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Peppermint Swirl Cookies

Delicious Peppermint Swirl Cookies That Brighten Your Holidays

These Peppermint Swirl Cookies are festive, visually striking, and perfect for holiday gatherings, offering a cool minty flavor and a hint of vanilla.
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Prep Time 1 hour
Cook Time 10 minutes
Chilling Time 2 hours 30 minutes
Total Time 3 hours 40 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour A gluten-free 1:1 blend works as a substitute.
  • 1 teaspoon baking powder Acts as a leavening agent.
  • 1/4 teaspoon salt Enhances flavor.
  • 1 cup unsalted butter Should be softened.
  • 1 cup granulated sugar Adds sweetness and fluffiness.
  • 1 large egg Binds the ingredients.
  • 1 teaspoon vanilla extract Balances the mintiness.
  • 1 teaspoon peppermint extract Delivers cool mint flavor.
For Coloring and Coating
  • 1 tablespoon red gel food coloring Avoid liquid food coloring.
  • to taste coarse sugar or crushed peppermint candies For topping.

Equipment

  • Electric mixer
  • Baking Sheets
  • Parchment Paper
  • Plastic wrap
  • sharp knife

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together flour, baking powder, and salt until well combined.
  2. Beat the softened butter and granulated sugar together until light and fluffy.
  3. Add the egg, vanilla extract, and peppermint extract to the creamed mixture and mix until combined.
  4. Gradually add the flour mixture to the wet ingredients, mixing until a cohesive dough forms.
  5. Divide the dough into two portions, coloring one with red gel food coloring, and knead until combined.
  6. Wrap both portions in plastic wrap and chill in the refrigerator for at least 30 minutes.
  7. Roll out the plain dough and colored dough into rectangles measuring approximately 10x12 inches.
  8. Layer the red dough on top of the plain dough, roll tightly into a log shape, and chill for at least 2 hours.
  9. Preheat oven to 350°F and line baking sheets with parchment paper.
  10. Unwrap the log, brush with water or egg white, and roll in coarse sugar or crushed peppermint.
  11. Slice the log into 1/4-inch rounds, placing them on baking sheets.
  12. Bake for 8-10 minutes or until the edges are lightly golden, then cool on a wire rack.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 60mgPotassium: 50mgSugar: 8gVitamin A: 100IUCalcium: 5mgIron: 0.5mg

Notes

Ensure butter is softened, don't skip chilling the dough, and use a sharp knife for clean cuts.

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