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
Units
Scale
- 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