Chocolate Mint Sandwich Cookies Gluten-Free

Rich, fudgy chocolate cookies meet cool, creamy mint buttercream in this festive holiday treat. Made with Authentic Foods Steve’s Cake Flour, these chocolate sandwich cookies are perfect for holiday cookie boxes, cookie exchanges, and Christmas dessert platters. For an extra-special finish, roll the edges in crushed candy canes.

Ingredients

Chocolate Cookies

  • 350 g chopped chocolate, divided
  • 3 tablespoons butter
  • 2 large eggs
  • 150 g sugar
  • 1 teaspoon vanilla extract
  • 40 g Authentic Foods Steve’s Cake Flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon instant espresso powder

Mint Buttercream Filling

  • ½ cup butter, softened
  • 1½ cups powdered sugar
  • 1–2 tablespoons cream or milk
  • ½ teaspoon peppermint extract
  • Green food coloring, optional
  • Crushed candy canes, optional

Method

1. Prepare the Chocolate

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Divide the chopped chocolate in half. Place half the chocolate and the butter in a heatproof bowl set over a saucepan of gently simmering water. Stir until melted and smooth, then remove from the heat and let cool slightly.

2. Whip the Eggs and Sugar

In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar, and vanilla extract for about 5 minutes, until the mixture is pale, thick, and foamy.

3. Combine the Dry Ingredients

In a separate bowl, whisk together the Steve’s Cake Flour, salt, baking powder, and espresso powder.

4. Make the Cookie Dough

Stir the dry ingredients into the melted chocolate mixture. Gently fold in the whipped egg mixture until combined. Fold in the remaining chopped chocolate.

Let the dough rest for 10–15 minutes, or until it thickens enough to scoop.

5. Scoop and Bake

Drop tablespoon-sized portions of dough onto the prepared baking sheets, leaving space between each cookie.

Bake for 10–12 minutes, until the edges are set and the tops are shiny and crackled. The centers should remain slightly soft.

Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.

6. Make the Mint Buttercream

In a mixing bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, then mix in the peppermint extract and 1 tablespoon of cream or milk.

Beat until light and fluffy, adding more cream or milk as needed to achieve a smooth, spreadable consistency. Add a small amount of green food coloring if desired.

7. Assemble the Sandwich Cookies

Pair the cooled cookies by size. Spread or pipe mint buttercream onto the flat side of one cookie, then gently press a second cookie on top.

If desired, roll the exposed buttercream edges in crushed candy canes.

Allow the filling to set slightly before serving or packing the cookies into a holiday tin.

Baker’s Tip: Make sure the cookies are completely cool before adding the buttercream so the filling doesn't melt. For a stronger mint flavor, add peppermint extract a little at a time and taste as you go.