Print

Peppermint Swirl Cookies Recipe

Print Recipe

★★★★★

4.5 from 117 reviews

These Peppermint Swirl Cookies combine a delightful blend of classic buttery sugar cookie dough with a festive peppermint twist. Featuring a vibrant red and white swirl pattern, these cookies are perfect for holiday celebrations or whenever you crave a refreshing minty treat. The dough is chilled twice to ensure sharp, beautiful swirls and perfect texture, then baked to a crisp, golden-edged finish and coated with crunchy coarse sugar or crushed peppermint candies.

Ingredients

Scale

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 (amount as needed for desired color)
  • 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. Set this mixture aside to be added later.
  2. Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened butter with the granulated sugar until the mixture is light and fluffy. This aeration helps create tender cookies.
  3. Add egg and extracts: Beat in the egg, then stir in the vanilla extract and peppermint extract until well combined, infusing the dough with rich flavor and refreshing mint.
  4. Combine dry and wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms. Avoid overmixing to keep the cookies tender and prevent toughness.
  5. Divide and color dough: Split the dough into two equal parts. Leave one portion plain, and add red gel food coloring to the other half. Mix thoroughly to ensure an even, vibrant red color.
  6. Chill dough halves: Wrap each dough ball separately in plastic wrap and refrigerate for at least 30 minutes. This step firms the dough, making it easier to handle and preventing color bleeding.
  7. Roll out dough: On a lightly floured surface, roll the plain dough into a 10×12 inch rectangle about 1/4 inch thick. Repeat with the red dough, matching the same dimensions and thickness.
  8. Layer doughs: Carefully place the red dough rectangle on top of the plain dough, pressing gently to adhere them together evenly without trapping air.
  9. Form the dough log: Starting at one long edge, tightly roll the layered dough into a log. Press gently to remove any air pockets and ensure a consistently tight roll to maintain sharp swirls.
  10. Second chill: Wrap the dough log securely in plastic wrap and chill in the refrigerator for at least 2 hours, or until quite firm. This prevents the dough from squishing during slicing, preserving the swirl pattern.
  11. Prepare for baking: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper for easy cleanup and to prevent sticking.
  12. Coat the log: Remove the dough log from the refrigerator. Optionally, lightly brush it with water or a whisked egg white, then roll it in coarse sugar or crushed peppermint candies to coat evenly for a festive crunch.
  13. Slice cookies: Using a sharp knife, carefully slice the dough log into 1/4 inch thick rounds. Arrange the slices about 1 inch apart on the prepared baking sheets to allow for slight spreading.
  14. Bake: Bake the cookies for 8 to 10 minutes until the edges turn lightly golden. Be careful not to overbake as the cookies should remain tender with a slight crisp at the edges.
  15. Cool: Let the cookies cool on the baking sheets for a few minutes to set, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Chilling the dough twice is essential for sharp, beautiful swirls and easy handling.
  • Use gel food coloring for the most vibrant color without altering the dough’s consistency.
  • If you prefer less sweetness, reduce the coarse sugar or crushed peppermint candy coating.
  • Store cookies in an airtight container at room temperature for up to one week.
  • For a more intense peppermint flavor, increase peppermint extract slightly, but be cautious as too much can be overpowering.
  • These cookies freeze well—wrap slices before baking for easy-to-bake treats anytime.

Keywords: peppermint cookies, swirl cookies, holiday cookies, sugar cookies, peppermint extract, festive cookies, red and white cookies, Christmas cookies

Find it online: https://cookedbycleo.com/peppermint-swirl-cookies-recipe/