Peppermint Swirl Cookies Recipe

Introduction

Peppermint swirl cookies are festive, colorful treats perfect for the holidays or any time you want a refreshing minty twist. These cookies combine soft buttery dough with a vibrant red swirl and a crisp peppermint coating for a delightful bite.

Ingredients

• 2 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• Red gel food coloring
• 1/4 cup coarse sugar or crushed peppermint candies for coating

Instructions

1. Step 1: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Step 2: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, then the vanilla extract and peppermint extract until well combined.
3. Step 3: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
4. Step 4: Divide the dough in half. Leave one half plain. Add red gel food coloring to the second half, mixing until the color is uniform.
5. Step 5: Wrap each ball of dough separately in plastic wrap and chill in the refrigerator for at least 30 minutes. This firms the dough, making it easier to handle and preventing color bleeding.
6. Step 6: On a lightly floured surface, roll out the plain dough into a 10×12 inch rectangle, about 1/4 inch thick. Repeat with the red dough, rolling it to the same size and thickness.
7. Step 7: Carefully lay the red dough rectangle directly on top of the plain dough rectangle. Gently press them together.
8. Step 8: Starting from one long side, roll the layered dough tightly into a log, pressing gently to remove air pockets and maintain swirl definition.
9. Step 9: Wrap the dough log tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or until very firm. This ensures clean slices and sharp swirls.
10. Step 10: Preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
11. Step 11: Remove the chilled dough log and, if desired, brush it lightly with water or whisked egg white. Roll it in coarse sugar or crushed peppermint candies to coat evenly.
12. Step 12: Using a sharp knife, slice the log into 1/4 inch thick rounds. Place the cookies about 1 inch apart on the prepared baking sheets.
13. Step 13: Bake for 8 to 10 minutes, until edges are lightly golden. Avoid overbaking to keep cookies tender.
14. Step 14: Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use gel food coloring to avoid changing dough consistency or color bleeding.
• For extra peppermint flavor, add crushed peppermint candies inside the dough swirl.
• Substitute red gel coloring with natural beet juice for a healthier option.
• Chilling times are important to maintain sharp swirls and make slicing easier.

Storage

Store cookies in an airtight container at room temperature for up to one week. To maintain crispness, layer parchment paper between cookies. They can also be frozen for up to 3 months; thaw at room temperature before serving. Reheat gently in a warm oven for a few minutes if you prefer them slightly warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different extract instead of peppermint?

Yes, you can substitute peppermint extract with vanilla or almond extract for a different flavor, though the classic peppermint is best for these swirled cookies.

Why is chilling the dough so important?

Chilling firms the dough, reducing stickiness and preventing colors from bleeding. It also helps the dough hold its shape when sliced, making the swirls crisp and defined in the final cookies.

Peppermint Swirl Cookies Recipe

Print Recipe

★★★★★

4.9 from 53 reviews

These Peppermint Swirl Cookies are festive and flavorful, featuring a beautiful red and white swirl with a hint of peppermint and a crispy coating of coarse sugar or crushed peppermint candies. Perfect for holiday celebrations or anytime you want a refreshing, minty treat.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours (including chilling time)
• Yield: Approximately 36 cookies 1x
• Category: Dessert Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

• 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: Using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, followed by the vanilla and peppermint extracts until well combined.
3. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined to form a soft dough. Avoid overmixing for tender cookies.
4. Divide and Color: Split the dough in half. Leave one portion plain and add red gel food coloring to the other half, mixing until color is uniform.
5. Chill Dough: Wrap each dough ball separately in plastic wrap and refrigerate for at least 30 minutes to firm up and prevent color bleeding.
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 same size and thickness.
7. Layer Dough: Carefully place the red dough rectangle over the plain dough and gently press together.
8. Roll into Log: Starting from one long side, roll the layered dough tightly into a log, pressing gently to remove air pockets and ensure a tight swirl.
9. Chill Dough Log: Wrap the dough log tightly in plastic wrap and chill for at least 2 hours or until very firm to maintain swirl definition when slicing.
10. Prepare for Baking: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
11. Coat Dough Log: Remove the chilled log and, if desired, brush lightly with water or whisked egg white, then roll in coarse sugar or crushed peppermint candies for a crunchy coating.
12. Slice Cookies: Use a sharp knife to cut 1/4 inch thick rounds and arrange them about 1 inch apart on the prepared baking sheets.
13. Bake: Bake for 8 to 10 minutes until the edges are just lightly golden. Avoid overbaking to keep cookies tender.
14. Cool: Allow cookies to cool on the baking sheets briefly before transferring to a wire rack to cool completely.

Notes

• Use gel food coloring to prevent altering dough consistency.
• Chilling the dough is crucial for managing dough handling and swirl clarity.
• Do not overmix the dough to avoid tough cookies.
• If peppermint extract is unavailable, you can substitute with a similar mint extract, but use less as it’s concentrated.
• Store cooled cookies in an airtight container at room temperature for up to one week.

Keywords: peppermint cookies, peppermint swirl cookies, holiday cookies, Christmas cookies, mint cookies, easy cookie recipe, festive cookies