Description
These Striped Peppermint Sandwich Cookies are festive, minty treats perfect for the holiday season. Featuring a striking red and white twisted dough, soft baked cookies sandwich a creamy white chocolate peppermint filling, rolled in crushed candy canes for a delightful crunch and extra peppermint punch.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Red gel food coloring (as needed)
Filling and Finishing
- 1/2 cup crushed peppermint candies or candy canes
- 1 cup white chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which will help create tender cookies.
- Add Eggs and Extracts: Beat in the large egg, vanilla extract, and peppermint extract until fully incorporated, giving your dough a fragrant base.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt for even distribution of leavening and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until the dough just comes together.
- Color and Form Dough Ropes: Divide the dough in half; tint one half with red gel food coloring by kneading until evenly colored. Roll both halves into long ropes and twist them together to create the signature striped effect.
- Roll and Cut Cookies: Gently roll the twisted dough to about 1/4 inch thickness and use a round or fluted cookie cutter to cut out cookies. Place them on the prepared baking sheets.
- Bake Cookies: Bake for 8–10 minutes until the cookies are just set and lightly golden around the edges, then remove and let cool completely on a wire rack.
- Prepare Filling: Melt the white chocolate chips with heavy cream in a microwave-safe bowl in 20-second intervals, stirring in between until smooth. Allow the mixture to cool slightly so it thickens.
- Assemble Sandwich Cookies: Spread the white chocolate filling on the flat underside of half the cookies, then top each with another cookie to form sandwiches.
- Finish with Crushed Peppermint: Roll the edges of the cookie sandwiches in crushed peppermint candies for a festive look and added crunch.
Notes
- For cleaner red and white stripes, chill the dough slightly before rolling and twisting.
- Using gel food coloring prevents thinning out the dough and gives a more vibrant red color.
- Store your cookies in an airtight container at room temperature; they stay fresh for up to 4 days.
