Peppermint Sandwich Cookies

  • Prep Time: 50 minutes
  • Cook Time: 4 hours, 20 minutes (includes chilling and cooling times)
  • Servings: 30 Sandwich Cookies
  • Course: Dessert

These white-chocolate-filled Peppermint Sandwich Cookies are the perfect way to sweeten up any sugar cookie recipe, and add festive flair to any cookie platter.

Reynolds Kitchens Tip

Line your baking sheet with Reynolds® Parchment Paper, available in rolls or pre-cut sheets, for cookies that don’t stick and fast, easy cleanup!

Ingredients

  • 2 1⁄2 cups all-purpose flour, plus more for dusting
  • 1⁄4 teaspoon baking powder
  • 1⁄2 teaspoon salt
  • 2 1⁄2 sticks unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2⁄3 cup heavy cream
  • 8 ounces white chocolate, finely chopped
  • Crushed peppermint candies, for decorating
  • Reynolds® Parchment Paper

Directions

Step 1

Sift the flour, baking powder and salt into a medium bowl

Step 2

Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes

Step 3

Beat in the egg and vanilla until combined

Step 4

Beat in the flour mixture in 2 batches on low speed until just combined

Step 5

Divide the dough between 2 sheets of plastic wrap; form into disks

Step 6

Roll out the dough between floured sheets of Reynolds® Parchment Paper or Reynolds® Cookie Baking Sheets until 1⁄8 inch thick; chill 15 minutes

Step 7

Line 2 baking sheets with parchment. Cut out circles with a 2-inch cutter; transfer to the parchment-lined baking sheets

Step 8

Chill the cutouts 30 minutes

Step 9

Preheat the oven to 350˚

Step 10

Bake the cookies until just golden, about 12 minutes

Step 11

Cool on the parchment sheet on a wire rack for about 15 minutes

Step 12

Pour cream into pot and bring to a simmer

Step 13

Pour cream over the white chocolate in a bowl and let stand 2 minutes; stir until smooth

Step 14

Chill until cold, about 1 hour

Step 15

Beat briefly with a mixer until thick, 30 seconds

Step 16

Sandwich between the cookies; roll the edges in crushed peppermints

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