Peppermint Swirl Cookies
Crafting peppermint swirl cookies is like creating a festive work of art that’s just as delightful to look at as it is to eat. With their vibrant red and white swirls, they become a holiday favorite that makes every gathering feel extra special. This isn’t simply a cookie recipe; these cookies evoke nostalgia and joy, embodying the spirit of winter festivities. Whether you’re planning a holiday cookie exchange, an afternoon bake with your kids, or looking to impress guests at a holiday party, peppermint swirl cookies fit the bill perfectly.
Reasons to try it
There’s a certain magic that comes with baking during the holiday season. Peppermint swirl cookies are not only visually stunning, but they also encapsulate all the flavors of Christmas in every bite. They’re simple enough to make, yet the impressive presentation makes them look like a bakery-quality treat. Plus, who can resist the refreshing taste of peppermint?
"I made these for our family holiday party, and they disappeared in minutes! Everyone loved the combination of flavors and the beautiful presentation." — A happy baker.
How this recipe comes together
Making peppermint swirl cookies is a straightforward process that results in a stunning treat perfect for any occasion. You’ll start by blending dry ingredients, creating a creamy dough, and then crafting the beautiful swirls. The fun part comes when you assemble the cookies, layering the colored dough and rolling it into a beautiful log. With a little patience, you’ll create cookies that are not just delicious but are a feast for the eyes as well.
What you’ll need
To whip up a batch of peppermint swirl cookies, gather the following ingredients:
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- Red gel food coloring
- 1/4 cup coarse sugar or crushed peppermint candies for coating
Notes: For a gluten-free version, consider using a gluten-free flour blend in place of all-purpose flour.
Step-by-step instructions
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture feels light and fluffy.
Add Wet Ingredients: Incorporate the egg, vanilla extract, and peppermint extract into the butter-sugar mixture, mixing until smooth.
Combine Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid over-mixing to keep the texture right.
Color the Dough: Divide the dough in half. Keep one half as is, and mix the other half with red gel food coloring until evenly colored.
Chill the Dough: Wrap each ball of dough in plastic wrap and chill them in the refrigerator for at least 30 minutes. This makes the dough easier to handle and prevents colors from bleeding.
Roll and Layer: On a lightly floured surface, roll out both doughs into 10×12 inch rectangles that are about 1/4 inch thick. Lay the colored dough on top of the plain dough and gently press together.
Form the Log: Starting from one long side, carefully roll the layered dough into a tight log. Wrap in plastic and chill again for at least 2 hours until firm.
Preheat and Prepare: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Coat and Slice: Remove the chilled log, brush with water or beaten egg white, and roll it in coarse sugar or crushed peppermint candies. Slice into 1/4 inch thick rounds.
Bake: Place sliced cookies about 1 inch apart on the baking sheets and bake for 8 to 10 minutes until lightly golden around the edges.
Cool: Allow cookies to cool for a few minutes before transferring them to a wire rack to cool completely.
Best ways to enjoy it
Peppermint swirl cookies are perfect for festive gatherings; their vibrant colors and delightful taste make them stand out on any dessert table. Serve them alongside hot cocoa or a holiday punch for a charming twist. They also make fantastic gifts; pack them in a decorative tin to surprise friends and family!
Keeping leftovers fresh
To ensure your cookies remain fresh, store them in an airtight container at room temperature. They can last up to a week, maintaining their delightful texture and flavor. If you want to keep them longer, consider freezing them. Place cooled cookies in a single layer in a freezer-safe container and separate layers with parchment paper. They can be frozen for up to three months.
Extra advice
- Ensure your butter is softened but not melted. This creates the best texture for your cookies.
- If you prefer a more intense peppermint flavor, feel free to add an extra 1/2 teaspoon of peppermint extract.
- To make the swirls even more pronounced, use a very sharp knife when slicing through the dough.
Creative twists
Feel free to customize your cookies! Instead of using red gel food coloring, try incorporating green for a Christmas tree effect or even mixing in chocolate for a richer flavor. Substituting some of the all-purpose flour for cocoa powder can give you a chocolate peppermint swirl cookie that is equally delicious.
Common questions
What is the prep time for these cookies?
- The preparation for the dough takes about 20-30 minutes, plus chilling time of at least 2.5 hours.
Can I use different extracts?
- Absolutely! If peppermint isn’t your favorite, you can substitute it with almond or coconut extract for a unique twist.
How do I achieve perfect swirls?
- Chilling the dough is crucial. It prevents the colors from bleeding and helps maintain the beautiful swirls when sliced.
With this easy-to-follow guide, you’re well on your way to baking a festive batch of peppermint swirl cookies that not only taste amazing but also look incredible. Enjoy the joy it brings to your kitchen and the smiles it creates around the table!
Peppermint Swirl Cookies
Ingredients
Method
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy.
- Incorporate the egg, vanilla extract, and peppermint extract into the butter-sugar mixture, mixing until smooth.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid over-mixing.
- Divide the dough in half; color one half with red gel food coloring.
- Wrap each ball of dough in plastic wrap and chill for at least 30 minutes.
- On a lightly floured surface, roll out both doughs into 10×12 inch rectangles that are about 1/4 inch thick.
- Layer the colored dough on top of the plain dough and gently press together.
- Starting from one long side, carefully roll the layered dough into a tight log. Wrap in plastic and chill for at least 2 hours.
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Remove the chilled log, brush with water or beaten egg white, and roll it in coarse sugar or crushed peppermint candies.
- Slice into 1/4 inch thick rounds and place on baking sheets, spaced about 1 inch apart.
- Bake for 8 to 10 minutes until lightly golden around the edges.
- Allow cookies to cool for a few minutes before transferring them to a wire rack to cool completely.
