Peppermint Swirl Cookies Recipe

Introduction

Peppermint Swirl Cookies are a festive treat that combines classic buttery sugar cookies with a refreshing peppermint twist. Their distinctive red and white swirls not only look beautiful but also add a burst of minty flavor perfect for the holidays or any special occasion.

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 and peppermint extracts 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. Avoid overmixing.
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 and prevents 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 to the same size.
7. Step 7: Lay the red dough rectangle directly on top of the plain dough rectangle and gently press them together.
8. Step 8: Starting from one long side, carefully roll the layered dough tightly into a log. Press gently to remove air pockets and keep the swirl defined.
9. Step 9: Wrap the dough log tightly in plastic wrap and chill for at least 2 hours, or until very firm. This prevents squishing when slicing.
10. Step 10: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
11. Step 11: Remove chilled dough log from the fridge. Optionally brush it lightly with water or whisked egg white, then roll 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 them about 1 inch apart on prepared baking sheets.
13. Step 13: Bake for 8 to 10 minutes, or until edges are lightly golden. Avoid overbaking.
14. Step 14: Let cookies cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For sharper swirls, keep the dough well chilled throughout the process and handle it gently when rolling.
• Substitute crushed peppermint candies with colored sanding sugar for a different texture and sparkle.
• If you prefer a milder mint flavor, reduce the peppermint extract to 1/2 teaspoon.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks or freeze in a sealed container for up to three months. Reheat briefly in a warm oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

Gel food coloring is recommended because it provides vibrant color without adding extra liquid, which could affect the dough consistency. If using regular liquid food coloring, add it sparingly to avoid a sticky dough.

What if my dough feels too sticky to roll?

If the dough is too sticky, chill it longer or refrigerate for an additional 10-15 minutes. Lightly flour your work surface and rolling pin to prevent sticking without adding too much extra flour.

Peppermint Swirl Cookies Recipe

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Peppermint Swirl Cookies are festive and flavorful holiday treats featuring a striking red and white swirl pattern. These buttery sugar cookies are infused with peppermint extract and coated with crushed peppermint candies or coarse sugar for a delightful crunch. Perfectly crisp on the edges and tender inside, these cookies bring a refreshing minty twist to your cookie platter.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 4 servings (approximately 24 cookies) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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, as needed
• 1/4 cup coarse sugar or crushed peppermint candies for coating

Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside for later use.
2. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture becomes light and fluffy, about 3-5 minutes. This step ensures tender cookies.
3. Add Egg and Extracts: Beat in the egg until fully incorporated, then add vanilla and peppermint extracts, mixing until smooth and combined.
4. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms. Avoid overmixing to keep cookies tender.
5. Divide and Color Dough: Split the dough in half. Leave one half plain and add red gel food coloring to the other half, mixing thoroughly until the color is uniform.
6. Chill Dough: Wrap each dough half separately in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up and prevent color bleeding during rolling.
7. Roll Out Dough Rectangles: 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 to match the size and thickness.
8. Layer Dough: Carefully place the red dough rectangle on top of the plain dough and gently press them together evenly.
9. Roll Dough Log: Starting from one long edge, roll the layered dough tightly into a log shape, pressing gently to remove air pockets and maintain swirl definition.
10. Second Chill: Wrap the dough log tightly in plastic wrap and refrigerate for at least 2 hours until very firm to prevent squishing during slicing.
11. Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
12. Coat Dough Log: Remove the chilled dough log from the fridge. Optionally brush the surface lightly with water or whisked egg white, then roll it in coarse sugar or crushed peppermint candies for added texture and flavor.
13. Slice Cookies: Using a sharp knife, slice the dough log into 1/4 inch thick rounds. Place the cookies about 1 inch apart on the prepared baking sheets to allow even baking.
14. Bake: Bake the cookies for 8 to 10 minutes or until the edges just begin to turn a light golden color. Avoid overbaking to keep cookies tender.
15. Cool Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

• Chilling the dough properly is essential to prevent color bleeding and to maintain the swirl pattern.
• Use gel food coloring for vibrant color without altering dough consistency.
• If crushed peppermint candies are not available, coarse sugar adds a nice crunch and sparkle.
• Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
• Make sure to slice the dough log while it is very firm for clean, sharp swirls.

Keywords: peppermint cookies, peppermint swirl cookies, holiday cookies, sugar cookies, festive cookies, peppermint extract, Christmas cookies, swirl cookies