If you’re in search of the ultimate festive treat, look no further than Striped Peppermint Sandwich Cookies. These delightful cookies feature buttery rounds sandwiched with a creamy peppermint filling, dipped in luscious chocolate, and finished with a crunchy shower of crushed peppermint. Every bite is a blend of crisp edges, smooth centers, and that eye-catching holiday stripe that makes them a must for cookie swaps, gift boxes, or your own kitchen table. Whether you’re baking for friends or simply want to fill your home with the aroma of peppermint and chocolate, these cookies check every box for flavor, fun, and undeniable charm.
Ingredients You’ll Need
Ingredients You’ll Need
You won’t believe how a handful of simple, familiar ingredients transforms into Striped Peppermint Sandwich Cookies bursting with classic holiday spirit. Each component plays a key role, from creating the melt-in-your-mouth crumb to giving these cookies their signature crunch and flair.
- Unsalted Butter (1 cup, softened): Gives the cookies their rich, tender base and helps whip up a fluffy filling as well.
- Granulated Sugar (1 cup): Sweetens the dough and contributes to that light, golden texture.
- Large Egg (1): Binds all the ingredients together and ensures just the right chewiness.
- Vanilla Extract (1 teaspoon): Adds a warm, aromatic note that enhances both dough and filling.
- All-Purpose Flour (2 1/2 cups): Provides the perfect structure for cookies that hold their shape but stay soft.
- Baking Powder (1/2 teaspoon): Offers just the right lift, helping the cookies stay tender and not too dense.
- Salt (1/4 teaspoon): Balances the sweetness and enhances all other flavors.
- Semisweet or Dark Chocolate (6 ounces, melted): The chocolate shell delivers that dramatic striped dip and a bittersweet contrast to the peppermint.
- Crushed Peppermint Candies or Candy Canes (1/2 cup): Brings color, crunch, and a cool mintiness worthy of the season.
- Powdered Sugar (1 1/2 cups): The star in the filling—superfine for smooth, perfectly spreadable creaminess.
- Unsalted Butter (2 tablespoons, softened): Helps the peppermint filling with extra richness and staying power.
- Heavy Cream (2 to 3 tablespoons): Loosens the filling just enough to spread easily between cookies.
- Peppermint Extract (1/2 teaspoon): Instantly delivers that festive chill, right to the heart of every bite.
How to Make Striped Peppermint Sandwich Cookies
Step 1: Prepare Your Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper, which ensures your cookies won’t stick and keeps cleanup a breeze. This little bit of prep work sets the stage for picture-perfect Striped Peppermint Sandwich Cookies.
Step 2: Cream Butter and Sugar
In a large bowl, use an electric mixer or sturdy whisk to cream the softened butter and granulated sugar until the mixture is light and fluffy. This step is key for creating cookies with the tender, delicate crumb you crave—it should look pale and pillowy.
Step 3: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Beat them together until everything is beautifully incorporated. The egg binds and enriches, while vanilla brings that hint of cozy warmth to both dough and filling.
Step 4: Mix in Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to your creamed butter and sugar, mixing just until a soft but workable dough forms. You want everything incorporated, but don’t overmix—this keeps the cookies perfectly soft.
Step 5: Shape and Bake Cookies
Roll the dough into 1-inch balls and space them about 2 inches apart on your prepared sheets. Gently flatten each ball with the bottom of a glass, ensuring a uniform shape that sandwiches beautifully. Bake for 8 to 10 minutes, just until the edges are set but not browned—the goal is a pale, soft cookie. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Peppermint Filling
While the cookies cool, beat together the powdered sugar, 2 tablespoons of softened butter, peppermint extract, and heavy cream. Start with 2 tablespoons of cream and add more if needed until you have a smooth, spreadable filling. The filling should be thick enough to hold its shape but luscious enough to sandwich easily.
Step 7: Assemble Sandwich Cookies
Once your cookies are completely cooled, spread a generous layer of filling onto the flat side of one cookie, then top with another to create the perfect sandwich. Press gently so the filling reaches the edges without squeezing out.
Step 8: Dip and Decorate
Melt your chocolate and dip half of each sandwich cookie for that striking “striped” look. While the chocolate is still wet, sprinkle with crushed peppermint candies or candy canes. Set the cookies on parchment until the chocolate sets and the stripes shine!
