Red Velvet Peppermint Sammies

Photography and Recipe Development by Rebecca Firth

These epic Red Velvet Peppermint Sammies are from Rebecca Firth of the blog Displaced Housewife. The chocolate flavor is really amped up in these Red Velvet Peppermint Sammies thanks to semisweet chocolate and Dutch process cocoa powder. This recipe will work with regular unsweetened cocoa powder as well, but the color won’t be as rich and deep. When rolling the dough in the granulated sugar, take care to thickly coat it as this will help the confectioners’ sugar adhere and make those high-contrast fissures that are so desirable in a crinkle cookie.

Red Velvet Peppermint Sammies
Makes 12 sandwich cookies
  • 8 ounces (225 grams) semisweet chocolate, finely chopped
  • ½ cup (113 grams) unsalted butter
  • 1 tablespoon (15 grams) whole milk
  • 1 cup (220 grams) firmly packed light brown sugar
  • 1 cup (200 grams) granulated sugar, divided
  • 2 large eggs (100 grams), room temperature
  • 1 tablespoon (23 grams) red gel paste food coloring*
  • 1½ teaspoons (6 grams) vanilla extract
  • 1⅔ cups (226 grams) bread flour
  • ½ cup (43 grams) unsweetened Dutch process cocoa powder
  • 2 teaspoons (10 grams) baking powder
  • 1½ teaspoons (4.5 grams) sea salt
  • 1 teaspoon (5 grams) baking soda
  • ¾ cup (90 grams) confectioners’ sugar
  • Peppermint Buttercream (recipe follows)
  1. In the top of a double boiler, combine chocolate, butter, and milk. Cook over simmering water, stirring frequently, until chocolate and butter are melted. Remove from heat; whisk in brown sugar and ¼ cup (50 grams) granulated sugar. Add eggs, one at a time, whisking well after each addition. Add food coloring and vanilla, stirring until combined.
  2. In a medium bowl, whisk together flour, cocoa, baking powder, salt, and baking soda. Add flour mixture to chocolate mixture, stirring to combine in as few strokes as possible. Let dough stand at room temperature for 15 minutes. If it is still too sticky to roll, refrigerate for 10 to 15 minutes.
  3. Preheat oven to 350°F (180°C). Line several baking sheets with parchment paper.
  4. Place confectioners’ sugar and remaining ¾ cup (150 grams) granulated sugar in separate bowls. Scoop dough by 2 tablespoonfuls (28 grams), and coat heavily in granulated sugar. Roll balls in confectioners’ sugar. Don’t shake off excess. Make sure dough is covered well in both sugars. Place 2 inches apart on prepared pans.
  5. Bake for 11 minutes. Let cool on pans for 15 minutes. Remove from pans, and let cool completely on wire racks. Smear Peppermint Buttercream onto flat side of half of cookies. Place remaining cookies, flat side down, on top of filling. Store in an airtight container for up to 3 days.
*We used Americolor Super Red 420.

Peppermint Buttercream
Makes 2 cups
  • ¼ cup (57 grams) unsalted butter, softened
  • 2 ounces (55 grams) cream cheese, softened
  • 2 cups (240 grams) confectioners’ sugar, sifted
  • ¼ cup (35 grams) peppermint candies, finely crushed
  • 1 tablespoon (15 grams) whole milk
  • ½ teaspoon (2 grams) peppermint extract
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream cheese, and confectioners’ sugar at low speed until smooth and creamy, about 2 minutes. Add crushed peppermint candies, milk, and peppermint extract, and beat for 1 minute. Use immediately


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