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Crinkle Cookies with Peppermint Cream Sandwiches Recipe

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4.1 from 10 reviews

These festive chocolate crinkle cookies are soft, fudgy, and beautifully cracked on top, perfectly paired with a sweet and creamy peppermint frosting. Sandwiched together with a candy cane rim, they’re a delightful holiday treat that’s easy to make and sure to impress.

Ingredients

Crinkle Cookies

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 ½ cups packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 4 ounces unsweetened chocolate, chopped
  • 4 tablespoons unsalted butter
  • ½ cup granulated sugar
  • ½ cup powdered sugar

Peppermint Frosting

  • ¾ cup salted butter
  • 3 cups powdered sugar
  • 3 tablespoons heavy cream
  • 1 teaspoon peppermint extract, plus more to taste
  • 8 candy canes, crushed

Instructions

  1. Preheat Oven and Prepare Pans: Preheat the oven to 325°F and position a rack in the center. Line two sheet pans with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and sea salt until combined and aerated.
  3. Mix Wet Ingredients: In a large bowl, whisk together the brown sugar, eggs, and vanilla extract until smooth and glossy, which will add moisture and sweetness to the cookies.
  4. Melt Chocolate and Butter: Place chopped unsweetened chocolate and unsalted butter in a microwave-safe bowl. Microwave in 10-second intervals, whisking between each, until fully melted and smooth. This creates a rich chocolate base for the cookie dough.
  5. Combine Mixtures: Whisk the melted chocolate mixture into the wet egg mixture until fully incorporated. Then fold in the dry ingredients gently until no dry flour remains, forming a thick cookie dough. Let the dough sit at room temperature for about 10 minutes to hydrate and firm up slightly.
  6. Form and Sugar-Coat Dough Balls: Roll the dough into 1½-inch balls. Roll each ball first in granulated sugar, then roll in powdered sugar to create the signature crinkle cookie exterior.
  7. Bake the Cookies: Place the sugar-coated dough balls evenly spaced on the prepared sheet pans. Bake one sheet pan at a time, rotating halfway through, for about 12 minutes or until cookies are puffed with cracks formed on top but still soft in the center. Allow cookies to cool completely on the sheet pan.
  8. Prepare Peppermint Frosting: Using a stand mixer fitted with the paddle attachment, beat the salted butter on medium speed until smooth and fluffy. Gradually add powdered sugar on low speed until incorporated. Add heavy cream and peppermint extract, then beat until frosting is smooth and spreadable.
  9. Assemble Cookie Sandwiches: Spread about 2 tablespoons of peppermint frosting on the bottom of one cooled cookie and press it gently to the bottom of another cookie to form a sandwich. Roll the exposed frosting edges in crushed candy canes for a festive crunch and finish.

Notes

  • For best results, ensure cookies are completely cool before assembling sandwiches to prevent frosting from melting.
  • Use freshly crushed candy canes for a more intense peppermint flavor and decorative crunch.
  • You can adjust the amount of peppermint extract in the frosting to taste for a stronger or milder peppermint flavor.
  • Eggs at room temperature will help the dough mix more evenly.
  • Store assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://marthatasty.com/crinkle-cookies-with-peppermint-cream-sandwiches-recipe/