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This post is all about Christmas Cookies.
If you could wrap the cozy magic of the holidays into a single dessert this would be the one. These Peppermint Sugar Cookies + Hot Cocoa Buttercream Sandwiches are soft, sweet and beautifully festive. Combining delicate pink peppermint sugar cookies with a rich, chocolatey buttercream that tastes exactly like a mug of hot cocoa.
They’re whimsical, wintery and wonderful for Christmas dessert tables, cookie swaps and edible gifts. With their pastel peppermint color, snowy sparkle, and decadent chocolate filling, these sandwiches look like they stepped straight out of a holiday bakery window.
A Festive Cookie Sandwich That Tastes Like Christmas in Every Bite! Let’s bake some Christmas magic.
🎄 Why You’ll Love These Peppermint Sugar Cookie Sandwiches
- Soft, melt-in-your-mouth texture from the creamy sugar cookie base
- Gorgeous pastel pink hue that looks beautiful on Christmas trays
- Chocolate–marshmallow filling that tastes like whipped hot cocoa
- Festive peppermint flavor without being overpowering
- Perfect for gifting: They hold their shape beautifully
- Kid-friendly: Fun to bake, roll, and assemble
- Viral-friendly design: These cookies create “saves” instantly
These cookies are essential for any holiday baker who loves a cozy whimsical Christmas aesthetic.
🍪 Ingredients (Makes 16–18 Sandwich Cookies)
For the Peppermint Sugar Cookies
| Ingredient | U.S. | Metric |
|---|---|---|
| Unsalted butter, softened | ¾ cup (1 ½ sticks) | 170 g |
| Granulated sugar | 1 cup | 200 g |
| Large egg | 1 | — |
| Pure vanilla extract | 1 tsp | 5 ml |
| Peppermint extract | ½ tsp | 2.5 ml |
| Pink gel food coloring | 1–2 drops | — |
| All-purpose flour | 2 ¼ cups | 280 g |
| Baking powder | ½ tsp | 2 g |
| Salt | ¼ tsp | 1 g |
| Sparkling sugar or sanding sugar | ¼ cup | 40 g |
For the Hot Cocoa Buttercream Filling
| Ingredient | U.S. | Metric |
|---|---|---|
| Unsalted butter, softened | ½ cup (1 stick) | 115 g |
| Powdered sugar | 1 ½ cups | 180 g |
| Cocoa powder | ¼ cup | 25 g |
| Marshmallow crème | ⅓ cup | 35 g |
| Vanilla extract | 1 tsp | 5 ml |
| Heavy cream | 1–2 Tbsp | 15–30 ml |
| Pinch of salt | — | — |
🧁 Equipment You’ll Need
- Hand or stand mixer
- Mixing bowls
- Baking trays + parchment paper
- Cookie scoop (1–1.5 inch)
- Cooling rack
- Piping bags or spatula
- Small bowls for sanding sugar
🎅 Step-by-Step Instructions
Step 1 — Preheat & Prep
Preheat oven to 350°F (175°C).
Line cookie trays with parchment or silicone mats.
Step 2 — Cream Butter & Sugar
Beat butter and sugar together for 2–3 minutes until light and fluffy.
Add egg, vanilla extract, and peppermint extract and continue mixing.
Add 1–2 drops of pink gel food coloring and mix again until you achieve a soft peppermint pink.
❄️ Pro Tip: Gel coloring won’t water down your dough like liquid food color.
Step 3 — Add Dry Ingredients
Whisk together:
- flour
- baking powder
- salt
Add to the butter mixture on low speed until dough forms.
Do not overmix.
Step 4 — Scoop, Roll & Coat
Scoop dough into 1–inch balls.
Roll each ball lightly in sparkling sugar for a frosty Christmas look.
Place 2 inches apart on trays.
Flatten slightly with your palm for uniform cookies.
Step 5 — Bake
Bake 10–12 minutes, just until edges are set and centers are soft.
Cool on tray 5 minutes before transferring to a wire rack.
Your cookies will stay pale pink, soft, and smooth — perfect for assembling.
