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· 4.6 from 13 reviews

There’s something downright magical about holiday cookies that combine festive flavors with a touch of elegance, and this White Chocolate Candy Cane Cookies Recipe is just that. Imagine the melting sweetness of white chocolate mingling with the bright, minty crunch of candy canes in every bite—it’s like Christmas in cookie form! Trust me, whether you’re baking for a crowd or just want a sweet treat to enjoy with your favorite hot cocoa, these cookies will quickly become a seasonal favorite.

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Why This Recipe Works

Perfect Balance of Sweetness: The white chocolate chips add creamy sweetness while candy canes provide a refreshing minty crunch.
Simple, Reliable Dough: This dough is easy to handle thanks to a stiff consistency, making shaping the cookies a breeze.
Festive Flair: Crushed candy canes not only bring flavor but give a gorgeous touch of red-and-white sparkle to the cookies.
Bake Time That’s Just Right: Baking to a light golden edge keeps these cookies soft yet sturdy enough for the mix-ins.

White Chocolate Candy Cane Cookies, holiday cookie recipes, mint chocolate cookies, Christmas cookie ideas, festive dessert recipes - 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

This recipe leans on some classic baking pantry staples but with a festive twist. The key is in the quality of the candy canes and white chocolate chips—you want them fresh and flavorful to really shine through.

White Chocolate Candy Cane Cookies, holiday cookie recipes, mint chocolate cookies, Christmas cookie ideas, festive dessert recipes - Flat lay of a small pile of white granulated sugar, a small mound of packed brown sugar, a pat of softened butter, two whole brown eggs with clean shells, a small white bowl of vanilla extract, a small white bowl of baking powder, a small white bowl of salt, a heap of all-purpose flour, a small white bowl filled with finely crushed red and white candy canes, and a simple white ceramic bowl overflowing with white chocolate chips, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sugar: Balances the minty candy canes and adds sweetness that’s mellowed by brown sugar.
Brown Sugar: Adds moisture and a slight caramel note that deepens the cookie’s flavor.
Butter: Softened butter creates a rich dough that helps the cookies stay tender.
Baking Powder: Gives a subtle lift to the cookie texture, preventing density.
Salt: Essential for enhancing the sweetness and balancing flavors.
Eggs: Bind the dough together and add structure so the cookies hold their shape.
Vanilla Extract: Adds warmth and depth to the overall taste.
Flour: The foundation for your cookie dough, giving the structure to hold mix-ins.
Crushed Candy Canes: Provides signature mint flavor and crunchy texture.
White Chocolate Chips: Melts beautifully inviting pockets of creamy sweetness throughout.

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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.

Tweak to Your Taste

One of the best things about my White Chocolate Candy Cane Cookies Recipe is how easy it is to make your own. I love switching things up depending on the mood or who I’m sharing with, and you can too!

Add Nuts: I’ve tossed in chopped pecans or walnuts to add a little crunch and earthiness—great if you want a nutty twist.
Try Dark Chocolate Chips: For a richer contrast against the mint, dark chocolate gives a beautiful depth instead of white chocolate.
Non-Dairy Option: Swap butter for coconut oil and use vegan white chocolate chips if you’re catering to dietary preferences.
Adjust Candy Cane Amount: More crushed candy cane means a stronger peppermint kick, but be mindful not to overwhelm the dough’s sweetness!

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

Step 1: Warm Up and Combine Butter and Sugars

First things first, I preheat my oven to 350°F because getting that right temperature early is key. Then, I take softened butter and beat it with both the sugar and brown sugar—about 30 seconds on medium-high speed till creamy. Scraping down the sides occasionally helps blend everything evenly for a smooth base.

Step 2: Mix in Eggs and Vanilla

Next, I whisk in the eggs one at a time with vanilla extract. This adds moisture and a fragrant warmth that’s the foundation of every great cookie.

Step 3: Incorporate Dry Ingredients Carefully

Now here’s a little trick — I add the flour gradually, beating as much as the mixer can handle, and then finish mixing by hand once the dough gets too firm. The dough will feel stiff but that’s just right for holding those candy cane bits and chocolate chips without spreading too much.

Step 4: Fold In Crushed Candy Canes and White Chocolate Chips

This is the fun part! You gently fold in the crushed candy canes and white chocolate chips. The candy canes provide that crystalline bite and the chips melt into little pockets of sweet creaminess during baking.

