Peppermint Swirl Cookies
Add a festive flair to your holiday baking with these stunning Peppermint Swirl Cookies! Delicately flavored with vanilla and peppermint extracts, these buttery cookies feature a mesmerizing red-and-white spiral design that’s as delightful to look at as it is to eat. The dough is rolled into vibrant, layered rectangles, then spiraled into a neat log to create beautifully uniform slices. Perfect for cookie swaps, holiday gatherings, or gifting, these swirl cookies are a fun and easy way to impress. With just 30 minutes of prep and a quick bake time, you can whip up a batch to enjoy all season long. Keywords: peppermint swirl cookies, holiday cookies, festive desserts, easy cookie recipe, Christmas treats, peppermint desserts.
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 200 grams granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure peppermint extract
- 360 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon red gel food coloring
Instructions
In a large mixing bowl, cream together the butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and peppermint extract to the bowl and mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until a soft, pliable dough forms.
Divide the dough into two equal portions. Leave one portion plain and add the red gel food coloring to the other portion. Mix the colored dough until the color is evenly distributed.
Place each portion of dough between two sheets of parchment paper. Roll out both doughs into rectangles of equal size, approximately 1/4 inch thick.
Peel off the top layer of parchment paper from both doughs. Carefully place the red dough rectangle over the plain dough rectangle.
Using the bottom parchment paper to assist, gently roll the doughs into a tight log, starting from one of the longer edges. Wrap the log in plastic wrap and refrigerate for at least 1-2 hours or until firm.
Preheat your oven to 175°C (350°F) and line baking sheets with parchment paper.
Remove the dough log from the refrigerator and slice it into 1/4-inch thick rounds using a sharp knife.
Arrange the cookie slices on the prepared baking sheets, leaving about 1 inch of space between each cookie.
Bake the cookies for 9-11 minutes, or until the edges are set and slightly golden. Be careful not to over-bake.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.
Nutrition Facts
Calories |
131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 53 mg | 2% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 6.8 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 15 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
