Candy Cane Sandwich Cookies | FoodByMaria Recipes

Vegetarian

Gluten-Free Chocolate Candy Cane Sandwich Cookies

Prep

30 minutes

Cook

25 minutes

Yield

14-16

This gluten-free recipe for sandwich cookies is the perfect recipe to add into your holiday cookie rotation. It has a delicious cream filling and chocolate candy cane twist making these festive, beautiful, and delicious. 

Sandwich cookies on a countertop

Why you’ll love these sandwich cookies: 

  • Easy: These may look fancy but you can make them in under an hour 
  • Delicious: The mix of the creamy icing, peppermint, and chocolate is so perfect 
  • Beautiful: These look very beautiful on a platter or to give as a gift 

Sandwich cookies stacked on a countertop

Ingredient Notes: 

Flour: For this recipe I used Bob’s Red Mill 1:1 Gluten-Free Flour. What’s so great about this flour substitute is that it’s a 1-to-1 substitute. With so many different kinds of flours, you need to do the math to figure out exactly how to substitute it and if you get it wrong it can mean your baking won’t turn out. With this flour you’ll have no guess work.

Peppermint Extract: This extract will give your cookies that strong peppermint taste we love. Essentially it’s a herbal extract made of peppermint and the essential oils of peppermint leaves.

Sandwich cookies stacked on a countertop

How to make sandwich cookies: 

  1. Preheat the oven to 300F, and line 2 baking trays with parchment paper.
  2. In a medium-sized bowl, use a stand or hand mixer to cream butter until light + fluffy. Add the vanilla, icing sugar, gluten-free flour, and cocoa powder. Beat until the dough holds together, about 3 minutes. 
  3. In a large bowl, combine butter and oil, with a hand mixer for 2 minutes until thoroughly combined. Split the dough into 2 and roll into 2 logs, approximately 2 inches in width.
  4. Wrap in plastic wrap and refrigerate for 20 – 30 minutes.
  5. Remove the cookie dough logs from the fridge and gently press all sides into the counter to create a square or rectangle shape. 
  6. Unwrap from plastic, and using a sharp knife, cut cookies ¼ inch thick and place onto baking sheets about 1 – 2 inches apart.
  7. Bake for 25 minutes, until set.
  8. Allow cooking for 5 minutes before moving them to a wire rack.
  9. While the cookies cook prepare your peppermint icing. Whip your softened butter on high speed until light and fluffy, about 2 minutes. Add the icing sugar, milk, vanilla, and peppermint extract and beat on medium-high speed until fully incorporated, light, and fluffy. Adjust the flavor to your preference. To assemble, prepare a piping bag with a medium-sized star tip. On top of half of the cooled cookies, pipe icing on the entire top. Start by going around the edges and make your way in when piping.  Place the second half of the cookies on top of the iced cookies.
  10. Next, crush your candy canes into small pieces. Add into a small bowl. One-by-one press each side of a cookie into the crushed candy cane pieces- or pick up the candy cane pieces by hand and press them into the peppermint icing. Repeat the steps until completed all of the cookies. Afterward, add the dark chocolate to a small bowl and slowly melt it in the microwave.
  11. Using a small spoon, drizzle diagonal lines of chocolate completely over the top of your cookies OR dip the sides in the chocolate. Sprinkle any extra crushed candy cane pieces on top if you desire.

Sandwich cookies on a countertop

Expert Tips & FAQ: 

Can I make these sandwich cookies vegan? Use your favorite plant-based butter + milk in all areas of this recipe to make completely vegan!

What if I don’t like peppermint? Swap peppermint + candy cane for any other flavors for your little sandwich cookies. Like caramel, coffee, nuts, orange, simple vanilla, OR anything!

Storage: Store cookies at room temperature in an airtight container for 2 – 3 days, 5 – 7 days in the fridge, or in the freezer for 2-3 months. 

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Chocolate Candy Cane Sandwich Cookies

  • Author: Maria Koutsogiannis
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 14-16 1x
  • Category: Vegetarian
  • Method: Bake
  • Cuisine: Baked Goods
  • Diet: Vegetarian

Description

These gluten-free sandwich cookies are perfect for a peppermint patty lover. Complete with peppermint icing, candy canes, and chocolate.


Ingredients

Scale

¾ cup butter (softened)

¾ cup icing sugar

1 tbsp vanilla

6 tbsp cocoa powder

1 1/3 cup Bob’s Red Mill 1:1 GF Flour Blend

Peppermint Icing:

¼ cup butter (softened)

2 ½ cup granulated sugar

2 tbsp milk or plant-based milk

1 tsp vanilla 

Half or 1/8 tsp peppermint extract

2 crushed candy canes

½ cup dark chocolate


Instructions

Preheat the oven to 300F, and line 2 baking trays with parchment paper.

