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Peppermint Swirl Cookies Recipe

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★★★★★

4.8 from 56 reviews

These Peppermint Swirl Cookies are a festive and flavorful treat perfect for the holiday season. Featuring a delightful combination of vanilla and peppermint flavors, this recipe creates a beautiful red and white swirl pattern that is both eye-catching and delicious. The cookies have a tender, buttery texture with a hint of minty freshness, enhanced by a crunchy coating of coarse sugar or crushed peppermint candies.

Ingredients

Scale

Dry Ingredients

  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract

Additional

  • Red gel food coloring
  • Coarse sugar or crushed peppermint candies for coating

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
  2. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
  3. Add Egg and Extracts: Add the large egg, vanilla extract, and peppermint extract to the creamed butter and sugar. Mix well until completely combined.
  4. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients on low speed, mixing just until the dough comes together. Avoid overmixing to keep cookies tender.
  5. Divide and Color Dough: Divide the dough in half. Leave one half plain and add red gel food coloring to the other half, mixing until the color is uniform.
  6. Chill Dough: Wrap each half of dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
  7. Roll Out Dough: On a lightly floured surface, roll each dough half into rectangular shapes about 10 by 12 inches and about 1/4 inch thick.
  8. Form the Swirl: Place the red dough rectangle on top of the plain dough rectangle. Carefully roll them together tightly into a log. Wrap the log in plastic wrap and chill again for at least 2 hours to firm up further.
  9. Prep for Baking: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
  10. Coat and Slice: Lightly brush the chilled dough log with water or whisked egg white. Roll it in coarse sugar or crushed peppermint candies to coat the outside. Slice the log into 1/4 inch thick rounds.
  11. Bake: Place cookie slices onto the prepared baking sheets and bake in the preheated oven for 8 to 10 minutes, or until edges start to lightly brown.
  12. Cool: Remove cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Using red gel food coloring provides a vibrant color without affecting dough consistency.
  • Chilling the dough is essential for clean slices and maintaining the swirl shape.
  • Coating the log with crushed peppermint candies adds a lovely crunch and extra peppermint flavor.
  • Store cookies in an airtight container at room temperature for up to one week.
  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

Keywords: Peppermint swirl cookies, holiday cookies, festive cookies, peppermint extract cookies, swirl cookies, Christmas cookies, peppermint candy cookies

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