Print

Peppermint Swirl Cookies Recipe

Print Recipe

★★★★★

4.6 from 127 reviews

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.

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, 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

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