to find a well-tested recipe from a reputable source. Baking in a hot oven prevents them from drying out, so 375° is better than 350°.
Check the ingredient list. Here are some ingredients that will make softer cookies: an extra egg yolk, cake flour instead of all-purpose, brown sugar, and melted butter.
Underbaking your cookies and removing them from the sheet pans as soon as they’re firm enough to transfer is key. If the cookies stay on the hot baking sheets to cool, the residual heat from the pan will keep cooking them.
There are two things you can do to make your cookies look like a professional baker made them. First, as soon as they come out of the oven, press any add-in ingredients like chocolate chips, chocolate chunks, or candy pieces onto the surface of the warm cookies.
You can also use your spatula to tap any misshapen cookies into perfect rounds while they’re still hot. Make sure to use a hot pad so you don’t burn yourself while reshaping.
You May Also Like:
- Thin Mint Cheesecake Brownie Cake from Inside BruCrew Life
- Swirled Peppermint Bark
- Grasshopper Pie
- Easy Peppermint Hot Chocolate
- Peppermint Bark Snowflakes
- More Cookie Recipes
- 2 ½ cups flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 sticks (16 tablespoons) butter, at room temperature
- ½ cup sugar
- 1 cup dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 ½ cups white chocolate chips
- 1 cup crushed candy canes, leave dust behind
- Preheat oven to 350º. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
- In your mixer, cream butter, and sugars. Add eggs and vanilla and mix till combined.
- Gently stir the flour mixture into the butter mixture; mix until thoroughly combined.
- Stir in the chopped white chocolate and crushed candy canes.
- Spoon out generous tablespoons of dough onto the prepared cookie sheets, leaving 2 inches between cookies. I love to use my OXO cookie scoop.
- Bake for 8 to 10 minutes, or until the edges are light brown. Slightly under-baking makes for a chewy cookie.
- Remove from oven, let cool for a couple of minutes, then transfer to a cooling rack.
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Serving Size:1 cookie
Amount Per Serving: Calories: 129Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 92mgCarbohydrates: 25gFiber: 0gSugar: 16gProtein: 2g