Candy Cane Sandwich Cookies

It’s the most wonderful time of the year!! Cue the Christmas carols! It’s COOKIE SEASON {oh yeah, cookies get their own season} and you and your sweet tooth are in the right place. It’s no secret I’m a major cookie connoisseur. I’m basically chocolate chip cookie’s biggest fan and if you follow my Instagram, you know that my posts are 90% cookies, 10% everything else. When it comes to indulgence at 350 degrees, a good cookie is my go-to every time. When the holiday season hits, you better believe I’m baking cookies 24/7 like no one’s business. By the time Christmas Eve rolls around Santa’s cookie plate never looked so good.

So imagine my excitement when Pinhole Press asked me to contribute to their 2018 Holiday Cookie Bake Off. Nothing is more festive than spreading some holiday cheer by way of delicious cookies. And because it is the holidays, not just any cookie will do. This first ever Pinhole Press Holiday Cookie Bake Off calls for a cookie with a little sparkle and shine. A bit of fancy if you will. That little somethin’ somethin’ that makes a cookie off limits the other eleven months of the year. This Candy Cane Sandwich Cookie checks all the boxes for the perfect holiday cookie. Sprinkled with crushed candy canes and sparkling sugar and filled with peppermint buttercream, this cookie recipe is deceptively simple to make. Prepare to be dazzled!!

Not only is this cookie bound to be the most festive gem on any given cookie tray, but it’s easy to bake and makes for a fun holiday activity to do together in the kitchen. Kids of all ages will love assembling these kicked-up-a-notch sandwich cookies and the little ones will find great joy in crushing up candy canes. It’s a win-win if you ask me! To start, we begin with a classic vanilla shortbread. I love how simple this dough is to make and it has a delicious, buttery flavor that makes these cookies delicious all on their own. Feel free to cut them into any pretty shape you’d like…stars, trees, snowflakes. Or try multiple shapes for a very merry cookie platter that will have #cookiegoals written all over it.

Once the shortbread has baked off, the real fun begins. To make the buttercream, you’ll need to be sure your butter is at room temperature. Mix the ingredients well, whipping until light and fluffy. Just a hint of peppermint added to the buttercream is all you need since the crushed candy canes add even more flavor. Less is more here, trust me on this. Scoop your buttercream into a piping bag and crank up the Christmas carols while you fill these sweet little sandwiches one by one. Once assembled, simply drizzle the tops with melted white chocolate and sprinkle with crushed candy canes. Hello holidays!!! 

One bite into these candy cane bedazzled nuggets and you’ll be hoping Santa stuffs your stocking with another batch. They are ridiculously delicious and so very merry. I hope you’ll add these Candy Cane Sandwich Cookies to your must-bake list and spread some cookie love with those near and dear to you this holiday season. To participate in some festive holiday cookie making with Pinhole Press just click here for the contest rules and prizes. Besides having a whole lot of fun in the kitchen you could be entered to win a grand prize valued at over $1000!! Talk about a happy holiday!

Christmas is just around the corner {42 days and counting!!} so be sure to check back often for more sweet recipes you’ll want to cozy up to all season long. I’ll be sharing some family favorites that bring us so much joy each year. Speaking of joy, I hope you know how happy it makes me to see what you’re baking in your kitchens. Send me a note, leave a comment or tag your versions of my recipes on Instagram with #brownedbutterblondie. Nothing makes my day more than to hear you are loving the recipes I share.

Happy Baking!

Candy Cane Sandwich Cookies

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• Author: Browned Butter Blondie
• Prep Time: 4 hours
• Cook Time: 10 mins
• Total Time: 4 hours 10 mins
• Yield: 20 1x
• Category: Cookies

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Description

A fun and festive holiday cookie sprinkled with crushed candy canes, dusted with sparkling sugar and filled with a delightful peppermint buttercream. This shortbread sandwich cookie will add a little fancy to your holiday cookie tray.

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Ingredients

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For Shortbread Cookies

• 1 1/4 cups all-purpose flour, sifted
• 1 cup rice flour, sifted
• 3/4 cup granulated sugar
• pinch of kosher salt
• 1 large egg, room temperature
• 10 TBSP cold unsalted butter, cut into cubes
• 1/2 tsp vanilla extract
• crushed candy canes for topping

For Peppermint Buttercream

• 8 TBSP unsalted butter, room temperature
• 2 cups confectioner’s sugar, sifted
• 1/2 tsp vanilla
• 1/4 tsp peppermint extract
• 1–2 TBSP whole milk

For White Chocolate Drizzle

• 1 cup white chocolate chips
• 1 TBSP coconut oil, liquid

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Instructions

For Shortbread Cookies

1. In a stand mixer, combine flours, sugar and salt on low for 10 seconds. Add cold butter, mixing on medium until large crumbs form
2. Mix in egg and vanilla on medium to low until dough barely comes together
3. Remove dough from mixer and and place on marble slab or countertop and need by hand until smooth
4. Wrap carefully in plastic wrap and refrigerate at least 3 hours or overnight
5. Preheat oven to 350 degrees
6. Remove dough from refrigerator and allow to soften slightly
7. Line two baking sheets with parchment paper
8. On floured surface, roll dough into 1/4 inch thickness
9. Cut dough into desired shapes with cookie cutter
10. Place on cookie sheets and chill for 30 minutes
11. Bake 10-12 minutes, cookies will brown only slightly on edges
12. Do not over bake
13. Cool five minutes on cookie sheet and then remove from pan and cool completely on wire rack before assembling cookie sandwiches

For Frosting

1. In bowl of a stand mixer, whip softened butter on high for 4-5 minutes
2. Add confectioners sugar, vanilla and peppermint and mix on high for 2 minutes
3. Add 1 TBSP of milk and continue to mix for one minute, adding more milk if frosting is too thick

For White Chocolate Drizzle

1. Place 1 cup of white chocolate chips in a microwave safe bowl
2. Add coconut oil
3. Microwave in 30 second increments, stirring in between until melted
4. Set aside until ready to use

Assembly

1. Spoon buttercream into a piping bag
2. Once shortbread is completely cool, pipe approximately 1-1 1/2 TBSP of buttercream onto the flat side of cookie
3. Top buttercream with a second cookie
4. Drizzle tops of sandwich cookies with melted white chocolate and crushed candy canes
5. Set aside to set
6. Store tightly covered at room temperature

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Notes

Prep time includes chilling time for shortbread cookie dough