Swirl Peppermint Cookies
Festive and buttery, these red-and-white swirl peppermint cookies are the ultimate holiday treat. With a refreshing mint flavor and crisp edges, they’re as fun to make as they are to eat. Perfect for cookie swaps, gift boxes, or cozy evenings by the fire, this recipe brings holiday joy straight from your kitchen to the table.
Equipment
- Large mixing bowl
- Hand or stand mixer
- Measuring cups and spoons
- Rubber Spatula
- Rolling Pin
- Parchment paper
- Sharp knife
- Baking sheets
- Wire cooling rack
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract
- ½ teaspoon vanilla extract
- Red gel food coloring
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, beat butter and sugar with a mixer until light and fluffy.
- Add the egg, peppermint extract, and vanilla; mix until fully combined.
- Gradually mix in the dry ingredients until a soft dough forms.
- Divide the dough in half. Tint one portion with red gel coloring; leave the other plain.
- Roll each half between parchment paper into an even rectangle.
- Stack the colored dough over the plain dough, pressing gently to stick.
- Roll tightly from one end to form a log. Wrap in parchment and chill for 1-1.5 hours.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Slice dough into ¼-inch rounds and place on prepared sheets about 2 inches apart.
- Bake for 8-10 minutes until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutritional Information (per cookie):
- Calories: 115
- Fat: 6g
- Carbohydrates: 14g
- Sugar: 7g
- Protein: 1g
