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Peppermint Swirl Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/peppermint-swirl-cookies-recipe/