Leftover Candy Cane Cookies

Leftover Candy Cane Cookies are a great way to take all these colorful red and white striped candies hanging around your house and turning them into a delicious white chocolate chip sugar cookie. Before you throw all those candy canes away,  let me show you how easy it is to make these cookies. 

What do you do with all the leftover candy canes that were used to decorate your tree and house for Christmas? Did you know that some people throw them in a box and hope they’ll still be good next Christmas?

In the meantime,  some people send them to work with their husbands to be left in the break room. 

Or maybe you’re like me and keep them in a glass jar on the kitchen table hoping your family will start enjoying them. But really, I think a lot of us just throw them away. 

Leftover Candy Cane Cookies

Well not this year! This year let’s all make these delicious Leftover Candy Cane Cookies that are a sugar cookie stuffed with white chocolate chips and crushed candy canes. This recipe is the best way to use up the extras and make something delicious with them. 

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Cookie Ingredients: 

Make sure you print out the recipe below and save it for later!

• 6 tbsp.  butter
• Granulated sugar, 1/2 cup
• Light brown sugar, packed, 1/2 cup
• Baking powder, 1/2 tsp. 
• Salt, 1/2 tsp. 
• Baking soda, 1/2 tsp. 
• 1 egg
• Vanilla, 1 tsp. 
• All purpose flour, 1 1/4 cups
• White chocolate chips, 1 cup
• Crushed candy canes, 1/2 cup

How to Make Leftover Candy Cane Cookies

To begin with, in the bowl of an electric mixer fitted with a paddle attachment, combine butter, granulated sugar, and light brown sugar, beat on medium speed until fluffy.

Then add the salt, baking soda, and baking powder to the bowl, continue to mix for one minute.

Finally, add the egg and vanilla, mixing until smooth.

How to Add Chocolate Chips to Cookie Batter

Now, add the dry ingredients to the wet ingredients by slowly adding the flour, mixing well between each addition, until dough forms.

Then add the white chocolate chips and mix until incorporated.

How to Add Crushed Leftover Candy Canes

Use a medium cookie scoop to scoop out cookies.

Remove the dough from the scoop and dip the top of the cookie into the crushed candy canes. If you find the cookie dough starts to stick to the inside of the cookie scoop, you can spray it first with Non-Stick Cooking Spray with Flour that’s great for baking.

Place on Baking Trays, 2 inches apart that are lined with Parchment Baking Sheets.

How to Bake Cookies

Bake 10-11 minutes, until the edges start to turn golden brown. Remove from the oven and let cool on the baking sheet for a few minutes before removing to baking cooling racks.

How to Store Fresh Baked Cookies

Allow the cookies to cool completely before storing them in air-tight containers.

As a matter of fact, if you place the cookies in the containers before they’re completely cooled, the heat from the cookies will create condensation. This will cause the cookies to spoil quickly and not be as fresh. 

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More Delicious Christmas Cookie Recipes: 

• Chocolate Marshmallow Peppermint Cookies
• Shortbread Cookies – my favorite cookies all year long! 
• Heart Shaped Short Bread Cookies
• Slice and Bake Colorful Swirl Cookies
• Candy Cane Sugar Cookies

Leftover Candy Cane Sugar Cookies

Yield: 24 cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Leftover Candy Cane Cookies are a great way to take all these colorful red and white striped candies hanging around your house and turning them into a delicious white chocolate chip sugar cookie.

Print

Ingredients

• 6 tbsp. Butter
• Granulated Sugar, 1/2 cup
• Light Brown Sugar, 1/2 cup packed
• Salt, 1/2 tsp.
• Baking powder, 1/2 tsp.
• Baking soda, 1/2 tsp.
• One Egg
• 1 tsp. Vanilla
• 1 1/4 cup All Purpose Flour
• 1 cup White Chocolate Chips
• 1/2 cup Crushed Candy Canes

Instructions

1. Preheat oven to 350 degrees
2. Line a cookie sheet with parchment paper, set aside
3. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, granulated sugar, and light brown sugar, beat on medium speed until fluffy.
4. Then add the salt, baking soda, and baking powder to the bowl, continue to mix for one minute.
5. Finally add egg and vanilla, mix until smooth.
6. Now, add the dry ingredients to the wet ingredients by slowly adding the flour, mixing well between each addition, until dough forms.
7. Add white chocolate chips and mix until incorporated.
8. Use a medium cookie scoop to scoop out cookies.
9. Remove the dough from the scoop and dip the top of the cookie into the crushed candy canes.
10. Place on baking sheet, 2 inches apart.
11. Bake 10-11 minutes, until the edges start to turn golden brown.
12. Allow the cookies to cool on the baking trays for a few minutes before removing to cool completely on a baking rack before storing.

Notes

Allow the cookies to cool completely before storing them in air-tight containers.

If you place the cookies in the containers before they’re completely cooled, the heat from the cookies will create condensation and will cause the cookies to spoil quickly. 

Recommended Products

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• 
  Baking Trays
• 
  Cookie Scoops
• 
   Parchment Paper Baking Sheets

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 140 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 17mg Sodium: 120mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 0g Sugar: 15g Sugar Alcohols: 0g Protein: 1g

The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.