Pin Festive sugar cookies with vibrant red-and-white peppermint swirls, perfect for holiday gatherings and gifting.
Ingredients
- Dough: 2 1/2 cups (315 g) all-purpose flour 3/4 tsp baking powder 1/2 tsp salt 1 cup (225 g) unsalted butter, softened 1 cup (200 g) granulated sugar 1 large egg 1 1/2 tsp pure vanilla extract 1/2 tsp peppermint extract
- Coloring: Red gel food coloring
- Garnish (optional): 1/2 cup (70 g) crushed peppermint candies or candy canes
Instructions
- Step 1:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Step 2:
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2 3 minutes.
- Step 3:
- Add the egg, vanilla extract, and peppermint extract. Beat until combined.
- Step 4:
- Gradually add the flour mixture, mixing on low speed until a soft dough forms.
- Step 5:
- Divide dough in half. Add red food coloring to one portion and knead until desired color is achieved. Leave the other half plain.
- Step 6:
- Shape each dough half into a rectangle, wrap in plastic, and chill for 30 minutes.
- Step 7:
- Roll out each dough separately between parchment to a rectangle about 1/4-inch thick.
- Step 8:
- Stack the red dough over the plain dough, peel away the top parchment, and gently press together.
- Step 9:
- Starting from a long side, tightly roll up the dough into a log. Wrap and chill for at least 30 minutes until firm.
- Step 10:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Step 11:
- Slice the chilled log into 1/4-inch rounds. Arrange on prepared sheets, spacing 2 inches apart.
- Step 12:
- Sprinkle with crushed peppermint candies if desired.
- Step 13:
- Bake for 10 12 minutes, until edges are just set and cookies are no longer shiny.
- Step 14:
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Pin Notes
These cookies freeze well store in an airtight container for up to 1 month. Pair with hot cocoa or peppermint tea for a festive treat.
Required Tools
Mixing bowls Electric mixer Measuring cups and spoons Rolling pin Parchment paper Sharp knife Baking sheets Wire rack
Allergen Information
Contains wheat (gluten), eggs, and dairy (butter). Peppermint candies may contain soy or other allergens check packaging. Always double-check ingredient labels if you have food allergies.
Pin Enjoy these festive peppermint swirl cookies that add a colorful touch to your holiday festivities
Recipe Q&A
- → How do I achieve the peppermint swirl effect?
Divide the dough in half, coloring one portion with red gel food coloring. Roll both dough halves into rectangles, layer the colored dough over the plain one, then roll tightly into a log before chilling and slicing.
- → Can I strengthen the mint flavor?
Yes, increase the peppermint extract slightly before mixing for a more pronounced mint taste.
- → What's the ideal baking time and temperature?
Bake slices at 350°F (175°C) for 10-12 minutes until the edges are set and surface is no longer shiny.
- → How should I store these sugar cookies?
Store cooled cookies in an airtight container; they freeze well for up to one month without losing quality.
- → What tools are needed for preparation?
Gather mixing bowls, an electric mixer, measuring tools, rolling pin, parchment paper, a sharp knife, baking sheets, and wire racks.
- → Are there any allergen considerations?
These contain wheat, eggs, and dairy. Peppermint candies may include soy or other allergens—always verify packaging for allergies.