Peppermint Swirl Cookies Recipe
These Peppermint Swirl Cookies are festive, buttery sugar cookies featuring a beautiful swirl of vanilla and vibrant red peppermint dough. Enhanced with crushed candy canes, optional white chocolate drizzle, and sparkling red sanding sugar, these cookies are perfect for holiday gatherings or anytime you crave a refreshing minty treat.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes per batch
- Total Time: 3 hours (includes chilling and baking time)
- Yield: Approximately 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Vanilla Dough
- 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
Peppermint Dough
- 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
Optional Decorations
- 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)
Instructions
- Make Doughs: Separate into two batches to create vanilla and peppermint doughs. Cream together the softened butter and granulated sugar until light and fluffy for each. Then add the egg and respective extract—vanilla extract for the vanilla dough and peppermint extract for the peppermint dough—and mix to incorporate. Gradually add the all-purpose flour, salt, and baking powder to each dough and mix until just combined. Add red gel food coloring to the peppermint dough until it reaches your desired vibrant red shade. Chill both doughs in the refrigerator for at least 1 hour to firm up.
- Roll & Layer: On a parchment-lined surface, roll out each dough into equal-sized rectangles. Place the peppermint dough rectangle on top of the vanilla dough rectangle, gently pressing to adhere the layers together evenly without mixing them.
- Form Log: Using the parchment paper, tightly roll the layered dough into a log shape. Wrap the dough log securely in plastic wrap or parchment and chill in the refrigerator for at least 2 hours or overnight to allow the dough to firm and facilitate easier slicing. For cleaner slices, you can alternatively freeze the log for 30 minutes before slicing. If desired, roll the edges of the log in red sanding sugar or crushed candy canes for additional texture and sparkle.
- Slice & Bake: Preheat your oven to 350°F (175°C). Slice the chilled dough log into ¼-inch rounds using a sharp knife. Place the cookie slices on a baking sheet lined with parchment paper, spaced about 1 inch apart. Bake in the preheated oven for 10 to 12 minutes or until the edges just begin to turn a light golden color.
- Cool & Store: Remove the cookies from the oven and allow them to cool completely on a wire rack. Once cooled, you can optionally drizzle melted white chocolate over the cookies or dust them lightly with powdered sugar for an elegant finish. Store the cookies in an airtight container at room temperature for up to one week, or freeze baked cookies or dough logs for longer storage.
Notes
- Be sure to use gel food coloring for the peppermint dough to achieve vibrant, non-watery color.
- Chilling the dough is essential to prevent spreading during baking and helps maintain the swirl pattern.
- Rolling the dough log edges in crushed candy canes or sanding sugar adds festive crunch and sparkle.
- For cleaner cookie slices, freeze the dough log for 30 minutes before slicing.
- Store baked cookies in an airtight container to maintain freshness.
Keywords: peppermint swirl cookies, peppermint cookies, sugar cookies, holiday cookies, peppermint extract cookies, festive cookies, red and white cookies, Christmas cookies
Find it online: https://dinewithlily.com/peppermint-swirl-cookies-recipe/
