Chewy White Chocolate Candy Cane Cookies deserve a spot on your Christmas cookie tray. They’re festive, buttery, and Santa approved!
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It’s the most wonderful time of the year – Christmas!
…cookie season, that is. Christmas cookie season is the most wonderful time of the year! Is there anything that makes anyone, man, woman, or child, smile as consistently as a cookie?
Ross grew up in a family that made a million different types of Christmas cookies every year. I don’t think I’ve even tried all the variations that usually appear on their menu. Me, my family kept it a little more simple with traditional cut-out sugar cookies and gingerbread men. But even with all the options between our two families, there’s ALWAYS room for a new cookie.
Like these! Chewy White Chocolate Candy Cane Cookies made a very welcome addition to our Christmas cookie tray this year. And, I mean, they’re probably pretty tasty year-round, but the candy cane just screams festive, dontcha think?
These remind me of some of my favorite holiday treats. White Chocolate Peppermint Mocha? ✔️! Peppermint Bark? ✔️! I can’t resist a white chocolate and mint combo. So you know a white chocolate candy cane cookie didn’t last long while it was within my arm’s reach.
The base for these cookies comes from Sally’s Baking Addiction. Man, does she know what she’s doing. It makes an ultra chewy, buttery cookie that would go perfectly with so many amazing fillings In this case, I filled them with white chocolate and peppermint. And I think that was an excellent decision.
I whipped up these babies for a cookie exchange party we hosted – which, by the way, is the ideal way to get SO. MANY. COOKIES. We also made, like, three other kinds of cookies, and tasted another dozen, but these white chocolate candy cane cookies were my favorite. And not only were they sweet and chewy and festive, but they were really really easy to make. Yes, you have to chill the dough in advance, but IMHO, that makes them even easier. Observe all your options on how to prep these ahead of time!
- You can make the dough a day, two days, even a week ahead of time, store it in your refrigerator, then bake at your leisure.
- Or, you can roll the dough into balls, freeze them, and then move them straight from the freezer to the oven and bake. (Bonus: you can bake just one or two dough balls if you can’t quite justify a full batch, and save the rest for later.)
- Or, you can bake them ahead of time and freeze the baked cookies. The defrosted cookies are almost indistinguishable from fresh!
Oh, and you want to know the secret to make these REALLY pretty? When you take the cookies out of the oven, immediately press a few white chocolate chips and candy cane bits on top. Press them juuuuust gently enough into the cookie so they stick. The chocolate and candy cane melt slightly and adhere to the tops of the cookies exactly where you want them to. Trust me, it’s a little extra effort, but it’s totally worth it.
In other words, you have basically no excuse NOT to have these cookies on hand for any occasion. Whether it’s a cookie exchange party, family gathering, or…a visit from Santa. (Trust me, you leave a few of these out for the ol’ fella, you’ll get nothing but nice things in that stocking.)
Now you tell me! What’s your favorite holiday cookie? What should I try baking for my next cookie exchange? Leave a comment to let me know!
- ¾ cup unsalted butter, room temperature
- ¾ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (add ¼ cup flour if you live in a humid place like Houston)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup white chocolate chips, plus an optional ¼ cup for decorating
- ½ cup crushed candy cane, plus an optional handful for decorating (I place a few candy canes in a ziplock bag and hit them with a rolling pin)
- Using a stand mixer, or an electric hand mixer, cream together the butter, brown sugar, and granulated sugar until the mixture is fluffy and light in color.
- Add egg and vanilla extract. Mix until well-combined.
- In a separate mixing bowl, whisk together flour, cornstarch, baking soda, and salt. Add the flour mixture to the butter mixture and mix on low speed until just combined.
- Add white chocolate chips and candy cane. Mix again until just combined.
- Cover the dough and refrigerate until very cold, preferably overnight. It can be refrigerated for several days.
- About an hour before you want to bake the cookies, pull the dough from the fridge and roll into balls about the size of a tablespoon. Pop the dough balls back into the fridge to make sure they're nice and cold.
- Preheat the oven to 350 degrees.
- Place the dough balls onto 2 baking sheets lined with silicone baking mats. (You can use parchment paper if you don't have a silicone mat.)
- Bake just until the edges are set but the middle still looks slightly underdone. Time will depend on your oven, but they should take anywhere from 6 to 10 minutes.
- Optional: right after taking the cookies out of the oven, press a few chocolate chips and candy cane bits on top for decoration.
- Cool the cookies on the baking sheet for about 10 minutes, until the cookies are set. Remove them to wire racks to finish cooling.
Baked cookies freeze well. Let them sit out at room temperature for about 20 minutes to defrost.
Recipe adapted from Sally's Baking Addiction.
Need more cookies? Try our Chewy Pumpkin Molasses Cookies next!