Candy Cane Cookies

5 from 1 review

Super addictive, chewy, minty and festive; you’ll just love making these candy cane cookies for Christmas. They make a fun cookie for your holiday cookie exchange for the kids and the adults too!


Units Scale
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup brown sugar (packed)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup white chocolate chips
  • 1/4 cup (55 g) crushed candy canes (extra for topping if you’d like)


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In a stand mixer cream butter and sugars together until light and fluffy. Add egg and vanilla and beat until smooth.
  3. In a separate bowl combine flour, salt and baking soda, mix to combine. Slowly mix the dry ingredients into the butter mixture.
  4. Turn the mixer to low and add your crushed candy canes and white chocolate chips, beat until well blended.
  5. Drop tablespoon sizes of dough on your prepared baking sheet (about 2 inches apart).
  6. Bake for approx. 10 minutes (careful not to overbake these cookies).
  7. Let the cookies cool on the baking sheet for another 2 minutes.
  8. Transfer cookies to wire rack and cool completely.
  9. Enjoy.


Store in an airtight container for up to 4 days. These cookies can also be frozen in an airtight container for up to a month.

Also as mentioned in the blog post you can make the cookie dough ahead of time, roll into logs, refrigerate or freeze for later.


Keywords: Candy Cane, Cookies, Christmas Baking, Holiday Baking

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