Want gorgeous cookies that taste as good as they look? These peppermint butter cookie sandwiches recipe deliver delicate peppermint swirl cookies with creamy buttercream filling.
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Why This Peppermint Butter Cookie Sandwiches Recipe Works
Looking for slice-and-bake cookies that actually impress everyone at cookie exchanges? You’ve found the winner.
Creating the peppermint swirl pattern looks complicated but uses simple cutting techniques anyone can master. The tender butter cookie base melts in your mouth with just the right amount of mint flavor.
Ready to make cookies that look bakery-quality but come together at home? The peppermint buttercream filling hardens perfectly after 5-10 minutes, making these ideal for gifting and stacking.
- Gorgeous peppermint swirl design that looks professional
- Delicate and tender with melt-in-your-mouth texture
- Easy buttercream filling with only 4 simple ingredients
- Perfect for gifting since they stay fresh for days
Ingredients
Want to know why some slice-and-bake cookies crumble while others cut perfectly? Chilling the dough for at least 1-2 hours makes it firm enough to slice cleanly without falling apart.
For the cookies:
- 1 3/4 sticks (200g) unsalted butter (halal-certified), room temperature
- 1 cup (115g) powdered sugar
- 1/4 tsp salt
- 1 large egg, whisked
- 1 tsp pure vanilla extract (alcohol-free)
- 2 cups plus 2 tbsp (300g) all-purpose flour, sifted
- 2 tsp peppermint extract (alcohol-free)
- 1 tsp red food coloring (or 1/2 tbsp beet powder for natural color)
For the buttercream:
- 1 stick (113g) unsalted butter (halal-certified), room temperature
- 2 cups powdered sugar
- 2 tsp heavy cream or milk
- 1 tsp peppermint extract (alcohol-free)
- 1/3 cup crushed peppermint candies
Making two separate half-batches ensures the red food coloring mixes perfectly without overmixing the dough, which keeps cookies tender rather than tough.
Step-by-Step Instructions
1. Beat half the butter, half the powdered sugar, and half the salt on medium speed for 2 minutes until creamy for your first half-batch.
2. Add half the egg, half the vanilla extract, and 1 teaspoon peppermint extract and beat for 30 seconds until combined.
3. Add half the flour and beat on low speed just until combined—don’t overmix. If dough is too dry, add water 1-2 teaspoons at a time.
4. Shape dough on a lightly floured surface into a log 1.5 inches in diameter. Wrap in plastic wrap and refrigerate 1-2 hours until firm.
5. Repeat steps 1-4 with remaining ingredients, adding red food coloring to wet ingredients or beet powder to flour before mixing.
6. Preheat oven to 350°F and line 2 baking sheets with parchment paper.
7. Slice each chilled dough log in half lengthwise with a sharp knife to create two long half-logs.
8. Cut each half-log lengthwise into thirds by making cuts at 60-degree and 120-degree angles, creating a V shape. You’ll have 6 triangle-shaped pieces per color.
9. Alternate 3 red and 3 white triangle pieces to create two new swirled logs. Gently squeeze together and re-roll until smooth.
10. Slice each swirled log into 1/4-inch thick rounds, rotating the log a quarter turn between cuts to keep it round.
11. Arrange cookies on prepared baking sheets 1-2 inches apart and bake for 10-12 minutes until slightly golden around edges.
12. Cool on pan for 10 minutes, then transfer to wire rack to cool completely before filling.
13. Beat butter on medium speed for 2 minutes until light. Add powdered sugar and beat 2 more minutes, then add cream and peppermint extract.
14. Pipe 1-2 teaspoons buttercream onto half the cookies, then sandwich with remaining cookies until frosting oozes to edges.
15. Roll frosted edges immediately in crushed peppermint candies before buttercream hardens.
Essential Equipment
Stand Mixer with Paddle Attachment
Creaming butter properly for 2 minutes incorporates air that makes cookies tender and light. Hand mixers work but take longer and require more effort for proper texture.
Sharp Chef’s Knife
Cutting chilled dough logs cleanly into precise angles requires a very sharp knife. Dull knives crush the dough and ruin the swirl pattern.
Plastic Wrap
Wrapping dough logs tightly prevents drying and makes re-rolling swirled patterns easier. The plastic holds pieces together while you shape the new logs.
Pastry Bag with Round Tip (PREMIUM)
Professional piping creates perfectly portioned buttercream on every cookie for uniform sandwiches. The round tip distributes frosting evenly from center to edges, making assembly clean and beautiful every single time without messy spreading.
