Oh my gosh, you have NO idea how much I love holiday baking season! The minute the air gets crisp, I’m pulling out my stand mixer and getting ready for all the festive cheer. This year, you absolutely *have* to try my recipe for White Chocolate Candy Cane Cookies. Seriously, if you need one cookie that screams Christmas without demanding three hours of your time, this is it.
They are just the easiest drop cookie you’ll ever make, but they taste like you spent all day crafting them with love. My absolute favorite part is that gorgeous crunch of peppermint mixed with rich white chocolate. We always bring these to every open house and party we go to, and they vanish first, every single time. Trust me, ditch the complicated Linzers this year and let’s make something magical and wonderfully simple!
Why You Will Love These White Chocolate Candy Cane Cookies
I’m so glad you asked! These cookies are my go-to when I need holiday cheer without the stress. They check every single box for festive baking success, honestly.
- They are incredibly fast! Total time is under an hour if you skip chilling the dough.
- The flavor combo is pure holiday magic: sweet, creamy white chocolate meets bright peppermint crunch.
- You don’t need any fancy cookie cutters—they are simple drop cookies, which cuts down on cleanup!
- They look absolutely stunning on a platter with that festive red and white sparkle.
- If you need a quick batch for a last-minute gift, they hold up so well. For more general baking advice that will help master any recipe, check out my guide on baking tips to make you a better baker.
See? Easy peasy! You can’t go wrong with this one, I promise you.
Essential Ingredients for Perfect White Chocolate Candy Cane Cookies
Okay, the ingredient list might look short, but every single item plays a huge role in making these truly special. These cookies rely on standard pantry staples, but getting them right is key—especially the temperature of your butter! Don’t skimp on the quality of your white chocolate, either; that really shines through.
Here is exactly what you need on hand before you even think about preheating the oven. If you ever need to whip up a substitute, check out my guide on buttermilk substitutions, even though we don’t use buttermilk here, it’s good general baking knowledge!
- 1 cup unsalted butter, softened just right—not melty!
- 1 cup granulated sugar for that classic cookie sweetness.
- 1 large egg, room temperature if you can manage it.
- 1 teaspoon vanilla extract—use the good stuff!
- 2 1/2 cups all-purpose flour.
- 1 teaspoon baking powder for a little lift.
- 1/2 teaspoon salt to balance all that sweetness.
- 1 cup white chocolate chips—I like mini ones sometimes, too!
- 1/2 cup crushed candy canes—make sure they are crushed finely so they don’t stick out too much.
Seriously, that’s the whole list! It’s so straightforward, which means your focus stays on the fun parts, like beating that butter and sugar into fluffy submission.
Expert Tips for Making the Best White Chocolate Candy Cane Cookies
Now that you have the ingredients lined up, let me give you a few inside secrets to making these amazing. Preparation is everything, especially when you’re working with brittle candies and melt-prone chocolate!
First up: crushing those candy canes! Don’t just smash them on the counter—oops! Place them in a very sturdy Ziploc bag. Seriously, use a double layer if you’re worried. Then, use a rolling pin or the bottom of a heavy pan. You want those fine crumbles, but having a little bit of coarse dust mixed in is actually great for texture. For more general baking help, you can always refer back to my guide on baking tips to make you a better baker.
My personal temperature tip? Make sure your butter is truly soft—you should be able to press an indent into it easily without your finger completely sinking through. If your dough feels really sloppy after mixing everything in, just pop it in the fridge for 30 minutes. It firms right up, and you’ll get cleaner scoops!
Ingredient Notes and Substitutions for White Chocolate Candy Cane Cookies
Let’s talk about swapping things out. Butter is non-negotiable for this recipe; margarine just doesn’t cream up right and you lose flavor. Stick to unsalted so you can control the salt level yourself!
For the white chocolate, I prefer good quality chips because they hold their shape slightly better during the quick bake time. If you only have a white chocolate bar, chop it up—just make sure the pieces aren’t huge chunks, or they’ll melt right out onto the pan instead of staying suspended in the cookie.
