Is there anything better than the warm, sweet aroma of freshly baked cookies filling the air during the holidays? These white chocolate candy cane cookies have become a holiday tradition in my home. They’re a beautiful blend of creamy white chocolate, festive peppermint, and just the right amount of crunch from the crushed candy canes. Trust me—once you bake these, they won’t just be a holiday treat; you’ll find yourself craving them even in July.

I first made these cookies a few years ago when I was looking for a unique addition to our Christmas cookie lineup. The peppermint flavor instantly transported me back to childhood, where unwrapping candy canes and stirring hot cocoa with them was a treasured winter ritual. These cookies hit all the right nostalgic notes and, honestly, they’re even better when dunked in hot chocolate (or milk—your call!). Let’s dive into what makes these cookies so special.

White Chocolate Candy Cane Cookies Recipe

A quick origin story: From peppermint bark to cookies!

White chocolate and peppermint are a classic holiday pairing, popularized by festive treats like peppermint bark. This cookie recipe takes that flavor profile and gives it a cozy, chewy twist. The addition of crushed candy canes for texture and bursts of minty flavor makes these cookies truly unforgettable. While peppermint desserts have been around for centuries, incorporating candy canes into cookies is a relatively modern (and genius) idea. It’s the perfect marriage of tradition and innovation!

Let’s talk ingredients: sweet simplicity with a holiday twist

Butter and shortening:

This duo is the key to the perfect cookie texture—soft and chewy with just a hint of crispness on the edges. If you don’t have shortening, you can use all butter instead, but you might lose a bit of that dreamy chew.

White and brown sugar:

The combination of sugars adds both sweetness and depth. Brown sugar brings a slight caramel-like flavor and helps keep the cookies moist. For a darker, richer flavor, try using dark brown sugar instead of light.

Peppermint extract:

This is what gives the cookies their signature holiday flavor. Be careful not to overdo it—peppermint extract is potent! If you don’t have it, a touch of crushed mint candies can work as a backup.

Crushed candy canes:

The candy canes add both flavor and crunch. Pro tip: use a rolling pin or food processor to crush them, but don’t over-pulverize—you want some chunky bits for texture.

White chocolate chips:

Creamy, sweet, and utterly indulgent. Use the best quality you can find—it makes a difference. If you’re out of white chocolate, you can substitute semi-sweet or milk chocolate chips, but the flavor will be less holiday-specific.

Kitchen tools you’ll need (and what you can improvise)

Mixer: A stand or hand mixer makes creaming the butter and sugar much easier, but if you’re feeling ambitious, a whisk and some elbow grease will do the trick.
Parchment paper: This prevents sticking and ensures even baking. In a pinch, you can grease your baking sheet, but parchment makes cleanup so much easier.
Cookie scoop: While optional, it helps you get evenly sized cookies for consistent baking. If you don’t have one, just use a tablespoon.
Wire cooling rack: This is key for preventing soggy-bottomed cookies. If you don’t have one, transfer the cookies to a plate once they’ve cooled slightly.

Step-by-step: Baking your way to peppermint perfection

Preheat and prep: Start by preheating your oven to 350°F and lining your cookie sheets with parchment paper. This ensures your cookies bake evenly without sticking.
Cream the butter and sugar: In a large bowl, beat together the softened butter, shortening, white sugar, and brown sugar until the mixture is light and fluffy. This step aerates the dough and gives the cookies a tender texture. It usually takes about 2 minutes—don’t skip it!
Add the extracts and eggs: Mix in the vanilla and peppermint extracts. Then, add the eggs one at a time, beating after each addition. The dough should look glossy and well-combined.
Incorporate the dry ingredients: Turn your mixer to low and gradually add the flour, baking soda, and salt. You’re looking for a dough that holds together but isn’t overly sticky. If it’s sticking to your fingers, add a bit more flour, one tablespoon at a time.
Fold in the goodies: Gently stir in the crushed candy canes and white chocolate chips. This is where the magic happens! Be careful not to overmix—you want those peppermint chunks to stay intact.
Scoop and shape: Using a cookie scoop or tablespoon, form dough balls about 1 to 1.5 tablespoons in size. Place them on your prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake to perfection: Bake for 8-10 minutes, just until the tops look set. The cookies will continue to bake on the sheet as they cool, so don’t overdo it. For that bakery-style look, press a few extra white chocolate chips onto the tops of the cookies as soon as they come out of the oven.
Cool and enjoy: Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack. Try not to eat them all at once (no judgment if you do, though)!

