Chocolate Candy Cane Cookies

This homemade recipe shows you how to make cookies and icing with a peppermint topping for sweet holiday flavor. Chocolate Candy Cane Cookies are easy to make and fun to share. Consider making a batch for easy gifting this time of year.

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Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 20

Refrigeration Time: 30

Servings: Cookies

Calories: 299kcal

Equipment

Electric Mixer

Ingredients

2 Cups Flour
¾ Cup Cocoa Powder
¼ teaspoon Salt
2 sticks Butter softened
1 ½ Cups Sugar
2 Large Eggs

For Icing:

1 ½ Cups Powdered Sugar
2 sticks Butter softened
2 teaspoon Peppermint Extract
3 drops Red Food Coloring
1 Cup Candy Canes crushed

Instructions

In a medium bowl, whisk together flour, cocoa & salt
In a large bowl, beat sugar & butter with an electric mixer until well blended
Next, add eggs to butter/sugar mixture and beat until well blended.
Then, slowly add flour mixture to butter mixture. Stir with a spoon until well combined
Chill dough in the refrigerator for 1 hour
Preheat oven to 350 degrees
Line 2 cookie sheets with parchment paper
Using 1 tablespoon of dough at a time, roll into balls and place on cookie sheets 2 inches apart
Use palm of hand or the bottom of a glass dipped in water to flatten each ball
Bake in oven for 10 to 11 minutes
Transfer cookies on to a wire rack and allow to cool for 15 minutes
For Icing:
Place powdered sugar and butter in medium bowl and beat with electric mixture until well blended
Add peppermint extract and food coloring and beat on low speed until icing turns pink and is well blended
Spread 1 generous tablespoon of icing on bottom of one cookie and top with another cookie to make sandwiches
Roll edges of cookies in crushed candy canes so it sticks to the icing

Notes

Cookies can be stored in an airtight covered container for up to 5 days.

*This recipe was adapted from Bon Appetit December 2005

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