If you can’t find peppermint candy canes, you *could* use plain sugar cookies and add 1/2 teaspoon of peppermint extract to the dough instead of the crushed canes, but honestly, you lose that awesome visual crunch and texture that makes these cookies so fun for the holidays. Sometimes the original recipe is just the best!
Step-by-Step Instructions for White Chocolate Candy Cane Cookies
Alright, let’s get baking! This is where the magic happens, and honestly, it moves fast once you start. Make sure your mixing bowls are ready and your baking sheets are waiting patiently with that parchment paper down. We are aiming for consistency here!
- First things first: get that oven warmed up to 350 degrees F (that’s 175 degrees C, just in case you’re checking). Line those baking sheets with parchment paper, because nobody wants to scrape baked sugar off metal—that’s a waste of holiday joy.
- Grab your big bowl! Cream that softened butter and the whole cup of sugar together first. You have to beat them until the mixture is light and fluffy. This part whips the air in, so don’t rush it! It should look pale yellow, not dense and yellow.
- Next, beat in your single egg and the vanilla extract until everything is nicely mixed.
- In a separate, smaller bowl, take a moment to whisk together the flour, baking powder, and salt. Whisking helps break up any hidden clumps before they hit the wet stuff.
- Now, add these dry ingredients to the wet ones gradually. I always add about a third, mix just until it disappears, then repeat. Seriously, stop mixing as soon as the flour streaks are gone! Overmixing makes these tough, and we want tender cookies!
- This is my favorite moment: stir in those white chocolate chips and all those beautiful crushed candy canes. Do it gently by hand with a spatula so you don’t deflate all the air we just worked so hard to get in there.
- Scoop out tablespoon-sized mounds of dough onto your prepared sheets. Remember to leave about 2 inches between them because they will spread a little bit as they bake.
- Bake them for 10 to 12 minutes. You are looking for the edges to just start turning a very light gold. Don’t let them go too long, or the peppermint flavor can get strangely bitter!
- This last step is crucial for texture! Let those cookies cool right there on the hot baking sheet for exactly 5 minutes. They are too fragile to move right away. After that quick rest, carefully move them to a wire rack to finish cooling completely. That five minutes sets them up perfectly!
Serving Suggestions for Your White Chocolate Candy Cane Cookies
Once these cookies are completely cool, the really fun part begins: deciding what to dunk them in! These aren’t just cookies; they are the perfect partner to a warm holiday drink. The creamy, cooling peppermint-white chocolate flavor really shines next to something rich.
Honestly, a tall, cold glass of milk is always my first choice. It’s classic for a reason, and it washes down the richness of the white chocolate perfectly. For the adults gathered around the tree, these are amazing with a slightly bitter black coffee—that slight bitterness cuts right through the sweetness.
But let’s be real, during Christmas time, it has to be hot cocoa. Try serving them alongside a thick, dark hot chocolate. If you’re feeling extra fancy, I even like to dip the edge of the cookie into the hot cocoa just to melt the chocolate a tiny bit before eating it. Speaking of chocolate and peppermint bliss, if you want to take that combo a step further, you absolutely have to check out my amazing chocolate peppermint cheesecake recipe sometime!
They pack up beautifully for little treat boxes, but in our house, they rarely make it out of the kitchen before getting sampled!
Storage and Make-Ahead Tips for White Chocolate Candy Cane Cookies
One of the best parts about these White Chocolate Candy Cane Cookies is they’re designed to last! I always bake a double batch because part of the holiday fun is having treats ready for unexpected guests. But you have to store them right, or that wonderful peppermint smell fades away too fast.
For short-term storage, you want an airtight container. Layer the cookies using wax paper or parchment paper between the layers. This is super important; otherwise, those sugary candy cane bits will stick to each other, and when you pull them apart, you’ll get crumbs everywhere! They stay delightfully chewy and fresh at room temperature for about five full days this way. Don’t refrigerate them, though; cold temps can sometimes make cookies dry out faster.
If you want to get ahead, the dough is your friend! You absolutely can make the dough ahead of time. After you mix everything together, wrap the whole ball tightly in plastic wrap and pop it right into the fridge. I find that chilling it for at least an hour, or even overnight, firms everything up nicely, which actually makes scooping easier and often results in a slightly thicker cookie!
