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.