One of the benefits of being friends with a famous dessert cookbook author is you receive incredibly delicious sweets around the holidays. An adorable bundle of these seasonal sandwich chocolate spritz cookies arrived on my doorstep just days before Christmas last year. Of course, they didn’t quite make it to the holiday. In fact, they were devoured in less than 24 hours.
And this year, Hannah offered to share this recipe just in time for holiday baking! These chocolate peppermint sandwich creme cookies are perfect Christmas cookies. As Hannah notes below, they’re great for cookie swaps, gifting, and gatherings.
The classic combo of chocolate and peppermint is an easy crowd pleaser, the crisp but still soft cocoa cookies yielding to a creamy, lightly minted filling, riddled with crunchy pieces of smashed candy canes.
It’s the sort of staple that you just can’t go wrong with, whether you give them as holiday presents, or whip up a batch later in the year to serve in the middle of summer. They do, by the way, taste fantastic straight out of the freezer, cold and refreshing, so don’t think you can safely “hide” them in there for too long.
Special Diet Notes: Candy Cane Chocolate Spritz Sandwich Cookies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.
- 2 cups non-hydrogenated shortening
- 1½ cups sugar
- 1 (6-ounce) container vanilla dairy-free yogurt
- 2 teaspoons vanilla extract
- 3½ cups all-purpose flour
- 1 cup dutch-processed cocoa powder
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ cup dairy-free buttery spread or sticks, softened
- ½ cup non-hydrogenated shortening
- 4 cups powdered confectioner’s sugar
- 4 ounces smashed candy canes or starlight mints
- 1 tablespoon vanilla extract
- Preheat your oven to 350°F and line two baking sheet with parchment paper.
- Put the shortening and sugar in a large mixing bowl, and cream with a mixer. Add the yogurt and vanilla and mix until creamy.
- In a large bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Add the dry ingredients to the wet ingredients in thirds, mixing the batter after each addition. The dough will be very thick. Try to refrain from adding any liquid!
- Once you achieve a cohesive dough, place a few mounds of it into your spritz cookie gun affixed with your design of choice. Squeeze out the cookies onto your prepared baking sheets, reload when you run out of dough, and repeat.
- Bake the cookies for 8 to 10 minutes, until they no longer look wet on top and the cookies look solid. It can be hard to tell when they’re done since the cookies are dark, but do not bake them for more than 10 minutes.
- Let the cookies cool on the baking sheets for at least 10 minutes, and then transfer the cookies to a wire rack to cool completely.
- Place the buttery spread and shortening in a large mixing bowl, and cream with a mixer until fluffy. Add the powdered sugar, crushed mints, and vanilla, and slowly incorporate it with your mixer on low.
- Once the powder is fully incorporated, turn your mixer up to high and beat the frosting for about 5 minutes. It should be smooth, creamy, and fluffy.
- Sandwich some filling between two cooled cookies. Repeat with the remaining cookies