Name: White Chocolate Candy Cane Cookies Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: American
Ingredients: 1 tsp baking powder; 1/2 tsp salt; 2 1/4 cups flour; 1/2 cup sugar; 1/2 cup brown sugar, packed; 1/2 cup butter, softened; 2 eggs; 1 tsp vanilla; 2/3 cup finely crushed candy canes; 8 ounces white chocolate chips

Jump to Recipe· 4.6 from 14 reviews

If you’re looking for a cookie that screams holiday magic with every bite, you’ve got to try this White Chocolate Candy Cane Cookies Recipe. These cookies are exactly what I turn to when I want that perfect blend of sweet, minty, and melt-in-your-mouth goodness. I promise, once you bake a batch, you’ll be hooked—plus, they make an amazing gift or party treat. Let me walk you through how to make these festive delights right in your own kitchen!

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Why This Recipe Works

Perfect Texture: The dough is firm enough to hold its shape but bakes into soft, chewy cookies with slightly crisp edges.
Flavor Harmony: White chocolate’s creamy sweetness pairs beautifully with the sharp, minty crunch of crushed candy canes.
Easy to Make: No fancy tools—just basic mixing and baking, so even cookie beginners can succeed.
Holiday Crowd-Pleaser: These cookies bring festive cheer with every bite, perfect for cookie exchanges or cozy nights in.

White Chocolate Candy Cane Cookies, holiday peppermint cookies, festive Christmas cookie recipe, easy holiday cookies, peppermint white chocolate treats - The image shows eight round cookie dough balls placed on a brown baking mat lined inside a red-edged tray. Each cookie ball has a creamy, pale dough base with small red specks all over, and some white chocolate chips peek through the dough, adding texture. The surface under the baking mat is a white marbled texture. The dough looks soft, and the balls are evenly spaced apart. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients for this White Chocolate Candy Cane Cookies Recipe come together to create that classic holiday flavor combo you can’t resist. Plus, each ingredient serves a purpose—whether it’s texture, sweetness, or that refreshing minty pop. Just make sure your butter is softened—it really helps the mixing process and final cookie texture.

Sugar: Provides sweetness and helps the cookies brown just right.
Brown Sugar: Adds moisture and a subtle caramel note that balances the white chocolate.
Butter: Softened butter creates a tender crumb and rich flavor.
Baking Powder: Gives just enough lift so the cookies aren’t too flat or dense.
Salt: Enhances all the flavors and prevents the sweetness from being one-dimensional.
Eggs: Bind everything together and contribute to the cookie’s chewiness.
Vanilla Extract: Rounds out the flavors with a warm, familiar touch.
Flour: The base of the dough; using all-purpose flour works perfectly here.
Crushed Candy Canes: Adds minty crunch and a festive look—make sure they’re finely crushed so they don’t make the dough too gritty.
White Chocolate Chips: Melt into little pockets of sweetness that contrast beautifully with the peppermint.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this White Chocolate Candy Cane Cookies Recipe is. While I stick to the classic white chocolate and peppermint combo, you can absolutely tweak it to suit your taste or dietary needs. Don’t be shy experimenting—you might find a new favorite spin on this festive treat!

Variation: Sometimes, I swap out the white chocolate chips for dark chocolate chunks to add a deeper contrast; it’s surprisingly yummy and less sweet.
Dietary Modification: If you want to make these gluten-free, just swap the flour for your favorite gluten-free blend—just keep an eye on texture because the dough might be slightly softer.
Seasonal Change: Around Valentine’s Day, I substitute crushed candy canes with dried raspberries or cherries and use white chocolate for a fruity twist.

Step-by-Step: How I Make White Chocolate Candy Cane Cookies Recipe

Step 1: Preheat and Prep

First things first, set your oven to 350°F (175°C). While it warms up, line your cookie sheets with parchment paper or a silicone baking mat. This helps prevent sticking and makes cleanup a breeze—and trust me, that’s important when you’re baking cookies in bulk!

Step 2: Creaming Butter and Sugars

Grab a large mixing bowl and beat your softened butter on medium to high speed for about 30 seconds. Then, add both the white and brown sugars, along with baking powder and salt. Beat everything together, scraping down the sides occasionally so you get an even mix—creamy and smooth is perfect.

Step 3: Adding Eggs and Vanilla

Next, crack in the eggs and pour in the vanilla extract. Beat again until everything is combined and glossy. This step adds moisture and richness; the dough should start feeling a bit more cohesive now.

