White Chocolate Candy Cane Cookies

With bursts of creamy white chocolate and refreshing peppermint crunch, these white chocolate candy cane cookies are my secret weapon for unforgettable holiday gatherings. This festive cookie recipe is packed with crushed candy canes and melty white chocolate chips in every soft, chewy bite, making it one of the best quick and easy holiday cookie recipes. Ready in just 30 minutes of prep and 30 minutes of bake time, you can easily whip up a batch for holiday dessert trays, last minute gift exchanges, or cozy family movie nights with minimal effort and maximum impact.

I first made these peppermint cookies when my kids wanted a “Christmas chocolate chip cookie” for Santa, and adding crushed candy canes made them extra special. Over time, these white chocolate candy cane cookies have become an annual tradition in our house and a beloved gift for friends and neighbors. The combination of bright peppermint and rich white chocolate is always a hit at our holiday cookie swaps and brings holiday magic to every gathering.

Gather Your Ingredients

• Unsalted butter softened: Gives cookies a rich, buttery base and a chewy texture. Use high quality butter for the freshest flavor and best aroma. Substitute with plant based butter for a dairy free option.
• Shortening: Helps keep cookies soft and reduces spread. If you prefer an all butter flavor, replace with more butter for a crispier edge and richer taste.
• White sugar: Adds classic sweetness and golden edges. Use fine granulated sugar for even mixing.
• Brown sugar: Introduces a hint of molasses and adds chewy moisture. Light or dark brown both work, but light brown sugar gives a milder caramel note.
• Vanilla extract: Rounds out the peppermint flavor with warm undertones. Choose pure vanilla for the best depth of flavor; imitation will work in a pinch.
• Peppermint extract: Essential for cool mint flavor. Always use pure extract for bold, refreshing peppermint taste. Adjust the amount for more or less peppermint intensity.
• Large eggs: Bind the dough and help create a tender, chewy structure. Room temperature eggs will blend more evenly into the batter for fluffy cookies.
• All-purpose flour: Provides structure and a soft, sturdy crumb. Spoon and level your flour for accuracy; substitute a gluten free blend for allergy friendly cookies.
• Baking soda: Acts as a leavening agent, creating that bakery style rise. Make sure your baking soda is fresh for best results and perfect cookie lift.
• Salt: Enhances all the other flavors and balances the sweetness. A little pinch brings out the white chocolate and peppermint notes.
• Crushed candy canes: Supplies bold peppermint crunch and sparkle in every bite. Crush fresh candy canes for even pieces or use pre-crushed for convenience.
• White chocolate chips: Provide creamy sweetness and classic chocolatey bursts. Reserve some chips to press into cookie tops after baking for a bakery finish; use dairy free chips if needed.
• Optional mix-ins: Peppermint M&Ms or dark chocolate chips add crunch and color. Swap in holiday sprinkles or other candies for different festive looks.

How to Make White Chocolate Candy Cane Cookies

Preheat and Prep Pans:

Preheat your oven to 350 degrees Fahrenheit. Line your cookie sheets with parchment paper for even browning and easy release, preventing sticking and over crisp edges.

Cream Butter, Shortening, and Sugars:

In a large mixing bowl, beat together softened unsalted butter, shortening, white sugar, and brown sugar for about two minutes. Mix until the texture is fluffy, pale, and creamy, which is key for soft, chewy centers and bakery style texture.

Add Extracts and Eggs:

Blend in vanilla extract and peppermint extract, then add the eggs one at a time, mixing after each addition. This creates a smooth, homogenous batter and ensures the peppermint flavor is evenly distributed.

Incorporate Dry Ingredients:

Gradually add all-purpose flour, baking soda, and salt on low speed until just combined. Dough should be soft but not sticky; add extra flour one tablespoon at a time if needed for the right consistency.

Fold in Mix-Ins:

Gently fold in white chocolate chips and crushed candy canes using a spatula or mixer on low. Distribute mix-ins evenly for a sparkly, festive dough full of peppermint and chocolate bits.

Form and Space Cookies:

Scoop cookie dough into balls about one to one and one half tablespoons each and place two inches apart on the parchment lined sheets. This spacing keeps cookies uniform in shape and prevents merging.

