Peppermint Butter Cookie Sandwiches (Recipe for Printing)
This December-inspired peppermint butter cookie sandwich features creamy filling and peppermint candies, ideal for holiday treats. Save & click.
# What You Need:
→ Cookie Dough
01 -
1 3/4 sticks unsalted butter, softened (198 g)
02 -
1 cup powdered sugar (115 g)
03 -
1/4 teaspoon salt
04 -
1 large egg, whisked (50 ml)
05 -
1 teaspoon pure vanilla extract
06 -
2 cups plus 2 tablespoons all-purpose flour, sifted (10.5 oz / 300 g)
07 -
2 teaspoons peppermint extract
08 -
1 teaspoon red food coloring or 1/2 tablespoon beet powder (for half of the dough)
→ Filling
09 -
1 stick unsalted butter, softened (8 tablespoons / 113 g)
10 -
2 cups powdered sugar
11 -
2 teaspoons heavy cream or milk
12 -
1 teaspoon peppermint extract
13 -
1/3 cup crushed peppermint candies
# How to Make It:
01 -
Cream the softened butter and powdered sugar together until light and fluffy. Add salt, whisked egg, and vanilla extract, blending well.
02 -
Gradually sift in the all-purpose flour and fold it into the wet mixture to form a smooth dough.
03 -
Separate half of the dough and mix in peppermint extract and red food coloring or beet powder. Leave the other half plain with peppermint extract only.
04 -
Wrap each dough portion in plastic wrap and chill in the refrigerator for at least 1 hour to firm up.
05 -
Preheat oven to 350°F (175°C). Roll dough portions into balls and flatten slightly on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes until edges are lightly golden. Allow to cool completely.
06 -
Beat softened butter until creamy, then gradually add powdered sugar, heavy cream or milk, and peppermint extract until smooth.
07 -
Spread filling on the bottom side of plain cookies and top with red peppermint dough cookies. Roll edges in crushed peppermint candies to finish.
# Extra Tips:
01 -
For best results, ensure all butter is at room temperature before beginning.