I know lots of people love gingerbread for the holidays, but to me peppermint is the flavor of Christmas. These delicious little sandwich cookies are made with black cocoa (think soft Oreo cookies) and a peppermint buttercream and rolled in crushed up candy canes for a little something extra!
Why You'll Love This Peppermint Sandwich Cookie
- They are easy to make and impressive to look at.
- They are gluten free and dairy free.
- They are soft, but also sturdy enough to give away.
Ingredient List
- Gluten Free 1-to1 Flour Blend - This recipe was tested with Bob's Red Mill brand flour. If you use another flour blend, I highly recommend you weigh the flour to get a more consistent result.
- Black Cocoa Powder - You can order this directly from King Arthur Baking Company. You can also use dutch cocoa powder as a substitute, but the cookies won't be as dark.
- Baking Soda
- Salt
- Vegan Butter - I use either Miyokos brand or Country Crock Plant Butter. I do not recommend substituting for margarine. Regular dairy butter will work in this recipe as well.
- Sugar
- Egg
- Vanilla
- Powdered Sugar
- Peppermint Extract
- Candy Canes (or round peppermint candies)
How to Make a Chocolate Mint Cookies
- Step 1: Cream the butter and sugar together in a stand mixer until light and fluffy.
- Step 2: Beat in the egg and vanilla.
- Step 3: Add the flour, black cocoa, baking soda and salt.
- Step 4: Shape the dough into small balls about the size of a grape and place them on a parchment lined baking sheet.
- Step 5: Bake and cool.
- Step 6: Prepare the frosting by combining butter, powdered sugar and peppermint extract in a stand mixer.
- Step 7: Flip over the cooled cookies. Top half of the cookies with frosting them sandwich them with a second cookie half.
- Step 8: Roll the cookie edges in crushed peppermint candies.
Best Way to Store Peppermint Sandwich Cookies
There is no need to refrigerate these cookies as buttercream frosting is okay to store at room temperature. The cookies are nicer to eat when served at room temperature and will last up to 4 days when stored in an airtight container.
If you love peppermint, check out these great recipes!
Gluten Free, Vegan Thin Mint Cookies
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Recipe
Gluten Free Chocolate Peppermint Sandwich Cookies
These soft, chewy cookies are the perfect addition to your holiday cookie tray!
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Servings: 24
Calories: 145kcal
Ingredients
For the cookies
- 1 Cup + 2 tablespoon Gluten Free 1-to1 Flour Blend (166g) I use Bob's Red Mill
- ⅓ Cup Black Cocoa Powder can substitute Dutch Process Cocoa
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 8 Tablespoon Vegan Butter room temperature
- ¾ Cup Sugar
- 1 Egg
- 1 teaspoon Vanilla
For the frosting
- 1 ¾ Cup Powdered Sugar sifted
- ½ Cup Vegan Butter room temperature
- ½ teaspoon Peppermint Extract
- 4 Candy Canes crushed into chunks
Instructions
For the cookies
- Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
- In a small bowl, combine the gluten free flour, cocoa powder, baking soda and salt. Whisk until well mixed. Set aside.
- Add butter and sugar to the bowl of an electric mixer. Beat on medium high speed for 2-3 minutes until light and fluffy. Scrape down the bowl.
- Add the egg and vanilla. Beat another 60 seconds on medium speed. Scrape down the bowl.
- Turn the mixer to the lowest setting and slowly add the flour mixture. Stir until just combined. Use a spatula to ensure all dry ingredients have been incorporated into the batter.
- Scoop the dough into balls the size of grapes and place on your prepared baking sheets spaced about 2 inches apart.
- Bake for 7 minutes in preheated oven until edges are just set. Cool for 5 minutes on the baking sheet, then move to a wire rack to cool completely. The cookies will be soft.
For the frosting
- Add butter to the bowl of an electric mixer. Beat on medium speed about 1 minute until the butter is smooth. Scrape down the bowl.
- Add the sifted powdered sugar and peppermint extract to the butter. Beat on medium low until the dry ingredients are incorporated and it looks a little like a dough ball. Scrape down the bowl to make sure all of the ingredients are incorporated evenly. Then turn your mixer to high speed and beat for 5 minutes. The frosting should be light and fluffy.
- Turn half of your cookies over so the bottoms are facing up. Scoop about 1 ½ tablespoon of frosting onto each cookie half. You can use a frosting bag if you want, but I just use a spoon. Place the second cookie half on top of the frosting and gently press down so the frosting spreads to the edges.
- Place your candy canes (or peppermint candies) into a freezer safe ziploc bag and seal. Smash using a wooden rolling pin or something equally as heavy and strong.
- Roll the edges of the cookies in the crushed candy canes.
- Store cookies in an airtight container.
Notes
If you wish to substitute another brand of gluten free flour, I recommend using a kitchen scale to weight it to 166g. For King Arthur's Measure for Measure this is approximately 1 ⅓C
Calories: 145kcal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 111mg | Potassium: 24mg | Fiber: 1g | Sugar: 17g | Vitamin A: 368IU | Calcium: 6mg | Iron: 1mg
Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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