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Peppermint Swirl Cookies

Delicious Peppermint Swirl Cookies for Festive Joy

Delightful Peppermint Swirl Cookies that bring holiday cheer with their striking swirls and melt-in-your-mouth texture.
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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: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups all-purpose flour Provides elasticity and structure for beautiful, defined cookie shapes.
  • 1 teaspoon baking powder Acts as a leavening agent.
  • 0.25 teaspoon salt Enhances sweetness and flavor.
  • 0.75 cups unsalted butter Adds richness and tenderness.
  • 1 cups granulated sugar Creates air pockets when creamed with butter.
  • 1 large egg Serves as a binding agent.
  • 1 teaspoon vanilla extract Enhances the taste.
  • 0.5 teaspoon peppermint extract Gives the cookies their refreshing holiday essence.
For the Color and Coating
  • 1 drop red gel food coloring Adds vibrant color without changing dough texture.
  • 0.5 cups coarse sugar or crushed peppermint candies Adds sparkle and an extra minty crunch.

Equipment

  • Mixing bowls
  • Whisk
  • Sharp knife
  • Baking sheet
  • plastic wrap

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, whisk together flour, baking powder, and salt until well combined.
  2. In a separate bowl, cream softened butter with granulated sugar until light and fluffy.
  3. Beat in the egg, vanilla extract, and peppermint extract, then gradually add the dry ingredients.
  4. Divide the dough into two halves; color one half with red gel food coloring.
  5. Wrap both dough halves in plastic wrap and chill for about 30 minutes.
  6. Roll each colored dough into rectangles and stack them, pressing gently together.
  7. Roll the layered dough into a log shape, wrap in plastic wrap, and chill for an additional 2 hours.
  8. Preheat oven to 375°F (190°C). Slice the log into ¼-inch rounds and optionally coat with sugar.
  9. Bake for 8-10 minutes until edges are lightly golden; cool on the baking sheet before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 20mgSugar: 8gVitamin A: 5IUCalcium: 1mgIron: 1mg

Notes

Ensure both dough halves are chilled to prevent bleeding colors. Use a sharp knife for clean cuts.

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