As a mom and wife with a bustling household, I know firsthand how the simplest of traditions can bring the family together, especially during the holiday season. Baking is one of those rituals that warms our home from the inside out. When the kids catch a whiff of something baking, filled with rich, sugary goodness, it doesn’t take long for everyone to gather around the kitchen island. Now, what better way to kick off this festive feeling than with a batch of White Chocolate Candy Cane Cookies?
Every year, as soon as the first snowflakes begin to fall, I find myself reaching for those seasonal flavors that make winter so special. Peppermint and chocolate—what a classic duo! It instantly reminds me of the holidays, when we’d spend evenings by the fire sipping on hot cocoa and munching on these delightful cookies.
These cookies hold a special place in our home and hearts. They’re not only delicious but also easy enough for the kids to pitch in and help with. My little helpers love unwrapping candy canes, and they take great pride in crushing them to dust. This recipe is foolproof, making it a great choice even if you’re new to baking. Plus, the end result is worth every bit of effort.
White Chocolate Candy Cane Cookies are my go-to for holiday parties, cookie exchanges, and cozy afternoons. When the smell of them baking fills the house, it’s as if Christmas has arrived early. So if you’re looking for a way to spread some holiday cheer with your kitchen creations, why not give these cookies a try? They’re guaranteed to put smiles on faces and bring loved ones a little closer together.
How to Make White Chocolate Candy Cane Cookies
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Ingredients:
- 3 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup shortening
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon peppermint extract
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips (plus extra for topping)
- 3/4 cup crushed candy canes
Directions:
- Start by heating your oven to 350°F and lining your baking trays with parchment paper for easy cleanup.
- In a large mixing bowl, cream together the softened butter, granulated sugar, shortening, and brown sugar until the mixture is light and fluffy, about 2 minutes.
- Add the vanilla and peppermint extracts to the mixture. Then, crack in the eggs one at a time, beating well after each addition to combine thoroughly.
- Lower the mixer speed and slowly add in the flour, baking soda, and salt. If you find the dough is sticking too much, add a bit more flour, one tablespoon at a time.
- Gently fold in the crushed candy canes and white chocolate chips, ensuring they’re evenly spread throughout the dough.
- Roll the dough into balls approximately 1 to 1.5 tablespoons in size. Place them on the prepared baking sheets about 2 inches apart.
- Bake for 8-10 minutes or until the tops look set. If you wish, sprinkle a few additional white chocolate chips on top after you remove them from the oven.
- Let the cookies cool on the baking sheets for around 10 minutes before transferring them to a wire rack to finish cooling.
Storing Suggestion:
Store your White Chocolate Candy Cane Cookies in an airtight container to maintain freshness. They’ll last up to a week at room temperature, but for longer storage, place them in an airtight bag in the freezer for up to three months.
Cooking Tips:
To enhance the flavor of these cookies, consider using high-quality white chocolate chips. You can also substitute some of the white chocolate chips with either dark or milk chocolate for a different twist. Crushing the candy canes to a fine texture ensures they incorporate smoothly into the dough.
Serving Suggestions:
Serve these cookies alongside a steaming mug of hot cocoa or a warm cup of peppermint tea for a delightful pairing. Adding a sprinkle of powdered sugar on top before serving gives them an extra festive flair perfect for holiday gatherings.
Ingredient Substitutions:
If you’re out of peppermint extract, no worries—you can use extra vanilla extract for a simple vanilla white chocolate cookie. Coconut oil is an excellent substitute for shortening, giving this recipe a subtle coconut flavor.
Seasonal Variations:
For a summer version, swap out the candy canes for dried cranberries or dried fruit bits. In autumn, consider adding a teaspoon of cinnamon or nutmeg for a warm spice flavor that complements the white chocolate perfectly.
Allergen Information:
This recipe contains dairy and wheat, which are common allergens. To make it more allergy-friendly, use a gluten-free flour blend and dairy-free white chocolate chips. Ensure all your substitutions are certified allergy-friendly to keep everyone safe.
FAQs
Can I make the dough in advance and bake later?
Yes, you can prepare the dough ahead of time. Simply wrap it tightly in plastic wrap and store it in the refrigerator for up to 48 hours. When you’re ready to bake, let it sit at room temperature for a short while to make it easier to handle.
Can I freeze these cookies?
Absolutely! After baking, allow the cookies to cool completely. Place them in a single layer on a baking sheet to freeze first, then transfer to a resealable freezer bag or airtight container. They can be frozen for up to three months.
What’s the best way to crush candy canes?
The simplest method is to place them in a resealable plastic bag and use a rolling pin to crush them into small pieces. For finer results, you can also pulse them briefly in a food processor, but be careful not to over-process.
Can I add nuts to the recipe?
Certainly! Chopped nuts, such as walnuts or pecans, can complement the flavors in the cookies nicely. Add about 1/2 cup of your choice of nuts when mixing in the chocolate chips and candy canes.
Do I have to use parchment paper?
While parchment paper helps prevent sticking, you can alternatively use non-stick baking mats or grease your baking trays lightly with butter or baking spray. Just ensure an even coat to prevent spreading.
How do I prevent the cookies from spreading too much?
If your cookies are spreading more than you’d like, ensure your butter and shortening are not too warm. Another tip is to chill the dough balls for about 15 minutes in the fridge before baking, which helps them hold their shape better.
White Chocolate Candy Cane Cookies
Ingredients
- 3 cups all-purpose flour
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup shortening
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon peppermint extract
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips plus extra for topping
- 3/4 cup crushed candy canes
Instructions
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- In a bowl, blend softened butter, shortening, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Add vanilla and peppermint extracts, then mix in eggs one at a time.
- Gradually mix in flour, baking soda, and salt. If dough feels sticky, add more flour, one tablespoon at a time.
- Fold in crushed candy canes and white chocolate chips.
- Shape dough into 1 to 1.5 tablespoon-sized balls and place on lined baking sheets 2 inches apart.
- Bake for 8-10 minutes or until tops are set. Add extra white chocolate chips if desired after baking.
- Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
