Writer and Photographer Francine Coles

These festive crinkle cookies with peppermint cream capture the magic of the holiday season in every bite. The cookies achieve the perfect paradox — crispy edges with a tender center — creating an ideal base for the luxurious peppermint buttercream filling. Finished with a rim of crushed candy canes, these sandwich cookies deliver both elegant presentation and classic Christmas flavors.

Yield: 12 servings

Ingredients

For the Crinkle Cookies:

  • 1 cup (5 ounces) all-purpose flour
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 4 ounces unsweetened chocolate, chopped
  • 4 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup confectioners’ sugar

For the Peppermint Frosting:

  • 3/4 cup salted butter
  • 3 cups powdered sugar
  • 3 tablespoons heavy cream
  • 1 teaspoon peppermint extract, more to taste
  • 8 peppermint candy canes

Directions

For the Cookies:

  1. Adjust oven rack to middle position and heat oven to 325 degrees. Line two baking sheets with parchment paper.
  2. Whisk flour, cocoa, baking powder, baking soda and salt together in a medium bowl.
  3. In a large bowl, whisk brown sugar, eggs and vanilla together.
  4. In another medium bowl, combine chocolate and butter. Microwave at 50% power, stirring occasionally, until melted, 2 to 3 minutes.
  5. Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes. Do not refrigerate.
  6. Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 1 rounded tablespoon of dough at a time, drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to give each a heavy, even coat. Evenly space dough balls on prepared sheets.
  7. Bake cookies, one sheet at a time, until puffed and cracked, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet.

For the Peppermint Cream:

  1. Using a stand mixer fitted with the paddle attachment, beat the butter until smooth and fluffy.
  2. Add the powdered sugar a little at a time, with the mixer running continuously.
  3. Add the cream and peppermint extract. Whip until completely smooth.
  4. Place the unwrapped candy canes in a zip-lock bag. Using a rolling pin, crush the candy into small pieces. Pour the crushed candy onto a plate.

Assembly:

  1. Once cookies have cooled completely, spread 2 tablespoons of frosting on the underside of one cookie and top with another.
  2. Roll edges into the crushed candy canes.
  3. Repeat for remaining cookies.

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