Description
Peppermint Swirl Cookies are festive buttery pinwheels with minty flavor, perfect for Christmas baking, gifting, and cookie exchanges.
Ingredients
Scale
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 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
- 1/4 cup coarse sugar OR crushed peppermint candies (for coating)
Instructions
- Mix dry ingredients:
In a medium bowl, whisk flour, baking powder, and salt. Set aside. - Cream butter and sugar:
In a large mixing bowl, beat softened butter and sugar until light and fluffy—about 2–3 minutes. - Add egg and extracts:
Mix in the egg, vanilla, and peppermint extract until combined. - Add dry ingredients:
Slowly mix dry ingredients into the wet mixture until a soft dough forms. - Divide the dough:
Split the dough into two equal portions. - Tint one half:
Add red gel food coloring to one portion and knead until evenly colored. Keep the other portion plain. - Roll the doughs:
Roll each dough half into a rectangle about 1/4 inch thick. - Layer and roll:
Place the red dough on top of the plain rectangle. Trim edges if needed. Roll tightly into a log to create the swirl. - Chill:
Wrap the log in plastic wrap and refrigerate at least 2 hours or freeze 30–45 minutes. - Slice the cookies:
Preheat oven to 350°F (175°C). Slice dough into 1/4-inch cookies. - Coat edges (optional):
Roll edges in coarse sugar or crushed peppermints. - Bake:
Place cookies on parchment-lined baking sheets and bake 9–11 minutes until set but not browned. - Cool & serve:
Let cool on the sheet for 5 minutes, then transfer to racks.
Notes
Use gel, not liquid coloring—liquid adds too much moisture.
Chill the dough thoroughly for perfect spirals.
For sharper swirls, gently reshape the log right after rolling.
Roll in crushed peppermints only right before baking; they melt beautifully.
Freeze leftover dough for last-minute holiday baking.