There’s something magical about the moment your kitchen fills with the scent of peppermint and warm sugar cookies during the holiday season. Peppermint Swirl Cookies aren’t just treats—they’re little spiraled works of art that bring the festive spirit to life. These cookies combine the nostalgic flavor of candy canes with a tender, buttery cookie base that practically melts in your mouth. Whether you’re looking for a showstopper for your cookie exchange or something special to leave for Santa, these red and white swirled delights are about to become your new holiday tradition.
Why This Recipe is Awesome
What makes these Peppermint Swirl Cookies truly special is their perfect balance of flavor and presentation.
The vibrant red and white swirls aren’t just beautiful—they’re surprisingly easy to achieve, even for baking beginners. Unlike many holiday cookies that require complicated decorating skills, these cookies bake up looking impressive with minimal effort. The touch of peppermint extract gives these cookies that distinctive holiday flavor without overwhelming your taste buds.
It’s just enough to transport you to a winter wonderland with each bite, but subtle enough that everyone—even those who aren’t peppermint fanatics—will reach for seconds. Best of all, the dough can be prepared in advance and refrigerated or frozen, making your holiday baking schedule infinitely more manageable. When unexpected guests arrive or you need a last-minute gift, you’ll be grateful to have this recipe in your arsenal.
Equipment needed: Stand mixer or hand mixer, mixing bowls, baking sheets, parchment paper, rolling pin, sharp knife, measuring cups and spoons
Peppermint Swirl Cookies
Ingredients
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- Red gel food coloring gel works better than liquid for vibrant color without affecting dough consistency
- 1/2 cup crushed candy canes or peppermint candies optional, for rolling
Instructions
- Prepare your dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar. In a large bowl using an electric mixer, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Don’t rush this step—proper creaming creates the perfect cookie texture.
- Add the wet ingredients. Beat in the egg and vanilla extract until completely incorporated, scraping down the sides of the bowl as needed.
- Incorporate the dry ingredients. Gradually add the flour mixture to the butter mixture on low speed, mixing just until combined. Overmixing will result in tough cookies.
- Divide the dough. Split the dough into two equal portions. Add the peppermint extract and several drops of red food coloring to one portion, mixing until the color is evenly distributed and as vibrant as you’d like.
- Chill the dough. Wrap each portion of dough separately in plastic wrap and refrigerate for at least 30 minutes. This makes the dough easier to handle and helps maintain the swirl pattern.
- Roll out the doughs. On a lightly floured surface, roll each portion of dough into a rectangle about 1/4-inch thick. Try to make both rectangles approximately the same size.
- Create the swirl. Place the red dough rectangle on top of the white dough rectangle. Starting from the long edge, tightly roll the dough into a log. If the dough becomes too soft, refrigerate for another 15 minutes before continuing.
- Final chill. Wrap the log in plastic wrap and refrigerate for at least 1 hour or overnight. This prevents the cookies from spreading too much during baking.
- Prepare for baking. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Slice and optional coating. Unwrap the dough log and slice into 1/4-inch thick rounds. If desired, roll the edges of each cookie in crushed candy canes for extra peppermint flavor and festive appearance.
- Bake to perfection. Place the cookies 2 inches apart on the prepared baking sheets and bake for 10-12 minutes or until the edges are just barely golden. The centers should still be soft.
- Cool completely. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For the most vibrant red swirl, use gel food coloring rather than liquid. Gel provides intense color without adding additional liquid to the dough.
- If your dough becomes too soft to work with at any point, just pop it back in the refrigerator for 10-15 minutes.
- These cookies freeze beautifully—both the unbaked dough log (for up to 3 months) and baked cookies (for up to 1 month).
- For a more intense peppermint flavor, you can add a few drops of peppermint extract to the white portion of dough as well.
- Chilling the dough is not optional—it’s crucial for maintaining the swirl pattern and preventing spread during baking.
Calories & Nutritional Info
- Calories: Approximately 110 per cookie
- Fat: 5g (3g saturated)
- Carbohydrates: 14g
- Sugar: 7g
- Protein: 1g
- Contains: Wheat, dairy, eggs
- Suitable for: Vegetarian diets (not vegan)
Common Mistakes to Avoid
- Skipping the chilling time: This leads to flat cookies and muddied swirl patterns. Patience yields the prettiest results!
- Rolling the dough too thick: Aim for 1/4-inch thickness to ensure even baking and proper swirl formation.
- Using warm butter: Your butter should be softened but still cool to the touch—not melted or overly soft.
- Overbaking: These cookies should maintain their tender texture; remove them from the oven when the edges are just barely golden.
- Cutting uneven slices: Try to keep your slices consistent in thickness for uniform baking.
Alternatives & Substitutions
- Gluten-free version: Substitute a 1-to-1 gluten-free flour blend. The texture may be slightly different, but the swirl effect will work just as well.
- Flavor variations: Try almond extract instead of peppermint for a different holiday flavor, and use green food coloring for a festive look.
- Dairy-free option: Use a high-quality plant-based butter substitute. Ensure it’s a block type (not spread) for proper creaming.
- Sugar alternatives: A 1-to-1 granulated sugar substitute can work, though it may affect spread and texture slightly.
- Natural coloring: If you prefer to avoid artificial colors, try using beetroot powder for a natural pink/red tint.
FAQs
Can I make these Peppermint Swirl Cookies ahead of time?
Absolutely! The dough can be made and rolled into logs up to 3 days in advance when stored in the refrigerator. You can also freeze the logs for up to 3 months—just thaw in the refrigerator overnight before slicing and baking.
Why did my red color bleed into the white dough?
This usually happens if the dough gets too warm during handling. Make sure to chill both doughs properly before rolling them together, and work quickly when creating your log. If your kitchen is warm, you might need additional chilling time.
Can I use peppermint oil instead of extract?
Yes, but use it sparingly! Peppermint oil is about 3-4 times more potent than extract. Start with just a few drops and adjust according to taste.
My cookies spread too much and lost their swirl pattern. What went wrong?
Insufficient chilling is usually the culprit. Make sure your dough log is thoroughly chilled before slicing and baking. Also, check that your butter wasn’t too soft when making the dough, and that your oven temperature is accurate.
How do I get perfectly round cookies?
After rolling your dough into a log, gently roll it on the counter to create an even cylinder. If it flattens on one side during refrigeration, rotate the log quarter-turns every 15 minutes for the first hour of chilling to maintain roundness.
Final Thoughts
Peppermint Swirl Cookies bring joy not just in their festive appearance, but in the memories created while making them. There’s something special about seeing those perfect spirals emerge from the oven, filling your home with holiday spirit.
Whether you’re baking with kids, sharing with neighbors, or simply treating yourself to a quiet moment with a cup of hot chocolate, these cookies are sure to become part of your holiday tradition for years to come.