When you’re ready to bake the chilled dough, just let it sit on the counter for about 15 minutes before scooping, that way it’s not rock hard. You might need to add a minute or two to the baking time if the dough is straight from the fridge, but it’s totally worth it for the make-ahead convenience. It means you can have fresh-baked cookies ready in under 20 minutes on Christmas morning!
Frequently Asked Questions About White Chocolate Candy Cane Cookies
I get so many lovely questions about these festive holiday treats! It makes me so happy to see you all planning to bake them. Here are answers to some of the common things folks ask me about making the best batch of White Chocolate Candy Cane Cookies.
Can I use different types of candy canes in these White Chocolate Candy Cane Cookies?
That’s a fun idea! Peppermint is the classic flavor, and that bright red and white looks so perfect with the white chocolate. You can certainly try other festive flavors if you find them, like cinnamon or even spearmint, if that’s what you have on hand. Just know that the classic combination of peppermint and that creamy vanilla/white chocolate is what makes this particular cookie recipe such a massive hit year after year. If you decide to get really ambitious with the peppermint flavor, you should check out my recipe for chocolate candy cane cake—a whole other level of minty goodness!
How do I keep my White Chocolate Candy Cane Cookies soft?
The secret to chewiness, rather than crispness, is twofold: don’t overbake them, and store them correctly! When you pull them out of the oven, they should still look a little pale toward the center—that residual heat finishes the cooking right on the pan. If you bake them until they look totally golden brown, they will definitely turn crisp once cool. For storage, make sure they are completely cool, then keep them sealed tight with wax paper between layers. They should stay perfectly soft for nearly a week!
Estimated Nutritional Data for White Chocolate Candy Cane Cookies
Okay, so I always feel a little funny talking about numbers when we’re dealing with pure holiday happiness, but I know some of you like to keep track! Please remember that these figures are just estimates based on standard ingredient measurements; your actual nutrition profile will change depending on the brand of butter or white chocolate chips you use.
Baking is a science, but eating these cookies is definitely about joy! If you’re sticking to the standard recipe as written, here is a general look at what you are getting in one delightful cookie serving. We’re focusing on the main components here:
- Calories: Around 180 per cookie.
- Sugar: Approximately 18 grams—hello, holiday treat!
- Fat: Right about 10 grams total fat.
- Carbohydrates: Usually clocking in around 22 grams.
- Protein: A small boost of about 2 grams.
It’s important to note that all that deliciousness comes mainly from the butter and the white chocolate chips, so enjoy them responsibly! They are worth every single calorie when they taste this good!
Share Your White Chocolate Candy Cane Cookies Experience
I’ve given you all my secrets for these amazing, low-effort, high-impact White Chocolate Candy Cane Cookies. Now it’s your turn to tell me how they turned out!
Honestly, the best part of sharing these recipes online is seeing your attempts! Holiday baking is meant to be shared, right? So please, snap a picture of your platter—I want to see those sparkly red and white tops! Tag me on social media so I can cheer you on!
If you’ve made these and you’re buzzing about how fast they were or how everyone loved them, please leave a star rating right down below the recipe card. That star rating helps other busy bakers know they can trust my recipe when their holiday schedule is packed.
And if you ran into any snag or have a little tweak that made them even better for your family, pop that in the comments too! We’re all learning together. Sometimes I find the best variations from my readers!
If you have specific questions that weren’t covered, or maybe you just want to drop me a thank you note about how much your family enjoyed them, you can always reach out directly via my contact page. Happy baking, and Merry Christmas!
Print
White Chocolate Candy Cane Cookies
- Total Time: 32 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A simple recipe for festive cookies featuring white chocolate and crushed candy canes.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup crushed candy canes
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the white chocolate chips and crushed candy canes.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For easier crushing, place candy canes in a sturdy plastic bag and crush them with a rolling pin.
- You can chill the dough for 30 minutes before scooping if your dough seems too soft.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18
- Sodium: 85
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 0
- Protein: 2
- Cholesterol: 30
Keywords: white chocolate, candy cane, cookies, holiday baking, Christmas cookies, peppermint