December 10, 2012

Chocolate Peppermint Sandwich Cookies


The snow is falling outside and Nat King Cole is singing "The Christmas Song" on my iPod. It's officially Christmas time in Minnesota! I love Christmas so much - everything is so bright and festive! I wouldn't call myself a very religious person, but it's such a wonderful time of the year to spend with my family and friends and to be thankful for all of the amazing people (dogs included!) that I have in my life. Oh...and presents. I love presents.


Isn't that a cute picture of my Grandma and me? Now you can see where I get my red hair! I always had the best Christmases growing up. My brother, sister, and I would all get up really early in the morning (most of the time it was before the sun was even up) and we would go check to see what Santa had put in our stockings. That would keep us entertained for a little while, but we would eventually have to go wake up our parents to open all of the presents under the tree. Then every year we make our way to my Grandma and Grandpa's house on Christmas night for family and food...and of course more presents.

If you're looking for an impressive, but super simple cookie recipe to serve your friends and family this holiday season - you must try these chocolate peppermint sandwich cookies! One of my all time favorite flavor combinations is chocolate and peppermint and these cookies do not disappoint. I think I'll throw some chocolate chips into the batter next time. You can never have too much chocolate.

Cookie Ingredients:

  • 1 3/4 cup all purpose flour
  • 1/2 cup cocoa
  • 1/4 tsp salt
  • 1 cup white sugar
  • 3/4 cup vegan shortening
  • 1/4 c applesauce

In a medium bowl, whisk or sift together the flour, cocoa, and salt.

In a separate large bowl, beat together the sugar, shortening, and applesauce with an electric mixer until well combined and fluffy. Add in the dry ingredients and blend until the dough has formed. Refrigerate the dough covered with plastic wrap for one hour.

Preheat the oven to 350 degrees F. Grease two baking sheets with cooking spay. Scoop out the dough by the tablespoon full and then roll into little balls. Place the balls onto the greased cookie sheets about two inches apart from one-another. Using your hands (or the bottom of a glass), press down firmly on the balls to flatten. Bake the cookies for 10-11 minutes (the edges will crack). Allow to cool before frosting.

Frosting Ingredients:
  • 1 cup powdered sugar
  • 3/4 cup vegan shortening
  • 3/4 tsp peppermint extract
  • Red and Green sprinkles 

Beat together the powdered sugar and shortening with an electric mixture until well blended. Add in the peppermint extract and beat again. Once the cookies have cooled, spread 2-3 teaspoons of frosting onto the back side of one cookie. Top with another cookie (flat side down) and press gently to make them stick together! Repeat until all of your cookies have been frosted.

Sprinkle red and green sprinkles all around the edges of cookies until your desired amount is reached.

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