Striped Peppermint Sandwich Cookies are festive and delicious treats that combine buttery cookies with a refreshing peppermint filling. With their eye-catching stripes and vibrant flavor, these cookies are perfect for holiday parties, gift-giving, or as a fun baking project. The balance of sweet and minty makes them an irresistible seasonal favorite.
Why You’ll Love This Recipe
- Festive and fun: Perfectly themed for the holiday season.
- Rich and buttery: The cookies have a melt-in-your-mouth texture.
- Minty freshness: A hint of peppermint in the filling adds a refreshing twist.
- Customizable: Change the colors or flavors to suit any occasion.
- Great for gifting: These cookies make a beautiful and tasty holiday gift.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- Unsalted butter, softened
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Red food coloring
For the Filling:
- Powdered sugar
- Unsalted butter, softened
- Peppermint extract
- Milk or cream
- Crushed peppermint candies or candy canes (optional, for garnish)
Directions
Prepare the Cookies:
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Divide the dough into two equal portions. Leave one portion plain, and mix red food coloring into the other portion until evenly colored.
- Roll out each portion of dough between sheets of parchment paper into rectangles of equal size, about ¼ inch thick. Chill the dough for 15–20 minutes.
- Remove the top parchment paper and layer the red dough over the plain dough. Trim the edges for clean lines. Roll the layered dough into a log, starting from the longer side, to create a striped pattern.
- Wrap the dough log in plastic wrap and chill for at least 1 hour, or until firm.
Bake the Cookies:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Slice the chilled dough into ¼-inch rounds and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8–10 minutes, or until the edges are lightly golden. Cool completely on a wire rack.
Prepare the Filling:
- In a medium bowl, beat together the powdered sugar, butter, and peppermint extract until smooth. Add milk or cream, a teaspoon at a time, until the filling reaches a spreadable consistency.
- Spread a generous amount of filling on the bottom of one cookie, then sandwich it with another cookie.
- Roll the edges of the filled cookies in crushed peppermint candies, if desired.
Servings and Timing
- Servings: Approximately 20 sandwich cookies
- Prep Time: 30 minutes
- Chilling Time: 1 hour 20 minutes
- Bake Time: 10 minutes
- Total Time: 2 hours
Variations
- Different colors: Swap red for green or another festive color to match your theme.
- Flavor twist: Add a hint of almond or vanilla extract to the filling for a different flavor profile.
- Chocolate version: Dip half of each sandwich in melted chocolate for added decadence.
- Gluten-free: Use a gluten-free flour blend to make these cookies suitable for dietary restrictions.
- Sparkling touch: Sprinkle sanding sugar over the cookies before baking for a sparkly finish.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze the unbaked dough log or fully assembled cookies in an airtight container for up to 3 months. Thaw before serving.
- Reheating: These cookies are best served at room temperature and do not require reheating.
FAQs
1. Can I make the dough ahead of time?
Yes, the dough log can be prepared and refrigerated for up to 2 days before slicing and baking.
2. What if I don’t have peppermint extract?
You can substitute it with vanilla extract for a classic sandwich cookie or another extract like almond or orange.
3. Can I use pre-made cookie dough?
Yes, but rolling the dough into layers may be more challenging. Consider adding food coloring to store-bought sugar cookie dough for a similar effect.
4. How do I keep the stripes neat?
Chill the dough thoroughly before slicing, and use a sharp knife for clean cuts.
5. Can I add chocolate chips to the filling?
Yes, mini chocolate chips or crushed peppermint bark can add extra texture and flavor.
6. What’s the best way to crush peppermint candies?
Place the candies in a resealable bag and crush them with a rolling pin or mallet.
7. Can I make these cookies smaller?
Absolutely! Roll the dough thinner and slice into smaller rounds for bite-sized cookies.
8. How do I prevent the cookies from spreading?
Chill the sliced dough rounds for 10–15 minutes before baking to help them hold their shape.
9. Can I use gel food coloring instead of liquid?
Yes, gel food coloring works well and won’t alter the dough’s consistency.
10. What’s the best way to package these cookies for gifting?
Layer the cookies in a decorative box with parchment paper between layers to prevent sticking.
Conclusion
Striped Peppermint Sandwich Cookies are a delightful holiday treat that combines festive flair with classic flavors. The buttery cookies, refreshing peppermint filling, and crunchy candy garnish make these sandwiches a standout dessert for any celebration. Whether you’re gifting them to loved ones or enjoying them yourself, these cookies are sure to spread holiday cheer!
Print
Striped Peppermint Sandwich Cookies
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 20 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Striped Peppermint Sandwich Cookies are a festive treat featuring chewy striped cookies filled with a creamy peppermint buttercream. Perfect for the holidays or as a year-round treat for peppermint lovers!
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- Red gel food coloring
For the Peppermint Filling:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 tsp peppermint extract
- 2–3 tbsp heavy cream (as needed for consistency)
- Crushed peppermint candies (optional, for garnish)
Instructions
1. Prepare the Cookie Dough:
- In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Add the egg, vanilla extract, and peppermint extract. Mix until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
- Divide the dough in half. Tint one half with red gel food coloring and knead until evenly colored.
2. Form the Striped Dough:
- Roll out both the red and plain doughs into equal-sized rectangles, about 1/4-inch thick.
- Place the red dough on top of the plain dough. Gently roll them together with a rolling pin to adhere the layers.
- Cut the dough into thin strips (about 1/2-inch wide). Stack the strips alternately, flipping every other strip to create a striped effect. Gently press the strips together.
- Chill the dough for 30 minutes.
3. Bake the Cookies:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice the chilled dough into 1/4-inch thick rounds. Place the slices on the prepared baking sheets, spacing them 2 inches apart.
- Bake for 8-10 minutes, or until the edges are set. Cool completely on a wire rack.
4. Make the Peppermint Filling:
- In a bowl, beat the butter until creamy. Gradually add the powdered sugar and peppermint extract.
- Add heavy cream, 1 tablespoon at a time, until the filling is smooth and spreadable.
5. Assemble the Cookies:
- Spread a layer of peppermint filling on the flat side of one cookie. Top with another cookie to create a sandwich.
- Roll the edges in crushed peppermint candies, if desired.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Make Ahead: The dough can be prepared and chilled up to 3 days in advance.
- Variations: Use green food coloring for a twist or swap peppermint extract for vanilla extract if preferred.