Description
Striped Peppermint Sandwich Cookies are festive holiday treats featuring vibrant red and white twisted cookie doughs filled with a creamy peppermint buttercream and dipped in white chocolate with crushed peppermint garnish. These sandwich cookies combine a tender, buttery texture with refreshing peppermint flavor, perfect for Christmas celebrations or gifting.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Red food coloring
Dipping and Garnish
- 1 cup white chocolate chips or candy melts (for dipping)
- Crushed peppermint candies (for garnish)
Filling
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon peppermint extract
- 1–2 tablespoons milk
Instructions
- Prepare the Dough: In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg, vanilla extract, and peppermint extract, beating until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Color and Shape the Dough: Divide the dough into two equal portions. Add red food coloring to one half and knead until the color is uniformly distributed. Roll each piece into long ropes separately. Twist or stack the two colored ropes together and gently roll to combine the colors, creating stripes. Slice the twisted dough into small disks and flatten slightly to shape the cookies. Place the cookies on a parchment-lined baking sheet and chill in the refrigerator for 30 minutes.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the chilled cookies for 10–12 minutes or until the edges are just set but not browned. Remove from the oven and cool completely on a wire rack.
- Make the Filling: Beat the softened butter until smooth. Gradually add powdered sugar and peppermint extract, continuing to beat. Add milk 1 tablespoon at a time until the filling reaches a light and spreadable consistency.
- Assemble the Sandwich Cookies: Spread the peppermint filling on the flat side of half the cookies. Top with the remaining cookies to form sandwiches.
- Dip and Garnish: Melt the white chocolate chips or candy melts until smooth. Dip half of each sandwich cookie into the melted chocolate, allowing excess to drip off. Immediately sprinkle with crushed peppermint candies before the coating sets. Let cookies rest until the chocolate is fully set.
Notes
- Chill the dough well to help achieve sharp, defined stripes.
- Use gel food coloring for the most vibrant red color without altering dough consistency.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze the cookies for up to 1 month, thawing before serving.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
