Peppermint Swirls
Delight your holiday guests with these festive and eye-catching Peppermint Swirls! These buttery, melt-in-your-mouth cookies boast a mesmerizing red and white spiral design, infused with the refreshing flavor of peppermint. Perfect for holiday cookie exchanges or as a stunning addition to your dessert table, this recipe is both fun to make and impressive to serve. With a simple mix of pantry staples like flour, sugar, and butter, paired with a touch of peppermint extract and gel food coloring, these cookies offer a joyful balance of flavor and visual appeal. Easy to prepare ahead of time with a slice-and-bake method, they’re ideal for busy holiday schedules. Whether served with a steaming mug of hot cocoa or packaged as a thoughtful edible gift, Peppermint Swirls are sure to brighten up your festivities!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 0.25 teaspoon red gel food coloring
Instructions
In a large mixing bowl, use a hand or stand mixer to cream together the butter and sugar until light and fluffy, about 2 minutes.
Add the vanilla extract, peppermint extract, and egg to the butter mixture and beat until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Divide the dough into two equal portions. Leave one portion plain and return it to the bowl. Add red gel food coloring to the second portion and knead until the color is evenly distributed.
On a clean surface, roll out each dough portion between sheets of parchment paper into rectangles approximately 1/4 inch thick and of the same dimensions.
Carefully stack the red dough on top of the plain dough, removing the parchment paper as you go.
Starting from one long edge, roll the dough tightly into a log, pressing gently to seal the edges.
Wrap the dough log in plastic wrap and refrigerate for at least 2 hours, or until firm.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Slice the chilled dough log into 1/4-inch thick cookies and arrange them on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are just beginning to turn golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 31 mg | 1% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 5.6 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 3 mg | 0% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 12 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.
