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+ servings
Peppermint Swirl Cookies

Festive Peppermint Swirl Cookies That Wow Every Holiday Party

These Peppermint Swirl Cookies are easy to make and bring delightful minty flavor to your holiday gatherings.
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 2 hours 30 minutes
Total Time 3 hours 10 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Provides structure for cookies.
  • 1 teaspoon Baking Powder Acts as a leavening agent.
  • 1/4 teaspoon Salt Enhances overall flavor.
  • 1 cup Unsalted Butter Softened at room temperature.
  • 1 cup Granulated Sugar Adds sweetness and texture.
  • 1 large Egg Binds dough.
  • 1 teaspoon Vanilla Extract Adds depth to flavor.
  • 1 teaspoon Peppermint Extract Provides signature mint flavor.
For Coloring and Coating
  • 1 tablespoon Red Gel Food Coloring Ensures vibrant swirls.
  • 1/4 cup Coarse Sugar or Crushed Peppermint Candies Enhances texture and appearance.

Equipment

  • mixing bowl
  • Electric Mixer
  • Sharp Knife
  • parchment paper
  • oven

Method
 

Step-by-Step Instructions
  1. Whisk together flour, baking powder, and salt in a bowl.
  2. Cream butter and sugar until light and fluffy.
  3. Add egg, vanilla, and peppermint extract to the butter mixture.
  4. Gradually mix in the dry ingredients until just combined.
  5. Divide dough, color one half with red gel food coloring.
  6. Roll out both dough halves into rectangles.
  7. Layer red dough on plain dough and roll into a log.
  8. Chill the log for 2 hours before slicing.
  9. Preheat the oven and slice dough into rounds.
  10. Bake cookies until edges are lightly golden.
  11. Cool on wire racks before serving.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 3.5gCholesterol: 15mgSodium: 50mgPotassium: 30mgSugar: 8gVitamin A: 150IUCalcium: 10mgIron: 0.5mg

Notes

Keep a sharp knife for slicing dough to avoid squished edges and ensure a professional finish.

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