Print

Peppermint Swirl Cookies Recipe

Print Recipe

★★★★★

4.6 from 82 reviews

These Peppermint Swirl Cookies feature a beautiful red and white swirl pattern with a refreshing peppermint flavor. Soft, buttery, and festive, these cookies are perfect for holiday gatherings or anytime you want a delightful minty treat with a crunchy sugary coating.

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 Ingredients

  • Red gel food coloring
  • 1/4 cup coarse sugar or crushed peppermint candies for coating

Instructions

  1. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
  2. Cream Butter and Sugar: Using an electric mixer in a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which usually takes about 3-4 minutes on medium speed.
  3. Add Egg and Extracts: Beat in the large egg thoroughly. Then add vanilla extract and peppermint extract, mixing until the ingredients are fully incorporated.
  4. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients while mixing on low speed. Mix just until the dough forms a soft consistency; avoid overmixing to keep the texture tender.
  5. Separate and Color Dough: Divide the dough into two equal portions. Leave one half plain, and add red gel food coloring to the other half. Mix well until the dye is evenly distributed to create a uniform red dough.
  6. Chill Dough Balls: Wrap each dough ball separately in plastic wrap and chill in the refrigerator for at least 30 minutes. This step firms up the dough, making it easier to handle and prevents colors from bleeding during the next steps.
  7. Roll Out Dough: On a lightly floured surface, roll the plain dough into a 10×12 inch rectangle about 1/4 inch thick. Repeat by rolling the red dough to the same dimensions and thickness to ensure alignment when layering.
  8. Layer Dough Sheets: Carefully lay the red dough rectangle directly on top of the plain dough rectangle, gently pressing them together to form a single layered dough sheet.
  9. Roll Into Log: From one long side, roll the layered dough tightly into a log. Press gently as you roll to eliminate any air pockets and maintain an even swirl pattern throughout.
  10. Second Chill: Wrap the dough log tightly in plastic wrap and refrigerate for at least 2 hours or until it becomes very firm. This crucial step helps the dough hold its shape when sliced.
  11. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper to prevent sticking.
  12. Coat the Dough Log: Remove the chilled dough log from the refrigerator. Optionally, brush it lightly with water or a whisked egg white, then roll it evenly in the coarse sugar or crushed peppermint candies to add extra texture and sweetness.
  13. Slice and Arrange Cookies: Using a sharp knife, cut the dough log into 1/4 inch thick rounds. Place each sliced cookie about 1 inch apart on the prepared baking sheets to allow for slight spreading.
  14. Bake the Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges turn lightly golden. Be careful not to overbake to keep the cookies soft and tender.
  15. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, allowing the texture to set perfectly.

Notes

  • Chilling the dough twice is essential to achieve sharp swirl patterns and easy slicing.
  • Use gel food coloring for more vibrant colors and less impact on dough consistency.
  • Coating the dough log with coarse sugar or crushed peppermint candies adds a festive crunch and enhances the peppermint flavor.
  • Do not overbake; cookies should be lightly golden around the edges for a soft center.
  • Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.

Keywords: peppermint swirl cookies, holiday cookies, peppermint extract cookies, festive cookies, red and white cookies, Christmas cookies

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