White Chocolate Candy Cane Cookies (Print-Friendly Version)
Delight in these soft, chewy white chocolate candy cane cookies—ideal for December celebrations or Christmas parties. Crushed candy canes and creamy white chocolate blend for holiday cheer in each bite. Festive, colorful, and one to keep handy.
# Ingredients You’ll Need:
→ Dough
01 -
1/2 cup unsalted butter, softened
02 -
1/2 cup vegetable shortening
03 -
1 cup granulated sugar
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3/4 cup packed brown sugar
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1 1/2 teaspoons vanilla extract
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1 teaspoon peppermint extract
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2 large eggs
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3 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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3/4 cup crushed candy canes
12 -
1 cup white chocolate chips, plus extra for topping
# How to Make It:
01 -
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
02 -
In a large mixing bowl, cream together the softened butter, shortening, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
03 -
Add vanilla extract and peppermint extract. Beat in eggs one at a time, mixing well after each addition.
04 -
Reduce mixer speed to low and gradually blend in all-purpose flour, baking soda, and salt until incorporated. If dough is sticky, add additional flour 1 tablespoon at a time until workable.
05 -
Gently fold in crushed candy canes and 1 cup white chocolate chips.
06 -
Roll dough into balls, each 1 to 1 1/2 tablespoons in size, and arrange on prepared baking sheets, spacing at least 2 inches apart.
07 -
Bake in preheated oven for 8 to 10 minutes, or until the tops are just set. Remove from oven and dot each cookie with a few additional white chocolate chips if desired.
08 -
Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling completely.
# Extra Suggestions:
01 -
For larger cookies, shape dough portions into 3-tablespoon balls and bake for 12 to 14 minutes. Dough can be shaped and frozen for up to 2 months; bake directly from frozen, adding 1 to 2 minutes to the baking time.