Bake Until Just Set:

Bake each tray for eight to ten minutes in the center rack until tops are just barely set and edges are lightly golden. Avoid overbaking for the ideal chewy texture. Press a few extra white chocolate chips on top while warm for a professional look.

Cool for Texture:

Let cookies cool on the baking sheet for about ten minutes to finish setting and retain softness. Then transfer gently to a wire rack to cool fully. Cooling is important to keep peppermint bits crisp and chocolate chips melty.

The first time I mixed in the crushed candy canes, I was unsure if they would melt away, but they created magical crunchy peppermint pockets that everyone adored. Each batch fills our kitchen with a nostalgic holiday aroma and draws my family to the counter for warm, fresh cookies. These cookies are now a staple for every December celebration and gift box.

Smart Swaps and Variations

If you need a gluten free version, substitute all-purpose flour for your favorite gluten free baking mix, being sure to check package instructions for conversion. For dairy free or vegan needs, plant based butter and dairy free white chocolate chips deliver all the flavor of classic white chocolate candy cane cookies with no compromise. Out of candy canes? Crush peppermint candies instead, or use half white chocolate and half mini chocolate chips for a budget friendly spin. Add colorful sprinkles or dark chocolate bits for new holiday looks and flavors year round.

How to Store and Reheat White Chocolate Candy Cane Cookies

To keep your peppermint candy cane cookies fresh, let them cool completely before storage to prevent steam and softness. Store cookies in an airtight container at room temperature for four to five days, stacking with wax paper or parchment between layers to prevent sticking. Freeze baked cookies or raw dough balls in zip top bags or storage containers for up to two months. To reheat, warm cookies gently in the microwave for ten to fifteen seconds to restore that just-baked softness and oozy chocolate texture. If baking dough from frozen, add one to two minutes to the bake time and watch for light golden edges.

What to Serve with White Chocolate Candy Cane Cookies

These cookies elevate any holiday dessert table, cookie swap, or party treat tray with their festive color and flavor. Serve them with rich hot chocolate or peppermint mocha, or include them in a dessert board alongside fresh berries and bowls of vanilla ice cream for an indulgent winter treat. For edible gifts, pair a few cookies in clear bags with a ribbon or alongside other Christmas cookies to delight peppermint lovers everywhere.

Nutritional Benefits

While these white chocolate candy cane cookies are a holiday dessert indulgence, they offer quick energy from carbohydrates and a small amount of protein in each serving. The recipe is naturally nut free, and swapping in gluten free flour or dairy free chocolate chips makes it allergy friendly for more guests. Each cookie is about 430 calories, making it a reasonable treat for those looking to enjoy a seasonal bakery style cookie without overindulging.

Recipe Success Tips

To achieve perfect peppermint candy cane cookies, avoid overbaking as cookies will firm up after cooling and remain chewy inside. If your dough is too sticky to handle, add flour one tablespoon at a time until it can easily be rolled into balls but still feels soft. Consistently cream the butter and sugar together thoroughly and mix the dough only until combined for the softest, most tender cookies every time.

These white chocolate candy cane cookies are my go to for effortless holiday dessert platters and cozy winter nights. Enjoy the sweet peppermint cheer in every batch, and feel free to customize them to suit your favorite holiday memories.

Common Questions About This Recipe

→ How do I keep the cookies soft and chewy?

Ensure not to overbake the cookies—remove when tops look just set. Using both butter and shortening also helps achieve a soft, tender texture.

→ Can I use peppermint extract instead of crushed candy canes?

Peppermint extract adds flavor, but the crushed candy canes provide both crunch and festive appearance. For best results, use both ingredients.

→ How should I store these cookies?

Store cooled cookies in an airtight container at room temperature for up to 5 days. Separate layers with parchment to keep candy from sticking.

→ Can I freeze the cookie dough?

Yes! Prepare the dough, form into balls, and freeze. Bake from frozen at 350°F, adding an extra minute or two as needed.

→ What tips help the cookies keep their shape?

Chilling the dough before baking and spacing dough balls 2 inches apart prevent spreading, yielding a consistent look.