Peppermint Swirl Cookies Recipe

Introduction

Peppermint Swirl Cookies are a festive treat perfect for the holiday season or any time you crave a minty, buttery delight. These eye-catching cookies feature vibrant red and white swirls, delivering a refreshing peppermint flavor with every bite.

Ingredients

• 2 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• Red gel food coloring
• 1/4 cup coarse sugar or crushed peppermint candies for coating

Instructions

1. Step 1: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Step 2: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, then the vanilla and peppermint extracts until well combined.
3. Step 3: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined and a soft dough forms. Avoid overmixing.
4. Step 4: Divide the dough in half. Leave one half plain, and add red gel food coloring to the other half, mixing until the color is uniform.
5. Step 5: Wrap each dough half separately in plastic wrap and chill in the refrigerator for at least 30 minutes. This firms the dough and prevents colors from bleeding.
6. Step 6: On a lightly floured surface, roll out the plain dough into a 10×12-inch rectangle about 1/4 inch thick. Repeat with the red dough.
7. Step 7: Lay the red dough rectangle directly on top of the plain dough. Gently press them together.
8. Step 8: Starting from one long side, roll the layered dough tightly into a log. Press gently to eliminate air pockets and keep the log tight for distinct swirls.
9. Step 9: Wrap the dough log tightly in plastic wrap and chill for at least 2 hours or until very firm to maintain swirl definition when slicing.
10. Step 10: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
11. Step 11: Remove the dough log from the fridge. Optionally brush with water or whisked egg white, then roll in coarse sugar or crushed peppermint candies for coating.
12. Step 12: Using a sharp knife, slice the log into 1/4-inch thick rounds. Place cookies 1 inch apart on prepared baking sheets.
13. Step 13: Bake for 8 to 10 minutes until edges are lightly golden. Avoid overbaking to keep cookies tender.

Tips & Variations

• Use gel food coloring to avoid adding extra moisture to the dough, which helps keep the swirls sharp and the dough firm.
• For extra crunch and flavor, coat the cookie slices in crushed peppermint candies instead of coarse sugar before baking.
• If you don’t have peppermint extract, substitute with a small amount of vanilla or almond extract, though flavor will differ.
• Make sure to chill the dough thoroughly to prevent the colors from blending and to make slicing easier.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, freeze the baked cookies in a sealed container for up to 3 months. Reheat gently in a low oven for a few minutes if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use food coloring liquid instead of gel?

Gel food coloring is preferred because it adds color without extra liquid, helping the dough maintain its texture. Using liquid food coloring may make the dough too soft or sticky, which can blur the swirls.

How do I prevent the peppermint flavor from fading during baking?

Add the peppermint extract after creaming the butter and sugar to preserve its bright flavor. Also, avoid overbaking, as prolonged heat can diminish the minty aroma.

Peppermint Swirl Cookies Recipe

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★★★★★

4.9 from 96 reviews

Delight in the festive charm of Peppermint Swirl Cookies, featuring vibrant red and white swirled dough combined with a refreshing peppermint flavor. These tender, buttery cookies are perfectly coated with coarse sugar or crushed peppermint candies, making them a delightful treat for the holiday season or any time you crave a minty, sweet snack.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours (includes chilling time)
• Yield: Approximately 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 2 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract

Additional Ingredients

• Red gel food coloring
• 1/4 cup coarse sugar or crushed peppermint candies for coating

Instructions

1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
2. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This ensures a tender cookie texture.
3. Add Egg and Extracts: Beat in the large egg, then add the vanilla and peppermint extracts, mixing well to incorporate all flavors evenly into the batter.
4. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms. Avoid overmixing to keep cookies tender.
5. Divide and Color Dough: Split the dough into two equal parts. Leave one half plain, and add red gel food coloring to the other half, mixing until the color is uniform and vibrant.
6. First Chill: Wrap each dough half separately in plastic wrap and refrigerate for at least 30 minutes. Chilling firms the dough and prevents color bleeding during rolling.
7. Roll Out Dough: On a lightly floured surface, roll the plain dough into a 10×12 inch rectangle about 1/4 inch thick. Roll the red dough to the same size and thickness.
8. Layer Dough: Carefully place the red dough rectangle on top of the plain dough rectangle, gently pressing them together to adhere without tearing.
9. Roll Into Log: Starting from one long edge, roll the layered dough tightly into a log, pressing gently to remove air pockets and maintain swirl definition throughout.
10. Second Chill: Wrap the dough log tightly in plastic wrap and refrigerate for at least 2 hours or until very firm. This prevents the dough from squishing when sliced, preserving sharp swirls.
11. Prepare Oven and Baking Sheets: Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
12. Coat Dough Log: Remove the dough log from the fridge. Optionally, brush lightly with water or whisked egg white, then roll in coarse sugar or crushed peppermint candies for a sparkling, flavored coating.
13. Slice Cookies: Using a sharp knife, slice the chilled dough log into 1/4 inch thick rounds. Place the cookies about 1 inch apart on the prepared baking sheets to allow room for spreading.
14. Bake Cookies: Bake for 8 to 10 minutes until the edges just start to turn golden. Avoid overbaking to keep the cookies tender and maintain peppermint flavor.

Notes

• Chilling the dough is crucial for maintaining the swirl effects and preventing color bleeding.
• Use gel food coloring for a vibrant color that doesn’t affect dough consistency.
• Coating the log with crushed peppermint candies adds extra texture and minty crunch.
• Baking time may vary slightly depending on your oven; watch closely to avoid overbaking.
• Store cookies in an airtight container at room temperature for up to one week.
• To make the dough easier to roll, lightly flour your surface and rolling pin.

Keywords: peppermint cookies, holiday cookies, swirl cookies, peppermint swirl cookies, Christmas cookies, peppermint extract, colorful cookies, festive cookies