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Peppermint Swirl Cookies Recipe

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★★★★★

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.

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

  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

Find it online: https://tastewithamy.com/peppermint-swirl-cookies-recipe/