Introduction
Striped Peppermint Sandwich Cookies are an enchanting and festive treat that perfectly capture the spirit of the holidays. These delightful cookies feature a buttery, melt-in-your-mouth texture paired with a refreshing peppermint filling that’s ideal for the season. Their striking striped appearance not only makes them a visual delight but also adds an extra layer of flavor. With a delicious balance of sweet and minty, these cookies quickly become a seasonal favorite, making them perfect for holiday parties, gifting, or just enjoying as a fun, flavorful treat during the colder months.
Why You’ll Love This Recipe
These Striped Peppermint Sandwich Cookies are a holiday essential for anyone looking to impress family and friends with a delicious and charming dessert. Here’s why:
- Festive and Fun: Their striped design and peppermint flavor make these cookies ideal for the holiday season, adding a touch of joy and color to your dessert table.
- Rich and Buttery: The cookies have a melt-in-your-mouth, rich texture that pairs beautifully with the cool, minty filling.
- Minty Freshness: A delightful peppermint filling brings a refreshing, cool burst that perfectly balances the richness of the cookies.
- Customizable: You can change the colors of the stripes or adjust the flavor to fit any occasion, making them versatile for different holidays or celebrations.
- Great for Gifting: Their elegant look and delicious taste make them a thoughtful gift, beautifully packaged for any recipient.
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
- One large egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Red food coloring
For the Filling:
- Powdered sugar
- Unsalted butter (softened)
- Peppermint extract
- Milk or heavy cream
- Crushed peppermint candies or candy canes (optional, for garnish)
Directions
- Prepare the Cookie Dough:
Begin by creaming together the softened butter and sugar in a large mixing bowl. Beat until the mixture becomes light and fluffy, which should take about 2-3 minutes. Add the egg and vanilla extract to the butter-sugar mixture, continuing to beat until fully combined. - Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually incorporate the dry ingredients into the butter mixture, stirring until the dough comes together and becomes smooth. - Divide and Color the Dough:
Once the dough is ready, divide it into two equal portions. Leave one portion plain, and mix red food coloring into the second portion. Add enough coloring to achieve a vibrant, deep red hue, making sure the color is evenly distributed throughout the dough. - Roll Out the Dough:
Lay two sheets of parchment paper on your countertop, and roll out each portion of dough between the papers into large rectangles, about ¼-inch thick. After rolling, chill the dough for 15–20 minutes to make it easier to handle. - Assemble the Stripes:
After chilling, remove the top sheet of parchment paper from each dough rectangle. Lay the red dough on top of the plain dough, aligning the edges neatly. Trim any uneven edges to create clean lines. Carefully roll the dough into a log starting from the longer side, forming a striped pattern. - Chill the Dough Log:
Wrap the dough log tightly in plastic wrap and refrigerate for at least one hour or until it becomes firm enough to slice without losing its shape. - Bake the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Slice the chilled dough into ¼-inch thick rounds and place them on the prepared baking sheets, ensuring they are spaced about 2 inches apart. Bake for 8–10 minutes, or until the edges turn a light golden brown. Once baked, allow the cookies to cool completely on a wire rack. - Prepare the Peppermint Filling:
While the cookies cool, make the filling by beating together the powdered sugar, softened butter, and peppermint extract in a medium-sized bowl. Gradually add milk or cream, a teaspoon at a time, until the filling reaches a smooth, spreadable consistency. Adjust the amount of milk or cream based on how thick or thin you’d like the filling. - Assemble the Sandwich Cookies:
Once the cookies have fully cooled, spread a generous amount of the peppermint filling on the flat side of one cookie. Top with another cookie, pressing gently to sandwich them together. If you like, you can roll the edges of the sandwich cookies in crushed peppermint candies or candy canes for an extra festive touch.
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 out the red food coloring for green or another holiday color to fit your theme or celebration.
- Flavor Twist: Add a hint of almond or vanilla extract to the filling for a unique flavor variation.
