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Peppermint Butter Cookie Sandwiches

Peppermint Butter Cookie Sandwiches That Bring Holiday Cheers

Indulge in Peppermint Butter Cookie Sandwiches—tender cookies with creamy peppermint buttercream, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 42 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 200 g Unsalted Butter Can substitute with vegan butter for a dairy-free option.
  • 115 g Powdered Sugar Granulated sugar works too but may change the texture.
  • ¼ tsp Salt Omit if using salted butter.
  • 1 large Egg A flax egg makes a great vegan alternative.
  • 1 tsp Pure Vanilla Extract Imitation vanilla can work in a pinch.
  • 300 g All-Purpose Flour Gluten-free blends can replace it.
  • 2 tsp Peppermint Extract You can substitute with another extract if desired.
  • Red Food Coloring/Beet Powder Optional for coloring half the dough.
For the Buttercream
  • 113 g Unsalted Butter Softened to room temperature for easy mixing.
  • 2 cups Powdered Sugar Sweetens and provides structure for the filling.
  • 2 tsp Heavy Cream or Milk Plant-based milk works well too.
  • 1 tsp Peppermint Extract Complements the buttercream with peppermint flavor.
For Garnishing
  • ⅓ cup Crushed Peppermint Candies Any crushed candy cane or mint candy will do!

Equipment

  • Mixing bowl
  • Baking sheets
  • Parchment paper
  • sharp knife
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, cream together unsalted butter and powdered sugar until fluffy, about 3 minutes.
  2. Beat in egg, vanilla extract, and peppermint extract until well combined.
  3. Gradually add all-purpose flour and salt, mixing just until incorporated; be careful not to overmix.
  4. Divide the cookie dough into two equal portions and blend in red food coloring in one half.
  5. Wrap each portion separately with plastic wrap, forming logs, and refrigerate for at least 1-2 hours.
  6. After chilling, slice each log into triangular shapes, roll into smooth tubes, and slice into ¼-inch rounds.
  7. Preheat your oven to 350°F (180°C) and prepare baking sheets with parchment paper.
  8. Bake cookie rounds for 10-12 minutes, or until edges are light golden brown.
  9. Cool cookies on the baking sheet for 10 minutes before transferring to a wire rack.
  10. In a clean mixing bowl, beat softened unsalted butter, gradually incorporate powdered sugar and mix until light and fluffy.
  11. Pipe or spread peppermint buttercream on one flat side of half of the cooled cookies and top with remaining cookies.
  12. Roll the edges of the sandwiches in crushed peppermint candies for a festive touch.
  13. Store sandwiches in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 30mgFiber: 0.5gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Use a sharp knife for best results, and feel free to customize flavors with different extracts.

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