White Chocolate Candy Cane Cookies Recipe
Celebrate the holiday season with these delightful Chocolate Candy Cane Cookies, blending the nostalgic flavors of peppermint and white chocolate into a festive treat.
Ingredients Breakdown
The combination of white sugar and brown sugar creates a cookie that’s both tender and rich, with a hint of caramel-like depth from the brown sugar. All-purpose flour acts as the foundation, giving the cookies their structure. Softened unsalted butter and shortening work in tandem to achieve the perfect balance of softness and chewiness.
Crushed candy canes are the hallmark of this recipe, providing bursts of peppermint flavor and a slight crunch that contrasts beautifully with the tender cookie dough. White chocolate chips add a creamy sweetness that complements the refreshing minty notes. Baking soda and salt ensure the cookies bake up light with just the right hint of flavor to balance the sweetness. Vanilla and peppermint extracts tie everything together, delivering the holiday flavors we all adore.
For an extra touch of creativity, consider adding festive sprinkles, chopped nuts, or a sprinkle of flaky sea salt on top to enhance the flavors and visual appeal. If you’re seeking substitutions, plant-based butter or margarine can replace the butter, and coconut oil can be used instead of shortening for a dairy-free option.
Step-by-Step Instructions
Achieving the perfect Chocolate Candy Cane Cookies begins with thoughtful preparation and a touch of technique.
To start, preheat your oven to 350°F (175°C) and line your cookie sheets with parchment paper to ensure effortless removal and a clean baking surface.
Cream the softened butter, shortening, white sugar, and brown sugar together in a large mixing bowl. This step is critical for incorporating air into the mixture, which will result in light, tender cookies. Beat the mixture on medium speed for about two minutes until it becomes pale and fluffy. Add the vanilla and peppermint extracts, followed by the eggs, one at a time. Mixing after each addition ensures the ingredients combine seamlessly for a smooth dough.
Lower the mixer speed and gradually add the dry ingredients—flour, baking soda, and salt. The key here is to avoid over-mixing, which could lead to dense cookies. If the dough feels sticky when pressed, add flour a tablespoon at a time until it reaches the right consistency. Fold in the crushed candy canes and white chocolate chips gently, distributing them evenly throughout the dough.
Scoop the dough into balls, about 1 to 1.5 tablespoons each, and space them at least two inches apart on the prepared cookie sheets. This spacing allows for spreading during baking.
Bake the cookies for 8 to 10 minutes, keeping an eye out for the tops to look just set. Once out of the oven, dot a few additional white chocolate chips on top for an extra festive touch. Allow the cookies to cool on the sheets for 10 minutes before transferring them to a wire rack.
Recipe Tips
Perfect Dough Consistency:
If the dough sticks to your fingers, gradually incorporate small amounts of flour until it is easy to handle but still soft.
Avoiding Over-Baking:
Remove the cookies as soon as the tops look set; they will continue to cook slightly on the baking sheet. Over-baking can lead to dry cookies.
Storage Tips:
Store in an airtight container to maintain freshness for up to a week at room temperature or freeze for longer storage.
Candy Cane Prep:
Place the candy canes in a sealed bag and crush them with a rolling pin for evenly-sized pieces without the mess.
What to Serve With This Recipe
These cookies pair perfectly with warm beverages. A steaming cup of hot cocoa topped with whipped cream and crushed candy canes enhances the holiday vibes. For those who enjoy coffee, a peppermint mocha makes an excellent companion to these cookies.
On dessert platters, Chocolate Candy Cane Cookies add a festive flair. Surround them with other treats like gingerbread men, fudge squares, or sugar cookies for a stunning holiday spread. Packaged in decorative tins or tied with a ribbon, they also make thoughtful gifts that friends and family will love.
Flavor Variations
This recipe invites creativity and personalization. For a richer flavor, swap the white chocolate chips with milk or dark chocolate varieties. You can also incorporate festive toppings like edible glitter or crushed pretzels for a salty-sweet contrast.
Prefer a classic cookie without the mint? Replace the peppermint extract with extra vanilla for a universally loved flavor. For those who enjoy experimenting, mini marshmallows or toffee bits can add unique textures and flavors to this already delightful recipe.
Frequently Asked Questions
Can I freeze the cookie dough for later use?
Yes, portion the dough into balls and freeze them on a baking sheet before transferring to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.
What’s the best method for evenly crushing candy canes?
