When the holiday season rolls around, it’s all about the little joys—like the crackling of a fireplace, twinkling lights, and, of course, baking cookies that make your kitchen smell like pure magic. These white chocolate candy cane cookies are exactly the kind of treat that screams Christmas in every bite. They’re soft, sweet, and minty, with just the right balance of creamy white chocolate and crunchy peppermint. Trust me, these cookies are like holiday cheer in dessert form.

Let me tell you a quick story. A few years ago, I hosted a cookie swap party with my closest friends. Everyone brought their go-to cookie recipe, and the winner got a cute cookie jar as a prize. I decided to whip up these white chocolate candy cane cookies for the first time ever, and they were an instant hit! The crushed candy canes gave them such a festive look, and the hint of peppermint extract made them taste like Christmas itself. By the end of the night, people were sneaking extras into their bags (I’m looking at you, Melissa!), and I knew this recipe had to become a holiday tradition.

White Chocolate Candy Cane Cookies Recipe

The origin story of these pepperminty delights

Peppermint and chocolate have been a classic holiday combo for decades, but adding crushed candy canes takes these cookies to a whole new level. While these cookies don’t have a long, storied history, they embody the joy of modern holiday baking—a creative twist on the classic chocolate chip cookie. The addition of white chocolate makes them rich and creamy, and candy canes bring in that nostalgic Christmas crunch. They’re like peppermint bark but in cookie form. And if you’re wondering, no, I didn’t invent this genius combination, but I’ve definitely made it my own!

What makes these ingredients so special?

The magic of these cookies lies in the combination of simple, yet powerful ingredients that come together to create a holiday masterpiece.

Butter & shortening: The mix of these two creates a soft and chewy texture that’s simply irresistible. If you’re out of shortening, you can substitute it with more butter, but the cookies will spread more and be less chewy.
White sugar & brown sugar: The brown sugar adds a slight caramel flavor and keeps the cookies moist, while the white sugar brings that sweet crunch.
Vanilla & peppermint extract: Vanilla is a classic in any cookie, but the peppermint is the star here. If you don’t have peppermint extract, crushed candy canes alone won’t give you the same flavor punch.
Crushed candy canes: These are what give the cookies their festive crunch and make them visually stunning. You can crush them by sealing them in a zip-top bag and rolling a rolling pin over them.
White chocolate chips: They melt beautifully into the cookie, adding creamy pockets of sweetness that balance out the minty flavor. High-quality chips make all the difference—I love using Ghirardelli or Guittard.

Kitchen tools you’ll need

No fancy equipment is required for these cookies, which is part of their charm! Here’s what you’ll need:

Electric mixer: A hand or stand mixer works fine to cream the butter and sugars together. This step is crucial for soft, fluffy cookies.
Parchment paper or silicone baking mat: Keeps the cookies from sticking and makes cleanup a breeze. (If you’re out, lightly greasing the baking sheet works too.)
Cookie scoop: While optional, a cookie scoop ensures evenly sized cookies, which bake more uniformly.
Wire rack: Cooling the cookies on a wire rack prevents them from getting soggy underneath. If you don’t have one, you can transfer them to a plate lined with paper towels.

Step-by-step: Making the perfect white chocolate candy cane cookies

Alright, let’s get baking! I promise it’s as easy as holiday cookies get.

