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:
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! 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
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