Introduction

These Peppermint Butter Cookie Sandwiches are a festive and flavorful treat perfect for holiday gatherings or anytime you want a refreshing twist on classic butter cookies. Featuring a pretty red and white design, they are filled with a creamy peppermint buttercream and rolled in crushed candies for a delightful crunch.

The image shows a stack of five sandwich cookies with two layers of pattern: the top and bottom cookie layers have alternating red and white triangular sections in a pinwheel design. Between each cookie pair is a thick layer of white cream filling, with crushed red and white peppermint pieces pressed into the filling edges. One cookie sandwich leans against the stacked cookies in front, showing the same detail. In the background, a white cup with a red-striped straw and more cookies with cream dollops can be seen, all set on a white marbled surface with scattered peppermint pieces around the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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, added to half the cookie dough)
1 stick (8 tablespoons, 113g) unsalted butter, softened to room temperature (for frosting)

2 cups powdered sugar (for frosting)
2 teaspoons heavy cream or milk (for frosting)
1 teaspoon peppermint extract (for frosting)

1/3 cup crushed peppermint candies, for rolling

Instructions

Step 1: Make two half-batches of peppermint butter cookie dough—one without red coloring and one with red food coloring or beet powder. In a mixer bowl with a paddle attachment, beat half the butter, half the powdered sugar, and half the salt on medium speed for 2 minutes until creamy. Add half the whisked egg, half the vanilla, and 1 teaspoon peppermint extract; beat until combined.
Step 2: Add half of the sifted flour and mix on low speed just until combined. If the dough feels dry, add 1-2 teaspoons of water as needed. Press a piece of dough between your thumbs to check that it sticks together without dryness.

Step 3: On a lightly floured surface, knead the dough until it forms a smooth log about 1.5 inches in diameter. Wrap in plastic wrap and chill in the fridge or freezer for 1-2 hours until firm. Dough can be refrigerated up to 3 days or frozen for 2 months.
Step 4: Repeat steps 1 to 3 for the second half-batch, adding red food coloring or beet powder to the wet ingredients (for food coloring) or flour (for beet powder) before mixing.
Step 5: Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.

Step 6: Once both dough logs are chilled, slice each log lengthwise in half to make two long half-logs. If the dough crumbles, let it soften slightly before cutting.
Step 7: Cut each half-log lengthwise into thirds at a 60-degree and 120-degree angle, creating six triangular slices per log. Alternate arranging three red and three white triangles to form two new mixed-color logs. Gently press pieces together and lightly re-roll the logs smooth.
Step 8: Slice each mixed-color log into 1/4-inch thick rounds to create coin-shaped cookies. Turn the log a quarter turn with each cut to keep the shape round. If dough softens too much, wrap and chill for 15 minutes.

Step 9: Place cookies on prepared baking sheets 1-2 inches apart. Bake 10-12 minutes or until edges are slightly golden and cookies appear soft and bright. Let cool 10 minutes on pan, then transfer to a wire rack to cool completely.
Step 10: For the peppermint buttercream frosting, beat the remaining butter in a mixer bowl on medium speed for about 2 minutes until light and soft. Add powdered sugar and beat well for another 2 minutes, scraping down the sides.
Step 11: Add heavy cream or milk and peppermint extract, then beat for an additional minute to create a smooth frosting.

Step 12: Using a pastry bag, pipe 1-2 teaspoons of frosting onto half of the cooled cookies. Sandwich with the remaining cookies, gently pressing until frosting slightly oozes out.
Step 13: Roll the frosted edges in crushed peppermint candies for a festive finish.

Tips & Variations

Use beet powder if you prefer a natural red color without artificial dyes.

Chill the dough longer if it’s too soft to slice neatly for cleaner cookie shapes.
For extra flavor, add a pinch of cinnamon or nutmeg to the dough.
Swap peppermint extract in the frosting for vanilla or almond for a different twist.

Storage

Store these cookie sandwiches in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks. Bring refrigerated cookies to room temperature before serving for best texture. They also freeze well for up to 2 months—thaw in the fridge before enjoying.

How to Serve

A stack of five round marbled cookies with red and white swirls is shown, each cookie sandwiching a white cream filling decorated with crushed red and white peppermint pieces along the edges. The top cookie is broken in half, revealing two layers of soft cookie with the cream in the middle. One cookie lies flat with a swirl of white cream on top at the front of the image. The cookies and cream rest on crumpled white paper, set against a white marbled surface. Scattered crushed peppermint pieces are around the cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the cookie dough logs and refrigerate them for up to 3 days or freeze for up to 2 months before slicing and baking.

What if I don’t have peppermint extract?

You can substitute peppermint extract with vanilla or almond extract, though the cookies won’t have the signature peppermint flavor. You might also add crushed candy canes to the frosting for extra peppermint taste.