Take your holiday baking game to the next level with these refreshing and delicious Candy Cane Cookie Sandwiches.

Tis the season for candy canes….and peppermint….and lots of sweet Christmas treats. Today I am sharing a fun holiday version of a traditional whoopie pie or cookie sandwich. These Candy Cane Cookie Sandwiches are a delicious sweet treat to share this season. While I do bake a good amount of cookies this time of year, I like to mix things up and bake a few non-traditional Christmas treats too. Of course, the candy cane is a totally traditional symbol of the season but cookie sandwiches are not something that are common to bake this time of year.

I made a batch of these last week to take to a friends get together and they were a huge hit. Truthfully, I didn’t really expect them to be because not everyone is a peppermint lover. The cookie part of this recipe is a traditional red velvet cookie that is dusted with powder sugar, similar the popular Chocolate Crinkles. The peppermint frosting is a refreshing dose of peppermint punch. The bits of crushed candy cane around the edge is the perfect garnish for this tasty seasonal treat.

How is your holiday baking coming along? Try a refreshing twist this season and make a batch of these Candy Cane Cookie Sandwiches.

Candy Cane Cookie Sandwiches

Take your holiday baking game to the next level with these refreshing and delicious Candy Cane Cookie Sandwiches.

Author: Melissa

Ingredients

1/2 cup unsalted sweet cream butter softened
1 cup sugar
1/4 cup brown sugar packed
2 large eggs
2 teaspoon pure vanilla extract
1 teaspoon white vinegar
2 teaspoon red gel food coloring
1 3/4 cup flour
3 1/2 teaspoon cocoa powder
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup powdered sugar

Peppermint frosting

1 cup unsalted sweet cream butter softened
4 1/2 cup powdered sugar
1/4 cup heavy whipping cream
1 teaspoon pure peppermint extract
2 cup crushed candy canes
1 disposable piping bag fitted with a star tip

Instructions

Cookie Directions

Preheat the oven to 350 degrees.
Using a standing mixer, beat together until smooth the butter, sugar, and brown sugar.
Beat in one egg at a time until combined.
Beat in the vanilla, vinegar and red food coloring until combined.
In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt and whisk to combine.
Gradually beat in the dry ingredients into the wet until combined and a soft dough forms.
Line a cookie sheet with parchment paper. Using a small ice cream scooper, scoop out mounds of dough onto the cookie sheet about 2 inches apart. Place into the fridge for 1 hour.
Once oven is preheated, remove cookie sheet from fridge and place into the oven and bake for 7 mins. Repeat steps with remaining dough
Once all cookies are baked, dust with powdered sugar.

Frosting Directions:

Using a standing mixer, beat the butter, powdered sugar, heavy whipping cream, and peppermint extract until combined, smooth and thick
Scoop frosting into the piping bag. Pipe a large dollop in the middle of the of the bottom cookie.
Carefully push the top cookie onto the frosting and push down so that the frosting can peep out the sides.
Sprinkle the crushed candy canes onto a plate and roll the edges of the cookie into the candy canes.