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A plate with beautifully swirled red and white candy cane cookies, ready for the holidays.

Classic Peppermint Sparkle Candy Cane Cookies

These festive candy cane cookies are dipped in white chocolate and coated with crushed peppermint, making them perfect for holiday gatherings or a sweet treat anytime.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 12 cookies
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 batch baked and cooled candy cane cookies
  • 1 cup white chocolate chips
  • 1 teaspoon coconut oil optional, for thinning chocolate
  • 1/2 cup crushed candy canes

Equipment

  • Microwave-safe bowl
  • Shallow dish
  • Parchment paper or wax paper

Method
 

Preparation
  1. Ensure your baked candy cane cookies are completely cooled before proceeding.
  2. Melt the white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth; if too thick, add coconut oil in 1/2 teaspoon increments.
  3. Place the crushed candy canes into a shallow dish for easy dipping.
Assembly
  1. Dip one end of a cooled candy cane cookie into the melted white chocolate, allowing any excess to drip off.
  2. While the chocolate is still wet, gently press the chocolate-dipped end into the crushed candy canes to coat it generously.
  3. Place the decorated cookie on parchment or wax paper to dry and set.
Finishing
  1. Repeat this process for all remaining cookies.
  2. Allow the chocolate to fully set at room temperature for 30-60 minutes, or briefly chill in the refrigerator to speed up setting before storing or serving.

Notes

For best results, use good quality white chocolate or melting wafers. If you don't have coconut oil, vegetable shortening can also be used to thin the chocolate. Ensure cookies are fully cooled to prevent the chocolate from melting them. Store in an airtight container at room temperature.