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These White Chocolate Candy Cane Cookies were my creation last holiday season and now they're a must-have in our house. They've got a soft, chewy texture with crunchy candy cane pieces and melty white chocolate chunks throughout. No waiting around for chilling dough - just mix everything together and pop them in the oven. They're the answer when you need sweet treats fast.
What Makes These Holiday Cookies Special
Baking these fills my home with the most wonderful Christmas scent. The candy canes turn into these delightful minty bits while the white chocolate gets wonderfully melty. These are always the first to disappear at holiday gatherings, and their festive red and white colors look amazing on any Christmas dessert spread.
What You'll Need
- Butter: A single unsalted stick, and don't go cheap on this ingredient.
- Shortening: This magic ingredient keeps your cookies tender for several days.
- Sugars: You'll want both brown and white for the perfect sweetness balance.
- Eggs: Grab 2 large ones straight from your refrigerator.
- Peppermint Extract: Just a tiny amount packs big flavor.
- Flour: Make sure to measure carefully for best results.
- White Chocolate Chips: Higher quality ones will melt much nicer.
- Candy Canes: Crush them into chunks, not powder.
Baking Instructions
- The Foundation Mix
- Combine your shortening, butter and sugars until fluffy. Add in eggs, peppermint and vanilla before gradually mixing in your dry ingredients.
- The Fun Additions
- Fold in your crushed candy canes and white chocolate pieces. You might want to sample the dough now, it's incredibly tasty.
- Into The Oven
- Drop spoonfuls onto your baking sheet and cook at 350 for roughly 9 minutes. While they're still warm, press a few extra chips on top for a prettier look.
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Storage Tips
I typically prepare extra dough and stick half in the freezer. It's so convenient having cookie dough ready when unexpected visitors come by. The baked cookies freeze wonderfully too - just heat them up a bit before eating. They're perfect little gifts wrapped in cute containers, and my neighbors can't wait to get them each December.
Frequently Asked Questions
- → Can I store these in the freezer?
Sure thing, you can pop the dough balls in the freezer for up to 2 months. When you're ready to bake them frozen, just add an extra minute or two. The finished cookies can also go in the freezer in a sealed container.
- → Why put white chocolate chips on top after they're baked?
Popping those chips on right when they come out of the oven makes them look fantastic and keeps the chocolate visible. You don't have to do it, but it makes your cookies look extra fancy when you share them.
- → What's the best way to smash up candy canes?
Toss your candy canes in a plastic bag and smash them with a rolling pin. Go for small bits but don't turn them into dust. A food processor works too if you just pulse it a few times.
- → Is the peppermint extract really needed?
You can leave it out, but it helps spread the minty taste throughout. Without it, you'll just get mint flavor where the candy pieces are. If you want just a hint of mint, use less than the recipe says.
- → How can I tell when they're done baking?
Watch for the edges to firm up while the middle still looks a bit soft. They'll keep cooking on the hot pan after you take them out of the oven.