Preheat and prepare
Set your oven to 350°F and line your cookie sheets with parchment paper. This simple step prevents sticking and makes cleanup super easy.
Cream the butter and sugars
In a large mixing bowl, beat the softened butter, shortening, white sugar, and brown sugar until fluffy—about two minutes. This step is crucial for achieving that soft, melt-in-your-mouth texture. If you rush it, your cookies might turn out dense.
Add the flavor and eggs
Stir in the vanilla and peppermint extract, then beat in the eggs one at a time. I like cracking eggs into a separate bowl first to avoid shells sneaking into my dough (been there, done that).
Incorporate the dry ingredients
Reduce your mixer speed to low and gradually mix in the flour, baking soda, and salt. The dough should be slightly sticky but not so much that it clings to your fingers. If it’s too sticky, add a tablespoon of flour at a time.
Mix in the magic
Fold in the crushed candy canes and white chocolate chips. Be gentle—too much mixing can break the candy pieces down further, and we want that festive crunch.
Shape and bake
Roll the dough into 1–1.5 tablespoon-sized balls and place them 2 inches apart on the cookie sheet. Bake for 8-10 minutes, or until the tops look just set. (Pro tip: Pull them out a little early if you like softer cookies—they’ll firm up as they cool.)
Add a finishing touch
As soon as they come out of the oven, press a few extra white chocolate chips on top of each cookie. This makes them look bakery-perfect!
Cool and enjoy
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. Then try not to eat them all in one sitting (easier said than done).

Fun ways to make these cookies your own

There’s plenty of room to customize these cookies to fit your preferences or dietary needs.

Make them gluten-free: Swap out the all-purpose flour for a gluten-free 1-to-1 baking mix.
Veganize it: Use vegan butter, a plant-based shortening, and replace the eggs with flax eggs (1 tablespoon ground flax + 2.5 tablespoons water per egg).
Switch up the chocolate: Can’t find white chocolate chips? Milk chocolate, dark chocolate, or even chopped chocolate bars work great.
Try other candies: Crushed peppermint bark or Andes mints are fantastic alternatives to candy canes.
Seasonal spins: For Valentine’s Day, swap the candy canes for crushed red and pink candy hearts. At Easter, try pastel M&M’s.

How to serve and enjoy these cookies

For a party-ready presentation, arrange the cookies on a large platter with a sprig of holly or pine for decoration. You can also dust them lightly with powdered sugar for extra flair. Serve them alongside a cup of hot cocoa, mulled wine, or even peppermint lattes for the ultimate cozy vibes.

Perfect drink pairings

Speaking of drinks, these cookies pair beautifully with beverages:

Hot cocoa: Add a dollop of whipped cream and a sprinkle of crushed candy canes for a match made in heaven.
Coffee: A peppermint mocha complements the cookies’ minty flavor perfectly.
Milk: Classic, simple, and always satisfying.

Storing and reheating tips

These cookies keep wonderfully for up to a week in an airtight container at room temperature. For longer storage, you can freeze them—just layer them between sheets of wax paper in a freezer-safe container. To reheat, pop them in the microwave for 10-15 seconds to bring back that fresh-from-the-oven softness.

Adjusting for different serving sizes

This recipe makes about 36 cookies, but it’s super easy to scale up or down. Halve the recipe for a small batch, or double it for a crowd. Just remember to bake in batches to ensure they cook evenly.

Troubleshooting: Common cookie conundrums

Cookies spreading too much? Make sure your butter isn’t overly soft, and chill the dough for 20 minutes before baking.
Candy canes melting? Larger candy pieces might ooze, so make sure they’re crushed finely.
Dry cookies? You may have added too much flour. The dough should still feel slightly sticky.

Ready to bake?

These white chocolate candy cane cookies are a holiday must-have, whether you’re hosting a cookie exchange, looking for a festive dessert, or just craving something sweet. Try them out, make them your own, and let the holiday baking magic begin!

FAQ

Q: Can I use margarine instead of butter?
A: You can, but the flavor and texture won’t be as rich and buttery.

Q: How do I crush candy canes without making a mess?
A: Place them in a zip-top bag and use a rolling pin to crush them—easy and mess-free!

Q: Can I make the dough ahead of time?
A: Absolutely! Refrigerate it for up to 48 hours, or freeze it for up to 3 months.

Q: What if I don’t have peppermint extract?
A: The cookies will still taste great with just vanilla, but they’ll miss that signature minty kick.

Q: How do I prevent the cookies from overbaking?
A: Keep an eye on them—pull them out as soon as the tops look set. They’ll firm up as they cool.

White Chocolate Candy Cane Cookies Recipe