These Red Velvet Peppermint Sammies are absolutely divine! The most delicious peppermint buttercream sandwiched between two soft, tender red velvet cookies. You’re going to fall in love!
WOW is about all I could say after taking one bite of these Red Velvet Peppermint Sammies. They left me utterly speechless. I think they left ALL of us speechless.
I have been dying to share this recipe with you. I was going to start my 12 Days of Sugar with these, and then decided to save one of the best things for last. Well it’s only day 8 and I couldn’t wait any longer.
These cookies are the whole reason I bought the Bake From Scratch Holiday Cookies Magazine. . . ok, well these and about 28 other cookies recipes — lol! I need to do more like a 49 Days of Sugar to fit in everything I want to make and share. I guess you’ll just have to sit tight until next year, and the next, and the next, etc.But let’s talk about the cookies that are staring you in the face right now, because they are freaking delicious! The cookie is delicious, tender, and soft with just a bit of chewiness. Then there’s the peppermint buttercream! I wanted to slather it on anything in sight, it’s absolutely divine!
Heaven help me!
If you’re looking for a showstopper of a cookie for those holiday cookie platters or a cookie exchange, I’ve got your back today.
TIPS FOR MAKING RED VELVET PEPPERMINT SAMMIES:
- The recipe calls for Dutch processed cocoa powder, which really amps up the chocolate flavor in these cookies. I’ve bought my Dutch processed cocoa at Costco (the “business” Costco on 300 West in Salt Lake is the only Costco I’ve seen it at in Utah), you can also find it on Amazon. You can use regular unsweetened cocoa powder as well, but the color won’t be as rich and deep.
- When you roll the dough in the granulated sugar, make sure you get a thick coat. This will help the powdered sugar stick better and make those high-contrast cracks and splits we love in crinkle cookies.
- The recipe says this makes 12 sammies (so 24 cookies before assembled). When you roll the balls the size to make 24 cookies, I feel like the cookies spread too much, were too flat and too big. So after trying a couple times, I found the perfect size to roll the dough balls is just slightly bigger than the size/diameter of a quarter. You end up with about 18 sammies (36 cookies) when you roll them this size.
- If you find that the cookies are going flatter than you want, chill the dough for about 30 minutes and/or add a little more flour.
- This recipe calls for bread flour which is all I’ve ever used when making these cookies. If you’re wondering if you can swap bread flour for all-purpose flour, remember that bread flour has a higher protein content, which results in stability, form, and a slightly higher rise in the dough, but you will still get a good rise with all-purpose flour. There will also be some difference in crumb and texture.
Now go make these and try not to eat the entire batch.Print
Recipe Source: Adapted slightly from Bake From Scratch Holiday Cookies Magazine