Who doesn’t love cookies during the holiday season?
These White Chocolate Candy Cane Cookies are the perfect treat to share with family and friends, and they make your home smell amazing!
They combine the creamy sweetness of white chocolate with the refreshing crunch of candy canes.
Trust me, they’re a holiday hit!
Variations on the Classic Recipe
Want to switch things up? Try these variations.
Adding Nuts or Dried Fruit
- Chopped Nuts: Walnuts or pecans add a delightful crunch.
- Dried Cranberries: Perfect for a festive touch.
Drizzling with Dark Chocolate
- Dark Chocolate Drizzle: Melt some dark chocolate and drizzle it over the cooled cookies for a sophisticated look and taste.
Serving Suggestions for White Chocolate Candy Cane Cookies
Here are some serving suggestions for White Chocolate Candy Cane Cookies:
With a Glass of Milk: Serve with a cold glass of milk for a classic pairing.
Holiday Party Tray: Include these cookies on a holiday dessert tray along with other festive treats.
With Hot Chocolate: Enjoy with a warm cup of hot chocolate topped with whipped cream.
Gift Boxes: Package in decorative boxes or tins for a lovely homemade holiday gift.
Ice Cream Sandwiches: Use the cookies to make festive ice cream sandwiches with vanilla or peppermint ice cream.
With Coffee or Tea: Pair with your favorite coffee or tea for a delightful afternoon treat.
Drizzled with White Chocolate: Drizzle some melted white chocolate over the cooled cookies for an extra touch of sweetness and decoration.
Crushed Candy Cane Topping: Sprinkle a little extra crushed candy cane on top before baking for an added festive crunch.
Cookie Exchange: Perfect for holiday cookie exchanges and gatherings with friends and family.
These serving suggestions will enhance your White Chocolate Candy Cane Cookies. Enjoy!
Tips & Tricks
Here are some tips and tricks to help you make the best White Chocolate Candy Cane Cookies:
Crushing Candy Canes: Place candy canes in a zip-top bag and crush them with a rolling pin or a meat mallet for easy and mess-free crushing.
Softening Butter: If you forget to soften the butter, cut it into small pieces and let it sit at room temperature for about 15 minutes or microwave it for a few seconds until just softened.
Evenly Sized Cookies: Use a cookie scoop to ensure all your cookies are the same size, which helps them bake evenly.
Chilling the Dough: If the dough is too soft to handle, chill it in the refrigerator for 30 minutes before scooping and baking.
Storing Cookies: Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Extra Flavor: Add a teaspoon of peppermint extract to the dough for an even more intense peppermint flavor.
Decoration: For a festive look, you can add a few whole white chocolate chips and larger candy cane pieces on top of the dough balls before baking.
Avoid Overbaking: Keep an eye on the cookies and remove them from the oven when the edges are set and lightly golden. Overbaking can make them too crunchy.
Mix-Ins: Feel free to experiment with other mix-ins like dark chocolate chips, chopped nuts, or dried cranberries for a different twist.
Enjoy baking and indulging in these festive White Chocolate Candy Cane Cookies!
Recipe FAQ’s
What’s the best way to crush candy canes without making a mess?
Place them in a zip-top bag and use a rolling pin or meat mallet. This keeps the pieces contained and makes cleanup easy.
How long do these cookies last?
Stored in an airtight container, they can last up to a week at room temperature or up to three months in the freezer.
Can I make smaller or larger cookies?
Yes, you can adjust the size of the cookies. Just be sure to adjust the baking time accordingly.
White Chocolate Candy Cane Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup crushed candy canes
Instructions
- Preheat the Oven:Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugars:In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla:Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.
- Combine Dry Ingredients:In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Mix Wet and Dry Ingredients:Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in White Chocolate and Candy Canes:Gently fold in the white chocolate chips and crushed candy canes until evenly distributed throughout the dough.
- Shape the Cookies:Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly underbaked, but they will set as the cookies cool.
- Cool:Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Baking Tips and Tricks
Want to perfect your cookie game? Here are some tips.Achieving the Perfect Texture
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for easy mixing.
- Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking.
Preventing Overbaking
- Watch the Edges: Cookies continue to cook on the baking sheet after you take them out of the oven. Remove them when the edges are set, but the centers are still soft.
- Cooling Time: Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack.