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.
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
- 1/4 cup coarse sugar or crushed peppermint candies for coating
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
