Name: Peppermint Swirl Cookies Recipe
Prep time: 30 min
Cook time: PT-491239H43M28S
Total time: 3 h
Cuisine: American
Ingredients: 1 cup butter, softened; 1 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 2.5 cups all-purpose flour, spooned & leveled; 1/2 tsp salt; 1/4 tsp baking powder; 1 cup butter, softened; 1 cup granulated sugar; 1 large egg; 1 tsp peppermint extract; 2.5 cups all-purpose flour, spooned & leveled; 1/2 tsp salt; 1/4 tsp baking powder; Red gel food coloring, as desired for vibrant color; Crushed candy canes, as desired (for rolling edges and added crunch); White chocolate, as desired (for drizzling); Powdered sugar, as desired (for dusting); Red sanding sugar, as desired (for sparkly edges)

Ingredients

1 cup butter, softened (for vanilla dough)

1 cup granulated sugar (for vanilla dough)

1 large egg (for vanilla dough)

1 tsp vanilla extract

2.5 cups all-purpose flour, spooned and leveled

1/2 tsp salt

1/4 tsp baking powder

1 cup butter, softened (for peppermint dough)

1 cup granulated sugar (for peppermint dough)

1 large egg (for peppermint dough)

1 tsp peppermint extract

2.5 cups all-purpose flour, spooned and leveled

1/2 tsp salt

1/4 tsp baking powder

Red gel food coloring, as needed (use gel for vibrant color)

Crushed candy canes, as desired (optional, for rolling edges)

White chocolate, as desired (optional, for drizzling)

Powdered sugar, as desired (optional, for dusting)

Red sanding sugar, as desired (optional, for sparkly edges)

Instructions

Step 1: Prepare two separate sugar-cookie doughs—one vanilla and one peppermint. For each, cream together softened butter and sugar until light and fluffy. Add the egg and corresponding extract (vanilla or peppermint) and mix well.

Step 2: In a separate bowl, whisk together the flour, salt, and baking powder for each dough. Gradually mix the dry ingredients into the wet until just combined. For the peppermint dough, stir in red gel food coloring until the color is even. Chill both doughs for at least 1 hour.

Step 3: Roll each dough into rectangles of similar size. Place the peppermint dough on top of the vanilla dough and press lightly to adhere them together.

Step 4: Tightly roll the layered dough into a log using parchment paper. Wrap it securely and chill for 2 hours or overnight. For cleaner slices, you can freeze the log for 30 minutes before slicing. Optionally, roll the log in red sanding sugar or crushed candy canes for extra texture.

Step 5: Preheat your oven to 350°F (175°C). Slice the chilled dough log into ¼-inch rounds and place them on a baking sheet lined with parchment.

Step 6: Bake the cookies for 10–12 minutes, until the edges just start to turn golden. Remove from oven and let cool completely on a wire rack.

Step 7: Optionally, decorate cooled cookies by drizzling melted white chocolate or dusting with powdered sugar before serving.

Tips & Variations

Use gel food coloring for a more vibrant and even red color in the peppermint dough.

For added crunch, roll the chilled dough log in crushed candy canes before slicing.

Swap peppermint extract with almond or lemon extract for a different twist.

Freeze dough logs for up to 1 month; slice and bake directly from frozen, adding a couple extra minutes to baking time.

Storage

Store baked cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies or the unbaked dough logs wrapped tightly for up to one month. To reheat, warm cookies in a low oven (about 300°F/150°C) for 5 minutes or until gently warmed and refreshed.

FAQs

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Be sure to check the blend includes xanthan gum or add it separately for best texture.

How can I prevent the colors from bleeding together?

Chilling the dough thoroughly before rolling and slicing helps keep the colors distinct. Avoid using too much liquid coloring, as that can cause bleeding during baking.