Step 5: Scoop and Bake to Perfection

I like to use a large cookie scoop to portion the dough evenly and space the cookies two inches apart on a parchment-lined baking sheet. Bake them for 10 to 13 minutes — when edges just start to turn golden, it’s time to pull them out. Let them rest on the pan for 10 minutes before moving to a wire rack to cool completely.

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Pro Tips for Making White Chocolate Candy Cane Cookies Recipe

Soften Butter Properly: I learned the hard way that butter should be soft but not melted—if it’s too soft, the dough spreads too much while baking.
Don’t Overbake: Pull the cookies out when edges are just turning golden; they’ll firm up perfectly once cooled without becoming dry.
Crushing Candy Canes: Use a rolling pin inside a zip-top bag for quick, even crush — avoids giant chunks that can overpower or small bits that get lost.
Use Fresh Candy Canes: Older candy canes get soft and won’t add the right crunch or flavor. I always get fresh ones for the best result.

How to Serve White Chocolate Candy Cane Cookies Recipe

White Chocolate Candy Cane Cookies, holiday cookie recipes, mint chocolate cookies, Christmas cookie ideas, festive dessert recipes - A small stack of four soft cookies sits on a white marbled surface. The cookies are pale cream colored with rough, slightly bumpy textures and light golden edges. They show bits of red scattered inside, giving a subtle splash of color through the pale dough. The top cookie is tied with a thin brown string tied in a bow, adding a simple touch. The background is softly blurred, keeping the cookies as the clear focus. photo taken with an iphone --ar 2:3 --v 7

Garnishes

While the cookies are visually stunning on their own thanks to the candy cane bits, I love dusting them lightly with powdered sugar before serving—it adds a snowy, festive look. Sometimes, I drizzle melted white chocolate on top for an extra touch of elegance and sweetness.

Side Dishes

These cookies pair beautifully with a simple hot cup of peppermint tea or your favorite creamy hot chocolate—perfect for chilly evenings. If you’re serving at a party, I like to add a small bowl of chilled eggnog on the side for guests who want something richer.

Creative Ways to Present

For holiday gatherings, I arrange the cookies on a rustic wooden tray lined with evergreen sprigs and a few whole candy canes for decoration. Wrapping a few cookies individually in cellophane tied with red and white twine also makes charming edible gifts—everyone feels special getting those little festive packages!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they stay soft and delicious for up to five days. If you have a humid kitchen, adding a slice of bread in the container helps keep them moist—it’s a little trick I learned from my grandma’s baking habits!

Freezing

If I’m making a big batch, I freeze the dough balls individually on a baking sheet, then transfer them to a freezer bag. When I’m ready to bake, I pop them in the oven right from frozen, adding an extra minute or two to baking time. You can also freeze baked cookies between layers of parchment for a quick treat anytime.

Reheating

Leftover cookies are great reheated just a bit in the microwave (about 10 seconds) to get that fresh-baked warmth and soften the white chocolate again. Just be careful not to overheat, or the candy cane pieces might lose their crunch.

FAQs

Can I substitute regular chocolate for white chocolate in this White Chocolate Candy Cane Cookies Recipe?

Absolutely! While the white chocolate gives that creamy sweetness contrasting with the mint, dark or milk chocolate chips can be a delicious alternative if you prefer a more traditional chocolate flavor. Just keep the amount the same for consistent results.
How finely should I crush the candy canes for these cookies?

You want the candy canes crushed enough to distribute evenly without huge chunks. Using a rolling pin inside a sealed plastic bag, crush them until pieces are about the size of coarse sugar granules or slightly larger. This keeps bites balanced with peppermint flavor and good crunch.
Will these cookies spread a lot while baking?

Thanks to the stiff dough and cold mix-ins, these cookies hold their shape well and don’t spread too much. Just make sure not to over-soften the butter and space the scoops about 2 inches apart to avoid merging.
Can I make this dough ahead of time?

Yes! You can prepare the dough and refrigerate it for up to two days before baking. Chilling the dough actually helps the cookies develop better texture and deeper flavor, so I recommend it if you have time.

Final Thoughts

This White Chocolate Candy Cane Cookies Recipe holds a special place in my kitchen every holiday season. The aroma as they bake, the balance of creamy sweetness with cool peppermint—it all brings back cozy memories. I’m genuinely excited for you to try it and discover how easy it is to make these show-stopping cookies your own. Trust me, once you start sharing these around, they’ll quickly become a beloved tradition in your home too!