Chocolate Candy Cane Cookies
“When we were kids, my mother channeled our uncontainable excitement on Christmas Eve into baking cookies. We had a regular roster of recipes we made every year. The first time I spent Christmas Eve away from my family I kept up the tradition, but made it mine by introducing a new cookie recipe into the mix. This was that recipe, and I make it every year.”
Ingredients
Cookies
- 1 3/4 c flour
- 1/2 c unsweetened cocoa powder
- 1/4 tsp salt
- 1 c sugar
- 3/4 c unsalted butter, room temp.
- 1 large egg
Filling
- 1 c + 2 tblspn powdered sugar
- 3/4 c unsalted butter, room temp
- 3/4 tsp peppermint extract
- 2+ drops red food coloring
- 1/2 c crushed candy cane
Directions
- Whisk flour, cocoa & salt in medium bowl.
- Beat sugar, butter in large bowl until well blended.
- Beat in egg. Add dry ingredients, beat until blended.
- Refrigerate dough for 1 hour.
- Line 2 baking sheets with parchment paper. Roll dough into 36 smooth balls & flatten on baking sheets to 2" round (edges will crack).
- Bake at 350 until cookies no longer look wet & small indentation appears when touched, about 11 minutes. Cool completely on wire racks.
- Make filling: Beat powdered sugar & butter in medium bowl. Add peppermint extract and food coloring. Add more food coloring if desired.
- Spread generously over flat side of 1 cookie and top with a second.
- Roll edges of cookie sandwiches in crushed candy cane.
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