Peppermint Swirl Cookies Recipe

Introduction

These Peppermint Swirl Cookies are a festive treat perfect for the holiday season or any time you crave a refreshing minty twist. With their vibrant red and white swirls and a crisp texture, they bring both visual appeal and delightful flavor to your cookie jar.

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, using an electric mixer, cream together 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 ingredients, 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, mixing until the color is even.
5. Step 5: Wrap each ball of dough 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, rolling to the same size and thickness.
7. Step 7: Lay the red dough rectangle on top of the plain dough rectangle, pressing gently to adhere both layers.
8. Step 8: Starting from one long side, carefully roll the layered dough tightly into a log, pressing gently to remove any air pockets and keep the swirl tight.
9. Step 9: Wrap the dough log tightly in plastic wrap and chill in the refrigerator for at least 2 hours until very firm.
10. Step 10: Preheat your oven to 375 degrees F (190 degrees C) and line baking sheets with parchment paper.
11. Step 11: Remove the chilled dough log from the refrigerator. Optionally, brush it 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 slices about 1 inch apart on the prepared baking sheets.
13. Step 13: Bake for 8 to 10 minutes, or until the edges are lightly golden. Avoid overbaking.
14. Step 14: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a more intense peppermint flavor, increase the peppermint extract up to 1 and 1/2 teaspoons.
• If you don’t have red gel food coloring, use natural alternatives like beet juice powder for the color.
• Crushed candy canes can substitute coarse sugar for a festive crunch and added peppermint taste.
• Make sure to chill the dough adequately before rolling and after shaping to maintain crisp swirls without color bleeding.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. Reheat briefly at room temperature before serving; avoid microwaving to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peppermint oil instead of peppermint extract?

Yes, but peppermint oil is much more concentrated than extract. Use it sparingly—start with a few drops and adjust to taste to avoid overpowering the cookies.

How do I prevent the red and white dough colors from bleeding together?

Chilling each dough portion separately before rolling and after shaping the log helps keep the colors distinct. Handling the dough gently and rolling it tightly also prevents the colors from mixing.

Peppermint Swirl Cookies Recipe

Print Recipe

★★★★★

4.9 from 538 reviews

Delightfully festive Peppermint Swirl Cookies featuring a beautiful red and white spiral pattern and a refreshing peppermint flavor. These tender, buttery cookies are perfect for holiday celebrations or any time you crave a sweet minty treat. Coated with coarse sugar or crushed peppermint candies for an extra crunch, they are both visually stunning and delicious.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours 30 minutes
• Yield: 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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

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, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy. Then beat in the egg, followed by the vanilla and peppermint extracts until well combined.
3. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until a soft dough forms. Avoid overmixing to keep the dough tender.
4. Divide Dough and Color One Half: Split the dough into two equal parts. Leave one plain, and mix red gel food coloring into the other half until evenly colored.
5. Chill Dough Balls: Wrap each ball of dough separately in plastic wrap and refrigerate for at least 30 minutes. This firms the dough and prevents color bleeding during rolling.
6. Roll Out Dough: On a lightly floured surface, roll the plain dough into a 10×12 inch rectangle about 1/4 inch thick. Repeat with the red dough, matching the size and thickness exactly.
7. Layer and Press Dough: Carefully place the red dough rectangle on top of the plain one and gently press them together to fuse.
8. Roll Into a Log: Starting from one of the long edges, roll the layered dough tightly into a log shape, pressing gently to remove air pockets for a clear swirl pattern.
9. Second Chill: Wrap the dough log tightly in plastic wrap and chill again in the refrigerator for at least 2 hours until very firm. This prevents the log from squishing when slicing and maintains swirl definition.
10. Prepare for Baking: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
11. Coat the Log: Remove the chilled log from the fridge. Optionally brush it lightly with water or whisked egg white, then roll it in coarse sugar or crushed peppermint candies to coat evenly.
12. Slice the Cookies: Using a sharp knife, slice the log into 1/4 inch thick rounds. Place the cookie slices about 1 inch apart on the prepared baking sheets.
13. Bake: Bake for 8 to 10 minutes or until the edges just begin to turn light golden. Avoid overbaking to keep them tender.
14. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

• Use gel food coloring to prevent affecting the dough consistency.
• Chilling the dough properly is critical for sharp swirls and easy handling.
• Rolling the log tightly avoids gaps and preserves the swirl pattern.
• Coating the log with sugar or crushed peppermint adds texture and festive flair.
• Store cookies in an airtight container to maintain freshness up to one week.

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