Jolly Peppermint White Chocolate Cookies Recipe for the Holidays

Soft, buttery cookies swirled with classic white chocolate candy cane magic bring winter holiday cheer right to your kitchen.

Sweet peppermint notes dance through these delightful treats, creating a festive sensation.

Crumbly edges and a smooth center make these cookies irresistibly delectable.

Candy cane pieces scattered throughout add a delightful crunch and burst of holiday spirit.

The white chocolate drizzle transforms simple cookies into an elegant dessert that sparkles with seasonal charm.

Simple ingredients and easy preparation mean anyone can bake these delightful morsels.

Serve these cookies at your next gathering and watch smiles spread as quickly as the peppermint aroma fills the room.

Presenting Candy Cane Cookies for Gifting

• Holiday Dessert Plate Pairing: Arrange cookies on a festive platter with mini peppermint bark and hot cocoa for a delightful winter treat.
• Gifting Inspiration: Package cookies in clear cellophane bags tied with red ribbons, perfect for holiday hostess gifts or cookie exchanges.
• Dessert Upgrade: Serve warm cookies alongside vanilla bean ice cream for a decadent peppermint-chocolate twist that melts in your mouth.
• Breakfast Surprise: Crumble cookies over morning yogurt or pancakes to add a sweet holiday morning surprise with crunchy candy cane bits.

Saving White Chocolate Candy Cane Cookies the Smart Way

• Smart Storage Solutions: Keep your white chocolate candy cane cookies fresh and delightful.
• Airtight Container Magic: Store cookies in a sealed container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
• Freezer-Friendly Approach: Wrap individual cookies or the entire batch tightly in plastic wrap, then place in a freezer bag. Freeze for 2-3 months without losing flavor or texture.
• Dough Preparation Hack: Chill unbaked cookie dough in the refrigerator for up to 3 days or freeze raw dough balls for spontaneous baking sessions.
• Temperature Tip: Allow frozen cookies to thaw at room temperature for 30 minutes before serving, ensuring they regain their soft, delectable texture.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Calories: 202 kcal

Servings: 24

What Goes in White Chocolate Candy Cane Cookies

• Butter: Provides rich, creamy foundation that helps cookies become tender and flavorful, choose unsalted for precise sweetness control.
• Granulated Sugar: Creates crisp cookie edges and helps with golden color development.
• Brown Sugar: Adds moisture and deeper caramel-like undertone to enhance overall cookie complexity.

• Eggs: Crucial for binding ingredients and creating soft, chewy texture, select fresh large eggs at room temperature.
• Vanilla Extract: Enhances overall flavor profile with warm, aromatic notes, use pure extract for best results.
• All-Purpose Flour: Provides essential structure and framework for cookie's delicate texture.
• Baking Soda: Creates gentle lift and ensures even cookie spreading during baking.
• Baking Powder: Supports additional rising and helps maintain consistent cookie shape.
• Salt: Balances sweetness and amplifies other ingredients' flavors.

• White Chocolate Chips: Delivers creamy, sweet pockets throughout cookies, opt for high-quality baking chips.
• Candy Canes: Introduces delightful peppermint crunch and festive holiday spirit, crush finely for even distribution.

Gear List for Candy Cane Cookie Prep

• Large mixing bowl: Essential for creaming butter and mixing ingredients.
• Electric mixer or stand mixer: Perfect for achieving light, fluffy texture when beating butter and sugar.
• Measuring cups and spoons: Crucial for accurate ingredient measurements.
• Whisk: Great for combining dry ingredients smoothly.
• Baking sheets: Necessary for baking cookies evenly.
• Parchment paper or silicone baking mats: Prevents cookies from sticking and ensures easy cleanup.
• Wire cooling rack: Helps cookies cool down and crisp up after baking.
• Cookie scoop or tablespoon: Helps create uniform cookie sizes.

Baking White Chocolate Candy Cane Cookies

• Warm Up the Oven

Crank the oven to a toasty 350F and line baking sheets with parchment paper, creating the perfect stage for your sweet adventure.

• Whip Up the Base

Grab your mixer and blend butter with sugars until they transform into a fluffy cloud of deliciousness, creating a creamy foundation for your cookies.

• Bring in the Liquid Magic

Crack eggs into the mixture one by one, stirring in vanilla until everything looks smooth and inviting.

• Combine Dry Elements

Gently fold flour, baking soda, baking powder, and salt together, then slowly marry them with the wet ingredients until just combined.

