Description
These peppermint swirl cookies are simple, buttery, and festive, resembling candy canes with a delightful mint flavor.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon peppermint extract
- 2 ½ cups (315 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Red gel food coloring
- ¼ cup crushed candy canes or peppermint candies
- ½ cup white chocolate chips or drizzle
Instructions
- Prepare the Base: Cream butter and sugar until fluffy, then beat in egg, vanilla, and peppermint extract. Whisk flour, baking powder, and salt in a separate bowl, then gradually add to wet ingredients until a soft dough forms.
- Divide and Tint: Split dough evenly into two bowls and tint one half with red gel coloring.
- Roll and Stack: Roll each portion between parchment to about ¼-inch thickness. Peel the top parchment and stack the red dough over the white, pressing gently.
- Form the Swirl Log: Starting from the long side, roll tightly into a log. Wrap and chill for 1–2 hours until firm.
- Slice and Bake: Preheat oven to 350 °F (175 °C). Slice the chilled logs into ¼-inch rounds and place on parchment-lined sheets. Bake for 8–10 minutes until edges are just set. Cool on racks.
- Optional Finishing Touch: Drizzle cooled cookies with melted white chocolate and sprinkle with crushed peppermint candies for extra flair.
Notes
Use gel food coloring for brighter colors and roll dough between parchment for easier handling. Chill the log well before slicing to maintain shape.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg