White Chocolate Candy Cane Cookies Recipe

Introduction

These White Chocolate Candy Cane Cookies combine the creamy sweetness of white chocolate with the refreshing crunch of peppermint candy canes. Perfect for the holiday season, they deliver a delightful balance of flavors in every bite. Whether you’re baking for a party or gifting, these cookies are sure to impress.

Ingredients

• ½ cup unsalted butter (112 grams), softened
• ½ cup shortening
• 1 cup white sugar (200 grams)
• ¾ cup brown sugar (158 grams), light or dark
• 1½ teaspoons vanilla extract
• 1 teaspoon peppermint extract
• 2 large eggs
• 3 cups all-purpose flour (375 grams)
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup crushed candy canes
• 1¼ cup white chocolate chips (about 225 grams), divided

Instructions

1. Step 1: Preheat the oven to 350℉ (180℃) and line cookie sheets with parchment paper.
2. Step 2: In a large bowl, beat together the butter, shortening, white sugar, and brown sugar until fluffy, about 2 minutes.
3. Step 3: Add vanilla extract and peppermint extract, then mix in the eggs one at a time.
4. Step 4: Reduce mixer speed to low and incorporate the flour, baking soda, and salt. If the dough is too sticky, gradually add more flour, up to 3¼ cups total.
5. Step 5: Fold in the crushed candy canes and 1 cup of the white chocolate chips.
6. Step 6: Form the dough into balls about 1 to 1½ tablespoons in size and place them 2 inches apart on the prepared cookie sheets.
7. Step 7: Bake one sheet at a time for 8-10 minutes, or until the tops look just set.
8. Step 8: Remove from the oven and immediately press a few of the remaining white chocolate chips onto the top of each cookie.
9. Step 9: Let the cookies cool on the cookie sheet for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• If you prefer to use only butter instead of shortening, increase the flour to 3¼ cups. After mixing in chips and candy canes, chill dough for 30 minutes before shaping.
• For larger cookies, use 3 tablespoons of dough per cookie, shape so they are taller than wide, and bake for 12-14 minutes. Chilling dough first is recommended.

Storage

Store cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days. For longer storage, freeze baked and cooled cookies in a freezer-safe container with parchment paper between layers to prevent sticking. Thaw frozen cookies in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute butter for the shortening?

Yes. Using only butter requires increasing the flour to 3¼ cups and chilling the dough for 30 minutes before baking to achieve the right texture.

How can I make larger cookies?

Form dough balls about 3 tablespoons in size, shape them taller than wide, chill the dough for at least 30 minutes, and bake for 12-14 minutes until the tops are just set.

White Chocolate Candy Cane Cookies Recipe

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★★★★★

4.7 from 76 reviews

These White Chocolate Candy Cane Cookies offer a delightful holiday treat combining the sweetness of white chocolate with the refreshing crunch of crushed candy canes. Soft and chewy with a peppermint twist, they are perfect for Christmas celebrations or any festive occasion.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 8-10 minutes per batch
• Total Time: 35-40 minutes
• Yield: 36 cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup unsalted butter (112 grams), softened
• ½ cup shortening
• 1 cup white sugar (200 grams)
• ¾ cup brown sugar (158 grams), light or dark, light used here
• 1½ teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 2 large eggs

Dry Ingredients

• 3 cups all-purpose flour (375 grams), may need up to 3¼ cups
• 1 teaspoon baking soda
• ½ teaspoon salt

Add-ins

• ¾ cup crushed candy canes
• 1¼ cup white chocolate chips (about 225 grams), divided

Instructions

1. Preheat Oven and Prepare Pans: Preheat the oven to 350℉ (180℃) and line cookie sheets with parchment paper to prevent sticking.
2. Cream Butter, Shortening and Sugars: In a large bowl, beat together the butter, shortening, white sugar, and brown sugar until the mixture is fluffy, about 2 minutes.
3. Add Extracts and Eggs: Mix in the vanilla and peppermint extracts, then add the eggs one at a time, fully incorporating each before adding the next.
4. Mix Dry Ingredients: Reduce mixer speed to low and gradually mix in the flour, baking soda, and salt. If the dough feels too sticky when pressed between fingers, add flour 1 tablespoon at a time, up to 3¼ cups total.
5. Incorporate Candy Canes and Chocolate Chips: Fold in the crushed candy canes and 1 cup of the white chocolate chips evenly throughout the dough.
6. Form Cookie Dough Balls: Shape the dough into balls about 1 to 1½ tablespoons in size, placing them 2 inches apart on the prepared cookie sheets.
7. Bake: Bake one sheet at a time for 8-10 minutes or until the cookie tops look just set and slightly firm.
8. Add Remaining White Chocolate Chips: Remove cookies from the oven and immediately press a few remaining white chocolate chips on top of each cookie while they are still warm.
9. Cool: Allow cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

• Shortening Substitution: For an all-butter version, use 1 cup butter total and increase flour to 3¼ cups. After mixing candies and chips, refrigerate dough for 30 minutes before shaping.
• Making Large Cookies: Use 3 tablespoons dough balls that are taller than wide and bake for 12-14 minutes until tops are set. Chilling dough for 30 minutes is recommended for larger cookies.
• Storage: Store cookies in an airtight container at room temperature for up to 4 days or refrigerated for up to 7 days. Freeze baked cookies with wax or parchment paper between layers for best results, thaw in fridge before serving.

Keywords: white chocolate cookies, candy cane cookies, peppermint cookies, holiday cookies, Christmas cookies, festive cookies