Chocolate Candy Cane Shortbread Sandwich Cookies
Tender chocolate shortbread filled with peppermint buttercream and coated in candy cane pieces. These delicious sandwich cookies are simple and oh-so-festive for your holidays!
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I cannot believe Christmas is nearly here! It feels like it was just Thanksgiving. Life with a newborn will do that to you, I suppose. Brooklyn is already three weeks old and we love her more and more each day (despite being more and more tired each day, haha).
In all the crazy haziness of newborn life, I am still planning to make Christmas cookies with Avery—wish me luck! This recipe is one of my favorites that I experimented with this summer—I hope you enjoy!
Why this recipe works
First, the shortbread. This is one of my most beloved recipes. My secret is powdered sugar (or confectioner’s or icing sugar). It has a very fine texture, meaning you’ll get a smooth, fluffy dough without overmixing the dough. Additionally, powdered sugar has a bit of cornstarch. Cornstarch is that secret rising agent that gives just a slight poof. It keeps these cookies from being dense yet isn’t powerful enough to make them rise like a chocolate chip cookie. It creates that perfect in-between rise. Adding in cocoa powder (in place of some of the flour) actually makes these even more delicate, as it is finer than flour. Thus, you have an exceptionally tender cookie full of flavor.
As well, European style butter is a game changer. It has far less water and is a MUCH creamier butter, making softer, more tender cookies. I usually use Kerrygold, but any European style butter will do. I often use salted butter, meaning I only add a pinch of salt. This is because I know Kerrygold and know how salty it will make my dessert. If you’re using a different brand or are unsure of the salt content, try to use unsalted so you can better control it.
Finally, filling these with peppermint buttercream and coating them in candy cane pieces gives a fresh, sweet contrast to the richness of the cookie. Plus, it’s just so festive!
Key ingredients
Butter. As mentioned above, always use European style butter in shortbread. It’s creamier and has less water.
Confectioner’s sugar. This is the secret to the tender texture and perfect sweetness of these cookies.
Vanilla extract. Use pure vanilla extract, not imitation.
Salt. Only use a pinch or so if using salted butter.
Flour. Optionally, you can sift this before using, making the cookies even more tender and delicate.
Cocoa powder. It’s important to sift the cocoa, as it usually clumps up and will either not mix properly or cause you to over mix your dough to get it smooth.
Peppermint buttercream. I went with a simple peppermint buttercream, but you could also use white chocolate peppermint. If you don’t want a very minty flavor, you can also use plain vanilla buttercream or even vanilla bean.
Candy cane pieces. I took full candy canes and broke them into pieces using a rolling pin (just place them in a doubled up plastic baggie first—or it will get messy).
How to make chocolate candy cane shortbread sandwiches
1. Sift flour, salt, and cocoa powder. Only for this shortbread do I suggest you take this extra step. This helps the cocoa distribute evenly.
2. Cream butter and powdered sugar. You don’t need to beat it for a long time, just make sure it’s well-combined and perfectly smooth.
3. Add vanilla and salt. Reduce salt to a pinch if you used salted butter. Be sure it’s very smooth so that the flour can be mixed in minimally.
4. Stir in flour. Don’t over mix. Just stir until it comes together.
Optional: You can chill the dough at this point, for 1 hour or up to 3 days, to make it easier to work with.
5. Roll out and cut. I prefer rolling these out between parchment paper before cutting out into circles. Don’t roll the dough too thin—somewhere between 1/8” and 1/4” is perfect.
6. Bake. I froze my dough for a few minutes before baking to ensure the cookies kept their shape.
7. Make the buttercream. You can also make this ahead of time, as it will last in the fridge up to 2 weeks or the freezer 1-3 months.
8. Fill two cookies. I used a small piping bag to make even filling, but you can just use a knife or spatula.
9. Coat in candy cane pieces. Simply roll the edges in a bowl of candy cane pieces!
Enjoy!
