15 Candy Cane Christmas Cookie Recipes (Stripe‑Inspired)

Classic Candy Cane Sugar Cookies

Classic Candy Cane Sugar Cookies are a festive treat perfect for the holiday season. These cookies are soft, buttery, and infused with a hint of peppermint, making them an ideal addition to your Christmas dessert table. Topped with crushed candy canes, they not only taste delicious but also look beautiful, adding a pop of color to your cookie platter.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat together the unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
3. Add Eggs and Extracts: Add the large eggs, vanilla extract, and peppermint extract to the butter-sugar mixture. Beat together until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until the cookie dough comes together. Avoid overmixing.
5. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps the flavors meld and makes the dough easier to handle.
6. Shape Cookies: Once chilled, scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Add Toppings: Gently press each cookie ball with the bottom of a glass or your hand to flatten slightly. Sprinkle crushed candy canes on top of each cookie for a festive finish.
8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly soft, but they will firm up as they cool.
9. Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes before transferring them to wire racks to cool completely.
10. Enjoy: Once cooled, your Classic Candy Cane Sugar Cookies are ready to be enjoyed! Share them with friends and family or store them in an airtight container for later. Happy holidays!

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Peppermint Bark Cookies

Peppermint Bark Cookies are a delightful holiday treat that combines the rich flavors of chocolate and peppermint in a cookie form. These cookies feature a soft chocolate base, topped with a layer of white chocolate and crushed peppermint candies, creating a festive and delicious dessert that is perfect for any holiday gathering.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the unsalted butter, granulated sugar, and brown sugar together until the mixture is creamy and light, about 2-3 minutes.
3. Add Eggs and Vanilla: Beat in the large eggs, one at a time, mixing well after each addition. Then add the vanilla extract and mix until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
5. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
6. Shape Cookies: Scoop tablespoon-sized portions of the cookie dough and roll them into balls. Place them onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. Remove from the oven and allow them to cool on the baking sheets for 5 minutes.
8. Melt White Chocolate: While the cookies cool, melt the white chocolate chips in a microwave-safe bowl using intervals of 30 seconds, stirring after each interval until smooth.
9. Top with White Chocolate: Drizzle or spread melted white chocolate over each cooled cookie, allowing it to set slightly.
10. Add Peppermint: Immediately sprinkle crushed peppermint candies on top of the white chocolate layer before it hardens.
11. Cool Completely: Allow the cookies to cool completely on the baking sheets or a wire rack, letting the white chocolate set fully before serving.

These Peppermint Bark Cookies will add a festive touch to your holiday celebrations, delighting friends and family with their delicious chocolate and minty flavors!

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Candy Cane Crunch Chocolate Chip Cookies

Candy Cane Crunch Chocolate Chip Cookies are a festive twist on the classic chocolate chip cookie that incorporate the invigorating taste of peppermint and the delightful crunch of crushed candy canes. These cookies are perfect for holiday parties or a cozy winter evening, bringing a seasonal flair to a beloved favorite.

Instructions:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together using an electric mixer. Mix until the mixture is light and creamy, about 3-4 minutes.
3. Add Eggs and Vanilla: Add the large eggs one at a time to the butter and sugar mixture. Mix well after each addition. Then, stir in the vanilla extract until fully combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until everything is combined.
5. Fold in Chocolate Chips and Candy Canes: Gently fold the chocolate chips and crushed candy canes into the cookie dough, taking care not to overmix.
6. Shape Cookies: Use a cookie scoop or tablespoon to portion out the dough. Roll each portion into a ball and place them onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the tops are slightly set. Keep an eye on them to avoid overbaking.
8. Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely before enjoying your festive treat!

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White Chocolate Dipped Candy Cane Cookies

White Chocolate Dipped Candy Cane Cookies are a delightful holiday treat that combines a buttery, melt-in-your-mouth cookie base with a festive peppermint flavor and a rich white chocolate coating. These cookies are perfect for gifting, decorating your cookie platters, or simply enjoying with a cup of hot cocoa during the winter season.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and powdered sugar until the mixture is light and fluffy, about 3-5 minutes.
3. Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully blended into the butter mixture.
4. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in Crushed Candy Canes: Gently fold the crushed candy canes into the cookie dough, ensuring they are evenly distributed.
6. Shape and Bake Cookies: Use a cookie scoop or tablespoon to portion out the dough. Roll each portion into a ball and place them on the lined baking sheets, spacing them about 2 inches apart. Bake the cookies for 10-12 minutes until the edges are lightly golden.
7. Cool Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then transfer them to a wire rack to cool completely.
8. Melt White Chocolate: While the cookies are cooling, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
9. Dip Cookies: Once the cookies have cooled completely, dip the bottom half of each cookie into the melted white chocolate, allowing any excess chocolate to drip off.
10. Garnish: Immediately sprinkle the additional crushed candy canes over the chocolate-dipped portion of each cookie before the chocolate sets.
11. Set and Serve: Place the dipped cookies on a parchment-lined tray and allow the chocolate to set completely before serving or packaging them as gifts. Enjoy your festive treat!

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Candy Cane Snowball Cookies

Candy Cane Snowball Cookies are a festive and delightful treat that are a perfect addition to your holiday cookie platter. These buttery cookies, also known as Mexican Wedding Cookies or Russian Tea Cakes, are rolled in powdered sugar and have a deliciously nutty flavor, enhanced by crushed candy canes, making them a unique holiday dessert.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the unsalted butter and ¾ cup of powdered sugar until the mixture is light and fluffy, approximately 3-5 minutes.
3. Add Vanilla: Mix in the vanilla extract until well combined with the butter and sugar mixture.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, chopped nuts, salt, and crushed candy canes until evenly distributed.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until the dough comes together. Be careful not to overmix.
6. Shape Cookies: Use a tablespoon or cookie scoop to portion out the dough, rolling each portion into a ball about 1 inch in diameter. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until they are lightly golden on the bottom. The tops will remain pale.
8. Cool Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool slightly.
9. Roll in Powdered Sugar: While the cookies are still warm, roll each cookie in the additional powdered sugar until fully coated. Let them cool completely before rolling them in powdered sugar once more for an extra sweet finish.
10. Serve and Enjoy: Arrange your Candy Cane Snowball Cookies on a festive plate and enjoy or package them as gifts for loved ones!

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Chocolate Candy Cane Biscotti

Chocolate Candy Cane Biscotti are a delightful twist on the classic Italian cookie. Perfectly crunchy and infused with rich chocolate and festive peppermint flavors, these biscotti are ideal for dipping in coffee or hot cocoa during the holiday season. The added crunch of crushed candy canes makes them a fun and festive treat that will add a bit of cheer to any holiday cookie tray.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until combined. Set aside.
3. Prepare Wet Ingredients: In a large bowl, beat the eggs with an electric mixer or whisk until frothy. Add the vanilla extract and melted chocolate, mixing until smooth and well incorporated.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix. Fold in the crushed candy canes and chopped nuts, if using.
5. Shape Dough: Divide the dough in half and shape each portion into a log about 12 inches long and 3 inches wide on the prepared baking sheet. Make sure to leave space between the logs, as they will spread while baking.
6. First Bake: Bake in the preheated oven for 25-30 minutes, or until the logs are set and slightly firm to the touch. Remove from the oven and let cool on the baking sheet for about 10 minutes.
7. Slice Biscotti: Using a sharp serrated knife, carefully slice each log diagonally into ¾ inch thick pieces. Lay the slices cut-side down on the baking sheet.
8. Second Bake: Return the biscotti to the oven and bake for an additional 10-15 minutes, or until the edges are crisp. Turn the biscotti over halfway through baking for even crispness.
9. Cool: Remove from the oven and allow the biscotti to cool completely on a wire rack.
10. Drizzle with Chocolate (Optional): If desired, melt the additional chocolate and drizzle over the cooled biscotti for an extra touch of sweetness and decoration.
11. Serve and Enjoy: Once cooled and drizzled, arrange your Chocolate Candy Cane Biscotti on a festive plate, and enjoy them with your favorite holiday beverages! Store any leftovers in an airtight container for up to two weeks.

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Minty Candy Cane Whoopie Pies

Minty Candy Cane Whoopie Pies are a delightful holiday treat that combines two soft, cake-like cookies with a rich and creamy mint filling. These festive desserts are not only fun to make but are also a wonderful addition to any holiday gathering. The invigorating flavor of mint and the crunch of crushed candy canes make these whoopie pies a memorable and tasty indulgence.

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cocoa powder. Set this mixture aside.
3. Cream Butter and Sugars: In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add Eggs and Flavoring: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla and peppermint extracts, mixing until combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Scoop Batter: Use a tablespoon or a cookie scoop to drop heaping tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cookies are set and spring back when lightly touched. Remove from the oven and let them cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
8. Prepare Filling: In a medium bowl, beat the heavy cream and powdered sugar together until soft peaks form. Fold in the crushed candy canes and a dash of peppermint extract, mixing until evenly distributed.
9. Assemble Whoopie Pies: Once the cookies are completely cooled, flip half of the cookies upside down. Spoon or pipe a generous amount of the mint filling onto the flat side of each flipped cookie, then top with another cookie, flat side down, to create a sandwich.
10. Serve and Store: Enjoy your Minty Candy Cane Whoopie Pies immediately, or store them in an airtight container in the refrigerator for up to 3 days.

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Candy Cane Kissed Thumbprint Cookies

Candy Cane Kissed Thumbprint Cookies are a delightful holiday treat that combines the buttery goodness of thumbprint cookies with rich chocolate kisses and a festive candy cane twist. These cookies boast a soft and tender texture with a sweet, minty topping that will surely elevate your holiday cookie platter. The combination of melt-in-your-mouth cookies and the crunch of candy canes makes them an irresistible festive treat.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer until the mixture is light and fluffy.
3. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture, beating until fully incorporated.
4. Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the creamed mixture, mixing on low speed until just combined. Do not overmix.
5. Form Dough Balls: Using a tablespoon or cookie scoop, portion out the cookie dough and roll it into balls about 1 inch in diameter. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
6. Make Thumbprint Indentations: Using your thumb or the back of a measuring spoon, gently press down in the center of each dough ball to create a small indentation. Be careful not to flatten the cookie completely.
7. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove them from the oven and let them cool on the baking sheets for about 5 minutes.
8. Add Chocolate Candy Cane Kisses: While the cookies are still warm, gently press a mini chocolate candy cane into the center of each thumbprint.
9. Cool Completely: Transfer the cookies to a wire rack to cool completely. Once cooled, sprinkle the tops with crushed candy canes for a festive touch.
10. Serve and Enjoy: These Candy Cane Kissed Thumbprint Cookies are perfect for holiday gatherings. Enjoy them with family and friends!

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Red Velvet Candy Cane Cookies

Red Velvet Candy Cane Cookies are a festive twist on the classic red velvet dessert, bringing a delicious mix of flavors that perfectly captures the spirit of the holiday season. These cookies feature a rich, velvety texture and are enhanced by the invigorating crunch of crushed candy canes, making them an extraordinary addition to your holiday cookie tray.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
4. Add Egg and Color: Beat in the egg, red food coloring, and vanilla extract until fully incorporated and the mixture is smooth.
5. Combine with Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The dough will be thick.
6. Incorporate Candy Canes: Gently fold in the crushed candy canes using a spatula or spoon until evenly distributed throughout the dough.
7. Form Cookie Dough Balls: Using a tablespoon or cookie scoop, portion out the cookie dough and roll it into balls about 1 inch in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set. The centers may appear soft but will firm up as they cool.
9. Cool and Dust: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool completely. If desired, dust with powdered sugar before serving.

Enjoy these festive Red Velvet Candy Cane Cookies during your holiday celebrations or share them with friends and family for a delightful treat!

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Candy Cane Cheesecake Cookies

Candy Cane Cheesecake Cookies are a delightful holiday treat that combines the rich, creamy flavor of cheesecake with the festive crunch of crushed candy canes. These cookies feature a luscious cheesecake center encased in a soft, chewy cookie, providing a perfect balance of sweetness and minty freshness that will brighten up any holiday gathering.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with ½ cup of granulated sugar until smooth and creamy. Add the egg and vanilla extract, and mix until fully combined. Set this filling aside.
3. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
4. Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter, ½ cup of granulated sugar, and brown sugar together until light and fluffy.
5. Combine Egg and Dry Ingredients: Beat in the egg, then gradually mix in the dry ingredient mixture until just combined. Take care not to overmix the dough.
6. Incorporate Crushed Candy Canes: Gently fold in the crushed candy canes, ensuring they are evenly distributed throughout the cookie dough.
7. Form Cookies: Using a tablespoon or cookie scoop, portion a tablespoon of cookie dough. Press your thumb or the back of a spoon into the center to create an indentation.
8. Add Cheesecake Filling: Spoon about a teaspoon of the cheesecake filling into the indentation of each cookie.
9. Bake Cookies: Carefully place the filled cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
10. Cool and Dust: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, dust the cooled cookies with powdered sugar before serving.

Enjoy your Candy Cane Cheesecake Cookies at your holiday celebrations!

Coconut Candy Cane Macaroons

Coconut Candy Cane Macaroons are a festive twist on the classic macaroon, combining the sweet and chewy texture of coconut with the invigorating taste of peppermint. These delightful cookies are easy to make and can add a cheerful touch to any holiday dessert table. With their chewy coconut base and a sprinkle of crushed candy canes, these treats are sure to become a seasonal favorite.

Instructions:

1. Preheat Oven: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. Combine Ingredients: In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Stir until well mixed.
3. Add Egg Whites: In another bowl, beat the egg whites and salt until soft peaks form. Gently fold the beaten egg whites into the coconut mixture until fully incorporated.
4. Add Flour: Gently fold in the all-purpose flour until just combined.
5. Incorporate Candy Canes: Gently fold in the crushed candy canes, ensuring they are evenly distributed throughout the mixture.
6. Shape Macaroons: Use a tablespoon or cookie scoop to form small mounds of the macaroon mixture. Place them onto the prepared baking sheet, spacing them about 1 inch apart.
7. Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the tops are lightly golden brown.
8. Cool: Remove the macaroons from the oven and let them cool on the baking sheet for about 5 minutes. Transfer to a wire rack to cool completely.
9. Optional Chocolate Drizzle: If desired, melt the dark chocolate in a microwave-safe bowl and drizzle it over the cooled macaroons for an added touch of sweetness. Allow the chocolate to set before serving.
10. Serve: Enjoy your Coconut Candy Cane Macaroons as a delightful holiday treat or gift them to friends and family!

Candy Cane Oatmeal Cookies

Candy Cane Oatmeal Cookies are a delightful holiday treat that combines the chewy texture of oatmeal with the invigorating flavor of peppermint. These cookies are not only delicious but also offer a festive visual appeal with the addition of crushed candy canes. Perfect for sharing or enjoying with a cup of hot cocoa, these cookies are sure to become a favorite during the holiday season.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined. Make sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined.
5. Incorporate Oats and Candy Canes: Stir in the old-fashioned rolled oats, crushed candy canes, and white chocolate chips (if using) until evenly distributed throughout the dough.
6. Shape Cookies: Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
7. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden while the centers are still soft.
8. Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Serve: Once cooled, enjoy your Candy Cane Oatmeal Cookies as a festive treat, or package them up as gifts for friends and family!

Chocolate Mint Candy Cane Swirl Cookies

Chocolate Mint Candy Cane Swirl Cookies are a delightful holiday treat that combines the rich flavors of chocolate and mint with a festive twist. These colorful, visually appealing cookies feature a swirled design, making them perfect for sharing during holiday gatherings or as a seasonal gift. With a delicious chocolate base and a hint of peppermint, these cookies are sure to be a hit with family and friends.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2-3 minutes with an electric mixer).
3. Add Egg and Vanilla: Beat in the egg, vanilla extract, and peppermint extract until fully combined. Be sure to scrape down the sides of the bowl for even mixing.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet mixture, mixing until just combined.
5. Divide Dough: Once the dough is mixed, divide it into two equal portions. Add red food coloring to one portion if you want to incorporate a swirl effect. Use a spatula to fold in the food coloring until the dough is evenly colored.
6. Combine Doughs: Take a small amount of each dough (chocolate and red) and roll them into logs of similar lengths. Twist the logs together gently, then roll into a single log about 1.5 inches in diameter.
7. Chill: Wrap the combined log in plastic wrap and chill in the refrigerator for about 30-60 minutes, until firm.
8. Slice Cookies: Once the dough has chilled, remove it from the refrigerator and slice the log into approximately ¼ inch thick rounds. Place the rounds on the prepared baking sheets, spacing them about 2 inches apart.
9. Add Candy Canes: Press a few pieces of crushed candy canes on the top of each cookie to add an extra festive touch.
10. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until they appear set around the edges.
11. Cool: Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
12. Serve: Enjoy your Chocolate Mint Candy Cane Swirl Cookies with family and friends, or package them up as a festive gift for loved ones!

