Christmas Red Velvet Peppermint Sandwich Cookies Recipe
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‘Tis the season for our Red Velvet Peppermint Sandwich Cookies—they’re a holiday must-have!
Each bite of soft red velvet cookie and creamy peppermint filling bursts with festive flavor and a hint of nostalgia.
Bake them for cookie exchanges, holiday parties, or as a sweet gift for someone special!
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Where is the Recipe Card?
The printable recipe card is towards the end of this page. We recommend reading the blog post for recipe tips and ingredient substitutions.
Red Velvet Peppermint Sandwich Cookies Recipe:
Number of Servings: 18
Prep: 25 minutes | Cook: 10 minutes | Chill: 20 minutes
Total Time: 35 minutes
Red Velvet Peppermint Sandwich Cookies
Our red velvet peppermint sandwich cookies turn the classic red velvet cake into chewy cookies sandwiched with a peppermint-infused filling.
These cookies are perfect for the holiday season and make an eye-catching addition to any cookie platter or Christmas party. Thanks to their rich red color and sweet flavor, they also work beautifully as Valentine’s Day treats.
Pair them with hot cocoa, coffee, or tea for a cozy winter sweet treat, or wrap them in cellophane treat bags and present them as hostess gifts or party favors.
If serving the red velvet sandwich cookies as dessert, scroll past the recipe card to see our Dinner Party Menu suggestions.
This Christmas cookie recipe is part of Create the Holidays, where we share seasonal recipes, fun crafts, and free printables for Christmas and the Holidays!
More Christmas Cookies To Make
Whether you want to fill the cookie jar, take part in a seasonal bake sale, or want to have an afternoon of baking, check out some of our other cookie recipes:
- Disney Gideon’s Kris Kringle Cookie—a copycat of the famous cookies!
- Christmas Lofthouse Sugar Cookie—another copycat recipe of a classic cookie!
- White Chocolate Cranberry Cookies—a winning combination of flavors.
- Almond Biscotti—a twice-baked Italian cookie.
- Gingerbread Mickey Mouse Cookies—all snacks are best when Mickey-shaped!
- Cinnamon Snowball Cookies—dusted with lots of powdered sugar.
Ingredients for Red Velvet Peppermint Sandwich Cookies
The ingredients and tools for this recipe are conveniently linked to online retailers such as Amazon, Amazon Fresh, Instacart, and Walmart. The quantities are in the recipe card at the bottom of this post.
These cookies have quite a lot of ingredients—many are standard baking ingredients that you may already have in your kitchen:
- Chilled & Dairy – Unsalted Butter, Large Eggs
- Pantry – Salt
- White Granulated Sugar
- Pure Vanilla Extract—Always buy good vanilla; it makes a flavor difference.
- All-Purpose Flour—Also known as Plain Flour.
- Unsweetened Cocoa Powder
- Baking Soda—Also known as Bicarbonate of Soda.
- Cornstarch—Also known as Cornflour.
And there are a few more specialized ingredients.
- Cake Flour—A finely milled flour with lower protein content and less gluten. It is lighter and softer than all-purpose flour. Using it in cookies makes them softer, fluffier, and more cake-like.
- You can make your own cake flour by measuring 1 leveled cup of all-purpose (plain flour), removing 2 tablespoons, and adding 2 tablespoons of cornstarch (cornflour). Sift well before using.
- Super Red Food Coloring Gel
- White Chocolate Chips
- Ready-to-Bake Sugar Cookie Dough
- Peppermint Extract
- Sugar Decorating Sprinkles
- Crushed Candy Canes—You can buy these ready-crushed, but if you can’t source them, simply place some candy canes into a food bag and smash them into small pieces with a rolling pin and mallet.
The complete list of ingredients with measurements is on the recipe card at the end of this post. The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales valuable tools for trying all the recipes. We provide US customary, imperial, and metric measurements. Still, it’s important to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial (pounds, ounces, pints, etc.) with metric (kilograms, grams, liters, etc.).
Kitchen Tools
If you regularly make baked goods at home, you likely have the tools you need to make these Christmas cookies, which include:
- Medium Saucepan—To make the candy cane-flavored simple syrup.
- Baking/Cookie Sheet—You will need two, lined with Parchment Paper – also known as baking paper or greaseproof paper. You can also use Nonstick Baking Mats.
- Electric Mixer—either a handheld or standing mixer.
- Rubber/Silicone Spatula
- Mixing Bowls
- Plastic Wrap—To cover the dough when chilling.
- Rolling Pin
- Round Cookie Cutter
- Piping Bag—Fitted with a Round Tip.