Tips and FAQ’s for this recipe
Do I have to use European butter?
Personally, I think it makes a huge difference. It’s creamier and has a very different consistency than sweet cream butter. Since you only have a few ingredients here, you want to make sure each one is of the highest quality. But don’t worry—you can often find it at places like Costco on sale!
What if I don’t have powdered sugar?
You can technically make your own, but I can’t vouch for its efficacy in cookies (it works well in buttercream). Simply place 1 cup granulated sugar and 1 tablespoon cornstarch in a blender and mix until fine—the texture of powdered/confectioner’s/icing sugar. You can of course increase the amount, but this will give you more than you need already.
Do NOT over mix!
These will become tough and lose their flaky tenderness if you mix them too much. Be careful to stir just until the dough comes together then stop. If you find any unmixed flour, you can pat that into the rest of the dough when you roll it out.
Can I use a different frosting?
Absolutely! I went with a simple peppermint buttercream, but you could also use white chocolate peppermint. If you don’t want a very minty flavor, you can also use plain vanilla buttercream, white chocolate buttercream, or even vanilla bean. The candy canes will still add a pop of minty freshness to each bite.
Can I make these ahead of time?
Yes! You can make the dough and refrigerate it (well sealed) for up to three days. If you need to make them further ahead, you can shape them then freeze them. Freeze on a cookie sheet then transfer to a well-sealed container or freezer safe bag once they’re solid. They’ll last in the freezer 2-3 months. Bake straight from the freezer, as directed.
My tools
Here are my must-have tools I use for making these cookies. Affiliate links provided.
Mesh sieve (because sifting is KEY for a perfect shortbread)
Rimmed cookie sheets (for pre-shaped cookies)
Silicone baking mats or parchment paper (for baking and rolling the dough)
Chocolate Candy Cane Shortbread Sandwich Cookies
- prep time: 15-20 minutes
- bake time: 10-15 minutes
- total time: 35 minutes
servings: 15-20 sandwich cookies
Ingredients:
- 1 cup (227g) unsalted butter
- ¾ cup (173g) powdered sugar
- 1 tablespoon (13g) pure vanilla extract
- ¼ teaspoon (2g) salt
- 1 ¾ cups (238g) all purpose flour
- ½ cup (43g) unsweetened cocoa powder
- half a batch peppermint buttercream
- crushed candy canes
Instructions:
- Preheat oven to 350F/175C. Line a baking sheet with parchment paper or a silicone mat.
- Make your shortbread by whisking the flour, cacao powder, and salt together. Be sure your flour was spooned and leveled into the measuring cup then sifted. Set aside.
- Beat the butter on high until smooth. Add powdered sugar and beat on low then increase to high until very smooth, about 1 minute. Add vanilla and beat until smooth.
- Add flour mixture and beat on low just until combined.
- Optional: you could chill the dough for 1 hour or overnight at this point, to make rolling easier. Otherwise, form into a disc, sprinkle both sides lightly with flour, then roll out between two pieces of parchment paper.
- Roll to about ¼ inch thick. Cut into circles or desired shape. Roll the scraps back out and cut again. Once you have just a small amount of scraps, you can shape that into a couple round cookies.
- Bake 10-12 minutes (up to 15 for larger cookies), until matte in appearance and you can see some slight darkening along the edges. Let cool on the pan for 5-10 minutes then remove the cookies to a wire rack until completely cool.
- While the cookies cool (or ahead of time) make your buttercream. Place in a piping bag with a small opening. Pipe about a ¼ inch thick ring of buttercream on the bottom of one cookie, going all the way to the edge. Top it with another cookie of equal size (they may spread out differently in baking and not be perfectly even).
- Place candy cane pieces in a small bowl and roll the outside of each sandwich in this until the buttercream is coated.
Enjoy! Cookies will last, covered, for 3-5 days. An airtight container will actually cause them to soften after a day, so I prefer keeping these on a plate covered with foil.
