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Peppermint Swirl Cookies

These festive cookies feature rich buttery dough with refreshing peppermint flavor, creating beautiful red and white swirls that are perfect for any holiday gathering.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 hours 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 130
Ingredients Method Notes

Ingredients
  

Essential Ingredients
  • 2 ½ cups all-purpose flour Use high-quality flour for the best texture.
  • 1 teaspoon baking powder Ensures your cookies rise nicely.
  • ½ teaspoon salt Balances the sweetness.
  • 1 cup unsalted butter, softened Room temperature butter is key; I recommend using Kerrygold for a rich flavor.
  • 1 cup granulated sugar For that perfect sweetness.
  • 1 large egg Room temperature helps with mixing.
  • 1 teaspoon vanilla extract Pure vanilla extract enhances the flavor.
  • 1 teaspoon peppermint extract Go for the real deal for that fresh mint taste.
  • Red gel food coloring Gel colors are more vibrant.
  • ¼ cup coarse sugar or crushed peppermint candies For a delightful finishing touch.
Prep Notes
  • Butter Make sure your butter is at room temperature to cream well with sugar.
  • Egg Allow it to come to room temperature before mixing for smoother dough.

Method
 

Preparation
  1. In a medium bowl, whisk together the flour, baking powder, and salt thoroughly. Set aside.
  2. In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy—about 3-5 minutes.
  3. Beat in the egg, then the vanilla extract, and finally the peppermint extract until well combined.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  5. Carefully divide the dough in half. Keep one half plain and add red gel food coloring to the second half, mixing until the color is uniform.
  6. Wrap each half of the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Rolling and Baking
  1. On a lightly floured surface, roll out the plain dough into a 10x12 inch rectangle, about ¼ inch thick.
  2. Roll out the red dough into a similar rectangle.
  3. Carefully lay the red dough rectangle directly on top of the plain dough and gently press them together.
  4. Starting from one long side, carefully roll the layered dough tightly into a log.
  5. Wrap the dough log tightly in plastic wrap and chill again for at least 2 hours.
  6. Preheat the oven to 375°F (190°C) and line your baking sheets with parchment paper.
  7. Remove the chilled dough log, brush lightly with water or whisked egg white, and roll in coarse sugar or crushed peppermint candies to coat.
  8. Slice the log into ¼ inch thick rounds and place the sliced cookies about 1 inch apart on the prepared baking sheets.
  9. Bake for 8 to 10 minutes, or until the edges are lightly golden.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store baked cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to three months. Feel free to swap flavors like almond or vanilla, or add chocolate chips.