Description
Indulge in these delightful Peppermint Sandwich Cookies that are perfect for the holiday season. These sweet treats feature a buttery cookie with a hint of peppermint, filled with a creamy peppermint frosting and rolled in crushed candies for a festive touch.
Ingredients
Scale
For the cookies:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/4 cup crushed peppermint candies or candy canes (for mixing into dough)
For the filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon peppermint extract
- 2 tablespoons heavy cream (or milk)
- 1/4 cup crushed peppermint candies or candy canes (for rolling)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Make the cookies: In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the egg, vanilla extract, and peppermint extract, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the crushed peppermint candies.
- Scoop tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheets. Flatten each dough ball slightly with your fingers or the bottom of a glass.
- Bake for 8-10 minutes, or until the edges of the cookies are lightly golden. Let them cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
- Make the filling: In a medium bowl, beat the softened butter and powdered sugar together until smooth and creamy. Add the peppermint extract and heavy cream, and beat until combined.
- Assemble the cookies: Once the cookies are completely cooled, spread a generous amount of the filling onto the flat side of one cookie. Top with another cookie to form a sandwich.
- Roll the edges of the sandwich cookies in the remaining crushed peppermint candies for an extra festive touch.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Notes
- To make the cookies extra festive, dip half of each cookie in melted chocolate and let it set before filling.
- You can make the dough ahead of time and refrigerate it for up to 3 days or freeze it for up to 2 months.
- For a more intense peppermint flavor, increase the peppermint extract in the filling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 190
- Sugar: 20g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
