Peppermint Sandwich Cookies Recipe

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The Heart of Peppermint Sandwich Cookies Recipe

There’s something utterly charming about peppermint in cookies — that crisp, refreshing burst that feels like a cool winter breeze wrapped inside a cozy kitchen moment. I love making these Peppermint Sandwich Cookies Recipe when the holidays are near, but honestly, they’re a treat any time you want a little festive joy on your plate. The soft stripes of red and white dough twisted together remind me of candy canes, but with a rich, buttery depth that really sets them apart. As you mix the dough, you’ll notice how silky it becomes under your fingertips, and when they bake, those crisp-edged cookies hold just the right tender chew. Then comes the peppermint filling — smooth, sweet, and with just enough minty zing to leave you craving more. When dipped in creamy white chocolate and kissed with crushed peppermint, these cookies become a beautiful balance of brightness and indulgence. You’re going to love how approachable this Peppermint Sandwich Cookies Recipe is, too — it’s like we’re baking side-by-side, and I’ll help you nail every step. So let’s get into why this recipe shines in your kitchen and how to make it effortlessly spectacular.

Ingredient Breakdown

• Unsalted Butter: The backbone for a rich, tender cookie. You can swap for salted, but reduce added salt.
• Granulated Sugar: Gives sweetness and slight crispness to edges; brown sugar can add softness but changes color.
• Egg: Binds the dough while adding moisture. For egg-free, try a flax egg but expect slightly denser texture.
• Vanilla Extract: Enhances overall flavor; feel free to omit or add almond extract for a twist.
• Peppermint Extract: The star flavor; pure peppermint or spearmint extract work — adjust to taste.
• All-Purpose Flour: Provides structure; use gluten-free flour blends but check for binding capacity.
• Baking Powder: Lightens the cookie without puffing up too much.
• Salt: Balances sweetness and enhances flavor.
• Red Food Coloring: For festive stripes; natural alternatives like beet powder work but may alter dough texture slightly.
• White Chocolate Chips/Candy Melts: Adds creamy sweetness and coating for a fun dip and garnish surface.
• Crushed Peppermint Candies: Gives crunch and extra mint burst; crushed candy canes work perfectly.
• Powdered Sugar: For the smooth, light mint filling; sift well to avoid lumps.
• Milk: Adjusts filling consistency — use any milk or dairy alternative to suit your preference.

Before You Begin

Starting off with solid prep saves so much stress later — measure and sift your dry ingredients, soften butter till it’s gently yielding but not greasy, and have your extracts and color ready. Preheat your oven to 350°F (175°C) — baking with a well-heated oven ensures those crisp edges and tender centers. Plan for 30 minutes chilling time too; this step helps the cookies maintain their pretty stripes and don’t spread too much in the oven.

How to Make Peppermint Sandwich Cookies Recipe

1. Cream together the softened butter and granulated sugar in a large bowl until light and fluffy — this can take 3 to 4 minutes with a hand mixer or stand mixer. You’ll notice the mixture lighten in color, which means air is being incorporated for that perfect cookie texture.

2. Beat in the egg, vanilla, and peppermint extracts until fully combined. The peppermint extract gives your dough a subtle cool scent that hints at the flavor to come.

3. Whisk the flour, baking powder, and salt in another bowl. Gradually add these dry ingredients to the wet mixture. Mix on low speed until a soft dough forms — it should come together but not be sticky. If too sticky, sprinkle in a bit more flour.

4. Divide the dough into two equal portions. Add red food coloring to one half and knead until the color is fully blended and vibrant.

5. Roll each dough piece into ropes about 1-inch thick on a lightly floured surface. Then twist or stack the ropes and gently roll again to create the striped effect. When you slice the dough into disks, you’ll see those pretty swirls starting to show.

6. Place the cookie disks on a parchment-lined baking sheet, flatten gently with your palm or palm of your hand for even thickness. Chill them in the fridge for at least 30 minutes to help keep their shape when baking.

7. Preheat your oven to 350°F (175°C) if you haven’t already. Bake the chilled cookies for about 10–12 minutes until the edges are set but not browned — the center should still look a touch soft.

8. Cool the cookies completely on a wire rack to prevent melting the filling or chocolate later.

9. Whip the filling by beating softened butter until smooth. Gradually add powdered sugar and peppermint extract, then add milk 1 tablespoon at a time until the filling is light and spreadable — like a silky, fluffy cloud.

10. Spread a generous layer of peppermint filling on the flat side of half the cookies. Press the remaining cookies on top to form sandwich cookies.

11. Melt the white chocolate or candy melts gently until silky smooth. Dip half of each sandwich cookie into the chocolate, letting excess drip off.

12. Sprinkle crushed peppermint candies immediately over the dipped side before the chocolate sets — this gives a festive crunch and bright pops of texture.

13. Rest the cookies on parchment until the chocolate is fully set. Store in an airtight container when cool.

Creative Variations for Peppermint Sandwich Cookies Recipe

• Swap peppermint extract with orange or lemon extract for a sunny twist on the classic.
• Add finely chopped dark chocolate or mini chocolate chips into the dough for a richer bite.
• Use green food coloring instead of red for a twist on the traditional holiday color palette.
• Replace white chocolate dip with dark chocolate for a bittersweet finish.
• Use crushed candy canes colored differently (pink or rainbow) to create custom garnish looks.
• Pipe the filling with a star tip for a fancy presentation if you want to impress guests.

Storage, Freezing & Reheating

• Store in an airtight container at room temperature for up to 5 days; the cookies retain crisp edges and tender centers.
• Freeze assembled sandwich cookies in a single layer, wrapped well, for up to 2 months. Thaw at room temp before serving.
• If filling feels firm after freezing, let cookies sit at room temperature 10-15 minutes for easiest bites.

Peppermint Sandwich Cookies Recipe FAQs

• Can I use peppermint oil instead of extract? Peppermint oil is more concentrated; use much less (start with a drop). Too much can overpower or irritate.
• Why do my cookies spread too much? Make sure to chill the dough long enough and measure flour accurately. Warmer dough or too little flour causes spreading.
• Can I make the filling ahead? Absolutely. Keep it refrigerated and bring to room temperature before assembling for easiest spreading.
• What if I don’t want to use food coloring? The cookies will lose the classic stripe look but still taste fantastic with just plain dough.
• Can I skip the chocolate dip? Yes! The cookies and filling stand beautifully on their own for a simpler treat.

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