White Christmas Candy Cane Cookies
I'm... Dreaming...Of A White Christmas... White chocolate candy cane cookies that is...! I absolutely love these cookies!! Nothing brings in the holiday cheer better than some delicious Christmas cookies and a glass of eggnog or milk!
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- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 3/4 teaspoon salt
- 1/2 pound (2 sticks) butter, softened
- 1 cup granulated sugar
- 1 cup lightly packed light brown sugar
- 1 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup rice crispies
- 1 cup sweetened flaked coconut
- 1 cup rolled old-fashioned oats
- 1 cup crushed candy canes*
- white chocolate, for dipping (1 bag will do)
- additional crushed candy cane candies for garnish
You can replace the candy cane candies that you fold into the dough mixture with toffee chips if you desire, but candy cane pieces are a lot more festive.
Preheat the oven to 350 degrees F.
In a medium bowl, whisk flour, baking soda, cream of tartar, and salt.
Using an electric mixer, cream the butter and sugars. Scrape the sides of the bowl and beat in the oil, egg, and vanilla until smooth. Beat in the flour mixture in 3 small additions, scraping the sides of the bowl after each one. Slowly beat in the rice crispies, coconut, and oats. Fold in the 1 cup of crushed candy canes and refrigerate the dough, covered, for 1 hour.
Drop rounded tablespoons of dough on 2 cookie sheets, leaving at least 1-inch of space around each drop. Bake until the cookies are golden around the edges, 12 to 14 minutes. Transfer the cookies to wire racks to cool.
Using a double boiler, melt the white chocolate. Dip the cookies into the white chocolate and sprinkle crushed candy cane pieces to decorate. Allow to cool or serve warm. Store in an airtight container at room temperature.