One of my favorite things to do is make a seasonal cookie. During the fall I made Pumpkin Spice Oatmeal Cream Pies, which were a huge hit – I mean who doesn\’t love pumpkin spice? When it comes to winter one thing that is always on my mind is peppermint. Of course, with holiday parties coming up I wanted to make sure that I made something festive, and peppermint. These Chocolate Candy Cand Sandwich Cookies are everything I hoped for and more. The best part, they\’re vegan and no one will know! The candy cane pieces around the outer edge add the perfect sweet touch. These chocolate candy cane sandwich cookies make a great addition to holiday parties, potlucks, cookie swaps and more. I am wrapping them up and placing them in a tin to mail to friends that are out of state as well as bringing them to a holiday party.
Chocolate Candy Cane Sandwich Cookies
Chocolate Cookie Ingredients
2 1/4 cups flour
1/2 cup cacao powder
1 teaspoon baking soda
1 cup vegan butter, softened to room temperature
1 1/4 cup granulated sugar
1/4 cup nondairy milk (or you can use regular)
2 teaspoons vanilla extract
Peppermint Frosting Ingredients
2 cups confectioners sugar
3 tablespoons vegan butter, softened to room temperature (you can also use regular butter)
3 tablespoons warm water
1/2 teaspoon peppermint extract
4 candy canes, crushed
1. Sift flour, cacao powder, and baking soda into a large mixing bowl and whisk to combine.
2. In a separate mixing bowl, cream the butter using a hand mixer or stand mixer.
3. Add in the sugar and whip for one minute – until combined and fluffy.
4. Add vanilla and gradually add the milk – while continuing to whip the mixture.
5. Fold the wet ingredients into the dry ingredients.
6. Mix well using a wooden spoon or spatula.
7. Once combined form the dough into a ball.
8. Split the dough into two equal portions.
9. Place each portion into a piece of parchment paper.
10. Roll it out with your hands between the parchment paper until a log is formed. The log should be about two inches wide.
11. Try to flatten the ends – so you have a cylinder shape.
12. Wrap the two logs, and tightly secure the ends closed.
13. Refrigerate for 1 to 2 hours or until firm.
14. Once you remove the logs from the refrigerator, unwrap them.
15. Using a sharp knife, cut rounds that are about 1/4-inch thick.
16. Place the cookies on parchment-lined baking sheets.
17. Preheat the oven to 350 degrees Fahrenheit.
18. Bake 5-7 minutes.
19. Allow the cookies to cool completely before frosting.
20. For the peppermint frosting, combine the butter and confectioners sugar in a large mixing bowl.
21. Mix with a stand or hand mixer.
22. While mixing, add in the warm water and peppermint oil.
23. Beat until frosting consistency.
24. Pour the smashed candy canes into a bowl.
25. To assemble the sandwich cookies, spread some frosting onto the bottom of a cookie with a small icing spatula.
26. Place another cookie on top and lightly press so there is some frosting coming out of the sides.
27. Sprinkle crushed candy canes all along the sides of the sandwich – or you can roll the sides into the candy canes.
29. Allow the cookies to dry before layering them in a container.
30. These cookies freeze great and make the perfect addition to holiday parties and potlucks.