How to Serve Striped Peppermint Sandwich Cookies
Garnishes
For a finishing touch, try drizzling any leftover melted chocolate over the tops in zigzag patterns before adding the peppermint bits—this amps up both flair and flavor. A light dusting of extra crushed peppermint or edible glitter gives a fun, frosty look perfect for holidays.
Side Dishes
Serve Striped Peppermint Sandwich Cookies alongside mugs of hot chocolate, spiced tea, or peppermint coffee for a heartwarming treat. They also pair beautifully with a scoop of vanilla ice cream or a fruity sherbet for a dessert plate that feels extra celebratory.
Creative Ways to Present
Wrap individual cookies in clear cellophane tied with a ribbon for festive gifts, or pile them high on a cake stand surrounded by candy canes for a dazzling centerpiece. For parties, arrange them in rows for eye-catching “stripes” on a platter, or gift a box layered with parchment and sealed with a holiday sticker.
Make Ahead and Storage
Storing Leftovers
Keep your Striped Peppermint Sandwich Cookies at their freshest by storing them in an airtight container at room temperature. They’ll stay wonderfully soft for up to 3 days—just be sure to keep them away from direct heat or sunlight, which can melt the chocolate stripes and blur the colors.
Freezing
To freeze, layer fully assembled cookies between sheets of parchment in a freezer-safe container. When properly sealed, they’ll keep for up to one month. Thaw cookies at room temperature (uncovered to avoid condensation) and enjoy as if they’d just been baked!
Reheating
While these cookies are best enjoyed at room temperature, if the chocolate has become too firm or you prefer a slightly softer bite, set them out for 10–15 minutes before serving. Avoid microwaving, as it can cause the filling to ooze and the chocolate to lose its satiny shine.
FAQs
Can I make the cookie dough ahead of time?
Absolutely! Prepare the dough, shape it into balls, and freeze them on a tray. Once firm, transfer to a zip-top bag and freeze for up to 3 months. When you’re ready to bake, simply defrost and proceed as usual for perfectly fresh Striped Peppermint Sandwich Cookies.
How do I crush peppermint candies without making a mess?
The easiest way is to place your peppermint candies or candy canes in a resealable bag and tap them with a rolling pin or mallet. This keeps shards and dust contained and gives you perfectly sized pieces for decorating your cookies.
Can I use white chocolate instead of dark or semisweet for dipping?
Definitely! White chocolate makes for a lovely, snowy finish and pairs beautifully with the cool peppermint. For extra festive flair, add a drop of red or green food coloring to your melted white chocolate before dipping.
What’s the best way to ensure my filling isn’t too runny?
Start by adding just 2 tablespoons of cream, then whip the filling until smooth. Only add more cream if needed, a teaspoon at a time to maintain a thick, spreadable texture that won’t ooze out when the cookies are sandwiched.
Can I make these gluten-free?
Yes! Simply substitute your favorite cup-for-cup gluten-free baking flour for the all-purpose flour. The rest of the ingredients in Striped Peppermint Sandwich Cookies are naturally gluten-free, so you can bake for everyone on your list.
Final Thoughts
I can’t wait for you to experience the joy of baking (and tasting!) these Striped Peppermint Sandwich Cookies. Whether you’re a lifelong holiday baker or testing the waters for the first time, these cookies turn every kitchen into a winter wonderland. Bake up a batch, share them with loved ones, and let this treat become a new seasonal tradition!
Print
Striped Peppermint Sandwich Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 20 sandwich cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the festive spirit with these Striped Peppermint Sandwich Cookies. A buttery cookie filled with peppermint cream, dipped in chocolate, and sprinkled with crushed candies – a perfect treat for the holiday season.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Filling:
- 6 ounces semisweet or dark chocolate, melted
- 1/2 cup crushed peppermint candies or candy canes
- 1 1/2 cups powdered sugar
- 2 tablespoons unsalted butter, softened
- 2 to 3 tablespoons heavy cream
- 1/2 teaspoon peppermint extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Make the cookie dough: In a large bowl, cream the butter and sugar. Add the egg and vanilla, then mix in the dry ingredients to form a dough.
- Bake the cookies: Roll dough into balls, flatten, and bake for 8-10 minutes. Cool on a wire rack.
- Prepare the filling: Mix powdered sugar, butter, peppermint extract, and cream until smooth.
- Assemble the cookies: Spread filling on a cookie, sandwich with another, dip in chocolate, and sprinkle with peppermint.
- Enjoy: Let the chocolate set before serving.
Notes
- For a festive touch, drizzle extra chocolate over the cookies.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
