Candy Cane Cookies Recipe

Candy Cane Cookies Recipe: A Perfect Holiday Cookie

I am not a big candy person. I love baked goods, pies, cakes, patisserie, you name it. Candy however, has never been my thing. On Halloween, I was the kid that would trade chips for candy. The one major exception to this rule is candy canes. A coffee chain in Canada is Second Cup and every winter they have the best Candy Cane Latte. These cookies fill me with nostalgia for that drink, but better than that, they satisfy my craving!

What do you need for this candy cane cookies recipe?

1. 1 ¼ cup gluten free flour (regular flour if you are not gluten free)
2. ⅓ cup good quality cocoa powder
3. 1 egg yolk (from large egg)
4. ½ teaspoon salt
5. 1 tablespoon vanilla
6. 14 tablespoon unsalted butter (room temperature)
7. 1 cup white sugar
8. ¼ teaspoon baking powder
9. 1 cup sugar
10. ¾ teaspoon peppermint extract

For the icing:

1. ½ cup milk chocolate & ½ cup dark chocolate chips
2. 2-3 tablespoon heavy cream
3. 2 tablespoon unsalted butter

Topping:

Crushed Candy Cane

How do you make them?

1. You are going to whisk your flour, cocoa powder, salt, and baking powder in a medium bowl. While doing this, beat together your butter and sugar in the bowl of your stand mixer. Once it is light and fluffy (around 5 minutes) add the egg yolk, vanilla, and peppermint extract. Beat for 30 more seconds.
2. Pat the dough into the separate rectangles and cover with plastic wrap. Place in the fridge for 30 minutes. If you take them out and they are not cold, put back in. * The dough can stay in the fridge wrapped for a few days if you want to make ahead.
3. Set your oven to 350°F. Line baking trays with parchment paper. Slice your cookies and line the trays with them. Place into the oven and bake for 20 minutes. They should have a bit of a darker color along the edge.
4. Remove from the oven, allow to cool for 10 minutes. Make the icing during this time. Melt the chocolate with the heavy cream and butter in a pot. Remove from the stove and allow to cool for 5 minutes. Drizzle cookies with icing and cover with candy cane!
5. You can eat these immediately, serve them, or store them in an airtight container in the freezer for weeks! The world is your cookie oyster.

Why should you make this recipe?

It is an easy recipe to put together and it is great because it is a 1:1 recipe. Easy to make gluten free for those who cannot eat gluten and just as easy for those who do! They are chewy, chocolatey, and delicious either way!

Looking for something similar?

Linzer Cookies click here
Sugar Cookies click here
Chocolate Crinkle Cookies click here
Tiramisu Sandwich Cookies click here
Peppermint Mocha Cookies click here

Candy Cane Cookies Recipe

Laura Sirkovsky-Kauffman

Candy Cane Cookies Recipe is a fun cookie to add to your repertoire of holiday baking. Chocolate and candy cane, make it today!

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Prep Time 10 mins

Cook Time 20 mins

Total Time 1 hr

Course Dessert

Cuisine American

Servings 48 cookies

Calories 94 kcal

Ingredients

  

1x2x3x

For Cookies:

• ▢ 1 ¼ cup gluten free flour regular flour if you are not gluten free
• ▢ ⅓ cup good quality cocoa powder
• ▢ 1 egg yolk from large egg
• ▢ ½ teaspoon salt
• ▢ 1 tablespoon vanilla
• ▢ 14 tablespoon unsalted butter room temperature
• ▢ 1 cup white sugar
• ▢ ¼ teaspoon baking powder
• ▢ 1 cup sugar
• ▢ ¾ teaspoon peppermint extract

For Icing:

• ▢ ½ cup milk chocolate & ½ cup dark chocolate chips
• ▢ 2-3 tablespoon heavy cream
• ▢ 2 tablespoon unsalted butter

For Topping:

• ▢ Crushed Candy Cane

Instructions

 

• You are going to whisk your flour, cocoa powder, salt, and baking soda in a medium bowl. While doing this, beat together your butter and sugar in the bowl of your stand mixer. Once it is light and fluffy (around 5 minutes) add the egg yolk, vanilla, and peppermint extract. Beat for 30 more seconds.
• Pat the dough into the separate rectangles and cover with plastic wrap. Place in the fridge for 30 minutes. If you take them out and they are not cold, put back in. * The dough can stay in the fridge wrapped for a few days if you want to make ahead.
• Set your oven to 350°F. Line baking trays with parchment paper. Slice your cookies and line the trays with them. Place into the oven and bake for 20 minutes. They should have a bit of a darker color along the edge.
• Remove from the oven, allow to cool for 10 minutes. Make the icing during this time. Melt the chocolate with the heavy cream and butter in a pot. Remove from the stove and allow to cool for 5 minutes. Drizzle cookies with icing and cover with candy cane!
• You can eat these immediately, serve them, or store them in an airtight container in the freezer for weeks! The world is your cookie oyster.

Nutrition

Calories: 94kcalCarbohydrates: 13gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 15mgSodium: 30mgPotassium: 24mgFiber: 1gSugar: 10gVitamin A: 131IUVitamin C: 1mgCalcium: 12mgIron: 1mg

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