Description

Rich, festive chocolate peppermint sandwich cookies featuring soft cocoa cookies, cool minty frosting, and a sprinkle of crushed candy canes perfect for holiday baking, gifting, or indulgent treats year-round. Easily made gluten-free or vegan.

Ingredients

For the Cookies:

– 1½ cups (188g) all-purpose flour

– ⅓ cup (30g) Dutch process cocoa powder

– 1 teaspoon kosher salt

– ¾ teaspoon baking powder

– ⅓ cup (70g) refined coconut oil, room temperature

– ⅔ cup (135g) granulated sugar

– 5½ tablespoons (78g) unsalted butter, softened

– 1 large egg yolk

– 2 tablespoons heavy cream

– 2 teaspoons pure vanilla extract

– ¼ teaspoon peppermint extract

For the Frosting:

– 12 tablespoons (170g) unsalted butter, softened

– 1¾ teaspoons pure vanilla extract

– ¼ teaspoon kosher salt

– ¼ teaspoon peppermint extract

– 2¾ cups (330g) powdered sugar, sifted

– 3 tablespoons heavy cream

– 3 tablespoons finely crushed peppermint candies (plus extra for garnish)

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Instructions

In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder. Set aside.
In a large bowl, beat refined coconut oil, granulated sugar, and butter until light and fluffy (2–3 minutes).
Add egg yolk, heavy cream, vanilla extract, and peppermint extract. Mix until smooth.
Gradually add dry ingredients, mixing on low until a soft dough forms.
Divide dough in half. Place each portion between two sheets of parchment paper. Roll to ⅛-inch thickness.
Freeze rolled dough for 5–10 minutes until firm but not brittle.
Using a 2¼-inch round cutter, cut out full cookies. Then use a 1-inch cutter to cut centers from half of them (these will be the tops).
Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
Transfer cookies to sheets, spacing 1 inch apart. Bake for 12 minutes, rotating pans halfway through.
Cool completely on wire racks. Re-roll scraps and repeat until dough is used.
For frosting: Beat butter, vanilla, salt, and peppermint extract until smooth.
Gradually add powdered sugar and 3 tbsp heavy cream. Beat until light and fluffy. Fold in crushed peppermint candies.
Pipe or spread frosting onto the flat side of whole cookies. Top with cut-out cookies, pressing gently to adhere.
Garnish with additional crushed peppermint. Let set before serving.

Notes

– Use refined coconut oil unrefined will add coconut flavor.

– Chill dough well to prevent over-spreading and maintain sharp cut-out shapes.

– Gluten-free: Substitute with certified gluten-free 1:1 flour blend.

– Vegan option: Use plant-based butter, flax egg (1 tbsp ground flax + 2.5 tbsp water), coconut cream, and vegan peppermint candies.

– Storage: Keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Freeze assembled cookies for up to 3 months.

– Dutch process cocoa gives deeper color and flavor but natural cocoa works if needed.

Prep Time: 30 minutes (+ chilling)
Cook Time: 12 minutes
Category: Dessert / Cookie
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 sandwich cookie
Calories: ~180
Sugar: 18g
Sodium: 120mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg