White Chocolate Candy Cane Cookies are chewy, buttery sugar cookies studded with crushed candy canes and white chocolate chips — a festive and easy recipe perfect for holiday baking.
Why You’ll Love Them
Balanced texture. A tender, chewy cookie base with the crunch of crushed candy canes creates a delightful contrast in every bite.
Great for gatherings. These cookies are a bright, minty alternative for holiday parties, cookie exchanges, or gift tins.
Festive appearance. The red-and-white candy cane pieces and white chocolate chips make the cookies attractive and seasonally cheerful.
Step by Step Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Place the candy canes in a zip-top bag and crush them into small pieces; set aside.
In a large bowl or in a stand mixer fitted with the paddle attachment, beat the butter and white sugar together until light and fluffy, about 3 minutes. Add the egg, peppermint extract, and vanilla; mix until combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the white chocolate chips and the crushed candy canes.
Scoop about 3 tablespoons of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9–11 minutes or until the bottoms are golden brown. The centers will still look slightly soft but will firm up as the cookies cool.
When you remove the cookies from the oven, sprinkle a little extra crushed candy cane and some white chocolate chips on top while they are still warm. Allow the cookies to cool on the baking sheet to room temperature before transferring to a cooling rack.
Frequently Asked Questions
STORING THE COOKIES
Store cooled cookies in an airtight container at room temperature. They stay fresh for up to four days.
HOW TO GET PERFECTLY ROUND COOKIES
Right after removing the cookies from the oven, place a round cookie cutter slightly larger than the cookie around it and gently rotate to tidy the edge. A glass or jar lid works well if you don’t have a cutter.
CAN I MAKE THE COOKIES SMALLER?
Yes. Use 1½ tablespoons of dough per cookie and reduce the bake time to about 8–9 minutes.
If you try this recipe, please leave a star rating and a comment below — I’d love to hear how they turned out!
Follow for more baking ideas on Pinterest and Instagram under the handle @jessiebakestreats.
You Might Also Love
- Chocolate Candy Cane Crunch Cookies
- Terry’s Chocolate Orange Cookies
- Hot Chocolate Cookies
- Christmas Sprinkle Vanilla Biscotti
- Easy Christmas Sprinkle Sugar Cookies
- Turtle Cookies
- Mint Chocolate Brownies
White Chocolate Candy Cane Cookies
Jessie M
Pin Recipe
Ingredients
- 1 C salted butter at room temperature
- 1 C white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 2 C plus 2 tbsp all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 5 regular sized candy canes crushed
- 1 C white chocolate chips
Topping the cookies
- 2 regular sized candy canes crushed into small pieces
- 1/3 C white chocoalte chips
Instructions
-
Preheat oven to 350 F and line baking trays with parchment paper.
-
Add the candy canes to a zip lock bag and crush into small pieces. Set aside.5 regular sized candy canes
-
In a large bowl or in a stand mixer with the paddle attachment on, beat butter and white sugar together until light and fluffy, about 3 minutes.
-
Add the egg, peppermint extract, and vanilla; mix until well incorporated.
-
In a separate bowl whisk the flour, baking soda, baking powder, and salt. Pour the dry ingredients into the wet and mix until combined.
-
Fold in the white chocolate chips and crushed candy canes.
-
Scoop 3 tablespoons of dough into balls and place on the baking trays about 2 inches apart.
-
Bake for 9–11 minutes or until the bottoms are golden brown. Cookies will firm up as they cool.
-
Top warm cookies with extra crushed candy canes and white chocolate chips. Let cool on the tray to room temperature before serving.