There’s something magical about biting into a cookie that’s not just delicious but also brings a festive pop of color and flavor. This Peppermint Sugar Cookie Sandwiches Recipe wraps refreshing peppermint and soft sugar cookie dough into a fun, slice-and-bake treat that’s surprisingly easy yet impressively festive.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Peppermint Sugar Cookie Sandwiches Recipe
- Top Tip
- How to Serve Peppermint Sugar Cookie Sandwiches Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Peppermint Sugar Cookie Sandwiches Recipe
Why You'll Love This Recipe
This recipe quickly became one of my go-to holiday favorites because it delivers that perfect balance between show-stopping looks and melt-in-your-mouth peppermint goodness. Plus, with slice-and-bake ease, you don’t have to be a pastry pro to impress your guests.
- Beautiful Peppermint Pattern: The red and white peppermint spirals in the center look professionally made but are surprisingly simple to create.
- Perfect Texture: Crisp edges with soft, chewy middles make each bite ultra satisfying.
- Simple Ingredients: You’ll find everything you need in your pantry, and the process encourages creative customization.
- Make Ahead Friendly: The dough can be frozen and sliced on demand, perfect for holiday baking marathons or gifting.
Ingredients & Why They Work
Every ingredient in this Peppermint Sugar Cookie Sandwiches Recipe plays a crucial role—from the buttery base to the bursts of peppermint flavor and chocolate coating. Here’s why each one is important and tips for picking the best:
- Butter: Using slightly softened butter ensures the sugar mixes evenly but retains some structure for crisp edges.
- Granulated Sugar: Gives that classic sugar cookie sweetness and slight crunch on the edges.
- Sea Salt: Just a pinch helps balance sweetness and boosts flavor complexity.
- Vanilla Extract: Adds warmth and depth, complementing the peppermint perfectly.
- Peppermint Extract: The star of the show, be sure to use pure peppermint extract—not mint flavoring for genuine refreshing taste.
- Egg: Helps bind the dough and adds richness.
- All-Purpose Flour: The base of the dough; measuring carefully ensures perfect texture.
- Cocoa Powder (Dutch Processed): Adds rich chocolate flavor in the outer shell, balancing the minty center.
- Gel Food Coloring (Red & White): For that vibrant peppermint swirl; gel color is more concentrated so you don’t need much.
- Coarse Sugar: Gives a beautiful sparkle and crunch on the outside after rolling.
- Crushed Peppermint Candies: The final festive touch that amps up the peppermint flavor and adds texture.
Make It Your Way
I love how versatile this recipe is. You can play around with the colors or even swap cocoa powder for other flavor twists. It’s a great base that invites your own fun spin—like peppermint bark version or a candy cane twist.
- Variation: One year I swapped out the cocoa powder for a cinnamon spice mix and rolled the log with crushed ginger cookies instead of peppermint candies. It was a stunning fall-inspired treat that delighted everyone.
Step-by-Step: How I Make Peppermint Sugar Cookie Sandwiches Recipe
Step 1: Cream Butter and Sugar Gently
Start by beating the butter and granulated sugar just until combined—not fluffy. This keeps your cookies tender and helps the peppermint flavor shine through.
Step 2: Add Flavor and Egg
Mix in salt, vanilla, peppermint extracts, and your egg until just combined. Don’t worry if the mix looks a little split; that’s totally normal and won’t hurt the dough.
Step 3: Incorporate Flour and Form Dough
Sift in the flour and fold until a dough forms. Reserve about one-third of the dough to dye and shape your peppermint colors, keeping the rest for your chocolate coating.
Step 4: Create Red and White Logs
Divide the smaller dough portion into two halves. Color one half red, rolling it into a log and freezing it for about 20 minutes. For the other half, add white gel coloring (optional, but I love how it brightens the design) and freeze it the same way.
Step 5: Make Chocolate Dough and Shape
Mix the cocoa powder into the remaining larger dough portion, leaving it at room temperature to stay pliable. Once your red and white logs are frozen, cut and arrange wedges to build two new alternating color logs.
Step 6: Assemble and Coat with Chocolate Dough
Connect the logs, smooth the join, and wrap in parchment. After chilling briefly, flatten your chocolate dough into a rectangle, then wrap it around your peppermint log. Roll it in the crushed peppermint and coarse sugar mixture for sparkle and extra flavor.
Step 7: Slice, Bake, and Enjoy
Slice the chilled dough into ½-inch rounds and bake at 355°F (180°C) for 9-11 minutes until the tops lose their shine but the centers remain soft. This step is crucial for that perfect chewy texture.
Top Tip
From my baking adventures with this Peppermint Sugar Cookie Sandwiches Recipe, I’ve learned that chilling time and gentle mixing really make a huge difference. These tips save you from common pitfalls and help your cookies turn out gorgeous every time.
- Don’t Overbeat the Butter and Sugar: Just combine until mixed. Overbeating can create a cakier texture instead of chewy.
- Freeze the Logs Fully: Make sure your red and white logs are frozen solid before cutting to keep the edges clean and sharp.
- Slice with a Sharp Knife: Use a very sharp knife to get even slices that won’t crumble or lose their pretty peppermint design.
- Watch the Bake Time: Pull the cookies just as the tops lose their gloss—you want slightly underbaked centers for soft, chewy bliss.
How to Serve Peppermint Sugar Cookie Sandwiches Recipe
Garnishes
I like to add extra crushed peppermint candies around the serving platter so guests can sprinkle them on their cookies if they want even more crunch and minty flavor. Sometimes a dusting of powdered sugar adds a snowy holiday feel.
Side Dishes
These cookies are fantastic with a glass of cold milk, peppermint hot chocolate, or even a peppermint mocha latte. For a festive party, pair with spiced nuts or a simple fruit platter to balance sweetness.
Creative Ways to Present
For my holiday gatherings, I arrange these on a tiered cookie stand with evergreen sprigs and fairy lights. I’ve also wrapped individual cookies in clear bags tied with red ribbon for an easy, pretty gift that's always a hit.
Make Ahead and Storage
Storing Leftovers
Store cooled cookies in an airtight container at room temperature for up to 5 days. I like layering parchment paper between cookies to keep them from sticking together.
Freezing
You can freeze the sliced dough logs before baking or the baked cookies themselves. For dough logs, wrap tightly in parchment and foil; they’ll keep for up to 3 months. When ready, slice and bake straight from frozen, just add a couple minutes to baking time.
Reheating
If you want freshly baked warmth, pop leftover cookies in a 300°F oven for 3-5 minutes. It refreshes their softness without drying them out.
Frequently Asked Questions:
While crushed candy canes add great texture and visual appeal, they don’t provide the same concentrated peppermint flavor as pure peppermint extract. For best results, use the extract in the dough and crushed candies for coating and garnish.
Freezing the red and white dough logs completely before slicing is key — it makes the edges firm and easier to cut. Using a sharp knife and gentle cutting motions helps keep the layers distinct and pretty.
This recipe relies on butter, egg, and wheat flour, so it would need some adaptations for vegan or gluten-free versions. I recommend experimenting with vegan butter substitutes and a trusted gluten-free flour blend, but the texture and flavor will change.
If your cookies are spreading too much, make sure your butter isn't too soft or melted when you mix. Chilling the dough log before slicing and baking helps keep their shape. Also, try not to add too much flour beyond the recipe amounts.
Final Thoughts
Honestly, this Peppermint Sugar Cookie Sandwiches Recipe has become a beloved tradition in my kitchen—and I hope it will in yours, too. It’s a joyful way to bring a bit of holiday sparkle to your baking routine without stress. So go ahead, roll up your sleeves, and make these cookies your own for the next festive occasion. You won’t regret it!
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Peppermint Sugar Cookie Sandwiches Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These peppermint sugar cookies are festive slice-and-bake treats with crisp edges, soft and chewy middles, and a beautiful peppermint candy design at the center. Featuring a chocolate peppermint outer layer, these cookies deliver a refreshing minty flavor perfect for holiday cookie exchanges or Christmas boxes. The recipe is easy to make ahead and results in showstopper cookies that taste as good as they look.
Ingredients
Cookie Dough
- ¾ cup butter (softened slightly)
- ¾ cup granulated sugar
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 large egg (room temperature)
- 2 cups all purpose flour (240g)
- 2 tablespoons cocoa powder (dutch processed)
Coloring and Decoration
- red gel food coloring (as needed)
- white gel food coloring (optional)
- ¼ cup coarse sugar (for coating)
- 2 tablespoons crushed peppermint candies (or crushed candy canes)
Instructions
- Combine Butter and Sugar: In a large bowl or stand mixer, beat together the butter and granulated sugar just until combined, avoiding overmixing to keep the texture right.
- Add Flavors and Egg: Mix in sea salt, vanilla extract, peppermint extract, and the egg just until incorporated, even if the mixture looks slightly split.
- Add Flour: Sift the all-purpose flour directly into the bowl and fold or mix just until a dough forms, then separate about one third of the dough and set aside.
- Color Red Dough: Divide the smaller portion of dough in half. Add red gel food coloring drop by drop to one half and mix well until the color is vibrant. Shape into a 4-inch log on parchment and freeze for 20 minutes until firm.
- Color White Dough: Color the other half of the smaller dough portion with white gel food coloring if desired, shaping into a similar 4-inch log, then freeze for 20 minutes until firm.
- Prepare Chocolate Dough: Mix cocoa powder into the larger dough portion and set aside at room temperature to be used later.
- Slice Colored Logs: Remove the red and white logs from the freezer. Slice each log lengthwise into eight equal rectangular wedges by cutting in half lengthwise twice and then halving again.
- Reassemble Logs: Alternate red and white wedges, pressing them together to form two logs. Join the logs by pressing ends together and smoothing seams, then wrap in parchment and freeze 10 minutes to firm.
- Wrap with Chocolate Dough: Flatten out the chocolate dough into a rectangle about the same length as the colored logs on parchment. Once the colored logs are firmed, place one on the chocolate dough and wrap it completely, smoothing the surface and redistributing dough as needed.
- Coat with Sugar and Peppermint Candies: Mix coarse sugar and crushed peppermint candies on parchment paper. Roll the cookie log in the sugar mixture until fully coated, wrap in parchment, and freeze 20-30 minutes to chill completely.
- Preheat and Slice Cookies: Preheat oven to 355°F (180°C). Remove chilled log, slice into ½ inch slices with a sharp knife, and place on a parchment-lined or non-stick baking sheet spaced 1-2 inches apart.
- Bake Cookies: Bake for 10 minutes or until cookie tops lose their shine but centers remain soft and slightly underbaked.
- Cool and Repeat: Transfer baked cookies to a cooling rack with a spatula. Bake remaining slices in batches following the same process.
Notes
- Use room temperature ingredients for best mixing results.
- The white gel food coloring is optional but adds a nice contrast to the peppermint pattern.
- Freezing the dough logs is crucial to keep the shape and make slicing easier.
- The cookies remain soft in the center, so avoid overbaking for optimal texture.
- Store baked cookies in an airtight container to preserve freshness.
- Crushed peppermint candies add festive crunch but can be swapped for candy canes if unavailable.
Nutrition
- Serving Size: 1 cookie
- Calories: 174 kcal
- Sugar: 12 g
- Sodium: 129 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 29 mg
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