Description
Peppermint Swirl Cookies are a festive delight, soft and chewy with a hint of peppermint.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure peppermint extract (or to taste)
- Red gel food coloring (a few drops)
- ½ cup crushed peppermint candies or candy canes
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar on medium-high speed for about 3 to 4 minutes until pale, fluffy, and increased in volume. Scrape down the sides of the bowl periodically.
- Reduce mixer speed to low. Add the large egg and beat until just combined. Add the pure vanilla extract and pure peppermint extract; mix until fully incorporated.
- With the mixer still on low speed, gradually add the whisked dry ingredients to the wet mixture, a third at a time. Mix only until just combined after each addition, avoiding overmixing. The dough should be soft, pliable, and slightly sticky.
- Divide the dough in half. Leave one half plain (white portion). To the other half, add several drops of red gel food coloring and mix until the color is evenly distributed and vibrant.
- Flatten each ball of dough (white and red) into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).
- While the dough is chilling, preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper or silicone baking mats.
- Lightly flour a clean work surface and your rolling pin. Roll out one disk of dough (e.g., white) into an approximately 12×9-inch rectangle, about ⅛ to ¼ inch thick. Repeat with the red dough to the same dimensions.
- Carefully transfer one rectangle of dough (e.g., white) onto a piece of parchment paper. Gently lay the second rectangle of dough (red) directly on top, aligning the edges as closely as possible.
- Starting from one of the longer sides, carefully and tightly roll the layered dough into a log. Press along the seam to seal it.
- Wrap the dough log tightly in plastic wrap and refrigerate for at least 30 minutes (up to 1 hour).
- While the dough log is chilling, crush peppermint candies or candy canes into small bits.
- Once the log is firm, unwrap it and place it on a cutting board. Using a sharp knife, slice the log into ¼-inch thick rounds.
- Gently press one side of each cookie into the crushed peppermint candies. Arrange the cookies, peppermint-side up, on your prepared baking sheets.
- Bake the cookies in your preheated 350°F (175°C) oven for 10 to 12 minutes.
- Once baked, remove the baking sheets from the oven. Let the cookies cool on the baking sheets for about 5 minutes.
- After 5 minutes, carefully transfer the cookies to a wire cooling rack to cool completely.
- Once fully cooled, your festive Peppermint Swirl Cookies are ready to be enjoyed! Store any leftover cookies in an airtight container at room temperature for up to 5-7 days.
Notes
- These cookies freeze well for up to 2-3 months.
- Prep Time: 1 hour
- Cook Time: 10-12 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: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg