Candy Cane Kissed White Chocolate Cookies

Welcome to the ultimate guide for crafting the most enchanting holiday treat: White Chocolate Candy Cane Cookies! These delectable cookies are an absolute must-bake for your Christmas celebrations, combining the creamy sweetness of white chocolate with the invigorating burst of peppermint from crushed candy canes. Imagine biting into a soft, chewy cookie, met with luscious white chocolate chunks and a delightful crunch of peppermint – it’s pure holiday magic!

There’s something uniquely special about homemade cookies during the festive season. They fill your home with a warm, inviting aroma, evoke cherished memories, and create new ones. This recipe for White Chocolate Candy Cane Cookies is designed to be both incredibly delicious and straightforward, ensuring even novice bakers can achieve spectacular results. They’re not just cookies; they’re a symbol of holiday cheer, perfect for sharing with loved ones, gifting to neighbors, or simply enjoying with a hot cup of cocoa by a crackling fire.

In this comprehensive guide, we’ll walk you through every step, from selecting the finest ingredients to mastering the perfect bake. We’ll also share expert tips for success, creative variations, and smart storage solutions, ensuring your White Chocolate Candy Cane Cookies are the star of your holiday dessert table. Get ready to embark on a festive baking adventure that promises delightful flavors and joyful moments!

The Irresistible Charm of White Chocolate Candy Cane Cookies

These cookies aren’t just a recipe; they’re a holiday experience. The harmonious blend of flavors and textures makes them truly stand out. The rich, velvety notes of white chocolate perfectly complement the cool, refreshing kick of peppermint. Each bite offers a satisfying chewiness from the cookie base, punctuated by the melt-in-your-mouth white chocolate and the delightful crispness of crushed candy canes. It’s a symphony of tastes that captures the very essence of Christmas.

Beyond their incredible flavor, White Chocolate Candy Cane Cookies are also visually stunning. Their light color speckled with vibrant red and white candy cane pieces makes them a beautiful addition to any holiday platter. They look as good as they taste, instantly adding a festive touch to your dessert spread. Whether you’re hosting a party, preparing treats for a bake sale, or simply indulging your family, these cookies are guaranteed to impress.

What makes them even better is their simplicity. Despite their gourmet appeal, the recipe is designed to be accessible, using common pantry staples and requiring no advanced baking techniques. So, let’s gather our ingredients and get ready to create some holiday magic in your kitchen!

Essential Ingredients for Perfection

Crafting these sensational cookies begins with a carefully selected list of ingredients. Using high-quality components will significantly enhance the final taste and texture of your White Chocolate Candy Cane Cookies. Here’s what you’ll need, along with some insights to help you choose the best for your festive bake:

• White Chocolate Baking Squares with Cocoa Butter: Opt for good quality white chocolate. Those made with cocoa butter melt smoothly and provide a superior creamy flavor compared to compound white chocolate. You’ll use some for melting into the dough and some for chopping into chunks.
• Unsalted Butter (softened): Softened butter is crucial for proper creaming with sugar, creating a light and airy base for your cookies. Ensure it’s at room temperature for optimal results.
• Granulated Sugar: A pantry staple that provides sweetness and contributes to the cookie’s texture.
• Baking Powder: This leavening agent helps your cookies rise slightly, giving them a soft, tender crumb.
• Salt: A small amount of salt balances the sweetness and enhances all the other flavors in the cookie.
• Large Eggs: Eggs bind the ingredients together, add moisture, and contribute to the cookie’s structure. Make sure they are also at room temperature.
• Vanilla Extract: Pure vanilla extract adds a warm, aromatic depth that complements both the white chocolate and peppermint.
• All-Purpose Flour: The foundation of your cookie dough. Measure it correctly, preferably by weight, or use the spoon-and-level method to avoid dense cookies.
• Peppermint Candy Canes (finely crushed): The star of the show! Use classic red and white candy canes for that iconic holiday look and refreshing flavor. Finely crushing them ensures an even distribution and avoids overly large, hard pieces in the cookies.

Recommended Kitchen Tools

Having the right tools can make your baking process much smoother and more enjoyable. Here are a few items that will come in handy for making your White Chocolate Candy Cane Cookies:

• Large Mixing Bowl: A sturdy mixing bowl, especially one with a handle, provides stability and makes it easier to combine ingredients thoroughly with an electric mixer.
• Cookie Scoop: Essential for creating uniform cookies that bake evenly and look professionally made. A 1.5 to 2-tablespoon scoop is ideal.
• Parchment Paper: A true lifesaver for easy cleanup and preventing cookies from sticking to the baking sheet. It also promotes even baking.
• Baking Sheets with Sides: These are a personal favorite, especially for preventing any accidental spills or slides. The raised edges ensure your precious cookies stay safely on the tray.
• Electric Mixer: Whether a hand mixer or stand mixer, it makes creaming butter and sugar much easier and more efficient.
• Small Saucepan: For gently melting a portion of the white chocolate.

