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Candy Cane Sandwich Cookies

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  • Author: Browned Butter Blondie
  • Prep Time: 4 hours
  • Cook Time: 10 mins
  • Total Time: 4 hours 10 mins
  • Yield: 20 1x
  • Category: Cookies


A fun and festive holiday cookie sprinkled with crushed candy canes, dusted with sparkling sugar and filled with a delightful peppermint buttercream. This shortbread sandwich cookie will add a little fancy to your holiday cookie tray.



For Shortbread Cookies

  • 1 1/4 cups all-purpose flour, sifted
  • 1 cup rice flour, sifted
  • 3/4 cup granulated sugar
  • pinch of kosher salt
  • 1 large egg, room temperature
  • 10 TBSP cold unsalted butter, cut into cubes
  • 1/2 tsp vanilla extract
  • crushed candy canes for topping

For Peppermint Buttercream

  • 8 TBSP unsalted butter, room temperature
  • 2 cups confectioner’s sugar, sifted
  • 1/2 tsp vanilla
  • 1/4 tsp peppermint extract
  • 12 TBSP whole milk

For White Chocolate Drizzle

  • 1 cup white chocolate chips
  • 1 TBSP coconut oil, liquid


For Shortbread Cookies

  1. In a stand mixer, combine flours, sugar and salt on low for 10 seconds. Add cold butter, mixing on medium until large crumbs form
  2. Mix in egg and vanilla on medium to low until dough barely comes together
  3. Remove dough from mixer and and place on marble slab or countertop and need by hand until smooth
  4. Wrap carefully in plastic wrap and refrigerate at least 3 hours or overnight
  5. Preheat oven to 350 degrees
  6. Remove dough from refrigerator and allow to soften slightly
  7. Line two baking sheets with parchment paper
  8. On floured surface, roll dough into 1/4 inch thickness
  9. Cut dough into desired shapes with cookie cutter
  10. Place on cookie sheets and chill for 30 minutes
  11. Bake 10-12 minutes, cookies will brown only slightly on edges
  12. Do not over bake
  13. Cool five minutes on cookie sheet and then remove from pan and cool completely on wire rack before assembling cookie sandwiches

For Frosting

  1. In bowl of a stand mixer, whip softened butter on high for 4-5 minutes
  2. Add confectioners sugar, vanilla and peppermint and mix on high for 2 minutes
  3. Add 1 TBSP of milk and continue to mix for one minute, adding more milk if frosting is too thick

For White Chocolate Drizzle

  1. Place 1 cup of white chocolate chips in a microwave safe bowl
  2. Add coconut oil
  3. Microwave in 30 second increments, stirring in between until melted
  4. Set aside until ready to use


  1. Spoon buttercream into a piping bag
  2. Once shortbread is completely cool, pipe approximately 1-1 1/2 TBSP of buttercream onto the flat side of cookie
  3. Top buttercream with a second cookie
  4. Drizzle tops of sandwich cookies with melted white chocolate and crushed candy canes
  5. Set aside to set
  6. Store tightly covered at room temperature


Prep time includes chilling time for shortbread cookie dough