Peppermint Swirl Cookies Recipe

Introduction

Peppermint Swirl Cookies are a festive treat perfect for the holiday season or any time you crave a refreshing minty flavor. These cookies feature a beautiful red and white spiral design and a delightful crisp texture. They’re as fun to make as they are to eat!

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, use an electric mixer to cream 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. Add red gel food coloring to the second half and mix until the color is uniform.
5. Step 5: Wrap each dough ball separately in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up the dough.
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 to the same size.
7. Step 7: Carefully lay the red dough rectangle over the plain dough and gently press them together.
8. Step 8: Starting from one long side, roll the layered dough tightly into a log. Press gently to remove air pockets and maintain swirl definition.
9. Step 9: Wrap the dough log tightly in plastic wrap and chill 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 dough log from the refrigerator. Optionally, 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, until edges are lightly golden. Avoid overbaking.
14. Step 14: Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use gel food coloring to avoid adding extra liquid that could affect the dough consistency.
• For a stronger peppermint flavor, increase the peppermint extract slightly, but use sparingly to avoid bitterness.
• Crushed peppermint candies add extra crunch and festive color, but coarse sugar works well for a simpler coating.
• Roll the dough log tightly to keep the swirl pattern sharp and neat in the final cookies.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, freeze in a sealed container for up to 3 months. Reheat briefly in a warm oven if you prefer them slightly warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different extract instead of peppermint?

Yes, you can substitute peppermint extract with vanilla, almond, or even orange extract for a different twist on the flavor, but the signature minty taste will be lost.

Why is it important to chill the dough twice?

The first chill firms the dough and prevents color bleeding when rolling layers together. The second chill after rolling shapes the dough log and makes slicing easier without squishing, ensuring clean peppermint swirls.

Peppermint Swirl Cookies Recipe

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★★★★★

4.9 from 50 reviews

These Peppermint Swirl Cookies are a festive and visually stunning treat featuring a classic vanilla dough swirled with vibrant red peppermint-flavored dough. Perfectly crisp on the edges with a tender center, these cookies are coated with coarse sugar or crushed peppermint candies for an extra burst of minty sweetness and crunch. Ideal for holiday celebrations or any time you want a refreshing twist on a traditional sugar cookie.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours (including chilling time)
• Yield: Approximately 24 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 (as needed for coloring dough)
• 1/4 cup coarse sugar or crushed peppermint candies for coating

Instructions

1. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Cream butter and sugar: 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 extract and peppermint extract until well combined.
3. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
4. Divide and color dough: Divide the dough in half. Leave one half plain. Add red gel food coloring to the second half, mixing until the color is uniform.
5. Chill dough separately: Wrap each ball of dough separately in plastic wrap and chill in the refrigerator for at least 30 minutes. This firms the dough, making it less sticky and easier to handle without the colors bleeding.
6. Roll dough into rectangles: 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 to the same size and thickness.
7. Layer dough rectangles: Carefully lay the red dough rectangle directly on top of the plain dough rectangle and gently press them together.
8. Roll into a log: Starting from one long side, carefully roll the layered dough tightly into a log. Press gently to eliminate air pockets and ensure the swirl pattern remains clear.
9. Chill the dough log: Wrap the dough log tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or until very firm. This prevents squishing when slicing for neat swirls.
10. Prepare for baking: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
11. Coat the dough log: Remove the chilled dough log from the refrigerator. Lightly brush it with water or a whisked egg white, then roll it evenly in the coarse sugar or crushed peppermint candies for added texture and flavor.
12. Slice the cookies: Using a sharp knife, slice the log into 1/4 inch thick rounds and place the cookies about 1 inch apart on the baking sheets.
13. Bake: Bake for 8 to 10 minutes, or until the edges are lightly golden. Avoid overbaking to maintain a tender center.
14. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

• Be sure to chill the dough well at each stage to maintain clean, sharp swirls in the cookies.
• Use gel food coloring for vibrant color without altering dough texture.
• Do not overmix the dough to keep cookies tender and prevent tough texture.
• Coating with crushed peppermint candies adds a festive crunch and minty flavor.
• Store cookies in an airtight container at room temperature for up to one week.
• For extra peppermint flavor, consider adding a few drops of peppermint extract to the coating sugar or candies.

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