In a large bowl mix the flour, cocoa powder, baking powder, baking soda, and salt together and set aside.
In a large bowl or a stand mixer, cream the butter and sugar together on high speed. About 2 minutes with a kitchen aid or 5 minutes by hand.
Add in the eggs and vanilla and beat on high until combined and smooth.
Add all the flour/cocoa powder mixture at once and mix on low speed until the dough is completely combined.
Split the dough in half and roll into 2-12" inch long logs.
Cover each log in plastic wrap and chill in the fridge for at least 1 hours or overnight.
When you are ready to bake the cookies, preheat the oven to 350F degrees. Line a large baking sheet with silpat or parchment paper and set aside.
Pull our the cookie logs from the fridge and slice cookies about 1/20inch thick.
Place the cookies on the prepared baking sheet about 1-2 inches apart because they will get a little bigger and we don't want them to touch.
Bake for 8-10 minutes, let the cookies cook on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.
Dipping them in white chocolate and topping them with candy cane
While the cookies are cooling cruch your candy canes completely. Place the candy canes in a ziplock bag and smash them using a rolling pin.
When the cookies are completely cool, melt the candy melts according to the package making sure to add 2-3 tbsp of coconut oil to make it easier to work with.
Dip each cookie halfway into the white candy melts, place the cookie back on the parchment paper lined baking sheet and sprinkle with the candy cane bits right away. The candy melt solidifies quickly so dip and sprinkle each cookies before moving to the next.
You can store these cookies in an airtight container for up to 5 days!