Description
Easy Peppermint Swirl Cookies: Deliciously Minty & Swirly
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- Red gel food coloring
- ¼ cup coarse sugar or crushed peppermint candies
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy (3-5 min). Beat in the large egg, vanilla extract, and all 1 teaspoon of peppermint extract until just combined.
- Gradually add dry ingredients to wet, mixing on low speed until just combined. Do not overmix. Divide dough evenly into two separate bowls.
- To one half of the dough, add red gel food coloring. Gently mix or knead until the color is uniform and streak-free. Leave the other half plain.
- Flatten each dough half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling is essential for easier handling and defined swirls.
- On a lightly floured surface, roll the plain dough into a 12×9 inch, ¼ inch thick rectangle. Repeat with the red dough, aiming for the same size. Carefully lift and lay the red dough directly on top of the plain dough, aligning the edges. Gently press down to bond the layers.
- Starting from one of the long 12-inch sides, tightly roll the layered dough into a uniform log. Wrap the log tightly in plastic wrap and refrigerate for at least 2-3 hours (or overnight) for easier, clean slicing.
- Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper. Remove the chilled dough log and slice into ¼ inch thick rounds. Arrange cookies 1-2 inches apart on prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden and centers are set. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Once cookies are completely cool, sprinkle generously with the ¼ cup coarse sugar or crushed peppermint candies. Allow any topping to set before storing.
Notes
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg