Chocolate Candy Cane Christmas Cookies

What kind of recipe is it?

Chocolate Candy Cane Christmas Cookies are a festive and indulgent treat perfect for the holiday season.

Combining rich, chocolatey dough with crunchy candy cane pieces, these cookies offer a delightful contrast of flavors and textures. Their vibrant red and white swirls make them visually appealing, making them a great addition to holiday cookie platters or gift boxes.

Ideal for families, bakers of all skill levels, and anyone looking to spread Christmas cheer, these cookies are sure to be a hit at any festive gathering.

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Ingredients

Ingredient	Quantity
All-purpose flour	2 ½ cups
Unsweetened cocoa powder	½ cup
Baking soda	1 teaspoon
Salt	½ teaspoon
Unsalted butter	1 cup (2 sticks), softened
Granulated sugar	1 cup
Brown sugar	½ cup, packed
Large eggs	2
Pure vanilla extract	1 teaspoon
Candy canes	6-8 (crushed)
Powdered sugar	½ cup (for dusting, optional)
Milk (optional for consistency)	1-2 tablespoons

Note:

Make certain to crush the candy canes into small pieces to guarantee they mix well into the cookie dough. You can also adjust the quantities of candy canes based on personal preference for a stronger peppermint flavor.

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Cooking Steps

Mise en Place: Gather all ingredients (2 ½ cups flour, ½ cup cocoa powder, 1 tsp baking soda, ½ tsp salt, 1 cup softened unsalted butter, 1 cup granulated sugar, ½ cup packed brown sugar, 2 large eggs, 1 tsp vanilla extract, 6-8 crushed candy canes, ½ cup powdered sugar, 1-2 tbsp milk) and necessary tools: mixing bowls, a whisk, spatula, cookie sheets, and parchment paper.
Preheat Oven: Preheat your oven to 180°C (350°F) and position the rack in the center.
Prepare Cookie Sheets: Line two cookie sheets with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together 2 ½ cups all-purpose flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt until evenly combined. Set aside.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer on medium speed to cream 1 cup softened unsalted butter with 1 cup granulated sugar and ½ cup packed brown sugar until light and fluffy, about 3-4 minutes.
Incorporate Eggs and Vanilla: Add 2 large eggs, one at a time, mixing well after each addition. Then blend in 1 tsp pure vanilla extract until fully incorporated.
Combine Ingredients: Gradually add the dry ingredients mixture to the wet mixture, mixing on low speed until just combined.
If desired, add 1-2 tbsp milk for a smoother dough consistency.
Fold in Candy Canes: Gently fold in 6-8 crushed candy canes using a spatula until evenly distributed throughout the dough.
Shape Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared cookie sheets, spacing them about 5 cm (2 inches) apart for even baking.
Bake Cookies: Place the cookie sheets in the preheated oven and bake for 10-12 minutes.
Cookies should appear set around the edges but slightly soft in the center. They’ll firm up as they cool.
Cool on Sheet: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes.
Transfer to Rack: Carefully transfer the cookies to a wire cooling rack using a spatula to allow them to cool completely, about 15 minutes.
Dust with Powdered Sugar: If desired, dust the cooled cookies with ½ cup powdered sugar for a festive finish.
Serve and Enjoy: Once cooled, serve the cookies on a platter and enjoy the chocolatey peppermint flavor!

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Variations

Peppermint Mocha Cookies: Add 1 tsp of instant coffee granules to the wet mixture for a coffee-flavored twist that complements the peppermint.
Gluten-Free Cookies: Substitute 2 ½ cups (312 g) of all-purpose flour with a gluten-free flour blend to make these cookies suitable for those with gluten intolerance.
Vegan Chocolate Candy Canes: Replace 1 cup of butter with 240 ml of coconut oil and the eggs with 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water) for a plant-based version.
Double Chocolate Candy Cane Crunch: Incorporate ½ cup of chocolate chips (90 g) into the dough for an extra chocolatey taste and a chewy texture.

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Tips on plating and presentation

To make your Chocolate Candy Cane Christmas Cookies truly stand out, I recommend choosing a festive plate or tray that complements the holiday spirit.

Arrange the cookies in a neat pile or create a colorful display using seasonal decorations like sprigs of holly or candy canes. A sprinkle of powdered sugar on top adds a whimsical touch that’ll impress your guests. Enjoy the compliments!

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What other dishes can I pair it with?

While enjoying my delightful Chocolate Candy Cane Christmas Cookies, I love pairing them with a rich cup of hot cocoa or a creamy peppermint latte.

These cookies also complement festive desserts like gingerbread cake or a classic yule log.

For a savory touch, I recommend serving them alongside a cheese platter featuring sharp cheddar and creamy brie for an unexpected twist!

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What drinks can I pair it with?

When it comes to delightful drinks that complement my Chocolate Candy Cane Christmas Cookies, I can’t resist a classic hot chocolate topped with whipped cream and crushed candy canes.

Additionally, a warm peppermint tea brings out the cookie’s festive flavors, while a rich espresso pairs perfectly, cutting through the sweetness.

For a fun twist, try a holiday-inspired eggnog for that creamy, indulgent finish!

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Frequently Asked Questions

Can I Use Gluten-Free Flour for This Recipe?

Yes, you can use gluten-free flour for this recipe. I’ve had success with it before! Just make sure to check the blend and adjust the liquid if needed. Enjoy your baking adventure!

How Long Do These Cookies Stay Fresh?

I’ve found that these cookies stay fresh for about a week at room temperature in an airtight container. If you freeze them, they can last up to three months, still tasting delicious when thawed!

Can I Freeze the Dough Before Baking?

Absolutely, I often freeze cookie dough before baking! Just wrap it tightly in plastic wrap, then store it in an airtight container. When you’re ready, let it thaw, then bake as usual. Enjoy!

Are There Any Nut-Free Alternatives for This Recipe?

I often use sunflower seed butter or oat flour as nut-free alternatives. They work well and still deliver delicious flavor. Just make certain to check labels to verify there are no hidden allergens.

What Is the Best Way to Store Baked Cookies?

I usually store baked cookies in an airtight container at room temperature. If I want them to last longer, I’ll freeze them in a freezer bag, so they stay fresh and delicious whenever I crave them.