Use a sealed plastic bag and a rolling pin or pulse them lightly in a food processor.
Can I use margarine instead of butter?
Yes, but choose a high-quality margarine for the best flavor and texture.
How long will these cookies stay fresh?
Stored in an airtight container, they remain fresh for up to a week or can be frozen for up to three months.
Chocolate Candy Cane Cookies are the ultimate holiday delight, blending a creamy sweetness with refreshing peppermint. Whether you serve them at gatherings, include them in gift baskets, or enjoy them as a family treat, these cookies bring a festive spirit to any occasion. Their versatility and charm make them a must-have addition to your holiday baking repertoire.
Ingredients
3 cups all-purpose flour
1 cup white sugar
3/4 cup brown sugar
3/4 cup crushed candy canes
1 cup white chocolate chips, plus extra for decorating
1/2 cup unsalted butter, softened
1/2 cup shortening
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 teaspoon peppermint extract
2 large eggs
Instructions
Preheat your oven to 350°F (175°C) and prepare your cookie sheets by lining them with parchment paper to prevent sticking.
In a large mixing bowl, cream together the softened butter, shortening, white sugar, and brown sugar. Beat on medium speed for about two minutes until the mixture becomes light and fluffy.
Add the vanilla extract and peppermint extract, blending them into the creamed mixture. Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next.
Lower the mixer speed to its minimum setting and gradually sift in the flour, baking soda, and salt. Mix until a soft, pliable dough forms. If the dough feels too sticky when pressed between your fingers, add a tablespoon of flour at a time until the desired consistency is achieved.
Gently fold in the crushed candy canes and white chocolate chips, ensuring they are evenly distributed throughout the dough.
Portion the dough into small balls, approximately 1 to 1.5 tablespoons each, and place them on the prepared cookie sheets, ensuring at least two inches of space between each ball to allow for spreading.
Bake the cookies in the preheated oven for 8 to 10 minutes, or until the tops appear just set. Remove the trays from the oven and immediately dot the tops of the cookies with additional white chocolate chips if desired for a decorative touch.
Allow the cookies to cool on the baking sheets for 10 minutes to firm up slightly. Transfer them to a wire rack to cool completely before serving or storing.
White Chocolate Candy Cane Cookies Recipe
Ingredients
- 3 cups all-purpose flour
- 1 cup white sugar
- 3/4 cup brown sugar
- 3/4 cup crushed candy canes
- 1 cup white chocolate chips plus extra for decorating
- 1/2 cup unsalted butter softened
- 1/2 cup shortening
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and prepare your cookie sheets by lining them with parchment paper to prevent sticking.
- In a large mixing bowl, cream together the softened butter, shortening, white sugar, and brown sugar. Beat on medium speed for about two minutes until the mixture becomes light and fluffy.
- Add the vanilla extract and peppermint extract, blending them into the creamed mixture. Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next.
- Lower the mixer speed to its minimum setting and gradually sift in the flour, baking soda, and salt. Mix until a soft, pliable dough forms. If the dough feels too sticky when pressed between your fingers, add a tablespoon of flour at a time until the desired consistency is achieved.
- Gently fold in the crushed candy canes and white chocolate chips, ensuring they are evenly distributed throughout the dough.
- Portion the dough into small balls, approximately 1 to 1.5 tablespoons each, and place them on the prepared cookie sheets, ensuring at least two inches of space between each ball to allow for spreading.
- Bake the cookies in the preheated oven for 8 to 10 minutes, or until the tops appear just set. Remove the trays from the oven and immediately dot the tops of the cookies with additional white chocolate chips if desired for a decorative touch.
- Allow the cookies to cool on the baking sheets for 10 minutes to firm up slightly. Transfer them to a wire rack to cool completely before serving or storing.
Notes
- For larger cookies, shape the dough into balls approximately 3 tablespoons in size.
- Form the dough balls so they are taller than wide to achieve a thicker cookie.
- Bake the larger cookies for 12-14 minutes, or until the tops appear just set.
- To freeze cookie dough, prepare the recipe through step 5 without preheating the oven.
- Shape the dough into balls and place them in a freezer-safe bag.
- Remove excess air, seal the bag tightly, and freeze for up to 2 months.
- When ready to bake, preheat the oven to 350°F (175°C) and arrange the frozen dough balls on lined cookie sheets.
- Bake directly from frozen, adding an extra 1-2 minutes to the baking time.