☕ Make the Hot Cocoa Buttercream Filling
Step 1 — Whip the Butter
Beat butter on medium speed until creamy.
Step 2 — Add Cocoa & Powdered Sugar
Mix in:
- powdered sugar
- cocoa powder
- pinch of salt
Beat until fluffy (about 2 minutes).
Step 3 — Add Marshmallow Crème + Vanilla
Add marshmallow crème and vanilla.
Beat again until smooth and whipped.
Add heavy cream 1 teaspoon at a time if needed for a fluffier texture.
🍥 Assemble the Cookie Sandwiches
- Pair cookies by matching similar sizes.
- Pipe or spread 1–2 tablespoons of filling onto the flat side of one cookie.
- Sandwich with a second cookie and press gently.
- Optional: Roll the edges in crushed candy canes or sprinkles.
Let the cookies set for 20–30 minutes before storing.
✨ Optional Variations
- White Chocolate Drizzle: Drizzle melted white chocolate over cookie tops
- Candy Cane Rims: Roll sandwich edges in crushed peppermint
- Hot Cocoa Swirl Filling: Add mini chocolate chips to buttercream
- Holiday Sprinkle Edition: Roll the cookies in Christmas sprinkles instead of sanding sugar
- Cream Cheese Filling: Swap ¼ cup butter for cream cheese
🍭 Storage & Make-Ahead Guide
| Method | Duration | Notes |
|---|---|---|
| Room Temp | 3–4 days | Airtight container |
| Refrigerator | 1 week | Best for filled cookies |
| Freeze cookie dough | 2 months | Freeze balls, bake later |
| Freeze baked shells | 2 months | Fill after thawing |
| Freeze assembled sandwiches | 1 month | Thaw overnight |
☕ Perfect Pairings
- Peppermint mocha
- Homemade hot chocolate
- Gingerbread latte
- Eggnog
- Chai tea
- Fresh cold milk
📝 RECIPE CARD
Peppermint Sugar Cookies + Hot Cocoa Buttercream Filling
Prep Time: 25 min
Bake Time: 12 min
Total: 37 min
Yield: 16–18 sandwich cookies
Ingredients
Peppermint Sugar Cookies
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 tsp (5 ml) vanilla extract
- ½ tsp (2.5 ml) peppermint extract
- 1–2 drops pink gel food color
- 2 ¼ cups (280 g) all-purpose flour
- ½ tsp (2 g) baking powder
- ¼ tsp (1 g) salt
- ¼ cup (40 g) sanding sugar
Hot Cocoa Buttercream
- ½ cup (115 g) unsalted butter, softened
- 1 ½ cups (180 g) powdered sugar
- ¼ cup (25 g) cocoa powder
- ⅓ cup (35 g) marshmallow crème
- 1 tsp (5 ml) vanilla extract
- 1–2 Tbsp (15–30 ml) heavy cream
- pinch of salt
Instructions
- Preheat oven to 350°F (175°C); line trays with parchment.
- Beat butter + sugar 2 minutes. Add egg, vanilla, peppermint, pink color.
- Whisk flour, baking powder, salt; add to wet mix.
- Scoop 1-inch balls; roll in sanding sugar. Slightly flatten.
- Bake 10–12 minutes. Cool fully.
- For filling: Beat butter, sugar, cocoa, salt. Add marshmallow + vanilla. Add cream if needed.
- Pipe filling onto half the cookies; sandwich with remaining cookies.
Storage: 3–4 days room temp, 1 week fridge, 1 month frozen (assembled).
💖 Final Thoughts
These Peppermint Sugar Cookies + Hot Cocoa Buttercream Sandwiches are everything magical about Christmas, cozy, nostalgic, colorful and irresistibly delicious.
Whether you’re prepping for a holiday party, filling a cookie box, or building dessert charcuterie, these cookies add instant charm and sweetness to the season.
Whip up a batch, turn on a Christmas playlist and enjoy the warm peppermint-chocolate aroma of holiday baking joy. 🎄🍬☕
