Festive Peppermint Cookie Sandwiches
There's something magical about these Festive Peppermint Cookie Sandwiches that makes home cooks fall in love every holiday season. The vibrant red cookies with their creamy white filling taste like Christmas in every bite, making them perfect for cookie swaps, gift-giving, or just curling up with a mug of cocoa. The combination of rich butter cookies and refreshing peppermint is irresistibly festive, and the crushed candy on the edges adds a delightful crunch that keeps everyone coming back for more. Whether you're baking for a crowd or treating yourself, these cookies are sure to become a cherished tradition.
What Makes This Recipe Special
- The dough is split and colored, creating a stunning two-toned effect when sandwiched together, making these cookies as visually impressive as they are delicious.
- The filling is made with a 1:2 ratio of butter to powdered sugar for a balance of richness and lightness that's perfect for sandwiching.
- A touch of heavy cream or milk in the filling keeps it spreadable and soft, even when chilled, ensuring easy assembly.
- The crushed peppermint candy isn't just for garnish-rolling the edges in it adds a festive crunch that elevates every bite.
Ingredients
2 teaspoonspeppermint extract
1 teaspoonpure vanilla extract
2 cupsplus 2 tablespoons sifted all-purpose flour (about 300 grams)
1 teaspoonred food coloring or 1/2 tablespoon beet powder for a dash of color
1 largeegg, beaten (about 50 ml)
1/4 teaspoonsalt
1 3/4 sticksunsalted butter, softened (about 198 grams)
1 cuppowdered sugar (115 grams)
2 teaspoonsheavy cream or regular milk
1/3 cupcrushed peppermint candy pieces
1 stickunsalted butter, softened (8 tablespoons or 113 grams)
1 teaspoonpeppermint extract
2 cupspowdered sugar
Nutrition
430 caloriesCalories
Per serving · Values are estimates
Instructions
1
Mix softened butter and powdered sugar until it’s fluffy and light. Stir in salt, beaten egg, and vanilla until mixed well.
2
Add sifted flour bit by bit into the wet mix, folding gently till the dough feels smooth.
3
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.
4
Wrap both dough parts separately in plastic wrap and pop them in the fridge for at least an hour to firm up.
5
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.
6
Beat the soft butter until creamy. Slowly mix in powdered sugar, your cream or milk, and peppermint extract until smooth and spreadable.
7
Spread the filling on plain cookies, then press on the red peppermint cookies. Roll the sides in crushed peppermint candies to finish off.
Essential Tips
Chill the dough
Don't skip chilling the dough for at least an hour. This prevents spreading during baking and makes the cookies easier to handle when assembling. If your kitchen is warm, chill the dough for up to 2 hours for best results.
Use room temperature butter
Ensure your butter for both the dough and filling is softened but not melted. This helps achieve the right texture for both the cookies and the filling. If your butter is too soft, pop it in the fridge for 10-15 minutes before mixing.
Even baking
Rotate your baking sheets halfway through the baking time to ensure even browning. The cookies are done when the edges are just starting to turn golden, but the centers are still soft.
Fill while warm
Let the plain cookies cool slightly (about 5 minutes) before spreading the filling. This prevents the filling from melting and sliding off. If the filling is too thick, add a tiny splash more cream.
Candy rolling tip
Work quickly when rolling the edges in crushed candy, as the filling can soften the cookies. Place a small pile of candy on a plate and roll each cookie gently to coat evenly without overloading.
Smart Swaps & Variations
Peppermint Hot Chocolate Sandwich
Sandwich the cookies with a layer of warm peppermint hot chocolate ganache (melt 4 oz dark chocolate with 1/2 cup heavy cream and 1/2 tsp peppermint extract) for a decadent twist.
White Chocolate Drizzle
Melt 1/2 cup white chocolate and drizzle over the assembled sandwiches for an elegant finish. Let set before serving.
Gluten-Free Option
Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Ensure all other ingredients are certified gluten-free to avoid cross-contamination.
Less Sweet
Reduce the powdered sugar in the filling by 1/4 cup and use 1 teaspoon of peppermint extract instead of 1 tablespoon for a milder, less sweet filling.
