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Made easy with our Sugar Cookie Dough, perfect for holiday cookie cutouts, and decorated with melted Endangered Species Peppermint Crunch + Dark Chocolate bar & drizzled SoCo Tahini.

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Candy Cane Decorated Cookies

Candy Cane Decorated Sugar Cookies

  • Author: Sweet Loren’s
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 15 cookies 1x


  • 1 package Sweet Loren’s Sugar Cookie Dough
  • 1 bar chocolate (we recommend Endangered Species Peppermint Crunch + Dark Chocolate Bar)
  • 1/2 cup tahini spread (we recommend SoCo Tahini)
  • Gluten free flour of choice, for dusting


  1. Allow cookie dough to come to room temperature, about 20 minutes, until it’s soft to the touch.
  2. Preheat oven to 325°F and line a cookie sheet with parchment paper to prevent sticking.
  3. Combine cookie dough portions into a large ball and roll out on a floured surface.
  4. Cut dough into shapes using a candy cane shaped cookie cutter. Place the cookie shapes onto the prepared pan. Make sure cookies are 2 inches apart.
  5. Refrigerate cutout cookies for 15 minutes, then bake for 8-10 minutes until lightly golden brown.
  6. Allow cookies to cool completely.
  7. Meanwhile, melt chocolate in a microwave safe bowl, in the microwave, at 20 second intervals, stirring in between.
  8. Place melted chocolate into a ziplock bag and cut off a tiny bit of the corner to make a makeshift piping bag. Also, fill another bag with tahini and snip off the end.
  9. Alternate decorating the cookies with a line of melted chocolate and a line of tahini, to create a candy cane design.
  10. Allow cookies to set on the counter for an hour or place in the fridge for 15 minutes before enjoying.

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