Step 4: Incorporating the Flour

Once your wet ingredients are ready, start adding the flour. I like to add it in batches, mixing as much as I can with my electric mixer. If the dough gets too tough for the mixer, I switch to a sturdy spatula and finish mixing by hand. The goal is a very stiff dough that holds shapes without being crumbly.

Step 5: Folding in the Peppermint and White Chocolate

Now for the fun part: gently stir in the finely crushed candy canes and white chocolate chips. This distributes the festive flavor and melty bites evenly through the dough. Be careful not to overmix here to keep those lovely chunks intact.

Step 6: Portioning the Dough

Using a large cookie scoop or spoon, drop dough balls onto your prepared baking sheets about two inches apart. This space is key so the cookies don’t spread into each other as they bake.

Step 7: Baking and Cooling

Bake for 10-13 minutes until the edges are just lightly browned. Resist the urge to overbake—they look soft when you pull them out but will firm up as they cool. Let your cookies rest on the pan for about 10 minutes before transferring them to a wire rack. This step prevents them from breaking and lets them set perfectly.

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Tips from My Kitchen

Softened Butter Matters: I once forgot to soften the butter and ended up with uneven cookies—soft butter means easier mixing and better texture.
Crush Candy Canes Finely: Larger chunks can make the cookies crumbly, so I always use a food processor or put them in a bag and bash gently with a rolling pin.
Don’t Overbake: Pull them out when edges are golden but centers look slightly underbaked—cookies continue cooking off the heat.
Let Cookies Rest: Cooling on the pan helps them set and avoids breakage, especially since these cookies can be on the delicate side.

How to Serve White Chocolate Candy Cane Cookies Recipe

Garnishes

For presentation, I love sprinkling a bit of extra crushed candy cane on top of the cookies right after baking for a sparkly festive touch. A light dusting of powdered sugar also amps up the wintery vibe. If you’re feeling fancy, drizzle a thin line of melted white chocolate over the tops.

Side Dishes

These cookies go wonderfully with a hot cup of peppermint tea or a rich mug of hot chocolate. I often serve them alongside a cheese board during holiday parties—those sweet bites offer a nice contrast to savory snacks.

Creative Ways to Present

One year, for a holiday cookie exchange, I packaged these cookies in clear cellophane bags tied with red and white striped twine, mimicking a candy cane. They were a hit! You could also arrange them on a festive platter with sprigs of pine and cranberries for a show-stopping centerpiece.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature—layered between sheets of parchment paper to prevent sticking. They usually stay soft and delicious for up to a week, though honestly, they rarely last that long in my house!

Freezing

If you want to freeze dough for later, I recommend scooping it onto parchment-lined trays, freezing until firm, then transferring balls to a freezer bag. This way, you can bake fresh cookies anytime—just add a couple of minutes to the baking time.

Reheating

To reheat, I pop cookies in a 300°F oven for about 5 minutes to refresh their softness—skip the microwave if you can, as it often makes them chewy in a not-so-great way.

FAQs

Can I use regular peppermint candy instead of candy canes?

Yes! Just make sure to finely crush your peppermint candies so they distribute evenly throughout the cookie dough and don’t create gritty spots. Candy canes are traditionally preferred because they crush nicely and add a classic look, but other mint candies work in a pinch.
What’s the difference if I use white chocolate chunks instead of chips?

White chocolate chunks tend to be larger and melt into gooier pockets compared to chips, which can add a slightly more decadent texture. I’ve used both and loved the results; chunks just give a bit more melty indulgence.
Can I make these cookies vegan?

You can try substituting vegan butter and egg replacers, and vegan white chocolate, but keep in mind the texture and flavor might shift a bit. If you go for it, test a small batch first to tweak the ratios until you get the desired chewiness.
How do I prevent the cookies from spreading too much?

Make sure your dough is very stiff as described, and chill the dough for 15-30 minutes before baking if needed. Also, spacing your cookies two inches apart helps maintain their shape as they bake.

Final Thoughts

I can’t tell you how many times this White Chocolate Candy Cane Cookies Recipe has saved me during holiday baking marathons—it’s a total crowd favorite that feels both classic and fresh. Whether you’re baking for family, friends, or just a cozy night in, these cookies bring warmth and joy with every bite. So go ahead, give this recipe a try; I’m rooting for you to nail these festive cookies and become the holiday baking hero in your circle!