What to Serve With Peppermint Butter Cookie Sandwiches Recipe
These festive sandwich cookies shine on holiday dessert tables alongside complementary treats.
Pair them with chocolate cookies for color and flavor contrast on cookie platters. The peppermint pairs beautifully with rich chocolate flavors.
Want a complete holiday spread? Include our Chocolate Sandwich Cookies and Hazelnut Nutella Stuffed Cookies for variety.
Serve with hot chocolate, peppermint mochas, or coffee for classic winter pairing. Our Festive Christmas Chai Latte complements the mint flavors perfectly.
For cookie exchanges, package with Christmas Spritz Cookies or Gingerbread Crinkle Cookies for stunning presentation boxes.
Storage and Reheating Guide
Room temperature storage
Store in an airtight container at room temperature for up to 5 days. The buttercream stays perfectly set and cookies maintain their tender texture throughout.
Refrigerator storage
Refrigerate for up to 2 weeks in airtight containers, bringing to room temperature 30 minutes before serving for best flavor and texture.
Freezer storage
Freeze assembled cookie sandwiches for up to 2 months. The buttercream and peppermint coating freeze beautifully without texture changes.
Make-ahead option
Refrigerate unbaked cookie dough logs for up to 3 days or freeze for up to 1 month. Slice and bake directly from frozen, adding 1-2 minutes to baking time.
Peppermint Butter Cookie Sandwiches Recipe Variations
Ready to customize these beautiful cookies for different occasions and tastes?
Skip the peppermint swirl design and make solid colored cookies by dividing dough in half and coloring one portion. Slice normally for simpler round cookies.
Try different extract flavors like almond, vanilla, or orange instead of peppermint for year-round appeal. Each creates unique character while maintaining tender butter cookie base.
Make them chocolate by adding 1/4 cup cocoa powder to one batch of dough and reducing flour by 1/4 cup. Create chocolate-vanilla swirls for elegant contrast.
Want sprinkle cookies? Skip the buttercream filling and roll dough logs in colored sanding sugar before chilling. Bake as standalone decorated slice-and-bake cookies.
Use different colored food coloring for holidays throughout the year—green and white for St. Patrick’s Day, pastels for Easter, or orange for Halloween like our Spooky Halloween Cookies.
Pro Tips & Tricks
Want these cookies to turn out perfectly tender with gorgeous swirl patterns every time?
Don’t overmix the dough because mixing beyond just combined develops too much gluten, making cookies tough and dense instead of tender.
Make two separate batches for red and white dough so food coloring mixes perfectly without overmixing, which keeps the texture delicate.
Chill dough logs thoroughly for at least 1-2 hours until very firm, because soft dough crumbles when cutting precise angles for swirl patterns.
Rotate logs while slicing by turning a quarter turn between each cut to maintain perfectly round shape throughout the entire log.
Roll in peppermint immediately after assembling sandwiches before buttercream hardens, or candies won’t stick properly to the frosting.
Frequently Asked Questions
Can you freeze peppermint butter cookie sandwiches recipe?
Yes! Freeze assembled sandwiches for up to 2 months or freeze unbaked dough logs for up to 1 month. Both freeze beautifully without texture loss.
How long do peppermint butter cookie sandwiches recipe last?
Store at room temperature for 5 days or refrigerate for up to 2 weeks. Bring refrigerated cookies to room temperature 30 minutes before serving.
Can you skip the swirl pattern?
Absolutely! Make solid colored cookies by dividing dough in half, coloring one portion, and slicing each log normally into rounds without the swirl technique.
Why are my cookies spreading too much?
This usually happens from dough being too warm when baking. Make sure cookies go into the oven cold from the fridge for best shape retention.
Can you make the dough ahead?
Yes! Refrigerate dough logs for up to 3 days or freeze for up to 1 month before slicing and baking whenever you’re ready.
What can you use instead of peppermint candies?
Crushed candy canes, holiday sprinkles, or colored sanding sugar all work beautifully. Choose whatever matches your holiday color scheme. Try our Birthday Cake Puppy Chow for more candy coating ideas.
Why You’ll Love This Recipe
Ready to impress everyone with bakery-quality cookies made at home? These peppermint swirls deliver stunning visual impact with surprisingly simple techniques.
The delicate butter cookie texture melts in your mouth while peppermint buttercream adds perfect sweetness. Make them for cookie exchanges, holiday gifting, or special celebrations.
Try this peppermint butter cookie sandwiches recipe this holiday season—it’s guaranteed to become your showstopper cookie.
📌 Save this peppermint butter cookie sandwiches recipe for holiday baking – they’re guaranteed to be the most beautiful cookies on your platter!
