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Peppermint Butter Cookie Sandwiches Recipe

Peppermint Butter Cookie Sandwiches Recipe
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★★★★★

5.1 from 26 reviews

Delight in the festive flavors of Peppermint Butter Cookie Sandwiches, featuring soft, buttery cookies in a beautiful swirl of classic white and red, filled with a creamy peppermint buttercream frosting and finished with a crunchy coating of crushed peppermint candies. Perfect for holiday celebrations or a refreshing sweet treat any time of the year.

Ingredients

Scale

Cookies Dough

  • 1 3/4 sticks (200g) unsalted butter, softened to room temperature
  • 1 cup (115g) powdered sugar
  • 1/4 teaspoon salt
  • 1 large egg (50ml), whisked
  • 1 teaspoon pure vanilla extract
  • 2 cups plus 2 tablespoons (300g) all-purpose flour, sifted
  • 2 teaspoons peppermint extract
  • 1 teaspoon red food coloring or 1/2 tablespoon beet powder for natural red color (to be added to half the cookie dough)

Buttercream Frosting

  • 1 stick (8 tablespoons, 113g) unsalted butter, softened to room temperature
  • 2 cups powdered sugar
  • 2 teaspoons heavy cream or milk
  • 1 teaspoon peppermint extract
  • 1/3 cup crushed peppermint candies, for rolling

Instructions

  1. Prepare Half-Batches of Dough: Divide ingredients in half to make two dough batches. For the first half-batch, beat half the butter, half the powdered sugar, and half the salt on medium speed until creamy, about 2 minutes. Add half the egg, half tsp vanilla extract, and 1 tsp peppermint extract; beat for 30 seconds until combined. Stir in half the flour on low speed until just combined. If dough is dry, add 1-2 tsp water as needed. Repeat for second half-batch adding red food coloring or beet powder to the wet ingredients or flour before mixing to color the dough.
  2. Shape and Chill Dough: On a lightly floured surface, form each dough batch into logs 1.5 inches in diameter. Wrap tightly in plastic wrap and refrigerate for 1-2 hours until firm. Dough can be refrigerated up to 3 days or frozen for 2 months.
  3. Cut Dough Into Triangles: Preheat oven to 350°F (180°C). Line baking sheets with parchment paper. Slice each dough log lengthwise in half, then cut each half-log into thirds at 60 and 120 degree angles to create six equal triangle slices per color dough.
  4. Assemble Swirled Logs: Alternate 3 red and 3 white dough triangles to form two new logs for each batch. Gently press and re-roll each log to smooth. Slice the logs into 1/4-inch thick rounds, turning the log a quarter turn between each cut for round shapes. Chill dough if too soft while slicing.
  5. Bake Cookies: Arrange cookie rounds on prepared baking sheets 1-2 inches apart. Bake for 10-12 minutes until edges are slightly golden but centers remain soft and bright. Cool on sheets 10 minutes before transferring to wire racks to cool completely.
  6. Make Peppermint Buttercream Frosting: Beat softened butter in a mixer on medium speed for 2 minutes until light and fluffy. Gradually add powdered sugar and beat for 2 more minutes. Add heavy cream (or milk) and peppermint extract and beat another minute until smooth.
  7. Assemble Cookie Sandwiches: Using a pastry bag or spoon, pipe 1-2 teaspoons of frosting onto the centers of half the cookies. Top with remaining cookies, gently pressing to spread frosting evenly and let it ooze to the edges. Roll frosted edges in crushed peppermint candies for a festive finish.
  8. Store Properly: Keep cookie sandwiches in an airtight container at room temperature for up to 5 days or refrigerated up to 2 weeks. Bring to room temperature before serving. Cookies can also be frozen for up to 2 months.

Notes

  • Use beet powder if you prefer a natural red coloring over artificial food coloring.
  • Do not overmix the dough to keep cookies tender.
  • If dough crumbles while cutting, let it soften at room temperature for a few minutes or chill again.
  • Rolling the log a quarter turn each time you slice helps maintain uniform, round cookie shapes.
  • Ensure butter and eggs are at room temperature for smooth mixing.
  • Adjust water sparingly to avoid overly sticky dough.
  • Cookies are best enjoyed fresh but freeze well for longer storage.

Nutrition

Keywords: peppermint cookies, holiday cookies, butter cookie sandwiches, peppermint buttercream, festive cookies, Christmas treats, cookie recipe

Find it online: https://flavorsbymaya.com/peppermint-butter-cookie-sandwiches-recipe/