Looking for a simple but festive cookie? Look no further because these Mint Chocolate Sandwich Cookies are just what you need. I can't stand holiday cookies that look like Santa threw up on them. Harsh, I know. But, you can read my post from last year here explaining in more detail. All I want is a simple, but most importantly delicious, cookie that makes me feel like it's the holidays.
This simple chocolate shortbread cookie is filled with peppermint buttercream. They go with a glass of milk, a hot cocoa, or a cup of tea. I colored the inside the perfect pastel hue of mint green, which is the only acceptable green that makes desserts look edible (in my opinion). The mint green just makes these cookies spread their own kind of holiday cheer. Find the recipe below for my Mint Chocolate Sandwich Cookies.
Mint Chocolate Sandwich Cookies
2 sticks (226 grams) organic salted butter, softened
142 grams (1 cup) organic powdered sugar, sifted
1 tablespoon organic vanilla extract
212 grams (1 2/3 cup) organic all purpose flour
43 grams (1/2 cup) organic Dutch cocoa, sifted
3/4 stick (85 grams) organic butter, softened
170 grams (1 cup plus 3 tablespoons) organic powdered sugar, sifted
1 teaspoon organic peppermint flavor (like Frontier Co-Op)
1/2 teaspoon organic vanilla extract
1/4 teaspoon ColorKitchen Yellow Food Dye
1/4 teaspoon ColorKitchen Blue Food Dye
1/2 teaspoon water
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar and vanilla extract. Mix on low until you no longer see powdered sugar, there may still be chunks of butter but that’s okay as it’s soft. Add the flour and cocoa and mix on low until combined.
Using your hands, form the dough into 36 balls and place on the prepared cookie sheets.
Flatten slightly so they are about 1 3/4-inches in diameter.
Bake for 13 minutes or until the edges look set and dry. Allow to cool completely on the cookie sheets.
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment add the butter, powdered sugar, peppermint flavor, vanilla extract, blue dye, yellow dye and water. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with no tip.
Turn over every other cookie so they’re all paired and pipe a dollop of frosting onto each of the turned over cookies. Sandwich with the second cookie on top.
Store in an airtight container for up to 7 days.
Gluten Free – Replace the organic flour with 212 grams (1 1/3 cups) organic gluten free flour blend and 28 grams (1/4 cup plus 1 tablespoon) organic coconut flour.
High Altitude – bake at 350°F for 11 minutes or until the edges look set and dry.