- Wire Cooling Rack—It is essential to cool the cookies before filling them. A cooling rack allows air to circulate around them.
Recipe Tips
- If you don’t want to make simple syrup, you can buy and use ready-made Peppermint Syrup.
- Mixing the wet and dry ingredients separately and then combining them ensures that everything is evenly mixed and that the dough doesn’t get overworked, leading to tough cookies—nobody wants that!
- The colder the cookie dough, the less likely it will spread when baking and yields a nicer texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze unfilled, undecorated cookies by placing them in a single layer on a cookie sheet and flash freezing for 1-2 hours. Transfer to a freezer-safe plastic bag or airtight, freezer-safe container for up to 3 months. Thaw at room temperature before filling and deocrating.
- With all leftovers, ensure the food looks and smells okay before consuming.
- You can always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Standards Agency (UK) | Food Safety (USA).
Printable Red Velvet Peppermint Sandwich Cookies Recipe Card
The printable recipe card is below—please leave a star rating and quick review to share your experience with others!
Red Velvet Peppermint Sandwich Cookies
Ingredients
For the Candy Cane Simple Syrup
- ½ cup crushed Candy Canes
- 1½ cups white granulated sugar
- 1 cup water
For the Cookies
- 1 cup unsalted butter sliced
- 1½ cups white sugar
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 2 tsp super red food coloring
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp cornstarch cornflour
- ½ tsp salt
- 1 cup cake flour
- 1¾ cups all-purpose flour plain flour
- 1½ cup white chocolate chips
- 1 package ready to bake sugar cookie dough
- ½ cup sugar crystal sprinkles
- ½ cup crushed candy canes
For the Cookie Filling
- ½ cup unsalted butter softened to room temperature
- 1½ cups powdered sugar icing sugar
- 2 tsp vanilla extract
- 2 tsp peppermint extract
SUGGESTED PRODUCTS
Instructions
- To make candy cane simple syrup, place the crushed candy canes, white granulated sugar, and water into a medium saucepan and bring to a boil. Reduce to low heat and cook for 10 minutes, stirring often, until the sugar and candy canes have dissolved. Remove from the heat and set aside to cool.
- Use an electric mixer with a paddle attachment to cream the butter and white sugar on medium speed for 3 minutes until pale and fluffy.
- Add the eggs, one at a time, beating after each one until incorporated. Add the vanilla and red food coloring and mix on low speed until combined.
- Sift or whisk the cocoa powder, baking soda, cornstarch, salt, cake flour, and all-purpose flour into a large mixing bowl to combine.
- With the mixer on low speed, slowly add the dry flour mixture to the wet butter mixture until combined and a soft dough forms. Add the white chocolate chips and mix on low speed until combined. Set bowl aside.
- Remove the package of sugar cookie dough from the wrapper and add it to the bowl of red velvet cookie dough. Use your hands to lightly blend the two cookie doughs together. Cover the bowl with plastic wrap and place in the refrigerator to chill for 20 minutes.
- Preheat oven to 400°F/200°C/Gas 6. Line two large baking/cookie sheets with parchment paper and set them aside. Combine the sanding sugar and crushed candy canes in a small bowl and set it aside.
- Dust your work surface and rolling pin with flour. Roll the dough to ½"/1 cm thickness. Use a small round cookie cutter to cut 24 circles from the dough and place onto the prepared baking sheets.
- Bake the cookies on the center rack of the oven for 10 minutes. Remove them from the oven and cool for 5 minutes before transferring them to a wire rack to cool completely.
- Place the softened butter, powdered sugar, vanilla extract, and peppermint extract in a bowl and use an electric mixer to beat until pale and fluffy. Transfer the filling to a large piping bag fitted with a large round piping tip. Set it aside.
- Using a spoon or pastry brush, lightly coat the top of each cooled cookie with the candy cane simple syrup and immediately sprinkle with the sugar crystals and candy cane mixture. Set aside to dry.
- Flip half of the cookies over and gently squeeze some of the filling onto each one. Place the tops of the cookies onto the filling and gently press them together to push the filling to the edges.
- Serve, enjoy, and Happy Holidays!
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
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Dinner Menu Suggestions
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Grilled Prosciutto-Wrapped Asparagus Spears
- Soup: Loaded Cauliflower Leek Soup
- Salad: Apple Walnut Salad with White Balsamic Vinaigrette
- Main Dish: One-Skillet Honey Applesauce Pork Tenderloin
- Side Dish: Tri-Color Roasted Rosemary Potatoes
- Beverage: Christmas Gin Cocktail with Cherries and Mint