Go Back
–+ servings
Peppermint Swirl Cookies

Delightful Peppermint Swirl Cookies for Festive Celebrations

Indulge in these delightful Peppermint Swirl Cookies that create festive cheer with every bite, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 2 hours 30 minutes
Total Time 3 hours 10 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 3/4 cups all-purpose flour Substitute with gluten-free blend for gluten-free version.
  • 1 teaspoon baking powder No direct substitute recommended.
  • 1/2 teaspoon salt Optional but recommended.
  • 1 cup unsalted butter (softened) Do not substitute with margarine.
  • 1 cup granulated sugar
  • 1 large egg For egg-free version, use flax egg.
  • 1 teaspoon vanilla extract Could replace with other extracts.
  • 1 teaspoon peppermint extract Substitute with peppermint oil, adjusting for potency.
For the Color and Decoration
  • 1 teaspoon red gel food coloring Avoid liquid coloring.
  • 1/4 cup coarse sugar or crushed peppermint candies Optional for decoration.

Equipment

  • electric mixer
  • Mixing Bowls
  • Baking sheets
  • Parchment Paper
  • plastic wrap
  • sharp knife

Method
 

Step-by-Step Instructions for Peppermint Swirl Cookies
  1. Whisk together the flour, baking powder, and salt in a medium bowl.
  2. Cream the softened butter and granulated sugar using an electric mixer until light and fluffy.
  3. Add the egg, vanilla, and peppermint extracts, mixing until combined.
  4. Gradually incorporate dry ingredients, mixing on low speed until just blended.
  5. Divide the dough into two portions; color one half with red gel food coloring.
  6. Wrap each portion in plastic wrap and refrigerate for at least 30 minutes.
  7. Roll both dough halves into 10x12 inch rectangles, about 1/4 inch thick.
  8. Layer the red dough on top of the white dough, and tightly roll into a log shape.
  9. Chill the log in the refrigerator for 2 hours.
  10. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  11. Slice the chilled dough log into 1/4-inch thick rounds and place on prepared baking sheets.
  12. Bake for 8-10 minutes or until the edges are lightly golden.
  13. Allow cookies to cool on the baking sheet before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 300IUCalcium: 15mgIron: 0.5mg

Notes

Store cookies in an airtight container with a slice of bread to retain moisture. Can be frozen for longer storage.

Tried this recipe?

Let us know how it was!