Red Velvet Peppermint Sandwich Cookies
Make your holiday season extra special with these homemade Red Velvet Peppermint Sandwich Cookies. This recipe brings together the richness of red velvet and the coolness of peppermint, creating a perfect Christmas treat.
Servings 18
Calories 541kcal
Equipment
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
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
Serving: 1 | Calories: 541kcal | Carbohydrates: 86g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Cholesterol: 64mg | Sodium: 168mg | Fiber: 1g | Sugar: 65g