Mint chocolate sandwich cookies - these delicious vegan biscuits consist of light, crisp chocolate shortbread sandwiched with fluffy peppermint buttercream.
They are easy to make with basic ingredients and would be a great addition to your festive cookie jar!
These vegan mint chocolate sandwich cookies have a rich, minty chocolate flavour and a light, crisp, melt-in-the-mouth texture, and they are easy to make too!
They consist of two thin dark chocolate shortbread biscuits sandwiched with creamy vegan peppermint buttercream, they are almost reminiscent of a mint Oreo.
Ingredient Details:
Vegan block butter: Please, for the love of holy baking, use a block butter/margarine to make these cookies, not the spreadable kind in a tub. Spreadable will likely make the dough too soft, and the biscuits may be more tough as it contains more water.
You also need to use a block butter for the buttercream otherwise you risk it splitting. I recommend Naturli Vegan Block or Flora Plant Butter.
Sugar: I use caster sugar in the dough, you can use granulated sugar instead if you don't have caster.
Don't use brown sugar, coconut sugar, sweeteners or liquid sugars as that will affect the texture of the cookies.
You will also need icing (powdered) sugar for the buttercream.
Plain flour: Just regular plain (all-purpose) flour is best here. I haven't tried making these gluten-free.
Cocoa powder: I use a dark, Dutch processed one (just regular cocoa powder to those of you in the UK).
Bicarbonate of soda (baking soda): Just a little bit to give the biscuits a lighter texture.
Peppermint and vanilla extracts: Use good quality ones such as Nielsen Massey for the best flavour.
How To Make Mint Chocolate Sandwich Cookies:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Step 1: Whisk together the butter and sugar until well combined.
Step 2: Mix in the cocoa powder, bicarbonate of soda and salt.
Step 3: Add the flour and mix to form a smooth dough. It may seem like too much flour at first but it will come together. Wrap and refrigerate for an hour until firm enough to roll out.
Step 4: Roll the dough out on a lightly floured surface or between two sheets of baking paper to about 4mm thick. Cut out as many cookies as you can with a 6-7 cm round cutter then re-roll the dough to cut out more cookies.
Step 5: Place the rounds slightly spaced apart on a couple of lined baking sheets. Bake for 13-5 minutes until dry to the touch and set around the edges.
Step 6: To make the buttercream, whisk the butter until soft then add the icing sugar, peppermint and vanilla extracts. Mix to combine then whisk on high for a good few minutes until very light and fluffy.
Top Tips:
As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
Do not overwork the dough as that will develop the gluten in the flour resulting in chewy biscuits. Just mix it until it is fully combined then use your hands to bring it together.
Don't roll the dough out too thickly otherwise the biscuits won't be crisp enough. About 4mm thick is perfect.
Make sure the biscuits are completely cool before adding the buttercream otherwise it may melt.
Peppermint extract can be very strong so start by adding a very small amount and then add a few more drops to taste if needed.
FAQ's:
The unfilled cookies will keep for at least a week in an airtight container at room temperature. Once filled with buttercream, they are best eaten on the same day as they may start to soften but they will keep in an airtight container for 3-4 days.
The wrapped dough will keep in the fridge for up to 3 days. Let it sit out at room temperature for about half an hour or so before rolling it out if it gets too firm.
The unbaked cookies can be frozen. Cut out the cookies and freeze them in a single layer on a parchment lined baking sheet. Once frozen, transfer them to a freezer-proof container. The cookies can be baked straight from the freezer, no need to defrost them first.
More Vegan Shortbread Style Cookies:
- Vegan shortbread fingers
- Pumpkin spice shortbread
- Vegan cranberry orange shortbread
- Vegan chocolate orange shortbread
- Vegan pecan snowball cookies
- Spiced oat biscuits
- Vegan hazelnut shortbread
- Vegan vanillekipferl
- Ginger shortbread cookies
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Mint Chocolate Sandwich Cookies (Vegan)
Ingredients
Cookies:
- 200 g (¾ cup + 2 Tabespoons) vegan block butter slightly softened
- 135 g (½ cup + 2 Tablespoons) caster or granulated sugar
- 80 g (scant 1 cup) cocoa powder (dutch processed)
- ¼ teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon salt
- 230 g (1 ¾ cups + 2 Tablespoons) plain (all-purpose) flour
Buttercream:
- 75 g (⅓ cup) vegan block butter slightly softened
- 150 g (1 ¼ cups) icing (powdered) sugar
- ¼ teaspoon peppermint extract
- ¼ teaspoon vanilla extract
Instructions
- Whisk together the butter and sugar until well combined. Mix in the cocoa powder, bicarbonate of soda and salt; there should be no streaks of cocoa or lumps of butter.
- Add the flour and mix to form a smooth dough. It may seem like too much flour at first but it will come together. You may find it easiest to use your hands to bring it together. Wrap and refrigerate for an hour until firm enough to roll out.
- Meanwhile, line two baking sheets with baking paper and preheat the oven to 180℃/160℃ fan/350℉/gas mark 4.
- Roll the dough out on a lightly floured surface or between two sheets of baking paper to about 4mm thick. Cut out as many cookies as you can with a 5-6 cm round cutter then re-roll the scraps to cut out more cookies.
- Place the rounds slightly spaced apart on the lined baking sheets. Bake for 13-15 minutes until dry to the touch and set around the edges. Allow to cool on the trays for 10 minutes, then carefully transfer to a wire rack to cool completely.
- When the biscuits have cooled make the buttercream. Whisk the butter with an electric mixer until soft then add the icing sugar, peppermint and vanilla extracts. Mix to combine then whisk on high for a good few minutes until very light and fluffy.
- Spread a little buttercream over the bottom side of half of the biscuits. Top with another biscuit and serve. Store in an airtight container.
Notes
- See post above for tips, details and step-by-step photos.
- USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
Melissa
These sound delicious - I’m going to mix up the dough today to bake tomorrow. Can you clarify the bake time though as the recipe says 13-5 mins, is that 13-15 or 3-5 mins?
Hannah
Whoops! Yes that should be 13-15 minutes, thanks for pointing that out, I've updated the recipe.
Melissa
Thanks for clarifying! The cookies turned out great - I did have to add about a tablespoon of non dairy milk to both my dough and icing due to the dry climate where I am in Canada, but the taste was spot on - non of your recipes have let me down yet! Thank you!