Introduction

These Melt-in-Mouth Peppermint Swirl Cookies are a festive holiday delight, combining tender, buttery cookie dough with a refreshing hint of peppermint and a stunning red and white swirl. Perfect for holiday gatherings or cozy evenings, these cookies are sure to impress both in flavor and appearance.

A white plate holds a stack of six round cookies, each with a swirl pattern of white and bright red colors. The cookies are coated with shiny sugar crystals that make them sparkle, and the red swirls create a peppermint-like design on the soft, sugar-dusted surface. The plate is placed on a brown cloth which lies on a white marbled texture. The cookies are thick and look soft, with the red and white swirls evenly spaced in a circular motion. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups (300g) all-purpose flour, plus more for dusting
1 teaspoon baking powder
½ teaspoon salt
1 cup (226g) unsalted butter, softened to room temperature
1 ½ cups (300g) granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
½ teaspoon pure peppermint extract, or more to taste
Red gel food coloring
For the optional glaze and decoration:
1 cup (120g) powdered sugar, sifted
2 tablespoons milk or heavy cream
¼ teaspoon pure vanilla extract
¼ teaspoon pure peppermint extract
2-3 candy canes, crushed into small pieces

Instructions

Step 1: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
Step 2: In a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium-high for 3 to 5 minutes until light and fluffy.
Step 3: Reduce mixer speed to low. Add eggs one at a time, mixing well after each and scraping down the sides. Then add vanilla and peppermint extracts.
Step 4: Gradually add the dry ingredients to the wet mixture in thirds, mixing only until just combined to avoid overworking the dough.
Step 5: Divide dough into two equal parts. Add red gel food coloring and additional peppermint extract to one half and mix gently until uniformly colored. Leave the other half plain.
Step 6: Flatten each dough half into a disc, wrap tightly in plastic wrap, and chill for at least 1 hour.
Step 7: Lightly flour your work surface and rolling pin. Roll each disc between parchment paper into 12×10 inch rectangles about ¼ inch thick.
Step 8: Place one dough rectangle on the work surface, then invert the second dough piece on top. Press gently to adhere.
Step 9: Starting from a long side, roll the layered dough tightly into a cylindrical log. Wrap in plastic wrap and chill for at least 2 hours or overnight.
Step 10: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Step 11: Using a sharp knife, slice the chilled dough log into ¼ inch thick rounds. Arrange cookies 1 inch apart on baking sheets.
Step 12: Bake for 8 to 11 minutes until edges are lightly golden but centers remain soft. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Step 13: (Optional) Prepare glaze by whisking powdered sugar with milk or cream, vanilla, and peppermint extracts until smooth. Drizzle or dip cooled cookies and immediately sprinkle with crushed candy canes. Let glaze set before serving or storing.

Tips & Variations

Use gel food coloring for vibrant red without adding moisture.
Chill the dough thoroughly to achieve well-defined swirls and prevent spreading.
Slice dough with a very sharp knife; chill again if slices become too soft while cutting.
For a gluten-free version, substitute a 1:1 gluten-free flour blend containing xanthan gum.
Try drizzling melted white or dark chocolate over cooled cookies for an extra indulgence.
Add almond extract to the plain dough half for a subtle marzipan flavor.

Storage

Store completely cooled cookies in an airtight container at room temperature for 5 to 7 days. If glazed, ensure the glaze is fully set before stacking to prevent sticking. Unbaked dough logs can be wrapped tightly and frozen for up to 3 months. Baked, undecorated cookies freeze well for 2 to 3 months; thaw before decorating or serving.

How to Serve

A white plate holds a small stack of round cookies with a swirled pattern. Each cookie has six red spirals evenly spaced, twisting from the center to the edge, contrasting against the pale, sugar-coated dough. The texture looks soft and sugar-crusted with tiny sugar crystals sparkling on top. The plate sits on a brown cloth against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use liquid food coloring instead of gel?

Gel food coloring is preferred because it provides more vivid color without adding extra liquid that could affect dough consistency. However, if using liquid coloring, use sparingly and adjust flour slightly if the dough becomes too soft.

Why is chilling the dough so important?

Chilling relaxes gluten, firms the dough for easier rolling and slicing, and prevents cookie spreading during baking. It also helps maintain the distinct swirl pattern, ensuring beautiful, professional-looking cookies.