Chocolate Candy Cane Sandwich Cookies
User Reviews
5
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Prep Time
30 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
14 -16
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Calories
261 kcal
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Cuisine
International, Vegan
Chocolate Candy Cane Sandwich Cookies
Description
The cookie dough is prepared by creaming softened butter, vanilla, icing sugar, gluten-free flour blend, and cocoa powder until it holds together smoothly. It is chilled, shaped into logs, rolled flat, and sliced into thin cookies before baking at a low temperature for a gentle bake that sets but maintains tenderness.
The peppermint icing is a whipped buttercream made by beating butter with granulated sugar, milk, vanilla, and peppermint extract, then folded with crushed candy canes and dark chocolate for added texture and flavor. The icing is spread between cookie pairs to form sandwich cookies.
These cookies can be adapted to be vegan by substituting plant-based butters and milks, and the peppermint elements can be swapped for other flavors to suit preferences. They store well at room temperature, in the fridge, or frozen for extended keeping.
Ingredients
- ¾ cup butter softened
- ¾ cup icing sugar
- 1 tbsp vanilla
- 6 tbsp cocoa powder
- 1 1/3 cup gluten-free flour blend Bob’s Red Mill 1:1
Peppermint Icing:
- ¼ cup butter softened
- 2 ½ cup granulated sugar
- 2 tbsp milk or plant-based milk
- 1 tsp vanilla
- peppermint extract half or 1/8 tsp
- 2 candy canes crushed
- ½ cup dark chocolate
Instructions
- Preheat the oven to 300F, and line 2 baking trays with parchment paper.
- In a medium-sized bowl, use a stand or hand mixer to cream butter until light + fluffy. Add the vanilla, icing sugar, gluten-free flour, and cocoa powder. Beat until the dough holds together, about 3 minutes.
- In a large bowl, combine butter and oil, with a hand mixer for 2 minutes until thoroughly combined. Split the dough into 2 and roll into 2 logs, approximately 2 inches in width.
- Wrap in plastic wrap and refrigerate for 20 – 30 minutes.
- Remove the cookie dough logs from the fridge and gently press all sides into the counter to create a square or rectangle shape.
- Unwrap from plastic, and using a sharp knife, cut cookies ¼ inch thick and place onto baking sheets about 1 – 2 inches apart.
- Bake for 25 minutes, until set.
- Allow cooking for 5 minutes before moving them to a wire rack.
- While the cookies cook prepare your peppermint icing. Whip your softened butter on high speed until light and fluffy, about 2 minutes. Add the icing sugar, milk, vanilla, and peppermint extract and beat on medium-high speed until fully incorporated, light, and fluffy. Adjust the flavor to your preference. To assemble, prepare a piping bag with a medium-sized star tip. On top of half of the cooled cookies, pipe icing on the entire top. Start by going around the edges and make your way in when piping. Place the second half of the cookies on top of the iced cookies.
- Next, crush your candy canes into small pieces. Add into a small bowl. One-by-one press each side of a cookie into the crushed candy cane pieces- or pick up the candy cane pieces by hand and press them into the peppermint icing. Repeat the steps until completed all of the cookies. Afterward, add the dark chocolate to a small bowl and slowly melt it in the microwave.
- Using a small spoon, drizzle diagonal lines of chocolate completely over the top of your cookies OR dip the sides in the chocolate. Sprinkle any extra crushed candy cane pieces on top if you desire.
Enjoy!!
Notes
- Substitute plant-based butter and milk to make the cookies completely vegan.
- Swap peppermint and candy cane flavoring for alternatives like caramel, coffee, nuts, or orange.
- Store cookies airtight at room temperature for 2-3 days, refrigerate for 5-7 days, or freeze for 2-3 months.
- These cookies offer a festive option for peppermint flavor lovers with a balance of chocolate and mint.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14-16
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 16 | |
| Calories | 261kcal | 13% |
| Carbohydrates | 41.6g | 14% |
| Protein | 1.8g | 4% |
| Fat | 13.5g | 21% |
| Saturated Fat | 7.3g | 37% |
| Polyunsaturated Fat | 0.4g | 2% |
| Cholesterol | 30.5mg | 10% |
| Sodium | 3.9mg | 0% |
| Fiber | 0.9g | 4% |
| Sugar | 38.4g | 77% |
* Percent Daily Values are based on a 2,000 calorie diet.