Description

These Peppermint Butter Cookie Sandwiches are festive, buttery treats perfect for the holiday season. Featuring a vibrant swirl of red and white peppermint-flavored cookie dough, these soft, buttery cookies are sandwiched with a creamy peppermint buttercream frosting and finished with a crunchy coating of crushed peppermint candies for a delightful texture and refreshing flavor.

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 (used in half the dough)

Buttercream Frosting & Coating

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 Two Half-Batches of Cookie Dough: Divide the dough ingredients into two equal halves. For the first half, beat half the butter, half the powdered sugar, and half the salt in a mixer fitted with the paddle attachment on medium speed for 2 minutes until creamy. Add 1/2 egg, half teaspoon vanilla extract, and 1 teaspoon peppermint extract and beat for 30 seconds to combine. Add half the sifted flour and beat on low speed until just combined, avoiding overmixing. If dough feels too dry, add 1-2 teaspoons of water as needed. Repeat this process for the second half-batch, incorporating the red food coloring or beet powder with the wet ingredients or flour to create the red dough.
Shape and Chill Dough Logs: On a lightly floured surface, knead each dough half until it forms a cohesive ball. Shape each into a log about 1.5 inches in diameter. Wrap logs tightly in plastic wrap and refrigerate or freeze for at least 1-2 hours until firm. Dough can be refrigerated for up to 3 days or frozen for 2 months.
Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper for easy cookie removal.
Slice Dough Logs into Triangular Pieces: Remove dough from fridge and slice each log lengthwise into two halves. Then cut each half-log lengthwise into three triangular sections by cutting at 60 and 120 degree angles to form V shapes. This should yield six triangular pieces per dough color.
Form Swirled Logs: Assemble new logs by alternating red and white triangular pieces (3 pieces each per log). Gently press the pieces together and lightly roll the log to smooth the surface. Refrigerate if needed to firm before slicing.
Slice Cookie Coins: Slice the assembled logs into 1/4-inch thick rounds. Roll the log a quarter turn between each cut to maintain roundness. If dough softens too much, wrap and chill for 15 minutes before continuing.
Bake the Cookies: Arrange slices on prepared baking sheets with 1-2 inches spacing. Bake for 10-12 minutes until edges are slightly golden but centers remain soft and bright. Allow cookies to rest on pans for 10 minutes before transferring to wire racks to cool completely.
Prepare Peppermint Buttercream Frosting: In a stand mixer, beat butter on medium speed until light and creamy, about 2 minutes. Gradually add powdered sugar and beat until well combined, around 2 minutes. Scrape down bowl sides. Add heavy cream or milk and peppermint extract, beating an additional minute until fluffy.
Assemble Cookie Sandwiches: Using a piping bag, pipe 1-2 teaspoons of frosting onto the flat side of half the cookies. Top with remaining cookies to form sandwiches, pressing gently to make frosting ooze slightly at the edges. Roll frosted edges in crushed peppermint candies.
Store Properly: Store sandwiches at room temperature in an airtight container for up to 5 days or refrigerate for up to 2 weeks, allowing them to come to room temperature before serving. Cookies can also be frozen for up to 2 months.

Notes

Use beet powder as a natural alternative to red food coloring for a healthier option.
If the dough feels crumbly when slicing, allow it to soften a few minutes before cutting.
Rolling the cookie log a quarter turn between slices ensures uniformly round cookies.
Ensure cookies are fully cooled before frosting to prevent melting.
Refrigerate dough logs if they become too soft during assembly or slicing.
Crushed peppermint candies add festive crunch but can be omitted if preferred.
Butter and egg should be at room temperature for optimum dough consistency.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

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