I am beyond excited to share this delightful Peppermint Butter Cookie Sandwiches Recipe with you! If you adore festive flavors paired with buttery, tender cookies, this recipe is your new best friend. Imagine soft, melt-in-your-mouth peppermint-infused butter cookies sandwiched around a luscious, creamy peppermint buttercream frosting, all crowned with a crunch of crushed peppermint candies. It’s a dessert that scores perfect for the holidays or any time you crave a refreshing, sweet treat. This Peppermint Butter Cookie Sandwiches Recipe is as fun to make as it is to eat, and I promise it will become a staple in your baking repertoire.
Ingredients You’ll Need
The magic behind these Peppermint Butter Cookie Sandwiches lies in simple, quality ingredients that combine to create layers of flavor and that perfect cookie texture. Each item plays a crucial role, from the soft butter that delivers richness to the peppermint extract that adds that cooling festive touch. Let’s run through them all:
- Unsalted butter (softened, 200g): Provides a creamy richness essential for tender cookies.
- Powdered sugar (total 3 cups): Gives sweetness and a delicate crumbly texture to the dough and frosting.
- Salt (1/4 teaspoon): Balances sweetness and enhances overall flavor.
- Large egg (1, whisked): Binds the dough together and adds moisture.
- Pure vanilla extract (1 teaspoon): Adds depth and warmth to the cookie’s flavor.
- All-purpose flour (300g plus 2 tablespoons): Forms the sturdy base of the cookie dough, sifted for softness.
- Peppermint extract (2 teaspoons in dough, plus 1 teaspoon in frosting): The star ingredient giving that refreshing peppermint punch.
- Red food coloring or beet powder (for natural coloring): Adds that festive red color to half the dough.
- Heavy cream or milk (2 teaspoons): Makes the frosting luxuriously smooth.
- Crushed peppermint candies (1/3 cup): Adds crunch and an extra burst of peppermint on the edges.
How to Make Peppermint Butter Cookie Sandwiches Recipe
Step 1: Preparing the Peppermint Butter Cookies
Start by dividing your dough ingredients into two half-batches for the signature swirl effect: one plain and one tinted red with food coloring or beet powder for a natural twist. Cream half the butter with half the powdered sugar and salt until irresistibly smooth, then gently mix in half of the egg, vanilla, and peppermint extract. Flour comes in last to bind everything without turning tough – remember, gentle mixing is key! Feel free to add a teaspoon or two of water if the dough feels crumbly; it should hold together nicely.
Step 2: Chilling and Shaping the Dough Logs
Once your dough comes together, shape it into smooth logs about 1.5 inches in diameter. Wrap these up tightly in plastic and chill for at least an hour or ideally up to three days. The chill makes slicing much easier and produces perfectly shaped cookies. Don’t skip this step – the dough’s chill time is where the magic starts!
Step 3: Crafting the Candy Cane Swirl
Here’s where your hands get creative: slice each dough log lengthwise in half, then cut those halves into three long triangles using strategic angled cuts. You’ll create six equal-sized pieces from each color dough. Now alternate stacking red and white triangles to build new logs with a festive candy cane swirl inside. Pat and roll gently to smooth everything out, then cut the logs into thin 1/4-inch coin-shaped rounds. If they get soft while cutting, pop the logs back in the fridge briefly. This is the fun, artistic part where your cookies truly come to life!
Step 4: Baking to Perfection
Lay your cut cookie rounds spaced well apart on parchment-lined baking sheets, then bake at 350°F (180°C) for 10–12 minutes. Your goal is soft cookies with slightly golden edges – a beautiful contrast to the bright peppermint colors. Let them cool on the pan first to finish setting, then transfer to a wire rack until completely cooled. Resist the urge to bite in just yet; the filling is still waiting!
Step 5: Making the Peppermint Buttercream Frosting
Whip up the frosting by beating softened butter until light and airy before gradually adding powdered sugar. Once combined, introduce heavy cream or milk for smoothness, and finally, fold in peppermint extract. This frosting is delightfully creamy, bursting with cool peppermint flavor, and it’s the perfect partner for your cookies.
