Chocolate Peppermint Sable Cookies

These chocolate peppermint sable cookies are as delicious as they are cute! Sandwiched together with a smooth chocolate peppermint ganache and dipped in chocolate and crushed candy canes, these festive cookies taste just like Christmas. If you're in need of some Christmas cookie gift box ideas, I have an entire post dedicated to one here!

For more holiday cookie recipes, try Salted Caramel Christmas Linzer Cookies, Soft Brown Butter Molasses Cookies, Chocolate Peppermint Kiss Cookies, and Snowflake Sugar Cookies.

Ingredient Notes

• All-Purpose Flour: You'll one cup of all-purpose flour. 
• Cocoa Powder: I prefer using dutch-process cocoa powder, but you can use whatever you have on hand!
• Baking Soda: You'll need ¼ teaspoon of baking soda. 
• Unsalted Butter: You'll need 75g of room temperature unsalted butter for the cookie dough.
• Granulated Sugar: You'll need 66g of granulated sugar for the cookie dough.
• Egg Yolk: You'll need one egg yolk for this recipe. Depending on the size of your egg yolk, you'll need to add about 2-3 tablespoon of milk to add enough moisture to the cookie dough. 
• Chocolate: Use semisweet, dark, or milk chocolate for the ganache and for dipping. 
• Heavy Cream: You'll need less than ¼ cup of heavy cream for the ganache.
• Neutral Oil: Add a neutral oil to the chocolate so it sets smooth rather than chalky. 
• Candy Canes: Top each sandwich cookie with crushed up candy cane pieces after dipping in chocolate!

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this chocolate peppermint sable cookie recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Make the dough. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed for 2-3 minutes until light and fluffy. Add in the egg yolk, milk, and vanilla, and mix until fully combined. Add in the dry ingredients and mix until jut combined. 

STEP 2: Shape the cookies. Shape the dough into a disk, wrap tightly with plastic wrap, and chill in the fridge for 1 hour or overnight. On a lightly floured surface, roll out cookie dough to ¼" thick. Rolling the dough out between two pieces of floured parchment paper also helps to prevent the dough from sticking. Cut out 2-inch circles and freeze the cutout dough for about 10 minutes. Repeat until all of the dough is used. While the cutout dough is chilling in the freezer, preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper. 

STEP 3: Bake. Place the cut out cookie dough on prepared baking sheets about an inch apart and bake the cookies for about 10 minutes. Allow cookies to cool completely on the baking sheet. 

STEP 4: Assemble. Transfer the ganache to a piping bag with a small round piping tip. Pair the cookies up, pipe ganache on the bottom cookie, and press the paired cookie on top. Chill the sandwiched cookies in the fridge for a few minutes so the filling will set. Dip each sandwich cookie in the melted chocolate then top with crushed candy cane pieces. 

Expert Baking Tips

• Be sure to keep the cookies dough cold at all times when working with it. Whenever you are not using it, place it in the fridge or freezer.
• I recommend freezing the rolled out dough for a few minutes to make it easier to cut out cookies, then freeze the cutout cookies again to ensure they hold their shape in the fridge. 
• If your ganache ever thickens up too much once it's already in the piping bag, place a small plastic bag over it and place the whole thing in a cup of warm water. After about 30 seconds or so, it should loosen up into a wipeable consistency again.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x