Swirled Mint Cookies
Get into the festive spirit with these stunning Swirled Mint Cookies, a delightful treat that combines vibrant colors and the refreshing taste of peppermint. Crafted with a buttery, melt-in-your-mouth dough and swirled with red and green hues, these cookies are as fun to make as they are to eat. Each bite bursts with a subtle peppermint flavor, perfectly balanced with a hint of vanilla. The unique swirl pattern adds a whimsical charm, making them ideal for holiday gatherings, cookie swaps, or simply indulging your sweet tooth. With a simple rolling and layering technique, these show-stopping cookies are surprisingly easy to create. Plus, they bake up in just 12 minutes, making them a quick yet impressive addition to your dessert repertoire. Bake a batch of these festive, buttery delights and watch them disappear from the cookie platter!
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Recipe Information
Ingredients
- 227 grams unsalted butter, softened
- 150 grams granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 280 grams all-purpose flour
- 0.5 teaspoon salt
- 5 drops green food coloring
- 5 drops red food coloring
Instructions
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the egg yolk, vanilla extract, and peppermint extract to the butter mixture, and mix until well incorporated.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
Divide the cookie dough into thirds, placing each portion in a separate bowl.
Leave one third of the dough plain. Add green food coloring to the second portion and red food coloring to the third portion. Mix each portion well until the colors are evenly distributed.
Roll out each portion of dough between two sheets of parchment paper to about 1/4-inch thickness. Chill the dough sheets in the refrigerator for 20 minutes to make them easier to work with.
Once chilled, remove the parchment papers and layer the dough sheets on top of each other: plain, red, and then green. Lightly press them together.
Starting at one edge, carefully roll the dough into a tight log to create the swirl pattern. Wrap the log in plastic wrap and chill it in the refrigerator for at least 1 hour, or until firm.
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Using a sharp knife, slice the chilled dough log into 1/4-inch thick rounds. Arrange the slices on the prepared baking sheets, spacing them 1 inch apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just set but not browned.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Transfer the cookies to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 6.3 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 13 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.
