Peppermint Swirl Cookies

Add a festive flair to your holiday baking with these stunning Peppermint Swirl Cookies! Delicately flavored with vanilla and peppermint extracts, these buttery cookies feature a mesmerizing red-and-white spiral design that’s as delightful to look at as it is to eat. The dough is rolled into vibrant, layered rectangles, then spiraled into a neat log to create beautifully uniform slices. Perfect for cookie swaps, holiday gatherings, or gifting, these swirl cookies are a fun and easy way to impress. With just 30 minutes of prep and a quick bake time, you can whip up a batch to enjoy all season long. Keywords: peppermint swirl cookies, holiday cookies, festive desserts, easy cookie recipe, Christmas treats, peppermint desserts.

Nutriscore Rating: 41/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 30

Ingredients

• 230 grams unsalted butter
• 200 grams granulated sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 teaspoon pure peppermint extract
• 360 grams all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 0.5 teaspoon red gel food coloring

Directions

Step 1

In a large mixing bowl, cream together the butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.

Step 2

Add the egg, vanilla extract, and peppermint extract to the bowl and mix until well combined.

Step 3

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 4

Gradually add the dry ingredients into the wet ingredients, mixing on low speed until a soft, pliable dough forms.

Step 5

Divide the dough into two equal portions. Leave one portion plain and add the red gel food coloring to the other portion. Mix the colored dough until the color is evenly distributed.

Step 6

Place each portion of dough between two sheets of parchment paper. Roll out both doughs into rectangles of equal size, approximately 1/4 inch thick.

Step 7

Peel off the top layer of parchment paper from both doughs. Carefully place the red dough rectangle over the plain dough rectangle.

Step 8

Using the bottom parchment paper to assist, gently roll the doughs into a tight log, starting from one of the longer edges. Wrap the log in plastic wrap and refrigerate for at least 1-2 hours or until firm.

Step 9

Preheat your oven to 175°C (350°F) and line baking sheets with parchment paper.

Step 10

Remove the dough log from the refrigerator and slice it into 1/4-inch thick rounds using a sharp knife.

Step 11

Arrange the cookie slices on the prepared baking sheets, leaving about 1 inch of space between each cookie.

Step 12

Bake the cookies for 9-11 minutes, or until the edges are set and slightly golden. Be careful not to over-bake.

Step 13

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 14

Store the cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.

Nutrition Facts

Serving size	(869.0g)

Amount per serving	% Daily Value*
Calories	3888.5

Total Fat 208.5g	0%
Saturated Fat 117.6g	0%
Polyunsaturated Fat 2.0g
Cholesterol 728.8mg	0%
Sodium 1778.1mg	0%
Total Carbohydrate 478.4g	0%
Dietary Fiber 9.8g	0%
Total Sugars 201.0g
Protein 45.4g	0%

Vitamin D 53.8IU	0%
Calcium 124.0mg	0%
Iron 17.6mg	0%
Potassium 509.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.2%

Protein: 4.6%

Carbs: 48.2%