Swirl Peppermint Cookies (Printer-friendly)
Festive peppermint swirl cookies showcasing red-and-white designs, ideal for holiday treats or anytime delights.
# What You Need:
→ Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - 1/2 teaspoon peppermint extract
→ Swirl Decoration
09 - Red gel food coloring
→ Optional
10 - 1/4 cup crushed peppermint candies or candy canes for garnish
# How to Make It:
01 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat the butter and sugar until light and fluffy, approximately 2 minutes.
03 - Add the egg, vanilla extract, and peppermint extract to the creamed mixture and beat until fully combined.
04 - Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
05 - Divide the dough in half. To one half, add several drops of red gel food coloring and mix until evenly colored.
06 - Roll each half between parchment sheets into rectangles about 1/4 inch thick (approximately 9 by 7 inches).
07 - Carefully place the red dough rectangle atop the plain one and remove the top parchment sheet.
08 - Starting from the long edge, tightly roll the layered dough to form a log using the parchment paper to assist. Wrap and refrigerate for at least 1 hour until firm.
09 - Preheat oven to 350°F. Line baking sheets with parchment paper.
10 - Slice the chilled dough log into 1/4-inch rounds and place on the prepared sheets, spacing cookies about 2 inches apart.
11 - Optionally, sprinkle crushed peppermint candies on each cookie.
12 - Bake for 9 to 11 minutes until just set and not browned. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The swirl looks restaurant-worthy but comes together in less time than you'd think.
- They hit that sweet spot between soft and crispy, and they're practically impossible to stop eating.
- Peppermint extract does the real work here—no need for crushed candies if you don't have them, though they look gorgeous.
02 -
- Roll your dough log as tightly as possible—loose rolls unfurl in the oven and you lose that beautiful swirl definition.
- Don't skip the chill time; warm dough will spread and blob instead of slicing clean and holding its shape.
03 -
- Gel food coloring is your friend—it won't make your dough wet and streaky like liquid coloring does, and the color stays vibrant through baking.
- If your dough seems too warm or sticky while rolling, pop it back in the fridge for 15 minutes; cold dough is cooperative dough.