I should not be allowed in Hobby Lobby. Last week I walked out with a silver glitter charger and a mat made completely of rainbow glitter, because, obviously, I needed them for business purposes. Who am I kidding? I have zero self-control in the face of glitter. So, in order to justify the expense, I present to you:
DISCO COOKIES!
Well, technically, they’re Peppermint Shortbread Cookie Sandwiches…that you could take to a disco!
I’ve talked about my love of shortbread before, and how nicely it bakes up, even for those of us who aren’t expert bakers. I added sprinkles and peppermint extract to the dough for an extra festive touch. Then, filled them with a mallow-buttercream frosting, laced with crushed peppermint candy canes.
Grab the full printable recipe at the bottom of this post and happy cookie making!
Peppermint Shortbread Sandwich Cookies
- Total Time: 35 mins
- Yield: 6 sandwiches 1x
Description
Peppermint shortbread filled with a mallow buttercream
Ingredients
- 1 cup butter softened
- 1/2 cup sugar
- 2 cups flour
- 2 drops of peppermint extract
- 1 Tbs sugar crystal type sprinkles (red or green)
- 7 ounces marshmallow fluff
- 1/4 cup shortening
- 4 Tbs. butter softened
- 3 Tbs. powdered sugar
- 4 peppermint candy canes crushed
Instructions
- Mix together butter, peppermint extract, sugar and flour in a mixing bowl and combine until butter is fully incorporated.
- Roll out dough onto a floured surface. Since these are making sandwich cookies, I recommend rolling it rather thin. 1/4 in or less.
- Use a cookie cutter to cut out cookie shapes. If you’re using a small sized gingerbread cookie man, you’ll get 12 – 14 cuts out of the dough. Make sure that you have an even number of cutouts if possible, as you’ll need two per sandwich.
- Place the cutouts on a baking sheet and pop into the freezer for 15 minutes to allow the butter to firm up again. While that happens, preheat the oven to 325F.
- Then, make your filling by combining 7 ounces of marshmallow fluff, 1/4 cup shortening, 4 Tbs butter softened, and 3 Tbs powdered sugar into a bowl and using an electric whisk or beater to combine. Add in green or red food coloring if you want your filling to pop. Add in the crushed candy canes at the end (their color will run out and make the filling a muddy color if you add them earlier and overmix them).
- Place the filling in a piping bag and set in the fridge until you’re ready to fill the sandwiches.
- After the cutouts have chilled 15 minutes, place them in the oven for 10 minutes at 325F. Check them at 10 minutes to see how they’re browning up. I recommend rotating the pan for even cooking and if they’re looking too brown on the edges, turn down the heat to 300F (every oven is a little different). Bake for another 8 minutes until fully baked. The should be firm, but slightly soft when you touch them.
- Transfer cookies to a cooling rack and cool for at least an hour (stick them in the freezer if you want to fill them sooner). They need to be completely cooled before putting the filling in, otherwise the filling will get too soft.
- Once the cookies are cool, pipe the filling from the piping bag all around the edges of the back of one of the cookies and then fill in the edging you created. This will make for a nice solid line around the edge of the sandwich.
- Place a second cookie on top of it to make a sandwich. Repeat through all cookies.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Cookie
- Cuisine: Dessert
*Original recipe by Joanie Simon (joaniesimon.com)
