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

Jump to Recipe· 4.8 from 7 reviews

If you’re on the hunt for a festive treat that’s both classic and a little bit magical, you’re in for a real delight with this White Chocolate Candy Cane Cookies Recipe. These cookies are the perfect melty, minty embrace wrapped in soft dough, and trust me—they disappear way too fast every time I make them. Whether it’s holiday baking or just a cozy day in, I can’t wait to share how you can whip up these sweet gems in your own kitchen.

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Why This Recipe Works

Perfect balance of flavors: The sweet creaminess of white chocolate pairs beautifully with the cool peppermint crunch.
Simple, approachable steps: You don’t need fancy tools or techniques to make baking magic happen.
Texture game on point: The cookie dough yields soft, chewy cookies with just the right crisp edges.
Festive and fun: Crushed candy canes not only add minty zip but a pretty pop of color—perfect for holiday gifting or sharing.

White Chocolate Candy Cane Cookies, festive holiday cookies, mint white chocolate cookies, easy Christmas cookie recipes, peppermint holiday 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

Every ingredient in this White Chocolate Candy Cane Cookies Recipe plays an essential role—creating that sweet, tender cookie we all crave. Plus, I’ve thrown in some tips to help you pick and prep your ingredients like a pro.

Sugar: Combines granulated and brown sugar for that perfect balance of sweetness and subtle molasses depth.
Butter: Softened, not melted, helps create the ideal cookie texture—soft but sturdy.
Baking powder: For a little lift and fluffiness, making sure your cookies aren’t flat or dense.
Salt: Just a pinch to round out the sweetness and elevate all the flavors.
Eggs: Bind everything together and add richness.
Vanilla: Enhances the overall flavor and adds warmth.
Flour: The base that shapes the dough; I like using all-purpose for its consistency.
Crushed candy canes: Provides minty bursts and a festive crunch—but make sure to crush finely to prevent big chunks from breaking your teeth!
White chocolate chips: The star of the show, giving creamy sweetness that melts beautifully throughout the cookie.

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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 making this White Chocolate Candy Cane Cookies Recipe my own by tweaking things here and there, and I encourage you to do the same. Baking is about fun as much as precision, after all. Here are some ideas to inspire your personal twist.

Variation: Sometimes I swap out half the white chocolate chips for milk chocolate or even dark chocolate chunks for a richer flavor—it still pairs beautifully with the peppermint!
Dietary tweaks: Need to make it dairy-free? Use plant-based butter and dairy-free white chocolate chips—you won’t lose the magic.
Add-ins: Feeling adventurous? Toss in some chopped nuts like pecans or walnuts for extra crunch and a nutty layer of flavor.
Holiday themes: Crushed candy canes are festive, but you could also mix in red and green holiday sprinkles for an extra cheerful look.

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

Step 1: Preheat and Prep

First things first—preheat your oven to 350°F (175°C). Line your cookie sheets with parchment paper or a silicone baking mat. This step is key for even baking and easy cookie removal later on. Trust me, it saves a lot of clean-up headaches.

Step 2: Cream Butter and Sugars

Grab a large mixing bowl and beat the softened butter with the granulated and brown sugars using an electric mixer at medium-high speed—about 30 seconds should do it. You want that mixture to be light and fluffy. It’s where the magic starts, giving your cookies that soft bite and subtle sweetness.

Step 3: Add Baking Powder, Salt, Eggs & Vanilla

Next up, sprinkle in the baking powder and salt, then beat them together with the butter and sugars. After they’re combined, crack in the eggs and pour in the vanilla. Beat again until everything’s fully blended. This keeps the dough smooth and helps your cookies develop that dreamy texture.

Step 4: Mix in Flour

Now it’s time for the flour. Add as much as you can with the mixer on low speed—once it starts getting tough on your beaters, switch to mixing by hand. This helps avoid overworking the dough, keeping your cookies tender instead of tough. You’ll want the dough to be stiff but soft enough to scoop.

Step 5: Fold in Crushed Candy Canes & White Chocolate Chips

Stir in your finely crushed candy canes and white chocolate chips gently but thoroughly. This way, every cookie will have a bit of that peppermint crunch and melty white chocolate surprise. A quick tip? Crush the candy canes inside a zip-top bag with a rolling pin—it keeps your kitchen crumb-free!

Step 6: Scoop and Bake

Use a large cookie scoop (or spoon) to place the dough mounds evenly spaced about two inches apart on your prepared cookie sheets. Bake for 10-13 minutes, keeping an eye out for light golden edges but don’t let them brown too much—overbaking dries them out. Let the cookies cool on the pan for about 10 minutes before transferring them to a wire rack to finish cooling.

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Tips from My Kitchen

Softened Butter Only: Make sure your butter is softened to room temperature—not melted—to get the best dough texture.
Crush Candy Canes Finely: Larger chunks can get unforgiving on teeth; keep the peppermint pieces small and even.
Watch the Bake Time Close: Baking even a minute too long makes these cookies lose their tender chewiness.
Cool on the Pan First: Let your cookies rest for 10 minutes on the hot sheet before moving; it helps them set up and prevents crumbling.

How to Serve White Chocolate Candy Cane Cookies Recipe

Garnishes

I like to sprinkle a little extra crushed candy cane on top of the cookies right after baking while they’re still warm—it looks so pretty and adds an extra peppermint touch. Sometimes, I drizzle a little melted white chocolate over the top for that extra wow factor when serving guests.

Side Dishes

These cookies shine alongside a mug of hot cocoa or a steamy cup of peppermint tea. During holiday parties, I set them out with a cheese board and nuts, or even with some fresh fruit to offer a sweet contrast to savory nibbles.

Creative Ways to Present

One holiday season, I arranged these cookies in a festive tree shape on a platter, with sprigs of fresh rosemary in between to look like pine branches—it was a total crowd-pleaser. Wrapping them in cellophane tied with a red ribbon also makes an adorable homemade gift.

Make Ahead and Storage

Storing Leftovers

I store leftover White Chocolate Candy Cane Cookies in an airtight container at room temperature, layering them between parchment paper to avoid sticking. They stay soft and tasty for about a week—if they last that long!

Freezing

Believe it or not, this cookie dough freezes wonderfully! I scoop it onto a tray, freeze until firm, then transfer the dough balls into a freezer-safe bag. When you’re ready to bake, just pop the frozen dough onto your sheet and add a couple more minutes to the bake time.

Reheating

If you want to refresh slightly stale cookies, I warm them in the microwave for 10-15 seconds or pop them in a low oven (about 300°F) for 5 minutes. This softens them up and reactivates that melty white chocolate goodness.

FAQs

Can I use regular chocolate chips instead of white chocolate?

Absolutely! While the recipe highlights white chocolate for its creamy sweetness, swapping in milk or semi-sweet chocolate chips will give you a richer, more traditional chocolate flavor. Just keep in mind it will change the overall taste profile of the cookie.
How finely should I crush the candy canes?

For the best texture and safety, aim for small, pebble-sized pieces rather than large shards. Very fine pieces ensure the peppermint flavor is evenly distributed and prevent any sharp bits that could be uncomfortable to bite.
Can I make the dough ahead of time?

Yes! You can prepare the dough and refrigerate it for up to 2 days before baking. Just cover tightly with plastic wrap. This resting time can even enhance the flavors and improve cookie texture.
Are these cookies soft or crunchy?

They’re wonderfully soft with a slight crisp around the edges that’s perfectly balanced by the chewy middle. The white chocolate chips add melty creaminess, while the candy canes contribute a light crunch.

Final Thoughts

This White Chocolate Candy Cane Cookies Recipe has become one of my personal holiday staples because it’s just so darn comforting and crowd-pleasing. I love sharing these at family gatherings and seeing everyone’s faces light up with that first bite. Give this recipe a go—you’ll make memories and maybe even start a new tradition. Happy baking!