Leftover Candy Cane Cookies made with white chocolate chip sugar cookies topped with crushed candy canes.
These cookies are a great way to use all these colorful red and white striped candies hanging around your house.
Check out all the other Christmas Cookies to bake for your family this holiday season.
Let me show you what to do with leftover candy canes and make another easy cookie recipe everyone will love.
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?
Some people might 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.
Table of Contents
What to do with Leftover Candy Canes
Well not this year! This year let's take all those leftover candy canes and make crushed candy cane cookies!
These delicious Leftover Candy Cane Cookies are a sugar cookie stuffed with white chocolate chips and crushed leftover candy canes. This recipe is the best way to use up the extras and make something delicious with them.
You can also make my Christmas Cookies with Peppermint that uses a cake mix for another easy recipe.
Helpful Kitchen Tools
Reynolds Kitchens Cookie Baking Sheets, Pre-Cut Parchment Paper
Stainless Steel Medium Cookie Scoop2-Pack Cooling Racks for BakingLarge Food Storage Container
Main Ingredients Needed
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
- Butter
- Granulated sugar
- Light brown sugar
- Baking powder
- Salt
- Baking soda
- 1 egg
- Vanilla
- All purpose flour
- White chocolate chips
- Crushed candy canes
Step-by-Step Directions
- Step 1: 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.
- Step 2: 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.
- Step 3: Now, add the dry ingredients to the wet ingredients by slowly adding the flour, mixing well between each addition, until dough forms.
- Step 4: Then add the white chocolate chips and mix until incorporated.
How to use Leftover Candy Canes
- Step 5: Use a medium cookie scoop to scoop out cookies.
- Step 6: 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.
- Step 7: Place on Baking Trays, 2 inches apart that are lined with Parchment Baking Sheets.
📌Baking Tip: Place the candy canes in a food storage plastic bag and then use the back of a rolling pin or even a meat mallet to crush them into pieces.
Baking Instructions
- 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.
📌Quick Tip: Did you know that 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.
⭐Before You Begin! If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
🍶How to Store Fresh Baked Cookies
- Allow the cookies to cool completely before storing them in air-tight containers.
- The cookies will stay fresh for 7 days.
❄️Freezing Tips
- You can flash freeze the cookies by placing them on a baking tray and placing the tray in the freezer for about 30-60 minutes.
- Once frozen, place the cookies in a plastic storage bag in the freezer for up to 3 months.
🌟Try these recipes next...
- 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
My Favorite Baking Trays: 3-piece nonstick cookware set includes the small, medium, and large size.These are non-stick carbon steel bakeware set with red silicone handles.
Christmas Cookies Bundle with FREEBIE!More Information
📇Recipe Card
Leftover Candy Cane Sugar 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.
Ingredients
- 6 tbsp. Butter
- Granulated Sugar, ½ cup
- Light Brown Sugar, ½ cup packed
- Salt, ½ tsp.
- Baking powder, ½ tsp.
- Baking soda, ½ tsp.
- One Egg
- 1 tsp. Vanilla
- 1 ¼ cup All Purpose Flour
- 1 cup White Chocolate Chips
- ½ cup Crushed Candy Canes
Instructions
- Preheat oven to 350 degrees
- Line a cookie sheet with parchment paper, set aside
- 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 egg and vanilla, mix until smooth.
- Now, add the dry ingredients to the wet ingredients by slowly adding the flour, mixing well between each addition, until dough forms.
- Add white chocolate chips and mix until incorporated.
- 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.
- Place on baking sheet, 2 inches apart.
- Bake 10-11 minutes, until the edges start to turn golden brown.
- 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.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 140Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 120mgCarbohydrates: 22gFiber: 0gSugar: 15gProtein: 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.
This recipe has been updated since it was first published in 2019 with new photos and a few new tips. I hope you enjoy the updates as much as I did creating them for you!
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