Peppermint Sandwich Cookies: The Ultimate Holiday Recipe

Peppermint Sandwich Cookies: the very words conjure up images of festive gatherings, cozy evenings by the fire, and the delightful tingle of peppermint dancing on your tongue. But have you ever wondered about the story behind these iconic treats? While the exact origins are debated, sandwich cookies, in general, gained popularity in the early 20th century, quickly becoming a staple in American households. The addition of peppermint, a flavor deeply associated with the holiday season, elevated them to a must-have during winter celebrations.

I’ve always been captivated by the magic of Peppermint Sandwich Cookies. There’s something undeniably comforting about the combination of crisp, buttery cookies and a creamy, peppermint-infused filling. Perhaps it’s the nostalgic connection to childhood memories, or maybe it’s simply the irresistible flavor profile. Whatever the reason, these cookies have a special place in my heart, and I know I’m not alone. People adore them for their perfect balance of textures – the satisfying snap of the cookie against the smooth, cool filling – and their invigorating peppermint flavor that awakens the senses. Plus, they’re surprisingly easy to make, making them a perfect choice for both seasoned bakers and kitchen novices alike. So, let’s dive in and create some peppermint magic together!

Ingredients:

• For the Chocolate Cookies:
• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup unsweetened cocoa powder
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• For the Peppermint Cream Filling:
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 2-4 tablespoons milk (or heavy cream, for extra richness)
• 1 teaspoon peppermint extract (adjust to taste)
• Pinch of salt
• Optional: Red food coloring (gel is recommended)
• For Decoration (Optional):
• Crushed peppermint candies
• Melted chocolate (dark, milk, or white)

Preparing the Chocolate Cookies:

1. Cream the Butter and Sugar: In a large bowl (or the bowl of a stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Don’t rush this step; properly creaming the butter and sugar is crucial for achieving the right texture in your cookies. You want it to be pale and almost whipped.
2. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Make sure everything is fully incorporated before moving on.
3. Combine Dry Ingredients: In a separate bowl, whisk together the cocoa powder, flour, baking soda, and salt. Whisking ensures that the baking soda and salt are evenly distributed throughout the flour, which is important for proper leavening and flavor.
4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. Mix until you no longer see streaks of flour. The dough will be fairly stiff.
5. Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour, or preferably 2-3 hours. This chilling time is essential! It allows the gluten in the flour to relax, which prevents the cookies from spreading too much during baking. It also makes the dough easier to handle.

Baking the Cookies:

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Parchment paper is my go-to because it prevents sticking and makes cleanup a breeze.
2. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. If the dough is still too firm to roll easily, let it sit at room temperature for a few minutes to soften slightly.
3. Cut Out Cookies: Use a 2-inch round cookie cutter (or any shape you prefer) to cut out cookies. Re-roll the scraps of dough and cut out more cookies until all the dough is used.
4. Bake the Cookies: Place the cookies on the prepared baking sheets, leaving about 1 inch of space between each cookie. Bake for 8-10 minutes, or until the edges are set and the centers are slightly soft. Be careful not to overbake them, as they will continue to firm up as they cool.
5. Cool the Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Make sure they are completely cool before adding the filling.

Preparing the Peppermint Cream Filling:

1. Cream the Butter: In a large bowl (or the bowl of a stand mixer), cream the softened butter until smooth and fluffy. This usually takes about 2-3 minutes.
2. Gradually Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Be sure to scrape down the sides of the bowl occasionally to ensure that all the powdered sugar is incorporated.
3. Add Milk, Peppermint Extract, and Salt: Add the milk (or heavy cream), peppermint extract, and salt. Mix until smooth and creamy. Start with 2 tablespoons of milk and add more as needed to reach your desired consistency. Taste and adjust the amount of peppermint extract to your liking. Remember, a little goes a long way!
4. Add Food Coloring (Optional): If you want to tint the filling pink or red, add a few drops of red food coloring (gel is recommended) and mix until evenly colored.

Assembling the Sandwich Cookies:

1. Pipe or Spread the Filling: Once the cookies are completely cool, transfer the peppermint cream filling to a piping bag fitted with a round tip (or use a ziplock bag with a corner snipped off). You can also simply spread the filling onto the cookies with a knife or spatula.
2. Sandwich the Cookies: Pipe or spread a generous amount of filling onto the flat side of one cookie, then top with another cookie, flat side down. Gently press the cookies together to distribute the filling evenly.
3. Decorate (Optional): If desired, decorate the edges of the sandwich cookies with crushed peppermint candies or drizzle them with melted chocolate. To decorate with crushed peppermint, gently press the edges of the filled cookies into a shallow dish of crushed candies. To decorate with melted chocolate, melt your favorite chocolate in the microwave or over a double boiler, then drizzle it over the cookies with a spoon or fork.
4. Chill the Cookies (Optional): For best results, chill the assembled cookies in the refrigerator for at least 30 minutes before serving. This will help the filling to firm up and prevent it from squeezing out when you bite into the cookies.

Tips for Success:

• Use Room Temperature Ingredients: Using room temperature butter and eggs is crucial for achieving a smooth and creamy dough and filling.
• Don’t Overmix the Dough: Overmixing the dough can lead to tough cookies. Mix until just combined.
• Chill the Dough: Chilling the dough is essential for preventing the cookies from spreading too much during baking.
• Adjust Peppermint Extract to Taste: Peppermint extract can be quite strong, so start with a small amount and add more to taste.
• Store Properly: Store the assembled cookies in an airtight container in the refrigerator for up to 5 days.

Variations:

• Chocolate Peppermint Bark Cookies: Dip the assembled cookies in melted chocolate and sprinkle with crushed peppermint candies for a festive twist.
• Mint Chocolate Chip Cookies: Add mini chocolate chips to the cookie dough for extra chocolate flavor.
• Peppermint Mocha Cookies: Add a teaspoon of instant espresso powder to the cookie dough and a tablespoon of coffee liqueur to the filling for a mocha-flavored treat.
• Gluten-Free Peppermint Sandwich Cookies: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for best results.

Troubleshooting:

• Cookies Spreading Too Much: Make sure you are using the correct amount of flour and that your oven is at the correct temperature. Also, be sure to chill the dough for the recommended amount of time.
• Cookies Too Dry: Don’t overbake the cookies. They should be slightly soft in the center when you remove them from the oven.
• Filling Too Soft: Add more powdered sugar to the filling to thicken it up.
• Filling Too Stiff: Add more milk or heavy cream to the filling to thin it out.

Conclusion:

And there you have it! These Peppermint Sandwich Cookies are more than just a holiday treat; they’re a delightful experience waiting to happen. I truly believe this recipe is a must-try for anyone who loves the combination of rich chocolate and refreshing peppermint. The soft, chewy cookies, coupled with the creamy, peppermint-infused filling, create a symphony of flavors and textures that will leave you wanting more.

But why is this recipe so special? It’s the perfect balance of simplicity and sophistication. The ingredients are readily available, the steps are straightforward, and the result is a cookie that looks and tastes like it came straight from a professional bakery. Plus, the aroma that fills your kitchen as these cookies bake is simply divine – a true testament to the magic of homemade goodness.

Beyond the incredible taste, these cookies are incredibly versatile. Serve them with a tall glass of cold milk for a classic pairing, or alongside a steaming mug of hot chocolate for an extra dose of cozy comfort. They also make a stunning addition to any holiday dessert platter, adding a touch of elegance and festive cheer.

Looking for variations? I’ve got you covered! For a richer, more intense chocolate flavor, try using dark chocolate cocoa powder in the cookie dough. If you’re not a fan of peppermint extract, you can substitute it with vanilla extract or even a hint of almond extract for a completely different flavor profile. You could also experiment with different types of sprinkles or toppings to add your own personal touch. Imagine rolling the edges of the filled cookies in crushed candy canes for an extra burst of peppermint flavor and a beautiful, festive look! Or, for a less intense peppermint flavor, try using peppermint oil instead of extract, starting with just a drop or two and adding more to taste.

Another fun variation is to use different colors of food coloring in the filling. A light pink or green would be perfect for the holidays, or you could even create a rainbow effect by layering different colors of filling between the cookies. Get creative and have fun with it!

These cookies are also perfect for gifting. Package them in a pretty tin or box, and they’re sure to be a hit with friends, family, and neighbors. A homemade treat is always appreciated, and these Peppermint Sandwich Cookies are guaranteed to bring a smile to anyone’s face.

I’m so excited for you to try this recipe and experience the joy of baking these delicious cookies for yourself. Don’t be intimidated by the thought of making sandwich cookies – this recipe is truly foolproof, and I’m confident that you’ll be amazed at how easy and rewarding it is.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. I promise you won’t regret it!

And once you’ve made these cookies, I’d love to hear about your experience. Share your photos and stories on social media using [Your Hashtag] – I can’t wait to see your creations! Let me know what variations you tried, what your family and friends thought, and any tips or tricks you discovered along the way. Happy baking! I hope you enjoy these Peppermint Sandwich Cookies as much as I do!