Pin
This peppermint chocolate roll cookie recipe brings the perfect amount of festive joyfulness to your holiday gatherings. With its vibrant peppermint flavor, tender chocolate dough, and playful crushed candy cane topping, these cookies are both visually stunning and utterly delicious.
I first made these for a holiday party, and the cookies were gone within minutes. Their festive appearance and irresistible flavor continue to make them a seasonal favorite in my home.
Ingredients
- Unsalted Butter: Melted ensures a soft, rich dough
- Egg White: Helps bind the dough without overpowering other flavors
- Peppermint Extract: Gives a vibrant, holiday-inspired aroma
- Plain Flour: A gluten-free blend can easily work here
- Dutch Process Cocoa: Brings deep chocolate richness to the dough
- Icing Sugar: Powdered sugar provides just the right level of sweetness
For the Filling
- Liquid Glucose: Creates a smooth filling texture and prevents crystallization
- Milk: Adds creaminess; optional non-dairy alternatives work equally well
For the Coating and Topping
- Dark Chocolate: Seals the cookies with a decadent finish
- Candy Canes: Crushed for an eye-catching and festive decorative touch
How To Make Peppermint Chocolate Roll Cookies
- Mix the Dough:
- Whisk melted unsalted butter, egg white, and peppermint extract in a mixing bowl. Gradually sift and mix in plain flour, Dutch process cocoa, and icing sugar until a soft dough forms.
- Shape the Cookies:
- Divide the dough into three portions and roll out each into a rectangle 1/4 inch thick. Shape the cookies and insert paper straws.
- Chill and Bake:
- Refrigerate the cookie shapes for 30 minutes, then preheat the oven to 180°C (350°F). Bake for 10 minutes until firm yet slightly soft.
- Prepare the Filling:
- Combine liquid glucose and milk to achieve a smooth and luscious peppermint filling.
- Assemble:
- Fill the cooled cookie tubes with the prepared filling. Seal the ends using melted dark chocolate.
- Decorate:
- Sprinkle the ends with crushed candy canes while the chocolate is still melty. Let the chocolate set fully before serving.
My favorite part is decorating the cookies with my family. Everyone gets involved, from crushing candy canes to adding their unique twist on each cookie. It has become our holiday tradition to create these together.
Storage Tips
Store the cookies in an airtight container at room temperature for up to a week. To keep them longer, freeze the cookies (without the crushed candy cane topping) and add the candy canes after thawing for freshness.
Ingredient Substitutions
Honey or agave syrup works well in place of liquid glucose. Almond extract can substitute for peppermint extract for a nutty variation. For gluten-free dough, choose a high-quality gluten-free flour blend designed for baking.
Serving Suggestions
Serve these cookies with a cup of hot cocoa or peppermint tea for a cozy treat. They also pair wonderfully with a scoop of vanilla or peppermint ice cream during holiday dinners.
Recipe FAQs
- → Can I use almond extract instead of peppermint?
Yes, almond extract is a great substitute for peppermint extract if you prefer a milder flavor or a nutty touch.
- → What are some gluten-free options for the flour?
You can use a gluten-free flour blend in place of plain flour to make the recipe suitable for a gluten-free diet.
- → Can I substitute liquid glucose in the filling?
Liquid glucose can be replaced with honey or agave syrup for a similar smooth texture and sweetness in the filling.
- → How do I prevent the dough from sticking while rolling?
Lightly flour your rolling surface and rolling pin to keep the dough from sticking, and work quickly to avoid it becoming too soft.
- → What’s the best way to crush candy canes for topping?
Place the candy canes in a sealed plastic bag and gently crush using a rolling pin or a kitchen mallet until you get small, even pieces.
- → Can I use milk alternatives for the filling?
Absolutely! You can use non-dairy options like almond milk, oat milk, or coconut milk in the filling for a dairy-free version.