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Striped Peppermint Sandwich Cookies

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  • Author: Maria B. Evans
  • 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

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
  • 12 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