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.

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

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.

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.

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!

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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. 

Other cookie recipes you’ll love:

• Chocolate Brownie Whoopie Pie
• Brown Butter & White Chocolate Snickerdoodles
• Ferrero Rocher Cookies
• Red Velvet Cookies

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

Chocolate Candy Cane Sandwich Cookies

5 from 7 votes

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

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Vegetarian

Cuisine Baked Goods

Servings 14 -16

Calories 261 kcal

Ingredients

  

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• 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

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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: 16 | Calories: 261kcal | Carbohydrates: 41.6g | Protein: 1.8g | Fat: 13.5g | Saturated Fat: 7.3g | Polyunsaturated Fat: 0.4g | Cholesterol: 30.5mg | Sodium: 3.9mg | Fiber: 0.9g | Sugar: 38.4g

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