Peppermint Swirl Cookies are the perfect festive treat that captures the cozy spirit of the holiday season. With their vibrant red and white swirls and refreshing peppermint flavor, these cookies are ideal for holiday gatherings or just a fun family baking day. There’s something magical about pulling a tray of these colorful delights from the oven, filling your kitchen with the warm scent of peppermint and sweet butter. Each bite is a burst of flavor, reminding me of holiday traditions spent with loved ones, garnished with a sprinkle of crushed peppermint candies.
Why Make This Recipe
These Peppermint Swirl Cookies are not only visually delightful but also incredibly easy to make. Their soft and chewy texture is a hit among kids and adults alike. The special twist comes from the vibrant red and white swirls that add a festive touch, making them an attractive addition to any dessert table. Plus, they are quick to whip up, so they fit perfectly into your busy holiday schedule.
"These cookies were the star of our cookie exchange! Everyone wanted the recipe," shares a delighted home baker.
With both flavor and aesthetics in mind, these cookies are perfect for holiday parties, cookie exchanges, or simply as a fun baking project for a rainy day at home. They encourage creativity and are a surefire way to spread cheer!
How to Make Peppermint Swirl Cookies
Making Peppermint Swirl Cookies is an enjoyable experience, starting with creating the dough. You’ll mix together your dry ingredients before creaming the butter and sugar until light and fluffy. Once you’ve added your egg and extracts, the dry ingredients are gently mixed in. This is where the magic begins: dividing the dough into two, you’ll tint one half with red food coloring.
After chilling the dough, you’ll roll it out and layer the two colors, ensuring they are pressed together well to create beautiful swirls. Once shaped into a log and chilled again, slicing the dough into rounds reveals those stunning swirls. With a quick bake in the oven, your cookies transform into tempting treats ready to be enjoyed.
Ingredients
To whip up these delightful Peppermint Swirl Cookies, gather these items:
2 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
Red gel food coloring
1/4 cup coarse sugar or crushed peppermint candies for coating
Make sure your butter is softened for easy creaming. If you want to make a lower-sugar version, you can swap out half of the granulated sugar with a sugar substitute. This recipe is versatile enough to accommodate different dietary preferences.
Directions
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, then the vanilla extract and peppermint extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
Divide the dough in half. Leave one half plain. Add red gel food coloring to the second half, mixing until the color is uniform. This is the key to sharp swirls: Wrap each ball of dough separately in plastic wrap and chill in the refrigerator for at least 30 minutes. This firms the dough, making it less sticky and easier to handle without the colors bleeding.
Once chilled, on a lightly floured surface, roll out the plain dough into a 10×12 inch rectangle, about 1/4 inch thick. Repeat with the red dough, rolling it to the same size and thickness. Carefully lay the red dough rectangle directly on top of the plain dough rectangle. Gently press them together. Starting from one long side, carefully roll the layered dough tightly into a log. Press gently to eliminate air pockets as you roll. Ensure the log is consistently tight to prevent gaps and maintain the swirl definition.
Crucially, wrap the dough log tightly in plastic wrap and chill again in the refrigerator for at least 2 hours, or until very firm. This second chill prevents the dough from squishing when sliced, keeping your swirls perfectly intact. Preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
Remove the chilled dough log from the refrigerator. If desired, brush the log lightly with water or a whisked egg white, then roll it in the coarse sugar or crushed peppermint candies to coat evenly. Using a sharp knife, slice the log into 1/4 inch thick rounds. Place the sliced cookies about 1 inch apart on the prepared baking sheets. Bake for 8 to 10 minutes, or until the edges are lightly golden. Do not overbake. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Peppermint Swirl Cookies
These cookies are delightful on their own, but they can also be dressed up for special occasions! Serve them with a warm cup of cocoa or alongside a scoop of vanilla ice cream for a delightful dessert. They make great holiday gifts when wrapped in festive bags and shared with neighbors or friends. For a fun twist, try them as part of a holiday cookie platter featuring other seasonal favorites.
How to Store
To keep your Peppermint Swirl Cookies fresh, store them in an airtight container at room temperature. They will stay delicious for about a week. If you want to savor the cookies longer, you can freeze them. Just make sure to layer the cookies with parchment paper in between and store them in an airtight container or freezer bag. Thaw them at room temperature before enjoying!
Tips to Make
Start with softened butter for the best texture in your cookies. If the dough feels too sticky, don’t hesitate to sprinkle a little extra flour while rolling. Make sure to keep the dough logs tightly wrapped during chilling; this helps maintain the shape and ensures the beautiful swirls don’t lose definition. Lastly, patience is key when it comes to slicing; a sharp knife will make clean cuts and preserve those stunning swirls.
Variations
The joy of Peppermint Swirl Cookies is in their versatility! Swap out peppermint extract for other extracts like almond or vanilla for a different flavor profile. Try using green gel food coloring to give a Christmas tree effect. You could also experiment with flavor by adding dark chocolate or white chocolate chips to the dough. For more festive fun, top them with a drizzle of melted chocolate or white chocolate for that extra holiday sparkle!
FAQs
What can I use instead of peppermint extract?
If peppermint extract is unavailable, you can use spearmint or even vanilla extract as alternatives, though they will change the flavor slightly.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough a day in advance and keep it chilled in the refrigerator before rolling and baking.
How do I know when the cookies are done?
Look for lightly golden edges and a soft center. They will continue to firm as they cool.
How long can I store these cookies?
In an airtight container at room temperature, they should stay fresh for up to one week.
For More Recipe Inspiration
If you enjoyed these Peppermint Swirl Cookies, you might also love our delicious Cottage Cheese Chocolate Mousse or try your hands at our Mini Bento Cake Recipe for adorable and festive treats.
Visit our social pages for more sweet inspirations:
https://www.pinterest.com/quickcakes/
Peppermint Swirl Cookies
Ingredients
Method
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, then the vanilla and peppermint extracts until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
- Divide the dough in half. Leave one half plain and add red gel food coloring to the second half.
- Wrap each ball of dough separately in plastic wrap and chill in the refrigerator for at least 30 minutes.
- On a lightly floured surface, roll out the plain dough into a 10 x 12 inch rectangle, about 1/4 inch thick.
- Repeat with the red dough, rolling it to the same size and thickness.
- Carefully layer the red dough rectangle on top of the plain dough rectangle and press them together.
- Starting from one long side, roll the layered dough tightly into a log.
- Wrap the log tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or until very firm.
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Remove the chilled dough log from the refrigerator and optionally brush it with water or whisked egg white.
- Roll the log in coarse sugar or crushed peppermint candies to coat evenly.
- Slice the log into 1/4 inch thick rounds and place them about 1 inch apart on the prepared baking sheets.
- Bake for 8 to 10 minutes or until the edges are lightly golden. Do not overbake.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.