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Peppermint Butter Cookie Sandwiches Recipe

Peppermint Butter Cookie Sandwiches Recipe
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★★★★★

4.7 from 23 reviews

Delight in the festive charm of Peppermint Butter Cookie Sandwiches featuring buttery, peppermint-infused cookies with alternating red and white dough logs, filled with a creamy peppermint buttercream and rolled in crushed peppermint candies. Perfectly tender and bursting with minty freshness, these cookies make a wonderful holiday treat or a refreshing everyday indulgence.

Ingredients

Scale

Cookie 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, add to half the 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 into two halves. For the first half, beat half the butter, powdered sugar, and salt until creamy. Add half egg, half vanilla, and 1 teaspoon peppermint extract, then mix in flour until just combined. Repeat for second half adding red food coloring or beet powder for natural color before flour.
  2. Shape and Chill Dough Logs: Work each dough half on a floured surface into smooth logs about 1.5 inches diameter. Wrap in plastic and chill at least 1-2 hours until firm.
  3. Cut and Form Patterned Logs: Slice each chilled log lengthwise to form halves, then cut each half into three triangle-shaped slices by making angled cuts. Alternate red and white pieces to form two new logs, gently pressing and rolling smooth.
  4. Slice Cookies: Cut the reassembled logs into 1/4-inch thick rounds, rolling a quarter turn between each slice for even shape. Chill if dough softens to maintain shape.
  5. Bake Cookies: Arrange cookie rounds 1-2 inches apart on parchment-lined sheets. Bake at 350°F (180°C) for 10-12 minutes until edges are golden but centers remain bright and soft. Cool on pan 10 minutes then on wire rack.
  6. Make Peppermint Buttercream: Beat softened butter until light and fluffy. Gradually add powdered sugar, then cream and peppermint extract, mixing until smooth.
  7. Assemble Cookie Sandwiches: Pipe 1-2 teaspoons frosting onto half the cookies, top with remaining cookies gently pressing to spread frosting evenly. Roll cookie edges in crushed peppermint candies.
  8. Store Properly: Keep assembled cookie sandwiches in an airtight container at room temperature for up to 5 days or refrigerated for up to 2 weeks. Freeze up to 2 months; thaw to room temperature before serving.

Notes

  • Use beet powder if you prefer a natural dye instead of red food coloring.
  • If dough is crumbly, adding 1-2 teaspoons of water can help bind it.
  • Chilling the dough logs before slicing helps maintain cookie shape.
  • Rolling logs a quarter turn after each slice creates round, uniform cookies.
  • Cookies are best served at room temperature for maximum flavor and texture.
  • Store in airtight containers to maintain freshness and prevent dryness.

Nutrition

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

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