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Peppermint Swirl Cookies Recipe

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★★★★★

4.4 from 144 reviews

Delight in these festive Peppermint Swirl Cookies featuring a vibrant red and white swirl pattern with a refreshing peppermint flavor. Soft, buttery, and perfectly spiced with peppermint extract, these cookies are rolled into a stunning log, chilled for crisp swirls, coated with crushed peppermint candies or coarse sugar, and baked to a delicate golden edge – a perfect holiday treat or anytime indulgence.

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

  • 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 flour, baking powder, and salt until evenly mixed. Set aside.
  2. Cream Butter and Sugar: In a large bowl, use an electric mixer to blend the softened butter and granulated sugar until the mixture is light and fluffy. This aeration is essential for tender cookies.
  3. Add Egg and Extracts: Beat in the egg thoroughly, then mix in the vanilla and peppermint extracts until fully incorporated.
  4. Mix in Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms. Avoid overmixing to maintain cookie tenderness.
  5. Divide and Color Dough: Split the dough into two equal parts. Leave one plain, and add red gel food coloring to the other, kneading gently until color is uniform.
  6. Chill Dough Balls: Wrap each dough ball in plastic wrap and refrigerate for at least 30 minutes to firm up the dough and prevent color bleeding.
  7. Roll Out Dough: On a lightly floured surface, roll out the plain dough into a 10×12 inch rectangle about 1/4 inch thick. Repeat for the red dough, matching size and thickness.
  8. Layer and Press: Carefully place the red dough rectangle on top of the plain dough rectangle and gently press together to adhere layers.
  9. Roll into Log: Starting from a long edge, roll the layered dough tightly into a log, pressing gently to eliminate air pockets and ensure consistent swirl patterns.
  10. Chill Dough Log: Wrap the log tightly in plastic wrap and refrigerate for at least 2 hours until very firm, which is crucial for clean slices and clear swirls.
  11. Prepare for Baking: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper for easy removal.
  12. Coat Log: Remove the dough log from the fridge. Optionally brush lightly with water or whisked egg white, then roll it in coarse sugar or crushed peppermint candies to coat evenly.
  13. Slice Cookies: Using a sharp knife, slice the dough log into 1/4 inch thick rounds. Place cookies spaced about 1 inch apart on the prepared baking sheets.
  14. Bake: Bake for 8 to 10 minutes, until edges are lightly golden but centers remain soft. Watch carefully to avoid overbaking.
  15. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely, preserving their delicate texture.

Notes

  • Chilling the dough thoroughly both before and after shaping ensures distinct and sharp swirl patterns.
  • Using red gel food coloring instead of liquid prevents the dough from becoming too soft or sticky.
  • Crushing peppermint candies for the coating adds extra festive flavor and crunch.
  • Slicing the log with a sharp knife cleanly avoids squishing and maintains the spiral design.
  • Baking time can vary slightly depending on oven; watch cookies closely to preserve softness.
  • Store cookies in an airtight container at room temperature for up to one week for best freshness.

Keywords: peppermint swirl cookies, holiday cookies, peppermint cookies, swirl cookies, festive cookies, peppermint extract cookies

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