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Every December, these peppermint butter cookie sandwiches are a total favorite at my place. The cookies are crisp outside but soft inside, and the minty filling is smooth and sweet. They’re a great treat for the holidays, looking sharp on a plate and loved by kids and adults alike for their fresh, cool taste.
The first time I made these, they vanished in an afternoon at our yearly cookie swap. Now my friends ask for them every year. The fun colors and peppermint sweets always get the kids pumped to join in on baking.
Gather Your Ingredients
- Unsalted butter: to give a creamy, rich base. Using quality butter helps make the cookies soft and flavorful
- Powdered sugar: adds a melt-in-your-mouth feel. Sifting it can make the texture extra smooth
- Salt: sharpens the sweetness and highlights the vanilla and mint flavors
- Large egg: holds the dough together and gives just the right chew. Fresher eggs make for a better color
- Pure vanilla extract: brings depth and warmth to the flavor, pairing nicely with mint
- All-purpose flour: builds a sturdy but tender crumb. Always sift to keep the dough light
- Peppermint extract: provides that signature winter freshness. Be sure to pick real extract, not artificial
- Red food coloring or beet powder: adds a festive swirl to half the dough. Beet powder offers a natural, subtle earthiness
- Extra unsalted butter for the filling: makes the frosting smooth and creamy
- Lots of powdered sugar for the fluffy filling texture
- Heavy cream or milk: thins the filling so it spreads easily
- Peppermint extract: adds a refreshing coolness to the buttercream
- Crushed peppermint candies for coating: add a nice crunch and bright color. Use the clearest peppermint sticks for the best look
How to Make It
- Make the Dough:
- Start by beating the softened butter with powdered sugar and salt in a big bowl using a hand mixer. Keep going until it’s light and fluffy, usually about three to four minutes. This helps the cookies bake with a soft, delicate texture.
- Add Egg and Vanilla:
- Mix in the beaten egg and vanilla until smooth. Stop and scrape around the bowl to mix everything well. This makes sure the vanilla flavor is evenly spread.
- Stir in Flour:
- Slowly blend in the sifted all-purpose flour on low speed until there are no flour streaks left. Don’t overmix to keep the cookies tender.
- Split and Tint the Dough:
- Divide the dough into two equal portions. To one, add the peppermint extract and your choice of red food coloring or beet powder. Stir just enough to spread the color, but don’t mix too much. A marbled effect looks great too.
- Chill the Dough:
- Wrap both dough portions in plastic wrap and chill for at least 40 minutes. This firms up the dough so it’s easier to roll and cuts cleaner shapes.
- Roll and Form:
- Roll each dough ball on a floured surface to about a quarter inch thick. For swirls, layer the colored dough over the plain one, roll it up tightly like a log, then slice into rounds. Plain shapes work well too.
- Bake:
- Place the cookies on a parchment-lined baking sheet and bake at 350°F until the edges shift from pale to just a bit golden, about 12 to 15 minutes. Keep an eye so they don’t get too dark. Let them cool completely on wire racks.
- Make the Peppermint Frosting:
- Whip softened butter with powdered sugar until fluffy and smooth. Slowly add the heavy cream or milk and peppermint extract. Beat until spreadable and airy.
- Put Together the Sandwiches:
- Match cookies of the same size. Slather a good amount of frosting on one cookie, then top with the other, pressing gently.
- Coat with Crushed Peppermint:
- Pour crushed peppermint candies on a plate. Softly roll the edges of the cookie sandwiches in the candies so they stick to the frosting.
- Store to Keep Fresh:
- Let the sandwiches sit for at least 20 minutes so the frosting firms up. Keep them in an airtight container to stay soft and tasty for days.
Crushed peppermint is my favorite part. Every year, someone sneaks some extra to snack on while we roll the cookies. Last Christmas my niece took charge rolling every sandwich herself, and the kitchen was full of giggles and peppermint smells.
Flavor Boosters
If you avoid dairy, swap the butter for a plant-based version. Almond extract gives a nice twist when you want something besides mint. Using real beet powder instead of food dye adds cool color with a natural touch.
Serving Suggestions
Put them on a tray with mini candy canes or sprinkle chocolate shavings around for a pretty dessert display. These cookies also go great with a cup of hot cocoa or holiday tea. At family parties, they usually get eaten before dinner thanks to their sweet minty smell.
Creative Twists
Peppermint has been a festive favorite across cultures, symbolizing freshness and celebration. Mixing it with sugar cookies blends the fun of European cookie traditions with America’s love of sandwich cookies. During the holidays, these treats are a fresh take on classic peppermint bark.
These peppermint sandwich cookies will add a bit of festive fun to your holiday. Bake extra—they tend to disappear fast!
Common Questions About This Recipe
- → What ingredient gives the cookies their peppermint flavor?
The minty taste comes from peppermint extract mixed into the dough and the creamy filling.
- → Can I use natural coloring for the cookies?
Definitely, beet powder works well to give the cookies a nice red shade without artificial dyes.
- → How is the filling texture achieved?
The creamy filling is made by mixing softened butter, powdered sugar, heavy cream or milk, peppermint extract, and crushed peppermint candies to add a little crunch.
- → What is the best way to store these cookies?
Keep them fresh by placing the cookies in an airtight container at room temp or chill them for longer-lasting filling firmness.
- → Are these cookies suitable for holiday celebrations?
Yes for sure, their minty flavor and bright colors fit right in with winter festivities and seasonal get-togethers.