Chocolate Candy Cane Sandwich Cookies are a delightful holiday treat that combines rich chocolate goodness with the festive crunch of candy canes. These cookies are perfect for holiday gatherings, cookie exchanges, or just a cozy evening at home. With a simple recipe that even novice bakers can tackle, you’ll have a fun and delicious dessert in no time. Grab your ingredients and let’s dive into making these delightful treats!
Table of Contents
Table of Contents
4 Reasons Why You’ll Love It
- Festive Flavor Combination
- Easy to Make
- Perfect for Parties
- Fun to Decorate
Time Breakdown
Total Time: 2 hours
Preparation Time: 30 minutes
Chilling Time: 1 hour, 30 minutes
Baking Time: 12 minutes
Ingredients List
- 1 ⅔ cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup unsweetened cocoa
- ¾ tsp kosher salt
- ½ tsp baking powder
- 1 cup (2 sticks) Kowalski’s Unsalted Butter, softened
- 3 egg yolks
- 16 oz. container Kowalski’s Signature Classic Buttercream Frosting
- 8 mini candy canes, crushed
- A few drops red food coloring (optional), as needed
How to make Step-by-Step
Mixing the Dry Ingredients
In the bowl of a heavy-duty electric stand mixer, whisk together the flour, sugar, cocoa, salt, and baking powder.Adding Butter
Add the softened butter 1 tablespoon at a time, beating at medium speed after each addition until just blended.Incorporating the Egg Yolks
Add the egg yolks one at a time, mixing until well blended. The dough will be sandy but will hold together when squeezed.Preparing the Dough
Divide the shaggy dough between 2 sheets of parchment paper. Squeeze and knead each pile until it holds together. Shape each half into a rough disc.Rolling the Dough
Place another piece of parchment on top of each dough ball. Using a rolling pin, roll out the dough to less than ¼” but no less than ⅛” thick.Chilling the Dough
Transfer both sheets of dough (still between parchment) into the refrigerator and chill for 1 hour.Cutting the Cookies
Remove the top sheet of parchment from the dough rounds. Cut the dough with 2″ round cookie cutters, rerolling scraps as needed. Place cutouts 1″ apart on parchment-lined baking sheets, then chill for 30 minutes.Preheating the Oven
Preheat the oven to 350°F.Baking the Cookies
Bake in the preheated oven until the edges are lightly browned, about 12 minutes, rotating and turning pans halfway through.Cooling the Cookies
Remove cookies from the oven and let them rest on the sheet pans for 2 minutes before transferring to a wire rack to cool completely.Making the Filling
In a large, clean mixing bowl, whip the frosting with a hand mixer until it’s soft and spreadable. Add the crushed candy canes and a few drops of food coloring. Whip until fluffy and lightly pink.Filling the Cookies
Once the cookies are completely cool, fill pairs of cookies with the frosting.Storing the Cookies
Store the cookies at room temperature, loosely covered, for up to 5 days.
Serving Suggestions
Serve these festive cookies with a glass of milk or hot cocoa for a cozy treat!
Storage Tips
- Keep cookies in an airtight container.
- Store at room temperature for up to 5 days.
- You can freeze unfilled cookies for longer storage.
Tips for Success
- Make sure butter is softened to room temperature.
- Don’t skip the chilling step; it helps the cookies maintain their shape.
- Use fresh candy canes for the best flavor.
Variations to Try
- Substitute peppermint extract for candy canes for an even stronger mint flavor.
- Add a sprinkle of sea salt on top of the frosting for a sweet-salty treat.
FAQs
- Can I use margarine instead of butter?
- It’s best to use unsalted butter for flavor and texture.
- How do I know when the cookies are done?
- Look for lightly browned edges; the center might look soft.
- Can these cookies be made ahead of time?
- Yes! You can prepare and freeze the cookie dough ahead of time.
- What can I use instead of red food coloring?
- You can omit it or use natural food coloring if you prefer.
Closing Notes
Chocolate Candy Cane Sandwich Cookies are sure to become a holiday favorite in your home. With their delightful chocolatey taste and festive candy crunch, they bring joy to any occasion. Don’t forget to get the kids involved in decorating; it makes for a fun family activity! Whether you enjoy them yourself or share them with loved ones, these cookies are a sweet way to celebrate the season!
Chocolate Candy Cane Sandwich Cookies
Ingredients
For the Cookies
- 1 ⅔ cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup unsweetened cocoa
- ¾ tsp kosher salt
- ½ tsp baking powder
- 1 cup Kowalski’s Unsalted Butter, softened 2 sticks
- 3 egg yolks
For the Filling
- 16 oz Kowalski’s Signature Classic Buttercream Frosting
- 8 mini candy canes, crushed
- a few drops red food coloring (optional) as needed
Instructions
Mixing the Dry Ingredients
- In the bowl of a heavy-duty electric stand mixer, whisk together the flour, sugar, cocoa, salt, and baking powder.
Adding Butter
- Add the softened butter 1 tablespoon at a time, beating at medium speed after each addition until just blended.
Incorporating the Egg Yolks
- Add the egg yolks one at a time, mixing until well blended. The dough will be sandy but will hold together when squeezed.
Preparing the Dough
- Divide the shaggy dough between 2 sheets of parchment paper. Squeeze and knead each pile until it holds together. Shape each half into a rough disc.
Rolling the Dough
- Place another piece of parchment on top of each dough ball. Using a rolling pin, roll out the dough to less than ¼” but no less than ⅛” thick.
Chilling the Dough
- Transfer both sheets of dough (still between parchment) into the refrigerator and chill for 1 hour.
Cutting the Cookies
- Remove the top sheet of parchment from the dough rounds. Cut the dough with 2″ round cookie cutters, rerolling scraps as needed. Place cutouts 1″ apart on parchment-lined baking sheets, then chill for 30 minutes.
Preheating the Oven
- Preheat the oven to 350°F.
Baking the Cookies
- Bake in the preheated oven until the edges are lightly browned, about 12 minutes, rotating and turning pans halfway through.
Cooling the Cookies
- Remove cookies from the oven and let them rest on the sheet pans for 2 minutes before transferring to a wire rack to cool completely.
Making the Filling
- In a large, clean mixing bowl, whip the frosting with a hand mixer until it’s soft and spreadable. Add the crushed candy canes and a few drops of food coloring. Whip until fluffy and lightly pink.
Filling the Cookies
- Once the cookies are completely cool, fill pairs of cookies with the frosting.
Storing the Cookies
- Store the cookies at room temperature, loosely covered, for up to 5 days.
