Peppermint Butter Cookie Sandwiches

Ingredients

• 200 g (1¾ sticks)unsalted butter, softened to room temperature
• 115 g (1 cup)icing sugar
• ¼ teaspoonsalt
• 1 large (50 ml)egg, whisked
• 1 teaspoonpure vanilla extract
• 300 g (2 cups plus 2 tablespoons)plain flour, sifted
• 2 teaspoonspeppermint extract
• 1 teaspoon red food colouring or ½ tablespoon beetroot powderred food colouring or beetroot powder, for half the cookie dough
• 113 g (1 stick or 8 tablespoons)unsalted butter, softened to room temperature
• 240 g (2 cups)icing sugar
• 2 teaspoonsdouble cream or milk
• 1 teaspoonpeppermint extract
• 50 g (⅓ cup)crushed peppermint sweets, for rolling

Instructions

1. 1

   Make the first dough

   Make two half-batches of the peppermint cookie dough: one plain and one coloured, to create one log of each. For the first half-batch, beat half the butter, half the icing sugar and half the salt in a mixer with a paddle attachment on medium for 2 minutes, until creamy. Add half the egg, ½ teaspoon vanilla and 1 teaspoon peppermint extract; beat for about 30 seconds. Add the flour and mix on low just until combined, without overmixing. If the dough is too dry, add water 1–2 teaspoons at a time. It should hold together when pressed between your thumbs without feeling dry.

2. 2

   Shape and chill

   Bring the dough together on a lightly floured surface and shape it into a log about 1½ inches in diameter. Wrap in cling film and refrigerate or freeze for at least 1–2 hours, until firm. It can be kept in the fridge for up to 3 days or the freezer for 2 months.

3. 3

   Make the coloured dough

   Repeat the half-batch method for the second dough log. Add the red food colouring to the wet ingredients, or mix the beetroot powder into the flour before adding it.

4. 4

   Heat the oven

   Preheat the oven to 180°C (350°F) and line two baking trays with baking parchment.

5. 5

   Cut the dough

   When the logs are firm, use a sharp knife to cut each in half lengthways. If the dough crumbles or breaks, leave it for a few minutes to soften. Cut each half-log lengthways into thirds, making cuts at 60-degree and 120-degree angles to form a V. Repeat with the other log; you should have six long, equal-sized triangular pieces of each colour.

6. 6

   Marble and slice

   Make two new logs by alternating three red and three plain pieces in each. Gently squeeze the pieces together and roll each log lightly until smooth. Slice into rounds about ¼ inch thick. Turn the log a quarter-turn after each cut to help keep it round. If the dough softens too much, wrap it and chill for 15 minutes.

7. 7

   Bake the cookies

   Arrange the rounds on the prepared trays, leaving 1–2 inches between them. Bake for 10–12 minutes, until the edges are slightly golden; the cookies should still look soft and bright. Cool on the trays for 10 minutes, then transfer to a wire rack to cool completely.

8. 8

   Beat the buttercream

   Beat the butter in a stand mixer on medium for about 2 minutes, until soft and light. Add the icing sugar and beat for about 2 minutes until combined, scraping down the bowl. Add the cream or milk and peppermint extract, then beat for another minute.

9. 9

   Fill and coat

   Pipe 1–2 teaspoons of buttercream into the centre of half the cooled cookies. Place the remaining cookies on top and press gently until the filling reaches the edges. Roll the buttercream edges in the crushed peppermint sweets.

10. 10

    Store the sandwiches

    Keep the cookie sandwiches in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks; bring them to room temperature before serving. They can also be frozen for up to 2 months.

What are peppermint butter cookie sandwiches?

They are tender butter cookies joined in pairs with peppermint buttercream, then rolled through crushed peppermint sweets. The dough is divided into plain and coloured portions and recombined to make a striped, marbled pattern.

Butter-cookie traditions appear in many places, so this recipe is best understood as a festive variation rather than a dish tied to one specific origin. Its appeal lies in the contrast between delicate biscuits, cool mint filling and a crisp candy coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 4g protein, 40g carbs, 15g fat.

The flour and sugars provide most of the carbohydrates, while the butter contributes most of the fat; the egg and flour add a little protein. Serve one sandwich with fresh fruit or alongside a drink without extra sweeteners for a more balanced snack.

Why make two doughs?

Separate batches let you colour only half the dough, leaving the other half pale. Beetroot powder is offered as an alternative to food colouring; add it to the flour so it disperses through the dough.

Use the same quantities split evenly between the two batches. The dough should come together when pressed, but mixing only until combined helps keep the baked cookies tender.

How to shape the marble pattern

Cut each chilled log lengthways, then divide the half-logs into triangular strips. Alternating three red and three plain pieces in each new log creates the striped dough that shows in the sliced rounds.

Turn the log a quarter-turn as you slice to help the rounds stay circular. If the dough becomes soft, a 15-minute chill firms it up again for cleaner cuts.

Watch the bake

Bake at 180°C for 10–12 minutes, checking for slightly golden edges. The centres should still look soft and bright when the trays come out; they will firm as they cool.

Leave the biscuits on the baking tray for 10 minutes before moving them to a rack. Cooling them completely before filling prevents the buttercream from softening.

Peppermint buttercream

Beat the butter until light before adding the icing sugar, then scrape down the bowl so the mixture becomes even. Cream or milk loosens the filling, while peppermint extract gives it the matching flavour.

Pipe 1–2 teaspoons into the centre of each base biscuit. Press the top biscuit gently into place so the filling reaches the edges without squeezing out too much.

Serve and share

The crushed peppermint coating adds crunch around the soft filling, so roll the sandwich edges while the buttercream is exposed and tacky. A small plate of these cookies works well with tea, coffee or hot chocolate.

Their red-and-white pattern makes them suitable for a seasonal biscuit tin or a homemade gift. Handle them carefully once assembled, as the filled edges are softer than the biscuits.

Recipe notes & tips

• Weigh the ingredients and divide the dough ingredients evenly between the two batches.
• Chill the logs until firm so they are easier to cut into neat rounds.
• Use a sharp knife and rotate the log a quarter-turn as you slice.
• Leave space between the cookies on the trays so they bake evenly.
• Wait until the biscuits are completely cool before piping on the buttercream.
• Roll the edges in crushed sweets soon after sandwiching, while the filling is still exposed.

Variations

• Use beetroot powder: Mix it into the flour for the coloured dough instead of using food colouring.
• Adjust the mint: Use a little less peppermint extract in the filling for a milder flavour.
• Change the coating: Roll the filled edges in finely chopped chocolate instead of crushed peppermint sweets.
• Make smaller rounds: Slice the logs thinner and keep a close eye on them as they bake.
• Add a chocolate note: Replace a small amount of the plain dough flour with cocoa powder.

Common mistakes to avoid

• Overmixing the dough: Stop as soon as the flour is incorporated to help keep the cookies tender.
• Dry dough: Check that a pressed piece holds together and add water 1–2 teaspoons at a time if needed.
• Soft logs: Chill them until firm before slicing, or return them to the fridge for 15 minutes.
• Breaking the dough: Let a crumbly log sit for a few minutes to soften before cutting.
• Filling warm cookies: Cool them completely first so the buttercream does not melt.
• Pressing too hard: Join the cookies gently so the filling reaches the edges without being forced out.

How to store

Store the sandwiches in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks and bring to room temperature before serving. Freeze for up to 2 months; thaw before serving.

Frequently asked questions