Mint Buttercream Sandwich Cookies

  • Prep 5 min
  • Total 20 min
  • Ingredients 6
  • Servings 12


roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
Sanding sugar, if desired

Mint Buttercream Frosting

2 1/2
cups powdered sugar
cup butter or margarine, softened
tablespoons whole milk
teaspoon mint extract


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  • 1
    Cut dough into 24 slices, using sharp knife. Bake cookies according to wrapper directions except sprinkle dough with sanding sugar before baking; cool completely before frosting.
  • 2
    While cookies are cooling, make Mint Buttercream Frosting. In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in mint extract and 1 tablespoon milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
  • 3
    To make sandwiches, on each of 12 cookies, top sides down, spread thin layer frosting almost to edge. Top frosting with remaining cookies, top sides up; press together slightly.



Expert Tips

Dust off your cookie cutters and make a unique batch of these cookies for your next holiday function. Stockings for Christmas? Hearts for Valentine’s Day? Go to town.

In addition to changing the color of the sanding sugar to coordinate with your special occasion, you can also easily change the flavoring of the buttercream frosting. I love a maple version made with 1 1/2 teaspoons real maple syrup substituted for the mint extract.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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