Peppermint Sandwich Cookies

Total Time:
4 hr 20 min
50 min
3 hr 15 min
15 min

30 sandwich cookies

  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/2 sticks unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2/3 cup heavy cream
  • 8 ounces white chocolate, finely chopped
  • Crushed peppermint candies, for decorating
  • Sift the flour, baking powder and salt into a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes. Beat in the egg and vanilla until combined. Beat in the flour mixture in 2 batches on low speed until just combined. Divide the dough between 2 sheets of plastic wrap; form into disks. Wrap and chill until firm, 1 hour.

  • Roll out the dough between floured sheets of Reynolds® Parchment Paper or Reynolds® Cookie Baking Sheets until 18 inch thick; chill 15 minutes. Line 2 baking sheets with parchment. Cut out circles with a 2-inch cutter; transfer to the parchment-lined baking sheets. Chill the cutouts 30 minutes.

  • Preheat the oven to 350°. Bake the cookies until just golden, about 12 minutes. Let cool on the parchment sheet on a wire rack for about 15 minutes.

  • Meanwhile, bring the cream to a simmer. Pour over the white chocolate in a bowl and let stand 2 minutes; stir until smooth. Chill until cold, about 1 hour. Beat briefly with a mixer until thick, 30 seconds. Sandwich between the cookies; roll the edges in crushed peppermints.

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