Step 6: Assembling Your Peppermint Butter Cookie Sandwiches Recipe
Pipe generous dollops of frosting onto half of the cookies, then sandwich them with the unfrosted halves, pressing lightly so the edges ooze out perfectly. Roll those frosted edges in crushed peppermint candies to give an extra festive crunch and a beautiful finishing touch. Voilà, your peppermint butter cookie sandwiches are ready to dazzle!
How to Serve Peppermint Butter Cookie Sandwiches Recipe
Garnishes
To elevate the look and texture, crushed peppermint candies around the edges add a sparkling festive touch and satisfying crunch. You could also sprinkle a tiny pinch of edible glitter or a drizzle of white chocolate for added elegance. These garnishes make your cookie sandwiches look as delicious as they taste, perfect for gift-giving or dessert platters.
Side Dishes
These cookie sandwiches pair beautifully with a hot cup of cocoa or a peppermint mocha for a cozy treat. You can also serve them alongside a refreshing glass of cold milk or a minty herbal tea to balance the sweetness. The peppermint flavor shines bright and complements a variety of warm and cool beverages.
Creative Ways to Present
Try stacking these cookies in clear glass jars adorned with festive ribbons for charming gifts or party favors. Alternatively, arrange them on a tiered dessert tray alternating with fresh cranberries or holly leaves for seasonal impact. For an interactive treat, offer a frosting station where guests can add their own toppings like crushed peppermints or sprinkles!
Make Ahead and Storage
Storing Leftovers
Keep your cookie sandwiches fresh by storing them at room temperature in an airtight container for up to five days. If you plan on enjoying them over a longer period, refrigeration can extend their life to two weeks. Just remember to bring cookies back to room temperature before serving to soften the frosting and enhance the flavor.
Freezing
If you want to prepare these Peppermint Butter Cookie Sandwiches Recipe treats in advance, freeze them in a single layer on parchment, then transfer to a sealed container or freezer bag for up to two months. Thaw gently at room temperature to keep the cookies tender and the frosting creamy. Freezing is a fantastic way to save time while still having fresh cookies on demand.
Reheating
Since these cookies are best enjoyed cool or at room temperature, reheating isn’t usually necessary. However, if you prefer a slightly softer cookie, warm briefly in the microwave for 5–7 seconds on a low setting. Be cautious to avoid melting the frosting too much, as this can turn the sandwich messy.
FAQs
Can I use natural peppermint instead of extract?
While fresh peppermint leaves can add aroma, peppermint extract offers a concentrated flavor that’s key to these sandwiches. Using extract ensures consistent, vibrant peppermint taste throughout the cookies and frosting.
Is it possible to make these cookies gluten-free?
You can substitute a gluten-free all-purpose flour blend for the regular flour, but be mindful that the texture might vary slightly. Choose a blend that includes xanthan gum for better structure and follow baking instructions closely.
What is the best way to get the red and white swirl effect?
The trick is making two separate dough batches: one plain and one with red food coloring or beet powder. Cutting the dough into triangles then alternating pieces creates a beautiful peppermint swirl when rolled back into logs and sliced.
How long do these cookies keep their freshness?
Stored properly in an airtight container, these cookie sandwiches stay soft and flavorful for about five days at room temperature and up to two weeks refrigerated. Beyond that, freezing is your best option to preserve freshness.
Can I skip the crushed peppermint candies on the edges?
Absolutely! The crushed candies add festive crunch and an extra peppermint kick but omitting them won’t affect the core flavor. You could also swap them with colored sugar or finely chopped nuts for a fun twist.
Final Thoughts
Making the Peppermint Butter Cookie Sandwiches Recipe is a joyful experience full of festive flavor and charming visuals. The combination of tender, buttery cookies with bright peppermint frosting never fails to impress. Whether you’re baking for holidays, gifts, or just treating yourself, these sandwiches are sure to become a beloved classic. Dive in and enjoy every delicious bite – your taste buds will thank you!
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Peppermint Butter Cookie Sandwiches Recipe
- Total Time: 1 hour 48 minutes
- Yield: 16 servings (cookie sandwiches)
Description
These Peppermint Butter Cookie Sandwiches are festive, buttery cookies layered with a creamy peppermint buttercream frosting and finished with crushed peppermint candies for a crunchy, minty bite. Featuring both plain and red dough twisted into visually striking pinwheel cookies, they are perfect for holiday gatherings or anytime you crave a refreshing, sweet treat.
Ingredients
For the Peppermint Butter Cookies
- 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 (natural red color, added to half the cookie dough)
For the Peppermint 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
- Prepare the first half-batch of dough: In a mixer bowl fitted with the paddle attachment, beat half the butter, half the powdered sugar, and half the salt on medium speed for 2 minutes until creamy. Add 1/2 of the whisked egg, half the vanilla extract, and 1 teaspoon peppermint extract; beat for about 30 seconds until combined. Add half the sifted flour and beat on low speed just until combined, avoiding overmixing. If the dough is too dry, add 1-2 teaspoons of water incrementally until it sticks together well.
- Shape and chill first dough log: On a lightly floured surface, knead the dough gently until it comes together. Shape into a log about 1.5 inches in diameter, wrap in plastic wrap, and refrigerate or freeze for at least 1-2 hours until firm. The dough may be refrigerated for up to 3 days or frozen for up to 2 months.
- Prepare the second half-batch dough with color: Repeat the mixing and shaping steps with the remaining ingredients for the second half-batch, adding the red food coloring or natural beet powder to the wet ingredients or flour before combining. Chill as with the first batch.
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper for easy cleanup and even baking.
- Shape logs into triangle slices: Remove the chilled dough logs from the fridge. Using a sharp knife, slice each log in half lengthwise to create two long half-logs. If the dough breaks, let it soften slightly before continuing. Cut each half-log lengthwise into thirds by slicing at 60 and 120-degree angles, making a ‘V’ shape. This should yield six equal-sized triangle-shaped slices per log color.
- Assemble new logs alternating colors: Arrange the triangle slices alternating red and white pieces into two new logs, each composed of three pieces of each color. Gently squeeze and lightly roll the assembled logs to smooth the surface.
- Slice logs into round cookies: Cut each log into 1/4-inch thick coin-shaped rounds. Rotate the log a quarter turn between cuts to maintain a round shape. If dough becomes too soft during cutting, wrap the log in plastic and chill in the refrigerator for 15 minutes before continuing.
- Bake the cookies: Place the cookie slices on the prepared baking sheets, spacing them 1-2 inches apart. Bake for 10-12 minutes or until cookies are slightly golden around the edges but still soft and bright in color. Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make the peppermint buttercream frosting: In the bowl of a stand mixer, beat the softened butter on medium speed for about 2 minutes until light and fluffy. Gradually add powdered sugar and continue beating for about 2 minutes until well combined. Scrape the sides of the bowl, then add heavy cream or milk and peppermint extract; beat for another minute until creamy.
- Assemble the cookie sandwiches: Using a pastry bag or spoon, pipe 1-2 teaspoons of frosting onto the centers of half the cooled cookies. Top with the remaining cookies to form sandwiches, gently pressing down to allow frosting to ooze slightly from the sides. Roll the frosted edges in crushed peppermint candies to coat.
- Store and serve: Store the cookie sandwiches in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks. Bring to room temperature before serving. These cookies can also be frozen for up to 2 months.
Notes
- Use room temperature butter for easier mixing and better dough consistency.
- Adjust the amount of water sparingly if dough feels dry to avoid a tough cookie.
- Be careful not to overmix the dough to maintain a tender cookie texture.
- Rolling the log a quarter turn with each slice helps maintain a round cookie shape.
- Crushed peppermint candies add a festive crunch, but you can omit or substitute with colored sugar if desired.
- For natural red coloring, beet powder is a great alternative to artificial food coloring.
- If cookies soften after baking, chilling them on the baking sheet helps them firm up.
- Frosting can be piped or spread depending on your preference or equipment availability.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