- Chocolate Version: For a decadent twist, dip half of each sandwich cookie in melted chocolate or drizzle chocolate on top.
- Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend to make these cookies suitable for those with dietary restrictions.
- Sparkling Touch: Add a sparkling touch by sprinkling sanding sugar over the cookies before baking, giving them a festive shimmer.
Storage/Reheating
- Storage: Store your Striped Peppermint Sandwich Cookies in an airtight container at room temperature for up to 5 days.
- Freezing: You can freeze the unbaked dough log or fully assembled cookies in an airtight container for up to 3 months. Thaw them before serving.
- Reheating: These cookies are best served at room temperature and don’t require reheating.
FAQs
- Can I make the dough ahead of time?
Yes, you can prepare the dough log in advance and refrigerate it for up to 2 days before slicing and baking. - What if I don’t have peppermint extract?
If you don’t have peppermint extract, you can substitute it with vanilla extract or even almond extract for a different twist on the filling. - Can I use pre-made cookie dough?
Yes, pre-made sugar cookie dough can work, though rolling it into layers might be a little tricky. You can add food coloring to the dough to achieve a similar effect. - How do I keep the stripes neat?
Make sure to chill the dough thoroughly before slicing. Using a sharp knife will also help achieve clean cuts for neat stripes. - Can I add chocolate chips to the filling?
Absolutely! Mini chocolate chips or crushed peppermint bark can add extra flavor and texture to the filling. - What’s the best way to crush peppermint candies?
To crush peppermint candies, place them in a resealable bag and use a rolling pin or mallet to break them into small pieces. - Can I make these cookies smaller?
Yes! You can roll the dough thinner and slice it into smaller rounds to create bite-sized versions of the sandwich cookies. - How do I prevent the cookies from spreading?
Chill the dough rounds for 10–15 minutes before baking to help the cookies maintain their shape and prevent excessive spreading. - Can I use gel food coloring instead of liquid?
Yes, gel food coloring works well and will not alter the consistency of the dough, so it’s a great choice for vibrant colors. - What’s the best way to package these cookies for gifting?
For a gift, layer the cookies in a decorative box with parchment paper between the layers to keep them from sticking together.
Conclusion
Striped Peppermint Sandwich Cookies are the perfect holiday treat, combining the festive colors and refreshing mint flavor with buttery cookies and creamy filling. Whether you’re baking them to share with loved ones or giving them as a thoughtful gift, these cookies are sure to spread holiday joy. Their simple yet elegant appearance makes them a standout dessert, while the minty sweetness will keep everyone coming back for more.
Striped Peppermint Sandwich Cookies
These festive and fun Striped Peppermint Sandwich Cookies are a delightful treat perfect for the holiday season. With buttery cookies, a refreshing peppermint filling, and a fun striped design, they are sure to be a hit at any celebration or as a thoughtful homemade gift.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Red drops food coloring For color
- 2 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon peppermint extract
- 2 tablespoons milk or cream For filling consistency
- 1/4 cup crushed peppermint candies or candy canes For garnish
Instructions
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, mixing until a dough forms.
- Divide the dough into two equal portions. Leave one portion plain and add red food coloring to the other, mixing until evenly colored.
- Roll out each portion of dough between two sheets of parchment paper to about ¼ inch thick. Chill the dough for 15-20 minutes.
- After chilling, remove the top layer of parchment paper from each dough piece. Place the red dough over the plain dough, trim the edges, and roll the dough into a log.
- Wrap the dough log in plastic wrap and chill for at least 1 hour. 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 baking sheets. Bake for 8–10 minutes or until lightly golden. Cool completely on a wire rack.
- For the filling, beat together the powdered sugar, softened butter, peppermint extract, and milk until smooth. Spread a generous amount of filling on one cookie and top with another to form a sandwich.
- Optional: Roll the edges of the sandwich cookies in crushed peppermint candies for added texture and flavor.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 70mgFiber: 1gSugar: 15g
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