Description
Peppermint Swirl Cookies are a delightful blend of festive joy and irresistible flavor, perfect for any holiday gathering. With their stunning red and white swirls and cool peppermint finish, these cookies are sure to impress everyone!
Ingredients
Scale
- 1 cup Unsalted Butter, softened
- 1/2 cup Granulated Sugar
- 1/2 cup Powdered Sugar
- 2 Large Eggs, at room temperature
- 1 teaspoon Pure Peppermint Extract
- 1 teaspoon Pure Vanilla Extract
- 2 1/2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- Red Gel Food Coloring
Instructions
- In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and powdered sugar until the mixture is light, fluffy, and pale in color. This usually takes about 3-5 minutes.
- Beat in the room temperature eggs, one at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Then, mix in the pure peppermint extract and pure vanilla extract until just combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined and a soft dough forms. Be careful not to overmix.
- Divide the dough evenly in half. Leave one half plain. To the other half, add several drops of red gel food coloring. Mix until the color is uniform and vibrant.
- Shape each dough half into a flat disk, wrap them separately in plastic wrap, and refrigerate for at least 1 hour, or up to 2 hours.
- Once chilled, on a lightly floured surface, roll out the plain dough into an approximately 12×8-inch rectangle, about 1/4 inch thick. Repeat with the red dough.
- Carefully lay the red dough rectangle directly on top of the plain dough rectangle. Gently press them together to ensure good contact. Starting from one of the longer sides, tightly roll the layered dough into a log.
- Wrap the dough log tightly in plastic wrap and refrigerate for at least another 2 hours, or until very firm.
- When ready to bake, preheat your oven to 375°F (190°C). Line several baking sheets with parchment paper.
- Using a sharp knife, slice the chilled dough log into 1/4-inch thick rounds. Place the cookie slices about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden and the centers are just set. Do not overbake.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg
Keywords: Don't overmix the dough after adding flour, as this can lead to tough cookies. Always use gel food coloring for vibrant colors, and ensure proper chilling to maintain the swirl shape.