Get ready to transform your kitchen into a wonderland of color, flavor, and festive cheer! These Peppermint Checkerboard Sandwich Cookies aren't just desserts - they're edible works of art that will dazzle your taste buds and impress everyone who sees them. Imagine biting into a perfectly crisp cookie with a mesmerizing red and green checkerboard pattern, infused with cool peppermint and a hint of vanilla. Whether you're looking to wow your holiday guests or simply treat yourself to something extraordinary, these cookies are about to become your new obsession!
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- Red and green food coloring
- Powdered sugar for dusting
Instructions
- Prepare your workspace by preheating the oven to 350°F (175°C) and lining two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy, using an electric mixer on medium speed, about 3-4 minutes.
- Add egg, vanilla extract, and peppermint extract to the butter mixture. Beat until well combined and smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
- Divide the dough into three equal portions. Leave one portion plain, and add red food coloring to one portion and green food coloring to the third, mixing until colors are evenly distributed.
- For the checkerboard effect, roll each colored dough into a rectangle about 1/4 inch thick on separate pieces of parchment paper.
- Cut each colored dough into equal-width strips, approximately 1/2 inch wide.
- Carefully arrange the strips alternating colors to create a checkerboard pattern, gently pressing the strips together.
- Chill the assembled dough in the refrigerator for 15-20 minutes to firm up.
- Cut the chilled checkerboard dough into 2-inch squares and place on prepared baking sheets, leaving 1 inch between cookies.
- Bake for 12-15 minutes, or until edges are lightly golden. Remove from oven and let cool on baking sheets for 5 minutes.
- Transfer cookies to a wire rack to cool completely. Once cooled, dust with powdered sugar.
- Optional: Create sandwich cookies by spreading a thin layer of peppermint buttercream or white chocolate ganache between two cookies.
- Store in an airtight container at room temperature for up to 5 days.
Tips
- Chill, Chill, Chill: The secret to clean, sharp checkerboard patterns is patience. Refrigerate your dough strips before assembling to ensure crisp, defined edges.
- Precision is Key: Use a ruler or straight-edged knife when cutting dough strips to maintain uniform width and create a perfect checkerboard design.
- Room Temperature Matters: Ensure butter is softened but not melted for the perfect cookie texture and easy mixing.
- Food Coloring Hack: Add food coloring gradually and mix thoroughly to achieve vibrant, even colors without over-mixing the dough.
- Make-Ahead Magic: You can prepare the dough and refrigerate it for up to 2 days before baking, making these cookies perfect for advance preparation.
- Storage Tip: To maintain freshness, store cookies in a single layer between parchment paper in an airtight container.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 1g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 20mg
