These Peppermint Swirl Cookies are a delightful treat for the holidays. The bright red swirls are eye-catching, and the combination of peppermint and vanilla adds a burst of flavor that makes them irresistible. These cookies are perfect for sharing with friends and family at festive gatherings.
I remember baking together with my sister, Jennifer, during the holidays. We would listen to holiday music as we rolled out the dough, and there was always a friendly competition about who could create the prettiest cookies. Now, I’m excited to share this recipe with you!
What You’ll Need
- 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
My Trusted Kitchen Tools
- Mixing bowls
- Electric mixer
- Plastic wrap
- Rolling pin
- Parchment paper
- Sharp knife
- Baking sheets
Bringing It All Together
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
- Beat in the egg, then add the vanilla and peppermint extracts. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined, making a soft dough.
- Divide the dough in half. Leave one half plain and add red gel food coloring to the second half. Mix until the color is uniform.
- Wrap each ball of dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- 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, rolling it to the same size and thickness.
- Carefully lay the red dough rectangle on top of the plain dough rectangle and gently press them together.
- Starting from one long side, roll the layered dough tightly into a log, pressing gently to remove air pockets.
- Wrap the dough log tightly in plastic wrap and chill again for at least 2 hours.
- Preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- Remove the chilled dough log from the refrigerator. Lightly brush with water or a whisked egg white if desired, then roll in coarse sugar or crushed peppermint candies.
- Using a sharp knife, slice the log into 1/4 inch thick rounds. Place them on the prepared baking sheets about 1 inch apart.
- Bake for 8 to 10 minutes, until the edges are lightly golden. Be careful not to overbake.
- Let the cookies cool on the baking sheets for a few minutes before moving them to a wire rack to cool completely.
Making It Your Own (Swaps & Ideas)
Feel free to play around with the flavors. You can use almond extract instead of peppermint for a different twist. Additionally, swap out the red gel food coloring for green or even use both for a fun mix. If you prefer, you can use mini chocolate chips instead of crushed peppermint candies for a sweeter touch.
How We Love to Serve It
These cookies are wonderful served with a warm mug of hot chocolate or coffee during the holidays. I love to package them up in festive boxes to share with friends or gift during parties. They’re sure to bring a smile to everyone’s face!
A Few Tips For Success
- Ensure your butter is softened but not melted for the best texture.
- Don’t skip the chilling time; it’s key for keeping the colors from blending and for making the dough easier to handle.
- If the dough is too sticky after mixing, you can chill it for an additional 10-15 minutes for easier rolling.
Saving Some For Later
If you have leftover cookies, store them in an airtight container at room temperature for up to a week. You can also freeze the dough log before slicing. Just wrap it tightly in plastic wrap and it will last for up to three months. When ready to bake, let it thaw and slice as directed.
From My Kitchen to Yours
I hope you enjoy making these Peppermint Swirl Cookies as much as I do! Each cookie is a piece of holiday cheer. Happy baking!
Your Questions, Answered
How do I know when the Peppermint Swirl Cookies are done?
Look for lightly golden edges on the cookies. They will continue to firm up as they cool on the baking sheets.
Can I use different flavors in the Peppermint Swirl Cookies?
Absolutely! You can switch peppermint extract for almond or lemon for a unique taste. Experimenting is half the fun!
How do I store the Peppermint Swirl Cookies?
Keep them in an airtight container at room temperature for up to a week. You can also freeze the dough log or baked cookies to enjoy later.
Print
Peppermint Swirl Cookies
- Total Time: 180 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful peppermint-infused cookies with festive red swirls, perfect for holiday gatherings.
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
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- Cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
- Beat in the egg, then add the vanilla and peppermint extracts. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined, making a soft dough.
- Divide the dough in half. Leave one half plain and add red gel food coloring to the second half. Mix until the color is uniform.
- Wrap each ball of dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- 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, rolling it to the same size and thickness.
- Carefully lay the red dough rectangle on top of the plain dough rectangle and gently press them together.
- Starting from one long side, roll the layered dough tightly into a log, pressing gently to remove air pockets.
- Wrap the dough log tightly in plastic wrap and chill again for at least 2 hours.
- Preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- Remove the chilled dough log from the refrigerator. Lightly brush with water or a whisked egg white if desired, then roll in coarse sugar or crushed peppermint candies.
- Using a sharp knife, slice the log into 1/4 inch thick rounds. Place them on the prepared baking sheets about 1 inch apart.
- Bake for 8 to 10 minutes, until the edges are lightly golden. Be careful not to overbake.
- Let the cookies cool on the baking sheets for a few minutes before moving them to a wire rack to cool completely.
Notes
Ensure butter is softened but not melted for best texture. Don’t skip the chilling time; it’s key for handling the dough easily.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cookies, peppermint cookies, holiday dessert, festive cookies, baking