Step-by-Step Guide to Baking White Chocolate Candy Cane Cookies

Follow these detailed instructions to create your batch of irresistible White Chocolate Candy Cane Cookies. The process is straightforward, ensuring delicious results every time!

1. Prepare Your Oven and Baking Sheets: Preheat your oven to 375°F (190°C). Line several baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Prepare the White Chocolate: Take 4 ounces of your white chocolate baking squares and chop them into small chunks. Set these aside for later.
3. Melt the Remaining White Chocolate: In a small saucepan, gently melt the remaining 4 ounces of white chocolate over low heat. Stir continuously until it’s completely smooth and free of lumps. Once melted, remove it from the heat and set it aside to cool slightly. It should be warm, not hot, when added to the dough.
4. Cream Butter and Sugars: In your large mixing bowl, beat the softened butter with an electric mixer for about 30 seconds until creamy. Add the granulated sugar, baking powder, and salt. Continue beating until the mixture is light and fluffy, usually another 2-3 minutes. This process incorporates air, contributing to the cookies’ tender texture.
5. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract until just combined.
6. Incorporate Melted White Chocolate: Pour the slightly cooled melted white chocolate into the butter mixture and beat until thoroughly combined. The mixture should be smooth and well integrated.
7. Gradually Add Flour: Add the all-purpose flour to the wet ingredients in two or three additions. Beat on low speed until most of the flour is incorporated. If the dough becomes too thick for the mixer, switch to a sturdy spoon or spatula to stir in any remaining flour until just combined. Be careful not to overmix, as this can lead to tough cookies.
8. Fold in Mix-Ins: Gently stir in the chopped white chocolate chunks and the finely crushed peppermint candy cane pieces. Distribute them evenly throughout the dough.
9. Scoop and Bake: Drop rounded spoonfuls of dough (or use a cookie scoop for uniform size) onto your prepared baking sheets, leaving about 2 inches between each cookie.
10. Bake to Perfection: Bake for 8 to 10 minutes, or until the edges are lightly golden brown and the centers are just set. The cookies will continue to firm up as they cool.
11. Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. This helps them hold their shape.

Tips for Achieving Perfect Holiday Cookies

To ensure your White Chocolate Candy Cane Cookies turn out perfectly every time, keep these valuable tips in mind:

• Don’t Overmix: Overmixing the dough, especially after adding flour, can develop the gluten too much, resulting in tough cookies. Mix only until the ingredients are just combined.
• Quality Ingredients Matter: Using good quality white chocolate and fresh candy canes will make a noticeable difference in flavor.
• Properly Softened Butter: Butter should be soft enough to indent with a finger but not melted. This allows it to cream properly with the sugar, creating a light texture.
• Crush Candy Canes Evenly: For a consistent texture and even distribution, crush your candy canes to a fine or medium consistency. Avoid large shards that can be too hard to bite into. A food processor or a Ziploc bag and a rolling pin work wonders.
• Room Temperature Eggs: Room temperature eggs incorporate better into the batter, leading to a smoother, more uniform dough.
• Avoid Overbaking: Cookies continue to cook slightly after they are removed from the oven. For soft, chewy cookies, take them out when the edges are lightly golden and the centers look slightly underdone.
• Cool Completely: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. This prevents them from breaking and helps them set.

Creative Variations & Customizations

While the classic White Chocolate Candy Cane Cookie is undeniably delicious, feel free to get creative and customize them to your liking:

• Dark or Milk Chocolate Drizzle: Once cooled, drizzle the cookies with melted dark or milk chocolate for an extra layer of flavor and visual appeal.
• Extra Peppermint Extract: For an even bolder peppermint flavor, add an extra ¼ to ½ teaspoon of peppermint extract to the dough along with the vanilla.
• Sprinkle with More Candy Canes: Immediately after taking the cookies out of the oven, sprinkle a few extra crushed candy canes on top for a vibrant finish and an added crunch.
• Chocolate Chip Addition: For a more complex chocolate flavor, swap half of the white chocolate baking squares with white chocolate chips or even semi-sweet chocolate chips.
• Gluten-Free Version: Experiment with a 1:1 gluten-free baking flour blend for a gluten-free alternative, ensuring the blend includes xanthan gum.

Storing Your Holiday Treats

To keep your White Chocolate Candy Cane Cookies fresh and delicious for as long as possible:

• At Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 5-7 days. Placing a slice of plain bread in the container can help keep them soft.
• Freezing Dough: You can scoop the cookie dough onto a parchment-lined baking sheet and freeze the balls until solid. Once frozen, transfer them to a freezer-safe bag. Bake from frozen, adding a couple of extra minutes to the baking time.
• Freezing Baked Cookies: Cooled cookies can be frozen in an airtight container for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions (FAQs)

Here are answers to some common questions about making White Chocolate Candy Cane Cookies:

Q: Can I use chocolate chips instead of baking squares?

