Peppermint Sandwich Cookies

These white-chocolate-filled Peppermint Sandwich Cookies are the perfect way to sweeten up any sugar cookie recipe, and add festive flair to any cookie platter.

  • Prep Time

    50 minutes

  • Servings

    30 Sandwich Cookies

  • Cook Time

    4 hours, 20 minutes (includes chilling and cooling times)

  • Course




Sift the flour, baking powder and salt into a medium bowl

Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes

Beat in the egg and vanilla until combined

Beat in the flour mixture in 2 batches on low speed until just combined

Divide the dough between 2 sheets of plastic wrap form into disks

Roll out the dough between floured sheets of Reynolds® Parchment Paper or Reynolds® Cookie Baking Sheets until 1⁄8 inch thick chill 15 minutes

Line 2 baking sheets with parchment. Cut out circles with a 2-inch cutter transfer to the parchment-lined baking sheets

Chill the cutouts 30 minutes

Preheat the oven to 350˚

Bake the cookies until just golden, about 12 minutes

Cool on the parchment sheet on a wire rack for about 15 minutes

Pour cream into pot and bring to a simmer

Pour cream over the white chocolate in a bowl and let stand 2 minutes stir until smooth

Chill until cold, about 1 hour

Beat briefly with a mixer until thick, 30 seconds

Sandwich between the cookies roll the edges in crushed peppermints