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Candy Cane Sourdough Cookies: Easy Homemade Holiday Treats

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These festive cookies combine the tangy flavor of sourdough discard with the cool crunch of peppermint candy canes for a nostalgic, chewy holiday treat. Quick to make and perfect for gifting, these cookies are a crowd-pleaser at any holiday gathering.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 1/2 cup unsalted butter, softened (113g)
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup brown sugar, packed (50g)
  • 1/2 cup sourdough discard, room temperature (120g)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup crushed candy canes (6–8 regular size)
  • 1/2 cup white chocolate chips (optional, 90g)

Instructions

  1. Measure out all ingredients. Crush candy canes by placing them in a zip-top bag and smashing with a rolling pin or meat mallet until you have pea-sized pieces and peppermint dust.
  2. In a large bowl, beat unsalted butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes with a mixer).
  3. Beat in the egg, vanilla extract, and sourdough discard until fully combined.
  4. In a medium bowl, whisk together flour, salt, and baking soda.
  5. Gradually add dry ingredients to wet, mixing on low speed until just combined. Do not overmix.
  6. Gently stir in crushed candy canes and, if using, white chocolate chips. If dough is too sticky, chill in the fridge for 20 minutes.
  7. Use a cookie scoop or tablespoon to portion dough onto a parchment-lined baking sheet, spacing cookies about 2 inches apart. Optionally, roll dough into balls for a rounder shape.
  8. Bake at 350°F (175°C) for 10-12 minutes, until edges are golden and centers are just set.
  9. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  10. For extra crunch, sprinkle a few candy cane bits on top before baking. If cookies spread too much, chill dough longer.

Notes

For best results, use room temperature sourdough discard and softened butter. Chill dough for thicker cookies. Dough freezes well—scoop and freeze, then bake straight from frozen, adding 2 minutes to bake time. Drizzle cooled cookies with melted white chocolate and extra crushed peppermint for a festive finish. Gluten-free and vegan adaptations are possible with 1:1 flour blends and plant-based substitutes.

Nutrition

Keywords: sourdough cookies, candy cane cookies, holiday cookies, peppermint cookies, Christmas cookies, easy cookies, sourdough discard, festive baking

Find it online: https://lucydishes.com/candy-cane-sourdough-cookies-easy-homemade-holiday-treats/