A: Yes, you can. However, baking squares often contain cocoa butter which gives a smoother melt and richer flavor. If using chips, choose good quality white chocolate chips.

Q: How do I crush candy canes without making a mess?

A: Place candy canes in a sturdy freezer-safe plastic bag, remove excess air, and seal it. Use a rolling pin or the flat side of a meat mallet to gently crush them until they reach your desired consistency.

Q: Why did my candy canes melt and disappear in the cookies?

A: This can happen if the candy canes are crushed too finely or if the oven temperature is too high. Using slightly larger pieces and ensuring accurate oven temperature can help. Some melting is natural but they should retain their flavor and some texture.

Q: Can I make the cookie dough ahead of time?

A: Absolutely! You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days. Let it come to room temperature slightly before scooping and baking, or add a few minutes to the baking time if baking from cold.

More Holiday Cookies and Treats to Explore

The holiday season is perfect for indulging in a variety of delicious baked goods. If you enjoyed making these White Chocolate Candy Cane Cookies, you might also love these other festive recipes:

• Krumkake: A delicate Norwegian wafer cookie, perfect with coffee.
• Crock Pot Cinnamon Pecans: Easy to make and wonderfully aromatic.
• Sweet & Spicy Almonds: A delightful combination of flavors for snacking.
• Chocolate Shortbread Cookies: Rich, buttery, and melt-in-your-mouth delicious.
• Coconut Chocolate Chip Cookies: A tropical twist on a classic favorite.
• Molasses Cookies: Soft, chewy, and spiced – a true holiday classic.
• Ranger Cookies: Hearty cookies packed with oats, coconut, and cornflakes.
• Coconut Pineapple Drop Cookies: A taste of the tropics in a cookie.
• Chocolate Chip Coconut Rum Cookies: An adult-friendly treat with a hint of rum.
• Apricot Coconut Cookies: Sweet and fruity, a unique addition to your cookie platter.
• Butter Pecan Cookies: Nutty and buttery, a delightful crisp cookie.
• Frosted Pineapple Cookies: Sweet and tangy, a refreshing change of pace.

Recipe: White Chocolate Candy Cane Cookies

These White Chocolate Candy Cane Cookies are incredibly easy to make and perfect for festive gatherings, holiday gifts, or a cozy evening treat. The combination of creamy white chocolate and cool peppermint is simply irresistible!

Ingredients

• 8 oz white chocolate baking squares with cocoa butter
• ½ cup Butter, softened
• 1 cup White Sugar
• 1 Teaspoon Baking Powder
• ½ Teaspoon Salt
• 2 Eggs
• 1 Teaspoon Vanilla Extract
• 2 ¾ cup All Purpose Flour
• ⅔ cup peppermint candy canes, finely crushed

Instructions

1. Preheat oven to 375°F (190°C). Line cookie sheets with parchment paper.
2. Chop 4 ounces of white chocolate and set aside.
3. In a small saucepan, cook and stir the remaining 4 ounces of white chocolate over low heat until melted. Set aside to cool slightly.
4. Beat softened butter with an electric mixer for 30 seconds. Add sugar, baking powder, and salt. Beat until combined and fluffy.
5. Beat in eggs one at a time, followed by the vanilla extract.
6. Beat in the slightly cooled melted white chocolate until fully incorporated.
7. Gradually beat in the all-purpose flour until just combined. If the dough becomes too stiff, stir in the remaining flour by hand. Do not overmix.
8. Gently stir in the chopped white chocolate and crushed candy cane pieces.
9. Drop by spoonfuls (or use a cookie scoop) onto the prepared baking sheets.
10. Bake for 8 to 10 minutes, or until the edges are lightly golden brown.
11. Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Kitchen Tools

• Cookie Sheets
• Parchment Paper
• Hand Mixer (or Stand Mixer)
• Measuring Cups and Spoons
• Small Saucepan
• Large Mixing Bowl
• Cookie Scoop (optional, but recommended)

Nutrition Facts

We hope you love these White Chocolate Candy Cane Cookies as much as we do! They are truly the epitome of holiday baking. We encourage you to try this recipe and share your delicious creations with family and friends.

For more delightful recipes, explore our copycat recipes, dessert recipes, and our Crock Pot Recipes.

Stay connected and follow Tammilee Tips on Facebook, Instagram, and Pinterest for all our latest recipe posts and holiday inspiration. Your holiday baking journey starts here!

Recipe originally shared on December 12, 2013. Updated September 2020.

Recipe adapted from Better Homes and Gardens Christmas Cooking from the Heart.