The holiday season brings so much joy, and for us at Delicious Easy Cooking, that joy often comes in the form of freshly baked treats. There’s something truly magical about the aroma of cookies wafting through your home during colder months. These Peppermint Swirl Cookies are a quintessential holiday delight, offering a perfect balance of sweet vanilla and refreshing peppermint in every bite. They look incredibly impressive with their vibrant red and white swirl, yet they are surprisingly simple to make, even for novice bakers. Imagine adding these showstoppers to your Christmas cookie platter or gifting them to loved ones – they’re guaranteed to bring smiles and festive cheer. Get ready to create some delicious holiday memories with this easy-to-follow recipe that will quickly become a cherished tradition.
Equipment Needed
- Stand mixer or hand mixer
- Large mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Plastic wrap
- Rolling pin
- Parchment paper
- Baking sheets
- Sharp knife or pastry wheel
Ingredients
- 2 ½ cups (300g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- Red gel food coloring
Shopping List
- Pantry: 2 ½ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt, 1 ½ cups granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon peppermint extract
- Dairy & Eggs: 1 cup unsalted butter, 1 large egg
- Baking & Decorating: Red gel food coloring
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl with an electric mixer (stand or hand mixer), cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the egg, vanilla extract, and peppermint extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Divide the dough in half. Leave one half plain, and to the other half, add a few drops of red gel food coloring. Mix until the color is evenly distributed. Wrap each dough half separately in plastic wrap and chill for at least 1 hour.
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- On a lightly floured surface or between two sheets of parchment paper, roll out the plain vanilla dough into a rectangle approximately 10×12 inches and about 1/8 inch thick.
- Repeat the process with the red peppermint dough, rolling it to the same dimensions.
- Carefully place the red dough on top of the vanilla dough. Gently press them together to ensure they adhere.
- Starting from one of the long sides, carefully roll the layered dough tightly into a log. Wrap the log in plastic wrap and chill for another 30 minutes to make slicing easier.
- Remove the dough log from the refrigerator and unwrap. Using a sharp knife or pastry wheel, slice the log into 1/4-inch thick rounds.
- Place the sliced cookies about 1 inch apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden. Do not overbake to keep them soft.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- Don’t Overmix: A light hand is key! Overmixing your dough can make these lovely cookies tough. Stop mixing as soon as the ingredients are just combined to keep them perfectly tender.
- Chill Time is Your Friend: Don’t skip the chilling steps! This is crucial for preventing your beautiful swirls from spreading too much in the oven and for making the dough easier to handle and slice cleanly. Patience truly pays off here.
- Vibrant Color Secret: For that stunning red swirl, opt for gel food coloring. It delivers a much more intense color without adding extra liquid that could alter your dough’s perfect consistency.
- Peppermint Punch Up: Want even more peppermint power? Crush some candy canes and gently press them onto your cookie rounds before baking for an extra festive crunch and burst of flavor!
- Butter Matters: Make sure your butter is truly softened to room temperature, but not melted. This allows it to cream wonderfully with the sugar, giving your cookies that deliciously light and airy texture.
Serving & Storage Suggestions
These charming Peppermint Swirl Cookies are an absolute joy to serve during the holidays! They make a spectacular addition to any cookie exchange, a delightful accompaniment to your afternoon tea or coffee, or the perfect sweet bite next to a cozy mug of hot chocolate. Present them simply on a festive plate to let their gorgeous swirls shine, or wrap a few in a pretty bag with a ribbon for a heartfelt homemade gift that everyone will adore. For storing, keep any uneaten cookies in an airtight container at room temperature for up to a week. If you’ve made a big batch (and we encourage it!), they freeze beautifully for up to three months. Just let them thaw on the counter before enjoying their deliciousness all over again.
We just know these Easy Peppermint Swirl Christmas Cookies will bring so much delicious cheer to your holiday celebrations! There’s nothing quite like the joy of sharing homemade treats, especially ones this pretty and tasty. We hope you have an absolute blast making them. If you whip up a batch, please share your creations and tell us what you think in the comments below – we absolutely love hearing from you!
Easy Peppermint Swirl Christmas Cookies
Get ready to impress with these absolutely delicious and easy Peppermint Swirl Cookies, featuring a vibrant vanilla and peppermint dough that creates a beautiful festive spiral.
Ingredients
- 2 ½ cups (300g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- Red gel food coloring
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl with an electric mixer (stand or hand mixer), cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the egg, vanilla extract, and peppermint extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Divide the dough in half. Leave one half plain, and to the other half, add a few drops of red gel food coloring. Mix until the color is evenly distributed. Wrap each dough half separately in plastic wrap and chill for at least 1 hour.
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- On a lightly floured surface or between two sheets of parchment paper, roll out the plain vanilla dough into a rectangle approximately 10x12 inches and about 1/8 inch thick.
- Repeat the process with the red peppermint dough, rolling it to the same dimensions.
- Carefully place the red dough on top of the vanilla dough. Gently press them together to ensure they adhere.
- Starting from one of the long sides, carefully roll the layered dough tightly into a log. Wrap the log in plastic wrap and chill for another 30 minutes to make slicing easier.
- Remove the dough log from the refrigerator and unwrap. Using a sharp knife or pastry wheel, slice the log into 1/4-inch thick rounds.
- Place the sliced cookies about 1 inch apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden. Do not overbake to keep them soft.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
