Description
Delight in these festive Striped Peppermint Sandwich Cookies, featuring vibrant red and plain cookie layers with a creamy peppermint white chocolate filling. Perfect for holiday celebrations, these visually striking cookies combine a tender buttery base with refreshing peppermint and a crunchy peppermint candy garnish.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- Red gel food coloring
Filling and Garnish
- ½ teaspoon peppermint extract
- 1 cup white chocolate chips
- ½ cup heavy cream
- Crushed peppermint candies for garnish
Instructions
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed mixture to incorporate moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, and salt together to ensure even distribution of the leavening agent and salt.
- Mix Dry and Wet: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to prevent overworking the dough.
- Divide and Color Dough: Split the dough into two halves. Leave one plain, and tint the other with red gel food coloring to achieve vibrant stripes.
- Roll and Chill: Roll each dough half into a ¼-inch-thick rectangle between parchment sheets, then chill both for 30 minutes to firm up the dough.
- Create Stripes: Stack the red dough on top of the plain dough, press gently, trim edges, and cut the stacked dough into thin strips. Alternate placing strips side-by-side to form a striped pattern, sealing gently with a rolling pin.
- Cut Cookies: Use a round cutter to cut out cookies from the striped dough and place them on a parchment-lined baking sheet.
- Bake: Bake cookies at 350°F (175°C) for 10–12 minutes until the edges are lightly golden. Remove from oven and cool completely.
- Prepare Filling: Heat white chocolate chips and heavy cream in a saucepan over low heat, stirring continuously until smooth. Remove from heat and stir in peppermint extract, then chill until thickened to a spreadable consistency.
- Assemble Sandwiches: Spread the peppermint white chocolate filling onto the bottom of one cookie and sandwich with another. Optionally, roll the edges in crushed peppermint candies for extra crunch and festivity.
Notes
- Use gel food coloring for the most vibrant and true red color without altering dough consistency.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness and texture.
- Ensure the filling is properly chilled and thickened before assembling to prevent oozing.