Gingerbread Candy Cane Cookies

Gingerbread Candy Cane Cookies are a festive twist on traditional gingerbread cookies, infused with the warming spices of ginger, cinnamon, and nutmeg, and decorated with crushed candy canes for a revitalizing holiday touch. These cookies are perfect for holiday cookie exchanges, decorating festive platters, or simply enjoying with a cup of hot cocoa. Their delightful flavor and charming presentation will surely bring joy to your holiday celebrations.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-5 minutes.
3. Add Molasses and Egg: Beat in the molasses and egg until well incorporated. Scrape down the sides of the bowl to guarantee all ingredients are mixed together.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt.
5. Combine Mixtures: Gradually add the dry mixture to the wet mixture, stirring until a dough forms. If the dough seems too sticky, add an additional tablespoon of flour.
6. Add Crushed Candy Canes: Gently fold in the crushed candy canes into the dough until evenly distributed.
7. Shape Cookies: Using a tablespoon or cookie scoop, portion out the dough and roll into balls. Place them on the prepared baking sheets, spaced about 2 inches apart.
8. Flatten Cookies: Use your palm to gently flatten each cookie ball to about ½ inch thick. For a decorative touch, sprinkle additional crushed candy canes on top of each cookie before baking.
9. Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look a little soft but will firm up as they cool.
10. Cool and Decorate: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely. If desired, dust with powdered sugar for an extra festive touch.

Enjoy your Gingerbread Candy Cane Cookies, perfect for sharing with friends and family during the holiday season!

No-Bake Candy Cane Cookie Truffles

No-Bake Candy Cane Cookie Truffles are a delightful and easy-to-make holiday treat that combines the flavors of chocolate and peppermint with a creamy filling. These truffles require no baking, making them a great option for those looking to whip up a festive dessert quickly. Rolled in crushed candy canes, they offer both a sweet taste and a beautiful appearance for your holiday gatherings.

Instructions:

1. Crush the Cookies: Using a food processor, pulse the chocolate wafer cookies into fine crumbs. If you don’t have a food processor, you can place the cookies in a resealable plastic bag and crush them with a rolling pin.
2. Mix Ingredients: In a large mixing bowl, combine the cookie crumbs, cream cheese, powdered sugar, vanilla extract, and peppermint extract. Mix thoroughly until the mixture is well combined and forms a dough-like consistency.
3. Form Truffles: Take small portions of the mixture (about 1 inch in diameter) and roll them into balls with your hands. Place each truffle on a baking sheet lined with parchment paper.
4. Chill the Truffles: Once all the truffles are shaped, place the baking sheet in the refrigerator for about 30 minutes, allowing the truffles to firm up.
5. Melt the Chocolate: While the truffles are chilling, melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Be careful not to overheat the chocolate.
6. Coat the Truffles: Once the truffles are firm, remove them from the refrigerator. Dip each truffle into the melted chocolate, using a fork to lift them out and letting any excess chocolate drip back into the bowl.
7. Add Candy Cane Coating: Immediately roll the coated truffles in the crushed candy canes after dipping, making sure they are well-covered.
8. Set Truffles: Return the coated truffles to the parchment-lined baking sheet. Once all truffles are coated and rolled, refrigerate for an additional 15-20 minutes to set the chocolate.
9. Serve: Once the chocolate has set, your No-Bake Candy Cane Cookie Truffles are ready to be served! They can be stored in an airtight container in the refrigerator for up to one week. Enjoy your festive treat!