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.
