Vegan Peppermint Swirl Cookies Recipe

Introduction

These Vegan Peppermint Swirl Cookies are festive, flavorful, and perfect for the holiday season or any time you want a refreshing treat. The sharp red and white swirls combined with a hint of peppermint make them as beautiful as they are delicious.

Ingredients

• 2 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, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy. Beat in the egg, then add the vanilla and peppermint extracts, mixing until well combined.
3. Step 3: Gradually add the dry ingredients to the wet ingredients, 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. Add red gel food coloring to the other half and mix until the color is even.
5. Step 5: Wrap each dough ball separately in plastic wrap and chill in the refrigerator for at least 30 minutes to firm the dough and prevent color 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, matching the size and thickness.
7. Step 7: Carefully place the red dough rectangle on top of the plain dough rectangle and gently press them together.
8. Step 8: Starting from one long side, roll the layered dough tightly into a log, pressing gently to remove air pockets and ensure a consistent swirl.
9. Step 9: Wrap the dough log tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or until very firm to prevent squishing when sliced.
10. Step 10: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
11. Step 11: Remove the chilled dough log from the fridge. If desired, brush it lightly with water or whisked egg white, then roll it in coarse sugar or crushed peppermint candies to coat evenly.
12. Step 12: Using a sharp knife, slice the log into 1/4 inch thick rounds. Place the cookies about 1 inch apart on the prepared baking sheets.
13. Step 13: Bake for 8 to 10 minutes, or until the edges turn lightly golden. Avoid overbaking.
14. Step 14: Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• To keep the dough colors vibrant and neat, ensure the dough is well chilled before rolling and slicing.
• Use gel food coloring for more intense color without altering the dough’s texture.
• For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes).
• Try substituting crushed candy canes for a crunchier coating with extra peppermint flavor.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cooled cookies in a sealed container for up to three months. Thaw at room temperature before serving. Reheat briefly in a low oven if you prefer warm cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure the blend contains xanthan gum or add it separately to help maintain the dough’s structure.

What if I don’t have peppermint extract?

If you don’t have peppermint extract, you can use vanilla extract alone for a milder flavor or experiment with other extracts like almond or spearmint for a different twist.

Vegan Peppermint Swirl Cookies Recipe

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★★★★★

4.7 from 98 reviews

These Vegan Peppermint Swirl Cookies are festive, flavorful sweets that combine the classic taste of peppermint with a striking red and white swirl design. Soft and buttery with a hint of vanilla and refreshing peppermint, they’re perfect for holiday gatherings or any time you crave a sweet, minty treat. The dough is chilled to create crisp, defined swirls, then sliced and baked to golden perfection, finished with a crunchy coating of coarse sugar or crushed peppermint candies.

• Author: Cleo
• Prep Time: 45 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

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 (substitute vegan butter for vegan version)
• 1 cup granulated sugar
• 1 large egg (use a vegan egg substitute like flax egg for vegan version)
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract

Others

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

Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined. Set the mixture aside for later use.
2. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar in a large bowl until the mixture becomes light and fluffy, indicating it is well aerated.
3. Add Wet Ingredients: Beat in the egg (or vegan substitute), followed by vanilla extract and peppermint extract, ensuring everything is properly incorporated to form the cookie base.
4. Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until all flour is absorbed and a soft dough forms. Avoid overmixing to keep cookies tender.
5. Divide Dough: Split the dough evenly into two halves. Leave one half as is (plain), and to the other half add red gel food coloring, mixing until the color is evenly distributed.
6. Chill Dough: Wrap each ball of dough separately in plastic wrap and refrigerate them for at least 30 minutes to firm up, which helps prevent color bleeding when 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 dimensions and thickness separately.
8. Layer and Roll: Carefully place the red dough rectangle atop the plain dough rectangle. Gently press the layers together, then, starting from one long side, tightly roll the layered dough into a log. Press lightly to remove air pockets and maintain firm, even spirals.
9. Second Chill: Wrap the dough log tightly in plastic wrap and refrigerate for at least 2 hours until very firm. This step ensures clean slicing and keeps the swirls defined.
10. Preheat Oven: Set your oven to 375°F (190°C) and line baking sheets with parchment paper for easy cleanup and even baking.
11. Prepare Coating: Remove the chilled dough log and optionally brush it lightly with water or whisked egg white to help the coarse sugar or crushed peppermint candies stick evenly on the surface. Roll the log in the coating.
12. Slice Cookies: Using a sharp knife, cut the dough log into 1/4 inch thick slices. Arrange the slices about 1 inch apart on the prepared baking sheets to allow even baking and spreading.
13. Bake: Bake cookies for 8 to 10 minutes or until edges turn lightly golden. Avoid overbaking to keep the centers soft and tender.
14. Cool: Let cookies rest on the baking sheets for a few minutes after removing from the oven, then transfer them to a wire rack to cool completely before serving or storing.

Notes

• For a fully vegan version, substitute vegan butter and use a flax egg or other egg alternative instead of a regular egg.
• Be careful not to overmix the dough to avoid tough cookies.
• Chilling the dough is critical for clean, sharp swirls and easier handling.
• Use gel food coloring to avoid adding excess liquid that might change dough consistency.
• Coating the dough log before slicing adds a festive crunch and extra peppermint flavor.
• Store cooled cookies in an airtight container at room temperature for up to one week.

Keywords: vegan peppermint cookies, peppermint swirl cookies, holiday cookies, peppermint extract cookies, festive cookies