White chocolate candy cane cookies are a delightful way to celebrate the cozy season. They blend the sweet, creamy flavor of white chocolate with the refreshing crunch of candy canes. These cookies are perfect for sharing with friends and family or enjoying with a warm cup of cocoa. Plus, they’re simple to make, so even beginner bakers can whip up a batch with ease.
Why You Will Love This Recipe
These cookies are a wonderful treat for any holiday gathering. They come together quickly and use everyday ingredients you probably already have at home. The combination of rich white chocolate and minty candy canes makes them festive and fun. They are sure to bring smiles to everyone’s faces, making them a favorite for the whole family.
How to Make White Chocolate Candy Cane Cookies
Making these cookies is a breeze! You’ll start by creaming together butter and sugars, then mix in eggs and vanilla. After that, you combine the dry ingredients and fold in the tasty white chocolate chips and crushed candy canes. All that’s left is to scoop onto baking sheets and bake until golden. Easy as pie!
What You Need
Here’s everything you’ll need to make these scrumptious cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup crushed candy canes
Step-by-Step
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, combine the flour, baking soda, and salt. Gradually add this to the creamed mixture, mixing well.
- Fold in the white chocolate chips and crushed candy canes.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 9-11 minutes in the preheated oven, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
How to Serve White Chocolate Candy Cane Cookies
These cookies are perfect on their own, but you can also enjoy them with a glass of milk or a warm cup of coffee. They make great additions to a cookie platter during holidays or are wonderful for cookie exchanges. You can even package some up as sweet gifts for friends and neighbors!
How to Store White Chocolate Candy Cane Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can also be frozen for later enjoyment. Just place them in a freezer-safe bag, separating layers with parchment paper. When you’re ready to enjoy them, thaw at room temperature. Reheat gently in the microwave for a few seconds if you prefer them warm.
Recipe Tips
- Use room temperature butter for a smoother texture.
- Don’t overmix the dough after adding the flour for tender cookies.
- Chill the dough for about 30 minutes if you want thicker cookies.
- Swap white chocolate for dark chocolate for a different taste.
- Check your cookies at the lower end of the baking time to avoid overbaking.
Variations & Swaps
- Peppermint Extract: For a stronger mint flavor, replace half of the vanilla with peppermint extract.
- Festive Sprinkles: Add red and green sprinkles for a colorful holiday twist.
- Gluten-Free: Use a gluten-free all-purpose flour blend for a gluten-free version.
- Chocolate Candy Canes: Substitute crushed chocolate mint candies for a different flavor.
- Nutty Addition: Fold in some chopped nuts for a crunchy texture.
FAQs
Can I make these cookies ahead of time?
Definitely! You can prepare the dough and refrigerate it for up to 3 days before baking. If you want to make them even further in advance, scoop the dough onto baking sheets, freeze the balls, and then transfer to a bag for later baking.
How should I freeze these cookies?
To freeze cookies, let them cool completely first. Then, place them in a freezer-safe bag. They will stay fresh for up to three months.
What’s the best way to reheat them?
Reheat cookies by placing them in the microwave for a few seconds or in a preheated oven at 300°F (150°C) for about 5 minutes. This will restore their warm, delicious texture.
Can I substitute the white chocolate chips?
Yes! You can use regular chocolate chips or even butterscotch chips if you’re looking for something different. Just remember to adjust the flavors accordingly.
What common mistakes should I avoid?
Make sure not to overmix your dough, as this can lead to tough cookies. Additionally, keep an eye on the bake time, since every oven is different. Check for that perfect golden edge!
White Chocolate Candy Cane Cookies
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Use room temperature butter for best results.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract Can substitute half with peppermint extract for more mint flavor.
Dry Ingredients
- 3 cups all-purpose flour For gluten-free, use a gluten-free blend.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup white chocolate chips Can substitute with dark chocolate or butterscotch chips.
- 1 cup crushed candy canes For festive touch, consider adding red and green sprinkles.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
Mixing
- In another bowl, combine the flour, baking soda, and salt. Gradually add this to the creamed mixture, mixing well.
- Fold in the white chocolate chips and crushed candy canes.
Baking
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 9-11 minutes in the preheated oven, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
