Peppermint Swirl Cookies Recipe

Introduction

Peppermint Swirl Cookies are a festive treat perfect for the holiday season or any time you crave a refreshing twist on a classic sugar cookie. These cookies feature a beautiful red and white swirl with a delightful peppermint flavor that brightens every bite.

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, followed by the vanilla and peppermint extracts, until combined.
3. Step 3: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until 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 even.
5. Step 5: Wrap each dough ball separately in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
6. Step 6: Roll out the plain dough on a lightly floured surface into a 10×12 inch rectangle about 1/4 inch thick. Repeat with the red dough to the same size and thickness.
7. Step 7: Carefully place the red dough rectangle on top of the plain dough and gently press together.
8. Step 8: Starting from one long side, roll the layered dough tightly into a log, pressing gently to remove air pockets and keep swirls defined.
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.
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 lightly with water or whisked egg white, then roll 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 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 cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use gel food coloring to keep the dough from becoming too wet, which helps maintain clean swirls.
• For extra crunch, substitute crushed peppermint candies for the coarse sugar coating.
• Chilling the dough properly is key to preventing color bleeding and maintaining crisp shapes.
• Try swapping peppermint extract for almond extract for a fun variation on the flavor profile.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months. To reheat, allow frozen cookies to thaw at room temperature or warm briefly in a low oven to refresh crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

You can use regular food coloring, but gel food coloring is preferable because it adds color without extra liquid, which helps keep the dough firm and the swirl pattern sharp.

How do I prevent the colors from bleeding together?

Chilling the dough twice—once after coloring and once after rolling it into a log—is essential. This firms the dough and reduces the risk of the colors mixing during slicing and baking.

Peppermint Swirl Cookies Recipe

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★★★★★

4.8 from 95 reviews

• Author: Hugo
• Total Time: 3 hours 30 minutes
• Yield: Approximately 36 cookies 1x

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Description

Peppermint Swirl Cookies are festive, visually striking treats featuring a vibrant red and white swirl pattern and a refreshing peppermint flavor. These soft and buttery cookies are rolled into a log, chilled to maintain their shape, then sliced and baked to perfection. Coated with coarse sugar or crushed peppermint candies, they deliver a delightful crunch complemented by a cool, minty sweetness, making them an ideal holiday or special occasion cookie.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. 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 becomes light and fluffy, which usually takes a few minutes.
3. Add Egg and Extracts: Beat in the large egg to the creamed butter and sugar mixture until incorporated. Then mix in the vanilla extract and peppermint extract thoroughly to infuse the dough with flavor.
4. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until a soft dough forms. Be careful not to overmix to keep a tender texture.
5. Divide and Color Dough: Split the dough into two equal halves. Leave one half plain, and add red gel food coloring to the other half, mixing until the color is uniform and vibrant.
6. Chill Dough: Wrap each dough half separately in plastic wrap and chill in the refrigerator for at least 30 minutes. This step firms the dough and prevents colors from bleeding during rolling.
7. Roll Out Dough: On a lightly floured surface, roll out the plain dough into a 10 by 12-inch rectangle about 1/4 inch thick. Repeat for the red dough, ensuring both rectangles are the same size and thickness.
8. Layer and Roll Dough: Carefully place the red dough rectangle on top of the plain dough rectangle, gently pressing them together to adhere. Starting from one long edge, tightly roll the layered dough into a log, pressing gently to avoid air pockets and maintain swirl definition.
9. Chill Dough Log: Wrap the dough log tightly in plastic wrap and chill again in the refrigerator for at least 2 hours or until very firm. This second chilling ensures the dough holds shape when sliced.
10. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper for easy clean-up and even baking.
11. Coat Dough Log: Remove the chilled dough log from the refrigerator. Optionally brush lightly with water or whisked egg white, then roll the log in coarse sugar or crushed peppermint candies to evenly coat the exterior.
12. Slice and Arrange Cookies: Using a sharp knife, slice the dough log into 1/4 inch thick rounds. Place the slices about 1 inch apart on the prepared baking sheets to allow space for spreading.
13. Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, until the edges of the cookies turn a light golden color. Avoid overbaking to maintain a soft texture inside.
14. Cool Cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly.

Notes

• For best results, ensure the dough is well chilled before rolling and slicing to maintain sharp swirls.
• Using gel food coloring prevents the dough from becoming too wet, which keeps the dough texture consistent.
• If crushed peppermint candies are not available, coarse sanding sugar can be used for a crunchy coating.
• Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
• Be gentle when rolling and slicing the dough to keep the peppermint swirl intact and neat-looking.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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