Fun ways to mix it up! 🎉

Gluten-free version: Swap out the all-purpose flour for a 1:1 gluten-free baking blend. These cookies are just as delicious without gluten!
Vegan option: Use vegan butter, a plant-based shortening, and egg replacers (like flax eggs). Vegan white chocolate chips are widely available now, too.
Add some sparkle: Roll the cookie dough balls in coarse sugar before baking for a festive, glittery finish.
Seasonal twists: Try these cookies with crushed cinnamon candies instead of candy canes for a spicy-sweet holiday vibe.
International flair: Replace the peppermint extract with a drop of almond extract and add slivered almonds for a European-inspired take.

How to serve and impress your guests

For a cozy presentation, arrange these cookies on a platter with candy canes and a bowl of white chocolate dip. Or, for a more festive twist, drizzle them with melted white chocolate and sprinkle with crushed candy canes before serving. Pair with a mug of peppermint hot chocolate, and you’re basically Santa’s favorite baker.

Sip, sip, hooray! Drink pairings you’ll love

Classic hot cocoa: You can’t go wrong with this nostalgic pairing. The cookies’ peppermint crunch perfectly complements rich, chocolatey goodness.
Eggnog: The creamy, spiced flavor of eggnog works surprisingly well with these cookies. Add a sprinkle of nutmeg for extra flair.
Peppermint mocha: If you’re a coffee lover, a peppermint mocha or latte will make these cookies sing.

Storage and reheating tips

Store these cookies in an airtight container at room temperature for up to a week (if they last that long!). To keep them extra soft, toss a slice of bread into the container—it works like magic. For longer storage, freeze the dough balls and bake fresh cookies as needed. Just add an extra minute or two to the baking time.

Adjusting for any crowd size

This recipe yields about 36 cookies, but it’s super flexible. For a smaller batch, simply halve the ingredients. To feed a crowd, double the recipe—but be ready for your kitchen to smell so good your neighbors might “accidentally” stop by.

Troubleshooting tips

Too dry? Add a tablespoon of milk or cream to the dough.
Spreading too much? Chill the dough for 30 minutes before baking.
Candy cane meltdown? Use larger crushed pieces or mix them in last to avoid over-blending into the dough.

Ready to bake your holiday joy?

There’s something truly magical about these cookies—the combination of flavors, the nostalgic crunch of candy canes, and the way they fill your home with the scent of the season. Whether you’re making them for a cookie exchange, a family gathering, or just a treat for yourself, I hope you love them as much as I do. Happy baking!

FAQs

1. Can I freeze the cookie dough?
Absolutely! Scoop the dough into balls, freeze on a tray until solid, then transfer to a freezer bag. Bake straight from frozen—just add 1-2 minutes to the baking time.

2. What’s the best way to crush candy canes?
Place them in a zip-top bag and use a rolling pin or heavy skillet to smash them. For finer pieces, a food processor works well.

3. Can I use all butter instead of shortening?
Yes, but the cookies will be a bit less chewy. Still delicious, though!

4. How do I keep the candy canes from melting?
Larger chunks tend to hold their shape better. Also, avoid overmixing once the candy is added.

5. What other mix-ins can I try?
Chopped dark chocolate, mini marshmallows, or even crushed Oreos make fun additions.