Chocolate Peppermint Sandwich Cookies

Photo Credit: Allyson Kramer
    37 mins

These chocolate sandwich cookies are as tasty as they are festive. Be sure to roll the dough out (in between two sheets of parchment paper) as thin as possible to ensure a crisp, delicate cookie. A variation of these can easily be made by submerging the entire cookie sandwich in chocolate coating and allowing to harden.

What You'll Need

  • 2 teaspoons ground chia seed
  • 2 tablespoons water
  • 1 1/4 cups all purpose flour
  • 2/3 cup dutch processed cocoa powder
  • Dash salt
  • 1 cup cold nondairy margarine, such as Earth Balance brand
  • 1 cup granulated sugar
  • For the Frosting:
  • 2 cups confectioner's sugar
  • 2 tablespoons nondairy milk
  • 3 tablespoons softened nondairy margarine
  • 1/2 teaspoon peppermint extract
  • 1/2 cup nondairy semi-sweet chocolate chips
  • 4 standard sized candy canes, crushed

How to Make It

Preheat your oven to 350 °F.

In a small bowl, whisk together the ground chis seed and the 2 tablespoons water. Allow mixture to rest 5 minutes, or until gelled.

In a medium sized mixing bowl, whisk together the all purpose flour, cocoa powder, and salt.

In a larger bowl, cream together the margarine and sugar until very smooth. Mix in the prepared chia gel and then gradually incorporate the flours and mix well until a clumpy dough is formed.

Divide dough into 4 separate disks and chill until the dough is cold. Roll out one disk of dough about 1/8 inch thick in between two sheets of parchment paper. Cut out with circle shaped cookie cutters and place onto an ungreased cookie sheet. Bake for 10 to 12 minutes, leaning to the 10 minute mark if your cookies are 1/8 inch thick. If your cookies are thicker than 1/8 inch, then be sure to cook an additional minute or two or they won’t be as crispy. Transfer to a wire rack and allow the cookies to cool completely.

Make the frosting:

To Make the frosting, add one cup of the confectioner's sugar to a medium size bowl. Using a whisk, stir in about 1 tablespoon nondairy milk and the softened margarine and mix until very smooth. Add the remainder of the confectioner's sugar and mix well. Add just enough of the remaining nondairy milk to the mixture to create a fluffy and smooth frosting while whisking vigorously. Feel free to use an electric mixer for this step.  Pipe a circle of the frosting on the center of the inside of one cookie and then sandwich together with another cookie. Press gently to distribute the frosting.

Melt the chocolate using a double boiler (no need to temper) and cover the tops of the sandwiches with a thin coating of chocolate. Sprinkle generously with the crushed candy canes. Let chocolate re-harden before serving.