Striped peppermint sandwich cookies are a festive and delicious treat perfect for the holiday season. These cookies combine crispy, chocolate-striped cookies with a smooth peppermint-flavored filling for a delightful balance of textures and flavors.
Why You’ll Love This Recipe
- A fun and festive holiday treat
- Easy to make with simple ingredients
- Perfect for gifting or holiday gatherings
- A delightful mix of chocolate, peppermint, and creamy filling
- Customizable with different flavors and decorations
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chocolate-striped cookies
- Butter, softened
- Powdered sugar
- Peppermint extract
- Heavy cream or milk
- Crushed peppermint candies
- White chocolate, melted (optional, for drizzling)
Directions
- Prepare the filling: In a mixing bowl, beat softened butter until creamy. Gradually add powdered sugar and peppermint extract, mixing until smooth.
- Adjust consistency: Add heavy cream or milk, one teaspoon at a time, until the filling is spreadable but firm.
- Assemble the cookies: Spread a generous amount of peppermint filling on the flat side of one cookie. Top with another cookie, pressing gently.
- Add decoration: Roll the edges of the cookies in crushed peppermint candies for extra crunch and festive flair.
- Optional drizzle: Drizzle melted white chocolate over the top for an elegant finish.
- Chill: Refrigerate for about 15-20 minutes to allow the filling to set before serving.
Servings and Timing
- Servings: 12 sandwich cookies
- Prep time: 15 minutes
- Chill time: 20 minutes
- Total time: 35 minutes
Variations
- Chocolate lovers: Add a tablespoon of cocoa powder to the filling for a chocolate-mint twist.
- Vanilla version: Swap peppermint extract for vanilla extract for a classic flavor.
- Crunchy surprise: Mix crushed candy canes directly into the filling for extra texture.
- Gluten-free option: Use gluten-free chocolate cookies instead.
Storage/Reheating
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep refrigerated for up to a week.
- Freezer: Freeze for up to 2 months, then thaw at room temperature before serving.
FAQs
Can I use homemade cookies instead of store-bought?
Yes! Any sturdy chocolate cookie works well for this recipe.
How do I prevent the filling from being too runny?
Add more powdered sugar or chill the filling for a few minutes before assembling.
Can I use dark chocolate instead of white chocolate?
Absolutely! Dark chocolate drizzle pairs beautifully with the peppermint flavor.
What’s the best way to crush peppermint candies?
Use a food processor or place them in a sealed bag and crush with a rolling pin.
Can I make these cookies ahead of time?
Yes! These cookies store well in the fridge or freezer, making them great for advance preparation.
Do I have to use peppermint extract?
No, you can substitute with vanilla or almond extract for a different twist.
How do I get an even amount of filling in each cookie?
Use a piping bag or a small cookie scoop for consistent portions.
Can I dip the cookies in chocolate?
Yes! Dipping one side in melted chocolate adds an extra indulgent touch.
What’s the best way to serve these cookies?
Enjoy them chilled or at room temperature with a glass of milk or hot cocoa.
Can I make a dairy-free version?
Yes! Use dairy-free butter and milk substitutes for a completely dairy-free treat.
Conclusion
Striped peppermint sandwich cookies are a festive and delicious holiday treat that brings together the perfect balance of chocolate and peppermint flavors. Whether for a holiday party, gift-giving, or personal indulgence, these cookies are sure to be a hit!
Print
Striped Peppermint Sandwich Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 12–15 sandwich cookies 1x
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American / Holiday Treat
- Diet: Vegetarian
Description
These striped peppermint sandwich cookies feature delicate, buttery cookies sandwiched with a smooth peppermint cream filling. The classic red and white stripes make them extra festive and perfect for holiday gifts or cookie platters!
Ingredients
- For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Red gel food coloring
- For the Peppermint Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon peppermint extract
- 1–2 tablespoons milk or heavy cream
- Optional: Crushed candy canes for extra crunch
Instructions
- Make the Cookie Dough:
- Cream butter and sugar in a large bowl until light and fluffy.
- Add egg and vanilla extract, mixing until smooth.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually mix dry ingredients into the wet ingredients until a soft dough forms.
- Create the Striped Dough:
- Divide the dough in half.
- Tint one half with red gel food coloring, kneading until fully incorporated.
- Roll out both doughs separately to about ¼-inch thick.
- Cut each dough into ½-inch wide strips and alternate red and white strips side by side.
- Gently roll over the striped dough with a rolling pin to press the colors together.
- Cut & Bake the Cookies:
- Cut out small circles or squares using a cookie cutter.
- Place cookies on a lined baking sheet and chill in the fridge for 15 minutes (this helps them keep their shape).
- Preheat oven to 350°F (175°C).
- Bake for 8-10 minutes, or until edges are lightly golden.
- Let cookies cool completely before filling.
- Make the Peppermint Filling:
- Beat butter, powdered sugar, and peppermint extract until smooth.
- Add milk or heavy cream (1 tablespoon at a time) until desired consistency is reached.
- (Optional) Stir in crushed candy canes for an extra peppermint crunch.
- Assemble the Sandwich Cookies:
- Spread or pipe peppermint filling onto the flat side of one cookie.
- Place another cookie on top, gently pressing to create a sandwich.
- (Optional) Dip edges in melted chocolate or roll in more crushed candy canes.
Notes
- For a shortcut: Use striped peppermint candy canes crushed into the dough for a festive look.
- Storage: Keep in an airtight container for up to 5 days or freeze for up to 2 months.
- Variations: Swap peppermint filling for chocolate ganache or cream cheese frosting!
- Recipe Details
Nutrition
- Calories: ~220
- Sugar: ~16g
- Sodium: ~50mg
- Fat: ~12g
- Saturated Fat: ~7g
- Unsaturated Fat: ~4g
- Trans Fat: ~0g
- Carbohydrates: ~28g
- Fiber: ~0.5g
- Protein: ~2g
- Cholesterol: ~35mg
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