• Sprinkle in the Excitement

Fold white chocolate chips and crushed candy canes into the dough, creating bursts of festive flavor in every bite.

• Shape Your Treats

Scoop dough into round balls, placing them on baking sheets with enough breathing room between each cookie.

• Bake to Perfection

Slide cookies into the oven and bake for 10-12 minutes until edges look golden and centers remain slightly soft.

• Cool and Decorate

Let cookies rest on the baking sheet for a few minutes, then transfer to a cooling rack. While still warm, dust with extra candy cane pieces for a magical finishing touch.

Customizing Candy Cane Cookies for the Season

• Chill for Better Texture: Refrigerate the cookie dough for 30 minutes before baking to prevent spreading and create a thicker, chewier cookie with more defined edges.
• Make-Ahead Magic: Prepare the cookie dough in advance and store it in the refrigerator for up to 3 days or freeze for up to 2 months, perfect for last-minute holiday baking.
• Gluten-Free Option: Swap regular flour with a 1:1 gluten-free baking flour blend to make these cookies accessible for those with gluten sensitivities.
• Peppermint Twist: Experiment with different mint-flavored candies or add a splash of peppermint extract to intensify the festive candy cane flavor profile.
• Low-Sugar Modification: Reduce the sugar content by using a sugar substitute or cutting the amount of sugar by one-third, keeping the delightful texture and flavor intact.

Festive White Chocolate Candy Cane Cookies

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4.8 from 27 reviews

• Total Time: 22 minutes
• Yield: 25 1x

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Description

White chocolate candy cane cookies blend festive peppermint with creamy white chocolate in a delightful holiday treat. Crisp edges and chewy centers make these cookies a perfect seasonal indulgence for winter celebrations.

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Ingredients

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• 1 cup (225 g / 8 oz) unsalted butter, softened
• 1 cup (200 g / 7 oz) granulated sugar
• ½ cup (110 g / 4 oz) brown sugar, packed
• 2 large eggs
• 2 ¾ cups (345 g / 12.2 oz) all-purpose flour
• 1 cup (175 g / 6.2 oz) white chocolate chips
• ½ cup (50 g / 1.8 oz) crushed candy canes (plus extra for garnish)
• 2 tsps vanilla extract
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt

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Instructions

1. Preheat and Prepare: Configure the oven to 350F (175C) and line baking sheets with parchment paper, creating an optimal baking environment.
2. Cream Butter Mixture: Whip softened butter with granulated and brown sugars until the mixture transforms into a light, voluminous consistency, incorporating air for a tender texture.
3. Integrate Wet Ingredients: Add eggs one at a time, ensuring complete blending after each addition, then thoroughly mix in vanilla extract to enhance flavor complexity.
4. Combine Dry Components: Sift together flour, baking soda, baking powder, and salt in a separate bowl, ensuring uniform distribution of leavening agents.
5. Merge Mixtures: Delicately fold dry ingredients into wet mixture, stirring minimally to preserve the cookie’s delicate structure and prevent overworking the dough.
6. Incorporate Add-ins: Gently fold white chocolate chips and crushed candy canes throughout the dough, creating a balanced distribution of festive elements.
7. Shape and Arrange: Craft uniform dough balls approximately 1 1/2 inches in diameter, positioning them strategically on prepared baking sheets with adequate spacing.
8. Bake to Perfection: Slide cookies into the preheated oven, baking for 10-12 minutes until edges set and centers remain slightly soft, achieving an ideal texture.
9. Cool and Stabilize: Let cookies rest on baking sheets for 5 minutes to solidify structure, then transfer to a wire rack for complete cooling and optimal texture development.
10. Finishing Touch: Optionally dust warm cookies with additional crushed candy cane fragments, elevating both visual appeal and festive presentation.

Notes

• Manage Butter Temperature: Ensure butter is softened but not melted, allowing perfect creaming with sugars for light, fluffy cookie texture.
• Prevent Overmixing Dough: Stop stirring dry and wet ingredients immediately after they combine to maintain tender, soft cookie consistency.
• Control Candy Cane Distribution: Crush candy canes into varied sizes – some fine powder and some small chunks – for balanced flavor and texture throughout cookies.
• Optimize Baking Time: Watch cookies closely during last 2 minutes of baking; remove when edges are set but centers appear slightly underdone to guarantee soft, chewy texture.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 25
• Calories: 180
• Sugar: 12 g
• Sodium: 85 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 0.5 g
• Protein: 2 g
• Cholesterol: 30 mg