View the print-ready version of this recipe.
I think Santa wants peppermint sandwich cookies this year.
I’m a sucker for beautiful (but easy) Christmas cookies because I love to host a Christmas cookie exchange every year. So let me introduce you to these festive and delicious homemade peppermint sandwich cookies (or Peppermint Oreos, as we call them)! They look fancy, but they’re easy to make, and even freeze well if you want to make them in advance. They’ll be the highlight of your cookie exchange, holiday parties, or holiday neighbor gifts!
Be sure to browse all of my Christmas recipes, and if you love Oreo recipes, try Oreo Balls, Oreo Milkshake, Oreo Bars, Oreo Mug Cake, or Oreo Cheesecake.
How to Make Peppermint Sandwich Cookies
Make Dough: Mix flour, cocoa powder, baking soda, and salt in a bowl. In a separate bowl, mix butter and sugars until well creamed together. Add in egg and vanilla extract. Mix in dry ingredients until combined then refrigerate dough for 30 minutes. Roll dough into small, 2 teaspoon sized balls (about 30 cookies) then press down lightly on the top of the balls to slightly flatten.
Bake at 350 degrees F for 6-8 minutes and allow to cool before frosting.
Assemble: Add small spoonful of filling onto inside of cooled cookie. Sandwich with another cookie, pressing gently until frosting peeks through. Dip oreo peppermint crunch cookies outsides in crushed candy canes.
Make Ahead and Freezing Instructions
To Make Ahead: Store cookies in an airtight container in the fridge for up to 1 week. Filling can be made up to 1 week ahead of time.
To Freeze: Store in an airtight container and freeze up to 3 months.
Peppermint Sandwich Cookies
Serves 15
- 1 1/4 cups all-purpose flour (156 grams)
- 1/2 cup unsweetened cocoa powder (43 grams)
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup butter, room temperature (113 grams)
- 3/4 cup granulated sugar (150 grams)
- 1/4 cup light brown sugar, packed (55 grams)
- 1 large egg
- 1 teaspoon vanilla extract
Frosting:
- 1/4 cup butter (57 grams)
- 4 ounce cream cheese (113 grams)
- 1 3/4 cups powdered sugar (220 grams)
- 1 teaspoon peppermint extract
- candy canes, crushed
Chocolate cookies: Mix flour, cocoa powder, baking soda, and salt in a bowl. In a separate bowl mix butter and sugars until well creamed together. Mix in egg and vanilla extract. Mix in dry ingredients until combined.
Refrigerate dough for 30 minutes.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
Roll dough into small, 2 teaspoon sized balls (about 30 cookies). Press down lightly on the top of the balls to slightly flatten.
Bake for 6-8 minutes. Cool 5 minutes on baking sheet, then remove to cooling rack to cool completely before frosting.
Peppermint frosting: Mix butter and cream cheese until smooth. Add powdered sugar and peppermint extract and mix for 2-3 minutes.
Assemble: Add small spoonful of filling onto inside of cooled cookie. Sandwich with another cookie, pressing gently until frosting peeks through. Dip outsides of cookie in crushed candy canes.
Notes
Yield: Recipe makes 15 sandwich cookies (30 individual chocolate cookies)
Serving size: 1 cookie
Make Ahead Instructions: Store cookies in an airtight container in the fridge for up to 1 week. Filling can be made up to 1 week ahead of time.
Freezing Instructions: Store in an airtight container and freeze up to 3 months.
Gluten-free Adaptations: replace regular flour with 1:1 all-purpose gluten-free flour.
Nutrition
Calories: 265kcal, Carbohydrates: 38g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 43mg, Sodium: 195mg, Potassium: 78mg, Fiber: 1g, Sugar: 28g, Vitamin A: 401IU, Calcium: 20mg, Iron: 1mg
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.
Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to features@epochtimes.nyc.
