Best Striped Peppermint Sandwich Cookies Recipes

PEPPERMINT PATTY SANDWICH COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• Melt the chocolate and 1 stick of the butter over medium heat in a double boiler. Remove from the heat and set aside to cool slightly.
• In a medium bowl, whisk together the flour, cocoa powder and baking powder. Set aside.
• To the bowl with the melted chocolate, add the brown sugar, granulated sugar, vanilla and salt. Whisk to combine. Whisk in the eggs, one at a time, followed by the yogurt. Using a rubber spatula, fold in the flour mixture being careful to avoid over-mixing.
• Scoop 1-tablespoon mounds of the batter on the prepared baking sheets, leaving about 1-inch between each cookie. Bake the cookies for about 9 minutes, rotating the trays halfway through. Slide the cookies on the parchment onto a cooling rack and cool completely.
• Meanwhile make the filling. In a medium bowl, use an electric hand mixer to beat the remaining 2 sticks butter and the confectioners' sugar; mix until light and fluffy, starting on low speed to avoid splatter and work up to medium speed, 3 minutes. Add the peppermint extract, salt and peppermint candies. Beat on medium speed until the candies are broken apart and evenly distributed, 2 minutes.
• Spread the filling on the flat side of half of the cookies. Top with the remaining cookies. Roll the edges in the crushed candy canes if using and serve immediately or store in an airtight container until ready to serve.

STRIPED PEPPERMINT COOKIES

Steps:

• Line 8x4-inch loaf pan with plastic wrap, leaving 1 inch of plastic wrap overhanging at 2 opposite sides of pan. In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg and peppermint extract. On medium-low speed, beat in flour and salt until blended.
• Divide dough in half. Tint half of dough with red food color, kneading with gloved hands until well blended. Press half of plain dough evenly in bottom of pan. Gently press half of red dough evenly over plain dough. Repeat layers with remaining dough. Cover with the plastic wrap; refrigerate 2 hours or until firm.
• Heat oven to 350°F. Remove dough from loaf pan; unwrap. Cut dough in half lengthwise. Cut each half crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks.

PEPPERMINT SANDWICH COOKIES

Steps:

• In small bowl, mix frosting, candy and peppermint extract.
• For each sandwich cookie, spread about 1 tablespoon frosting mixture on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.

PEPPERMINT PATTY SANDWICH COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mixes, eggs and oil; beat until well blended. Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten with bottom of a glass dipped in granulated sugar., Bake 7-9 minutes or until tops are cracked. Cool 2 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese, butter and extract until blended. Gradually beat in confectioners' sugar until smooth., Spread filling on bottoms of half of the cookies; cover with remaining cookies. Refrigerate leftovers in an airtight container.

PEPPERMINT STRIPE COOKIES

Steps:

• Prepare the royal icing: In the bowl of a stand mixer fitted with the whip attachment, combine the confectioners' sugar, egg whites and glycerin, if using. Combine on low speed, then raise speed to high and beat until stiff peaks form, about 5 minutes. Remove bowl from mixer, and test some of the royal icing on a cookie: If it doesn't spread out to a smooth finish within 10 seconds, it's too thick. Add 1 to 2 tablespoons water as needed to thin the mixture, whipping it by hand using the whip attachment. If the royal icing runs off the edge of the cookie, it's too thin, so you'll need to whisk in more sugar to thicken. You should have 1 1/2 cups royal icing.
• Transfer to a small airtight container and refrigerate. It can be left out for 1 or 2 days, but you'll need to refrigerate for longer storage. (The icing will keep, refrigerated, for several weeks.)
• Decorate the cookies: Pour the royal icing into a wide bowl. (The icing can be used cold, but it may separate, so it needs to be whisked, and may need to be thinned out with water or thickened with confectioners' sugar.) Holding a cookie by the edges, with the top-side down, dip into the icing, moving the cookie around a bit to make sure the icing coats the whole surface. Gently shake the cookie from side to side to let the excess icing drip off.
• Use a small offset spatula to stop the flow of icing, gently scrape cookie against edge of bowl, and flip the cookie over. Use the spatula to spread the icing to pop any air bubbles, and make sure it goes all the way to the edges. It should quickly smooth out on its own. If not, thin it out a bit until it does. Use your fingers to wipe away any icing on the outside edges. Repeat with all the cookies. Place on a cooling rack set over a parchment- or wax paper-lined baking sheet to dry completely, preferably overnight (or at least 4 hours).
• When dry, set up the cookies on a baking sheet or other flat surface in four rows of five cookies (you may have a few extra cookies), so they are abutting one another with no spaces. Mix the petal dust and luster dust with enough peppermint extract to make a very loose "wash" and, using brushes of different widths, make continuous brushstrokes in a few different widths across the entire surface. If you run out of pigment as you're brushing, dip the brush again, and continue the line, allowing the brush texture to show in places. When dry, rearrange the cookies on a platter so the lines no longer match up. Cookies will keep in an airtight container for up to 2 weeks.