Festive Peppermint Cookie Sandwiches (Print-Friendly Version)
Made for chilly days this peppermint butter cookie sandwich includes creamy filling and candy bits perfect for holiday treats. Save & click.
# Ingredients You’ll Need:
→ Cookie Dough
01 -
2 teaspoons peppermint extract
02 -
1 teaspoon pure vanilla extract
03 -
2 cups plus 2 tablespoons sifted all-purpose flour (about 300 grams)
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1 teaspoon red food coloring or 1/2 tablespoon beet powder for a dash of color
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1 large egg, beaten (about 50 ml)
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1/4 teaspoon salt
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1 3/4 sticks unsalted butter, softened (about 198 grams)
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1 cup powdered sugar (115 grams)
→ Filling
09 -
2 teaspoons heavy cream or regular milk
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1/3 cup crushed peppermint candy pieces
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1 stick unsalted butter, softened (8 tablespoons or 113 grams)
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1 teaspoon peppermint extract
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2 cups powdered sugar
# How to Make It:
01 -
Mix softened butter and powdered sugar until it’s fluffy and light. Stir in salt, beaten egg, and vanilla until mixed well.
02 -
Add sifted flour bit by bit into the wet mix, folding gently till the dough feels smooth.
03 -
Take half of the dough and fold in peppermint extract along with the red coloring or beet powder. Keep the other half just with peppermint extract.
04 -
Wrap both dough parts separately in plastic wrap and pop them in the fridge for at least an hour to firm up.
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Set your oven to 350°F (175°C). Shape the dough into balls, flatten them a bit on a parchment-lined tray, and bake for 15 to 20 minutes until the edges turn light brown. Let them cool down fully.
06 -
Beat the soft butter until creamy. Slowly mix in powdered sugar, your cream or milk, and peppermint extract until smooth and spreadable.
07 -
Spread the filling on plain cookies, then press on the red peppermint cookies. Roll the sides in crushed peppermint candies to finish off.
# Extra Suggestions:
01 -
Make sure the butter is soft at room temperature before you start for the best outcome.