These Candy Cane Cookies combine two of my favourite things. Cookies and Christmas! These cookies are gooey, soft and utterly epic. They contain white chocolate chips and candy canes.
I don’t really have many normal-sized cookies on my blog I do have my Mini Chocolate Chip Cookies and my Giant Cookie Sandwich which even if I do say so myself are delicious but these cookies are on a different level.
Candy Cane Cookies
I first started by mixing the butter and sugar together until it was light and creamy. Next, I added in the eggs and mixed again. To do this I used the beater attachment on my KitchenAid. Finally, I added in the flour, baking powder and vanilla extract and mixed again until it formed cookie dough.
I left the cookie dough to one side and crushed my candy canes. I used my food processor and pulsed the candy canes until they were small chunks. If you don’t have a food processor you could put the candy canes into a food-safe bag and bash them with a rolling pin.
You don’t want the candy canes to resemble dust you want them to be uneven chunks.
Add the candy cane chunks and chocolate chips to the cookie dough and mix until evenly distrusted.
I rolled the dough into 12 equal-sized balls. Alternatively, you could use a cookie scoop to ensure they are all the same size.
Pop the cookie dough into the freezer for 20 minutes or the fridge for 45 minutes to chill.
Towards the end of the chill time preheat your oven and line baking trays with baking parchment.
How long do I bake them for?
To bake these cookies take them straight from the fridge/freezer and place them on your baking tray. Make sure you space your balls out because they will flatten and spread when you bake them.
I baked in the oven for 12-15 minutes.
How do I know the Candy Cane Cookies are ready?
Your cookies will be soft when they first come out of the oven but don’t worry they do start to harden as they cool.
This can make it quite difficult to tell when they are ready.
You can test your cookies by touching the side of them with your finger. If the edge doesn’t fall inwards then they are ready. If the leave a noticeable indentation then they need more time.
Can I freeze the Candy Cane Cookies?
If you want cookies but don’t want to eat them all at the same time, just leave them in the freezer and take out as many as you need. The frozen dough will last three months. You might need to bake them for slightly longer though. I would check then after 15 minutes and if they’re not ready pop them back into the oven for two minutes and check them again. Repeat until the cookies are fully baked.
To finish these cookies and make them even more OTT I melted white chocolate in the microwave on 20 second bursts until completely melted and smooth.
I then poured the chocolate into my piping bag and cut the tip of the bag off. I drizzled it over the top of my cookies. Finally, I decorated them with these Santa Baby Sprinkles from Super Streusel.
You could also crush some more candy canes and add them to the top.
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I used white chocolate chips but you could use any type of chocolate chips in these cookies.
If you don’t want to use candy canes in the cookie dough you could use peppermint extract just add it in at the same time as the flour and baking powder.
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Candy Cane Cookies
For the Cookies
- 125 g Unsalted Butter or Stork
- 175 g Light Brown Sugar
- 1 Large Egg
- 350 g Plain Flour
- 1 tsp Baking Powder
- 1 tsp Corn Flour
- 200 g Candy Canes
- 200 g White Chocolate Chips
For the Decoration
- 100 g White Chocolate Chips
- Sprinkles/Crushed Candy Canes
To Make the Cookies
- In a large bowl cream together the butterand sugar until lovely and light and creamy.
- Add in the egg, plain flour, baking powder,corn flour and vanilla extract and mix until a dough is formed.
- Leave your cookie dough to one side.
- In a food processor add your candy canesand pulse until they are uneven chunks. If you don’t have a food processor putyour candy canes in a food safe bag and bash with a rolling pin.
- Add the candy cane chunks to the cookiedough along with the white chocolate chips and mix until they are evenly distributed.
- Roll your cookie dough into 12 equal sizedballs. Place them in the freezer for 20 minutes or fridge for 45 minutes.
- Towards the end of the cooling period preheatyour oven to 180C (160C Fan) and line baking trays with baking parchment.
- Bake the cookies in the oven for 12-15minutes. Remove from the oven and leave to cool fully.
- Add your white chocolate to a heatproofbowl and melt in the microwave in 20 second bursts. Stirring in between until completelymelted.
- Pour the mixture into your piping bag andcut the tip of the piping bag off. Drizzle over the cookies and decorate usingsprinkles or crushed candy canes.
If you do have any questions about this recipe or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.