In a medium-sized bowl, use a stand or hand mixer to cream butter until light + fluffy. Add the vanilla, icing sugar, gluten-free flour, and cocoa powder. Beat until the dough holds together, about 3 minutes. 

In a large bowl, combine butter and oil, with a hand mixer for 2 minutes until thoroughly combined. Split the dough into 2 and roll into 2 logs, approximately 2 inches in width.

Wrap in plastic wrap and refrigerate for 20 – 30 minutes.

Remove the cookie dough logs from the fridge and gently press all sides into the counter to create a square or rectangle shape. 

Unwrap from plastic, and using a sharp knife, cut cookies ¼ inch thick and place onto baking sheets about 1 – 2 inches apart.

Bake for 25 minutes, until set.

Allow cooking for 5 minutes before moving them to a wire rack.

While the cookies cook prepare your peppermint icing. Whip your softened butter on high speed until light and fluffy, about 2 minutes. Add the icing sugar, milk, vanilla, and peppermint extract and beat on medium-high speed until fully incorporated, light, and fluffy. Adjust the flavor to your preference. To assemble, prepare a piping bag with a medium-sized star tip. On top of half of the cooled cookies, pipe icing on the entire top. Start by going around the edges and make your way in when piping.  Place the second half of the cookies on top of the iced cookies.

Next, crush your candy canes into small pieces. Add into a small bowl. One-by-one press each side of a cookie into the crushed candy cane pieces- or pick up the candy cane pieces by hand and press them into the peppermint icing. Repeat the steps until completed all of the cookies. Afterward, add the dark chocolate to a small bowl and slowly melt it in the microwave.

Using a small spoon, drizzle diagonal lines of chocolate completely over the top of your cookies OR dip the sides in the chocolate. Sprinkle any extra crushed candy cane pieces on top if you desire.

Enjoy!!


Notes

Use your favorite plant-based butter + milk in all areas of this recipe to make completely vegan!

Swap peppermint + candy cane for any other flavors for your little sandwich cookies. Like caramel, coffee, nuts, orange, simple vanilla, OR anything!

Store cookies at room temperature in an airtight container for 2 – 3 days, 5 – 7 days in the fridge, or in the freezer for 2-3 months. 

ENJOY! These are the BEST cookies for THE Peppermint Patty lovers!!


Nutrition

  • Serving Size: 16
  • Calories: 261
  • Sugar: 38.4g
  • Sodium: 3.9mg
  • Fat: 13.5g
  • Saturated Fat: 7.3g
  • Unsaturated Fat: 0.4g
  • Trans Fat: 0g
  • Carbohydrates: 41.6g
  • Fiber: 0.9g
  • Protein: 1.8g
  • Cholesterol: 30.5mg

Keywords: cream, recipe, chocolate

Kristin S.

This is now my new favourite cookie recipe! I will definitely be making these every year at Christmas! They are so good!!! The most amazing mint chocolate flavour.

Maria Koutsogiannis

so glad you enjoyed these my friend!

Annabelle

I wonder if I could change the flavor from peppermint to something else, we aren’t big fans of peppermint, what do you think of orange? How would you do it?

Maria Koutsogiannis

that would work too!! Have fun with it!!!! then do chocolate drizzling instead of the crushed candy cane!

Lauren P

Can’t wait to make these Christmas Eve. I love your recipes and blog posts, they are so informative and easy to follow!! Thank you, Merry early Christmas!

Maria Koutsogiannis

thank you so much!!! HAPPY HOLIDAYS!

Tiffany Tran

These are the best cookies. I love the combination of chocolate and peppermint. The kids loved them and they were fun to make!

Maria Koutsogiannis

makes me so happy!

Judy L.

It’s my first time posting a review, but these cookies are amazing!! One of my seasonal favorites, a really good holiday recipe!

Maria Koutsogiannis

thank you so much for the love, Judy!

Miranda R.

These cookies were soo good. Fun and easy to make. I didn’t have any candy cane, I crushed other candy that I have which works just as well! I will definitely make these again.

Maria Koutsogiannis

that sounds great!!

Megan

Can I make this the night before and refrigerate it to bake the next day? I have a cookie exchange to go to and want them to be fresh. Can’t wait to make these!

Maria Koutsogiannis

yes! That will work!

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