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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.

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 (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

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