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Peppermint Butter Cookie Sandwiches Recipe

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3.8 from 59 reviews

  • Author: Mary & Susan
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

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