Soft, chewy, and packed with festive flair, these white chocolate candy cane cookies are the ultimate holiday treat. Whether you’re baking for a Christmas party, gifting a sweet surprise, or simply indulging in holiday joy, this recipe is a must-try.
With the creamy richness of white chocolate and the crisp, minty zing of candy canes, these cookies offer the perfect balance of flavor and texture. Their delightful look, with hints of red and white peeking through, makes them as pretty as they are delicious.
Why You’ll Love This Recipe
- Festive Appeal: Perfect for adding cheer to your holiday table or cookie exchange.
- Irresistible Texture: Soft and chewy with slightly crisp edges.
- Easy to Make: Straightforward steps that even beginner bakers can handle.
- Customizable: Easily adapt for different sizes or dietary preferences.
Preparation Phase & Tools to Use
Essential Tools and Equipment
Having the right tools ensures a smooth baking process:
- Large Mixing Bowl: Perfect for mixing the dough.
- Electric Mixer: A hand or stand mixer works best to cream butter and sugar.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Baking Sheets: Non-stick or lined with parchment paper for even baking.
- Cookie Scoop: Ensures uniform cookie sizes.
- Wire Cooling Rack: Prevents cookies from becoming soggy while cooling.
- Silicone Spatula: To scrape every bit of batter from the bowl.
Preparation Tips
- Soften Butter: Let the butter sit at room temperature for about 30 minutes before starting.
- Pre-Crush Candy Canes: Place candy canes in a sealed bag and crush them with a rolling pin or mallet.
- Preheat Oven: Ensure the oven reaches 350°F before baking for consistent results.
- Keep Ingredients Cool: White chocolate chips and crushed candy canes should be kept cool to prevent melting during dough preparation.
Ingredients
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup shortening
- 1 cup white sugar
- ¾ cup brown sugar
- 1½ teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 large eggs
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-Ins
- ¾ cup crushed candy canes
- 1 cup white chocolate chips (plus more for topping)
Step-by-Step Directions
Step 1: Preheat the Oven and Prep Cookie Sheets
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
Step 2: Cream Butter and Sugars
- In a large bowl, use an electric mixer to beat ½ cup unsalted butter, ½ cup shortening, 1 cup white sugar, and ¾ cup brown sugar until the mixture is fluffy and light in color (about 2 minutes).
Step 3: Add Vanilla, Peppermint, and Eggs
- Mix in 1½ teaspoon vanilla extract and 1 teaspoon peppermint extract.
- Add 2 large eggs, one at a time, beating well after each addition.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Check the dough’s consistency: If it sticks to your fingers, add a little more flour, 1 tablespoon at a time.
Step 5: Mix in Candy Canes and White Chocolate Chips
- Fold in ¾ cup crushed candy canes and 1 cup white chocolate chips using a spatula or wooden spoon. Ensure even distribution.
Step 6: Shape and Place Cookies
- Roll dough into balls about 1–1.5 tablespoons in size. For larger cookies, use 3 tablespoons and shape them taller than they are wide.
- Place the dough balls 2 inches apart on the prepared baking sheets.
Step 7: Bake to Perfection
- Bake for 8–10 minutes for smaller cookies or 12–14 minutes for larger ones, until the tops look just set.
- Remove from the oven and immediately press a few extra white chocolate chips on top of each cookie (optional).
Step 8: Cool and Enjoy
- Let cookies cool on the baking sheet for 10 minutes to firm up.
- Transfer to a wire rack to cool completely before storing or serving.
Recipe Notes
- For Taller Cookies: Shaping the dough balls taller than wide prevents cookies from spreading too much.
- Freezing Dough: Form dough balls and freeze them in a single layer before transferring to a freezer bag. When ready to bake, place frozen dough balls on a lined baking sheet and bake as directed, adding 1–2 minutes to the baking time.
- Crushing Candy Canes: To avoid sticky pieces, use a food processor or crush candies between sheets of parchment paper.
Enjoy the warm, festive aroma as these white chocolate candy cane cookies bake to perfection. With their delightful texture and flavor, these cookies are guaranteed to be a holiday hit!
Serving Suggestions
Festive Holiday Platters
- Arrange these cookies on a colorful platter alongside other holiday treats like gingerbread men, sugar cookies, or peppermint bark.
Paired with Beverages
- Serve them with hot cocoa, spiced apple cider, or peppermint mochas for a cozy treat.
- For a sophisticated twist, pair them with a glass of chilled milk, white wine, or even a peppermint schnapps cocktail.
Gifting Ideas
- Package cookies in festive tins or gift boxes with decorative ribbon and include a printed recipe card.
Common Mistakes to Avoid & How to Perfect the Recipe
Mistake 1: Overbaking the Cookies
- How to Avoid: Remove cookies from the oven as soon as the tops are set but still soft. Overbaking leads to dry, crumbly cookies.
Mistake 2: Using Warm Butter or Shortening
- How to Avoid: Ensure butter and shortening are softened but not melted. This helps achieve the perfect cookie texture.
Mistake 3: Uneven Cookie Sizes
- How to Avoid: Use a cookie scoop to ensure uniform sizes, which helps cookies bake evenly.
