White Chocolate Candy Cane Cookies Recipe for Holiday Baking

These white chocolate candy cane cookies are an ideal holiday twist on classic chocolate chip cookies. Soft and chewy with crushed candy canes and plenty of white chocolate chips, they’re simple to make and perfect for a Christmas cookie tray.

This post was updated December 1, 2025 with new photos, recipe tips, and make-ahead advice. The recipe remains the same.

These cookies are a festive variation of classic chocolate chip cookies with a sweet peppermint twist. The white chocolate complements the minty crunch of crushed candy canes, and the red-and-white bits make them extra seasonal. They bake up soft and chewy with slightly crisp edges and a delightful crunch from the candy cane pieces.

Ingredients Needed

• 1/2 cup unsalted butter (softened) — if using salted butter, omit the added salt
• 1/2 cup shortening — helps prevent spreading while keeping cookies tender
• 1 cup granulated sugar
• 3/4 cup brown sugar (light preferred)
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract (optional for a milder peppermint flavor)
• 2 large eggs, at room temperature
• 3 cups all-purpose flour — measure accurately to avoid dry cookies
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup crushed candy canes (peppermint crunch)
• 1 1/4 cup white chocolate chips (about 225 g), divided

If you prefer to use only butter, use 1 cup butter and increase the flour by 1/4 cup (see Notes below).

Method

This recipe is straightforward and doesn’t require chilling the dough unless you choose the all-butter option in the notes.

1. Prep. Preheat oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone mats.
2. Cream. In a large bowl, beat together the butter, shortening, granulated sugar, and brown sugar until fluffy and smooth.
3. Add extracts and eggs. Mix in vanilla and peppermint extract, then beat in the eggs one at a time.
4. Combine dry ingredients. Reduce mixer speed and add the flour, baking soda, and salt. If the dough sticks to your fingers when squeezed, add 1–2 tablespoons more flour at a time (you may need up to 3 1/4 cups total).
5. Stir in mix-ins. Fold in the crushed candy canes and 1 cup of the white chocolate chips.
6. Form dough balls. Scoop 1 to 1 1/2 tablespoons of dough per cookie (a cookie scoop makes uniform cookies). Place dough balls 2 inches apart; for thicker cookies, make the balls taller than they are wide.
7. Bake. Bake one sheet at a time on the center rack for 8–10 minutes, until the tops look just set.
8. Cool. Remove from oven and press a few of the remaining white chocolate chips onto each cookie if desired. Cool on the sheet for 10 minutes, then transfer to a wire rack to finish cooling.

Make-Ahead Tips

You can prepare the dough ahead of time:

• Cover the mixing bowl and refrigerate the dough for up to 48 hours before forming and baking.
• Form dough into balls, refrigerate until firm (about 30 minutes), then transfer to a freezer bag and freeze for up to 2 months.
• Bake from frozen — add 1–2 minutes to the baking time as needed.

These candy cane cookies are a festive favorite for holiday baking — they disappear fast. The combination of white chocolate and peppermint is a classic that’s both pretty and delicious.

Notes

1. Shortening substitution: To use only butter, substitute 1 cup butter and increase flour to a total of 3 1/4 cups. If using all butter, chill the dough for 30 minutes before forming balls to limit spread.
2. Making large cookies: For larger cookies, form 3-tablespoon dough balls that are taller than they are wide and bake 12–14 minutes. Chilling the dough first is recommended for best shape.
3. Storage: Store baked cookies in an airtight container at room temperature up to 4 days or in the refrigerator up to 7 days. To freeze baked cookies, layer them with parchment or wax paper to prevent sticking; thaw in the fridge.
4. Nutrition: Nutrition estimates vary. Provided values are approximate per cookie based on a typical yield.

Equipment

• Cookie sheets
• Parchment paper or silicone baking mats
• Mixer and mixing bowls
• Cookie scoop (optional)