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Peppermint Swirl Cookies

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These festive Peppermint Swirl Cookies feature delicate red and white spirals, crisp edges, and soft centers with a perfect balance of peppermint and vanilla. They’re easy to make, crowd-pleasing, and ideal for holiday gifting, cookie exchanges, or cozy winter nights.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 cup (226g) unsalted butter, softened
  • 1 large egg, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon salt
  • Red gel food coloring
  • Optional: Crushed peppermint candies or candy canes
  • Optional: White chocolate for drizzling

Instructions

  1. In a large bowl, beat 1 cup unsalted butter with 3/4 cup granulated sugar until pale and fluffy (2-3 minutes with an electric mixer, or about 5 minutes by hand).
  2. Mix in 1 large egg, 1 1/2 teaspoons vanilla extract, and 1/2 teaspoon peppermint extract. Beat until fully combined.
  3. In a separate bowl, whisk together 2 1/4 cups flour and 1/4 teaspoon salt. Gradually add to the wet ingredients, mixing on low until just combined. If dough is too sticky, add 1-2 tablespoons extra flour.
  4. Divide dough in half. Add a few drops of red gel food coloring to one half and knead gently until evenly colored. Leave the other half plain.
  5. Roll each dough half into a rectangle about 1/4-inch thick. Place the red dough on top of the plain dough, then roll up tightly from the long edge to form a log. Wrap in plastic wrap and chill for at least 1 hour (or overnight).
  6. Preheat oven to 350°F (175°C). Unwrap dough and cut into 1/4-inch slices with a sharp knife. Place on a parchment-lined baking sheet, spaced 2 inches apart.
  7. Sprinkle with crushed peppermint candies or drizzle with melted white chocolate if desired (add chocolate after baking and cooling).
  8. Bake for 10-12 minutes, or until edges are just turning golden and centers are set.
  9. Let cookies sit on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
  10. Store in an airtight container. If stacking, separate layers with wax paper.

Notes

For best results, chill dough thoroughly before slicing. Use room temperature butter and egg for a tender texture. If making gluten-free, substitute with a 1:1 gluten-free flour blend. Dough and baked cookies freeze well. Swirl technique works with other flavors and colors for year-round fun.

Nutrition

Keywords: peppermint swirl cookies, holiday cookies, Christmas cookies, festive baking, peppermint dessert, cookie exchange, easy cookies, swirl cookies, vanilla peppermint cookies

Find it online: https://atomicbite.com/peppermint-swirl-cookies-recipe-easy-festive-holiday-baking-guide/