Make these cute (and delicious!) little Peppermint Spritz Sandwich Cookies for the holidays! A buttery vanilla cookie sandwiched together with a creamy peppermint buttercream icing. So good.
A Happy (and delicious!) Little Accident
These little cookie sandwiches were a happy accident! I made a big batch of my Spritz Cookies and decided I had too many for us at the moment. Then my daughter suggested that I make little cookie sandwiches out of some of them. And what’s more Christmas-y than a peppermint filling? So good.
Peppermint Frosting + Vanilla Butter Cookie = DELICIOUS
For these sandwiches I whipped up a quick buttercream frosting and mixed in some peppermint extract…as well as a tiny drop of red food colouring to make the frosting pink. Then I sandwiched 2 spritz cookies together with the frosting and rolled the edges in crushed candy canes. Dusted them with a little icing sugar and you end up with the cutest, most delicious Peppermint Spritz Sandwich Cookies.
Festive, pretty and delicious!
These are such a great cookie option for the holidays! They’re perfect for treat plates, cookie platters, cookie exchanges and pretty enough for gift giving.
- For tips on how to make the spritz cookies, read my Spritz Cookie recipe post here.
- Cookie Press: I use this OXO cookie press (this is an affiliate link).
- Peppermint Extract: this recipe calls for 3/4 tsp of peppermint extract…we like the strong peppermint flavour, but if you’re not sure, start with 1/4 tsp and work your way to the strength you like by taste testing.
- Food Colouring: I used a drop of red food colouring to make the frosting pink. Feel free to use a different colour or even leave it out if you wish.
- Ingredients: Have the butter and egg at room temperature.
- Icing Sugar: Also called confectioner’s sugar or powdered sugar (here in Canada we call it icing sugar)
- Baking Pan Prep: Do not grease your baking pan, and don’t use parchment paper or wax paper because the cookies just won’t stick when they come out of the cookie press. You can use a silpat sheet though.
- Baking Pan: Make sure to cool the baking sheets between batches. When I do this I let the sheets cool enough that I can pick them up with my hands, then I put them in the fridge until I need them.
- Cooling Time: Once the cookies come out of the oven, let them cool on the baking pan for about 2 minutes before moving them to a cooling rack.
- Use a metal spatula to remove the cookies from the baking pan, and onto a wire rack.
- Storage: Store these cookies in an air-tight container for up to 5 days.
- Can I freeze them? Yes. If you want to freeze these cookie sandwiches, just leave off the crushed candy canes as they won’t freeze well. When you’re ready to eat them, just let the cookie sandwiches defrost, then roll them in the crushed candy canes and dust them with more icing sugar.
Peppermint Spritz Sandwich Cookies
- Yield: 50 cookie sandwiches 1x
- Category: Cookie
- Method: Baking
- 1 cup butter
- 1 1/4 cup icing sugar (powdered sugar)
- 1 egg
- 1 tsp vanilla
- 2 1/2 cups flour
- 1/2 tsp salt
- 1/2 cup butter, at room temperature
- 2 cups icing sugar
- 2 tsp milk
- 3/4 tsp peppermint extract
- 1/2 cup crushed candy canes
- red food colouring (optional)
- extra icing sugar for dusting the tops of the baked cookies
- Preheat your oven to 375 degrees.
- Using a stand mixer with the whisk attachment, cream butter and sugar together until light and fluffy. About 5 minutes, making sure to scrape the sides often.
- Then add the egg and vanilla extract, mix until creamy.
- In a separate bowl whisk together the salt and flour.
- Remove the whisk attachment from the stand mixer and use the paddle attachment for the next step.
- Then add the flour mixture to the butter mix and beat until just combined. Don’t over mix or your cookies will be dense.
- Using a cookie press (with your choice of stamp decoration), press the cookie dough onto an ungreased cookie sheet, spacing the cookies about 1 1/2 inches apart. Make sure to follow the directions for the set up of your cookie press.
- Bake for 6 minutes. The cookies should be slightly golden along the bottom edges, but the cookies should not be golden.
- Cool the cookies on wire cooling racks.
- NOTE: Make sure to cool the baking sheets between batches. When I do this I let the sheets cool enough that I can pick them up with my hands, then I put them in the fridge until I need them.
- To make the filling, cream together the butter and icing sugar until light and fluffy.
- Add the milk 1 tsp at a time. Beat until creamy.
- Then add the peppermint extract and mix completely.
- If you are using red food colouring to make the icing pink, add 1 drop at a time until it is the colour you want. Mix well.
Putting it all together:
- Take one cookie and spread some peppermint icing on the bottom, about 1/4 inch thick.
- Then take another matching cookie and make a sandwich.
- Roll the sides of the cookie sandwich in the crushed candy canes…you might have to press them into the icing.
Keywords: spritz cookies, peppermint sandwich cookies
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Have a delicious day!