Peppermint Sandwich Cookies with Chocolate Dipping Recipe
Delight in these festive Striped Peppermint Sandwich Cookies, featuring soft peppermint-flavored cookies twisted with vibrant red stripes, sandwiched with a creamy peppermint filling, and dipped in white chocolate topped with crushed peppermint candies. Perfect for holiday celebrations or any time you crave a refreshing minty treat.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 24 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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 food coloring
Dipping and Garnish
- 1 cup white chocolate chips or candy melts (for dipping)
- Crushed peppermint candies (for garnish)
Filling
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon peppermint extract
- 1–2 tablespoons milk
Instructions
- Prepare the Dough: In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. Add the egg, vanilla extract, and peppermint extract, beating thoroughly until fully combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture, mixing until a soft dough forms.
- Color and Shape the Dough: Divide the dough evenly into two portions. Add red food coloring to one half and knead until the color is evenly distributed. Roll each dough portion into long ropes separately. Twist or stack these two colored ropes together, then gently roll to create stripes. Slice the twisted dough into small disks and slightly flatten each to shape the cookies. Arrange the cookies on a parchment-lined baking sheet and chill them in the refrigerator for 30 minutes.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the chilled cookies for 10–12 minutes, or until the edges are just set without browning. Remove the cookies from the oven and let them cool completely on a wire rack.
- Make the Filling: Beat the softened butter until smooth and creamy. Gradually add the powdered sugar and peppermint extract, continuing to beat until combined. Add milk one tablespoon at a time, mixing until the filling reaches a light and spreadable consistency.
- Assemble the Sandwich Cookies: Spread the peppermint filling evenly on the flat side of half of the cooled cookies. Top each filled cookie with one of the remaining cookies to form sandwich pairs.
- Dip and Garnish: Melt the white chocolate chips or candy melts until smooth. Dip half of each sandwich cookie into the melted white chocolate, allowing the excess to drip off. Immediately sprinkle crushed peppermint candies onto the chocolate coating before it sets. Allow the cookies to rest until the chocolate hardens completely.
Notes
- Ensure the cookies are fully cooled before assembling and dipping to prevent melting.
- Adjust the amount of red food coloring gradually to achieve your desired stripe intensity.
- You can substitute peppermint extract with mint extract if preferred, but adjust quantity as mint extract is usually stronger.
- Store the sandwich cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend, adjusting texture as needed.
