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
- 1–2 tablespoons heavy cream
- Crushed peppermint candies (optional, for garnish)
Instructions
Make the Cookie Dough:
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Mix in egg, vanilla extract, and peppermint extract until combined.
- Gradually add the dry ingredients, mixing just until a soft dough forms.
- Divide the dough in half. Tint one half with red food coloring to create a vibrant red dough.
- Wrap both doughs in plastic wrap and refrigerate for 30 minutes.
Create the Striped Pattern:
- Roll out both doughs separately on a floured surface to about ¼-inch thickness.
- Cut each dough into ½-inch wide strips and alternate red and white strips side by side.
- Lightly roll over the dough to seal the strips together.
- Use a round cookie cutter to cut out cookies and place them on a parchment-lined baking sheet.
Bake the Cookies:
- Preheat oven to 350°F (175°C).
- Bake for 8–10 minutes, or until the edges are lightly golden.
- Let cookies cool completely before assembling.
Make the Peppermint Filling:
- In a bowl, beat butter until creamy. Gradually mix in powdered sugar and peppermint extract.
- Add heavy cream as needed until smooth and spreadable.
Assemble the Sandwich Cookies:
- Spread or pipe peppermint filling onto the bottom of half the cookies.
- Top with the remaining cookies and gently press together.
- 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.