Pistachio Filling
Mix 1/2 cup finely chopped pistachios into the butter filling for a nutty, festive variation that pairs beautifully with the peppermint.
What to Serve With This
- Warm peppermint mocha coffee or hot chocolate for a cozy holiday pairing.
- A dusting of powdered sugar and a sprig of fresh mint for a touch of elegance.
- Serve on a tiered dessert stand at holiday parties for a show-stopping centerpiece.
- Pair with vanilla ice cream for a dessert-style cookie sandwich sundae.
Storage & Reheating
Storage
Store the assembled cookie sandwiches in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies (unfilled) in a single layer for up to 3 months, then assemble with fresh filling before serving.
Reheating
To restore freshness, warm the assembled sandwiches in a 300°F (150°C) oven for 5-7 minutes. Avoid microwaving, as it can make the cookies soggy and the filling melt unevenly.
Expert Chef Tips
- For extra-flavorful cookies, brown the butter before mixing it into the dough. Let the butter simmer until golden with nutty aromas, then cool before using. This adds a deep, caramelized note that pairs beautifully with peppermint.
- Use a cookie scoop to portion the dough evenly for consistent baking. A 1.5-tablespoon scoop ensures each cookie is the same size, making assembly easier and more professional-looking.
- If your peppermint candy pieces are too large, pulse them in a food processor for 2-3 seconds to create coarse crumbs. This helps them adhere better to the filling without overpowering the flavor.
Equipment You’ll Need
- Stand mixer or hand mixer for creaming butter and sugar
- Cookie scoop (1.5-tablespoon size) for even dough portions
- Food processor (optional) for crushing peppermint candy
- Parchment-lined baking sheets for even baking
Nutritional Benefits
- Each sandwich contains approximately 430 calories, primarily from butter and sugar, so enjoy in moderation as a festive treat.
- The peppermint extract provides a negligible calorie contribution but offers digestive benefits, making these cookies a lighter option for holiday indulgence.
- Using beet powder instead of red food coloring adds a small boost of antioxidants and natural color without artificial dyes.
- The filling's heavy cream provides a source of calcium and vitamin D, though the amounts are minimal due to the small serving size.
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Frequently Asked Questions
Can I use peppermint candy canes instead of crushed peppermint pieces?
Yes! Crush candy canes in a zip-top bag with a rolling pin or pulse them in a food processor until you reach your desired texture. Just ensure they're dry and free of any waxy coating for best results.
Why are my cookies spreading too much during baking?
This usually happens if the dough is too warm or the butter is too soft. Chill the dough for at least 1 hour before baking, and use a cookie scoop to portion the dough onto a chilled baking sheet for better control.
Can I make the dough ahead of time?
Absolutely! The dough can be made and refrigerated for up to 3 days, or frozen for up to 3 months. Thaw in the fridge overnight before baking. The filling can also be made 2 days ahead and stored in the fridge.
What's the best way to crush peppermint candy for rolling?
Place the candy pieces in a sturdy zip-top bag and use a rolling pin to crush them into coarse crumbs. For finer texture, pulse in a food processor for 2-3 seconds, being careful not to over-process into powder.
My filling is too thick. How can I thin it out?
Add 1 teaspoon of heavy cream or milk at a time until the filling reaches a spreadable consistency. If it's too thin, add a bit more powdered sugar to thicken it up. The ideal texture should hold its shape but spread easily.
Can I bake the cookies without coloring them?
Yes, the cookies will still taste delicious without the red coloring. If you skip it, consider adding a pinch of red gel food coloring only to the peppermint dough for a subtle hint of color without overpowering the flavor.
How do I prevent the filling from oozing out the sides?
Let the plain cookies cool for 5-10 minutes after baking before spreading the filling. This helps them firm up slightly. Also, ensure the filling isn't too warm when assembling-chill it for 10 minutes if needed.
Can I substitute the peppermint extract with fresh mint?
Peppermint extract is concentrated and provides the best flavor, but you can infuse the dough with fresh mint by steeping 1/4 cup finely chopped mint in 2 tablespoons of warm milk or cream for 10 minutes, then straining. This adds a subtle freshness but won't replicate the intensity of extract.
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