In my third installment of Christmas cookies, I bring you a twist on a classic: candy cane Oreos. I’ve made a similar dessert as a gluten free whoopie pie, but I think these are much better. Crispy cookie, fluffy buttercream, and some chopped candy canes for good measure.
These cookies were inspired by Erik, who called me a couple of weeks ago to tell me about the amazing cookies his neighbor had made – fudgy chocolate with chocolate frosting and candy canes on top. For my cookie boxes this year, I wanted at least one sandwich cookie, so I thought I could take the cookie I’d heard so much about and turn it into a sandwich. My original thought had been to roll the edges in candy cane, but once I started, I decided mixing the candy cane into the frosting itself would be better for the boxes, avoiding the inevitable pile of candy cane in the bottom.
To start, make the cookies. In a large bowl, whisk together the cocoa powder, flour, and salt. Set aside.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy.
Add the eggs, one at a time, and beat to incorporate.
Next, add the Amaretto and beat to incorporate. You can substitute any other liqueur you’re feeling here. I actually think Kahlua would be perfect if you had that on hand.
Finally, add the cocoa mixture and beat until smooth.
Spoon the dough out of the bowl and wrap in plastic wrap. Chill for at least an hour.
When you’re ready to make the cookies, divide the dough into two halves and place each half between two sheets of parchment paper that are well floured. Roll until about 1/4 inch thick. Use a round cookie cutter to cut disks.
Place the disks on a baking sheet lined with parchment paper and chill for 20 minutes while the oven heats up.
Bake at 325°F for about 20 minutes. Allow to cool completely before icing.
To make the icing, beat the sugar, butter, shortening, and vanilla extract on medium speed for about 7 minutes, until light and fluffy.
Add the crushed candy cane and beat to incorporate.
Ice the cookies by spreading icing on one cookie and topping with a second. I somehow never managed to take a picture of the final product (6 batches of cookies will do that to you), but I imagine you can figure it out from here.
Store in an airtight container at room temperature.
Candy Cane Oreos
- 1 1/3 cups cocoa powder
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 pound unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 teaspoon Amaretto
- 1/4 pound unsalted butter, softened
- 1/2 cup shortening
- 1 pound confectioners sugar
- 1 teaspoon vanilla extract
- 6 candy canes, crushed
- In a large bowl, whisk together cocoa powder, flour, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy on medium speed.
- Add the eggs, one at a time, beating after each addition.
- Beat in the Amaretto.
- Add the cocoa powder mixture and beat on low speed until dough comes together. Wrap dough in plastic wrap and chill for an hour.
- Divide the dough into two pieces. Roll each piece between two sheets of parchment paper that are well-floured until dough is 1/4 inch thick.
- Use a round cookie cutter to cut circles. Place circles on a baking sheet lined with parchment paper. Chill for 20 minutes.
- Bake cookies at 325°F for about 20 minutes. Allow to cool completely before icing.
- To make the icing, beat butter, shortening, confectioners sugar, and vanilla extract on medium speed of a stand mixer fitted with the paddle attachment for about 7 minutes.
- Beat in the chopped candy canes.
- Spread icing on one cookie and top with a second to make sandwiches.