Mistake 4: Candy Cane Melting Too Much
- How to Avoid: Keep crushed candy canes cool until mixing and fold them gently into the dough to prevent melting during preparation.
Mistake 5: Cookies Spreading Too Much
- How to Avoid: Chill the dough for 20 minutes before baking if it feels too soft or sticky.
Side Dish Recommendations
Enhance your holiday table with these complementary side dishes and beverages:
1. Hot Cocoa with Marshmallows
- A creamy cup of hot cocoa pairs beautifully with the minty sweetness of the cookies. Add marshmallows or whipped cream for a decadent touch.
2. Eggnog Cheesecake Bars
- The rich and velvety texture of eggnog cheesecake bars contrasts perfectly with the cookies’ crunch and chewiness.
3. Spiced Apple Cider
- Warm apple cider brings a cozy, spicy complement to the refreshing peppermint in the cookies.
4. Peppermint Mocha
- Double the peppermint delight by pairing cookies with a creamy peppermint mocha. This festive drink is a hit for holiday mornings or evenings.
5. Cranberry Orange Muffins
- The tangy and zesty flavors of cranberry orange muffins offer a fruity balance to the cookies’ rich white chocolate.
6. Chocolate Fondue
- Serve cookies with a side of melted chocolate for dipping. The combination of creamy white chocolate and rich dark chocolate is irresistible.
7. Vanilla Bean Ice Cream
- Warm cookies served alongside a scoop of vanilla bean ice cream create a classic, indulgent dessert pairing.
8. Candied Pecans
- The nutty crunch and sweet glaze of candied pecans provide a delightful contrast to the soft, chewy cookies.
Recipe Tips for Perfect Cookies
1. Achieve the Perfect Texture
- Chill the Dough (Optional): If your dough feels too soft, chilling it for 20–30 minutes prevents excessive spreading while baking.
- Shape for Height: For thicker cookies, form dough balls taller than wide to create a soft and chewy center.
2. Enhance the Flavor
- Use Pure Extracts: Opt for high-quality peppermint and vanilla extracts for the best flavor.
- Toast the Candy Canes: Lightly toasting crushed candy canes before mixing can add a deeper caramelized flavor.
3. Customize the Recipe
- Add a Twist: Swap out half the white chocolate chips for semi-sweet or dark chocolate for a more balanced flavor.
- Incorporate Nuts: Add chopped pecans, walnuts, or almonds for a crunchy texture.
- Festive Decorations: Sprinkle extra crushed candy canes or holiday sprinkles on top of the cookies before baking.
Storage and Reheating Instructions
Storage
- At Room Temperature: Store cookies in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking.
- In the Refrigerator: Keep cookies in a sealed container for up to 1 week for maximum freshness.
Freezing Options
- Freeze Cookie Dough:
- Prepare the dough, form it into balls, and freeze on a baking sheet until solid.
- Transfer the frozen dough balls to a freezer-safe bag, removing excess air.
- When ready to bake, place frozen dough on a lined baking sheet and bake at 350°F, adding 1–2 minutes to the baking time.
- Freeze Baked Cookies:
- Allow cookies to cool completely.
- Place in a freezer-safe container, separating layers with parchment paper.
- Freeze for up to 3 months. Thaw at room temperature before serving.
FAQs About White Chocolate Candy Cane Cookies
1. Can I substitute the shortening with more butter?
Yes, you can use 1 cup of butter instead of the butter-shortening combination. However, cookies may spread more and have a slightly crispier texture.
2. What’s the best way to crush candy canes?
Place candy canes in a sealed plastic bag and use a rolling pin or mallet to crush them into small pieces. For finer results, pulse them in a food processor.
3. Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour. Ensure the baking soda and other mix-ins are gluten-free as well.
4. How do I prevent the candy canes from melting too much in the dough?
Keep crushed candy canes cool before mixing. Gently fold them into the dough at the end of preparation to avoid over-mixing.
5. Can I use dark chocolate chips instead of white chocolate?
Absolutely! Dark chocolate adds a rich contrast to the sweet and minty flavors. You can also use a mix of both.
6. How can I make these cookies ahead of time?
Prepare the dough, shape it into balls, and freeze as described in the freezing instructions. Bake from frozen whenever you’re ready, making them perfect for busy holiday schedules.
7. What’s the secret to soft cookies?
- Do not overbake! Remove cookies as soon as the tops are set, even if they look slightly underdone.
- Store with a slice of bread in the container to maintain softness.
8. Can I make these cookies without an electric mixer?
Yes, you can mix the ingredients by hand, but it will require more effort to cream the butter and sugars. Use a sturdy whisk or wooden spoon for the best results.
Conclusion
These white chocolate candy cane cookies are the ultimate holiday treat, offering the perfect blend of creamy white chocolate and refreshing peppermint. With their festive flair, soft texture, and customizable options, they’re guaranteed to spread holiday cheer.
Whether you’re preparing them for a party, gifting to loved ones, or freezing for later, these cookies are sure to be a hit. Follow the tips, experiment with variations, and enjoy the sweet satisfaction of baking your new holiday favorite.
Bake these cookies today and let the festive aroma fill your home—it’s the ultimate way to celebrate the season!
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