Striped Peppermint Sandwich Cookies

Why You’ll Love This Recipe

These Striped Peppermint Sandwich Cookies are a delightful holiday treat with crisp, buttery cookies and a refreshing peppermint filling. Perfect for festive gatherings or as a homemade gift, they offer a beautiful presentation and a delicious balance of flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

  • Unsalted butter, softened
  • Granulated sugar
  • Egg yolk
  • Vanilla extract
  • Peppermint extract
  • All-purpose flour
  • Salt
  • Red food coloring

For the Filling:

  • Powdered sugar
  • Unsalted butter, softened
  • Heavy cream or milk
  • Peppermint extract
  • Crushed candy canes (for garnish, optional)

Directions

  1. In a mixing bowl, beat butter and sugar until light and fluffy.
  2. Add egg yolk, vanilla extract, and peppermint extract, mixing until combined.
  3. Gradually add flour and salt, mixing until the dough comes together.
  4. Divide dough into two portions; color one portion with red food coloring.
  5. Roll out each dough portion into equal-sized rectangles and stack them together.
  6. Roll the stacked dough into a log and chill for at least 1 hour.
  7. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  8. Slice the chilled dough into rounds and place them on the baking sheet.
  9. Bake for 10-12 minutes or until edges are lightly golden.
  10. Let cookies cool completely before filling.

To Make the Filling:

  1. Beat powdered sugar and butter until creamy.
  2. Add peppermint extract and heavy cream, mixing until smooth.
  3. Spread or pipe filling onto half of the cookies and sandwich with the remaining cookies.
  4. Roll the edges in crushed candy canes if desired.

Servings and Timing

  • Servings: 12 sandwich cookies
  • Prep Time: 20 minutes
  • Chill Time: 1 hour
  • Cook Time: 10-12 minutes
  • Total Time: 1 hour 30 minutes

Variations

  • Chocolate Drizzle: Drizzle melted chocolate over the cookies for extra indulgence.
  • Gluten-Free: Use a 1:1 gluten-free flour substitute.
  • Extra Minty: Add finely crushed peppermint candies into the cookie dough.

Storage/Reheating

  • Store in an airtight container at room temperature for up to 5 days.
  • Refrigerate for up to 1 week for a firmer filling.
  • Freeze for up to 2 months; thaw before serving.

FAQs

Striped Peppermint Sandwich Cookies

Can I make the dough ahead of time?

Yes! You can prepare the dough and refrigerate it for up to 2 days before baking.

How do I get perfect stripes?

Carefully stack and roll the dough evenly to maintain distinct layers.

Can I use pre-made dough?

You can use store-bought sugar cookie dough, but homemade yields the best flavor.

Can I substitute peppermint extract?

Yes! Vanilla or almond extract can be used for a different flavor profile.

What’s the best way to crush candy canes?

Place them in a sealed bag and crush with a rolling pin or use a food processor.

Can I make these cookies smaller?

Yes, simply slice the dough thinner and reduce the baking time slightly.

How do I prevent my cookies from spreading too much?

Chilling the dough before slicing helps maintain the shape during baking.

Can I make these dairy-free?

Yes! Use dairy-free butter and a milk alternative for the filling.

How do I decorate these cookies?

Dip half in melted chocolate, sprinkle with crushed candy canes, or use festive sprinkles.

Are these cookies good for gifting?

Absolutely! Package them in decorative tins or bags for a beautiful holiday gift.

Conclusion

Striped Peppermint Sandwich Cookies are a festive and flavorful treat perfect for the holiday season. With their vibrant stripes, creamy filling, and refreshing peppermint taste, they’re sure to be a hit at any gathering!

Print
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Striped Peppermint Sandwich Cookies

Striped Peppermint Sandwich Cookies

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  • Author: samahkitchen
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 sandwich cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Striped Peppermint Sandwich Cookies feature crisp, buttery striped cookies filled with a creamy peppermint-flavored filling. They’re festive, fun, and perfect for the holiday season or anytime you want a refreshing, minty treat!


Ingredients

Units Scale

For the Cookies:

  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • Red food coloring

For the Peppermint Filling:

  • 1/2 cup (113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1/2 teaspoon peppermint extract
  • 12 tablespoons heavy cream
  • Crushed peppermint candies (optional, for garnish)

Instructions

Make the Cookie Dough:

  1. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
  3. Mix in egg, vanilla extract, and peppermint extract until combined.
  4. Gradually add the dry ingredients, mixing just until a soft dough forms.
  5. Divide the dough in half. Tint one half with red food coloring to create a vibrant red dough.
  6. Wrap both doughs in plastic wrap and refrigerate for 30 minutes.

Create the Striped Pattern:

  1. Roll out both doughs separately on a floured surface to about ¼-inch thickness.
  2. Cut each dough into ½-inch wide strips and alternate red and white strips side by side.
  3. Lightly roll over the dough to seal the strips together.
  4. Use a round cookie cutter to cut out cookies and place them on a parchment-lined baking sheet.

Bake the Cookies:

  1. Preheat oven to 350°F (175°C).
  2. Bake for 8–10 minutes, or until the edges are lightly golden.
  3. Let cookies cool completely before assembling.

Make the Peppermint Filling:

  1. In a bowl, beat butter until creamy. Gradually mix in powdered sugar and peppermint extract.
  2. Add heavy cream as needed until smooth and spreadable.

Assemble the Sandwich Cookies:

  1. Spread or pipe peppermint filling onto the bottom of half the cookies.
  2. Top with the remaining cookies and gently press together.
  3. Roll the edges in crushed peppermint candies for extra decoration.

Notes

  • For a chocolate twist, add 2 tablespoons cocoa powder to half the dough.
  • Store in an airtight container at room temperature for 3 days or refrigerate for up to 1 week.
  • Freeze unassembled cookies for up to 2 months and fill when ready to serve.

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