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Melt-in-Mouth Peppermint Swirl Cookies – Holiday Perfection Recipe

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★★★★★

4.8 from 134 reviews

These Melt-in-Mouth Peppermint Swirl Cookies are a festive holiday masterpiece featuring tender, buttery cookies with a refreshing peppermint flavor and a stunning red and white swirl pattern. Perfect for holiday gatherings, gifts, or cozy treats, these cookies combine a delicate texture with vibrant visual appeal and optional peppermint glaze and crushed candy cane decorations.

Ingredients

Scale

For the Peppermint Swirl Cookie Dough:

  • 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 (plus additional ½ teaspoon for red dough)
  • Red gel food coloring, as needed for vibrant red hue

For the Glaze and Decoration (Optional):

  • 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

  1. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt for about 30 seconds to evenly distribute. Set aside.
  2. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat softened butter and granulated sugar on medium-high speed for 3 to 5 minutes until light and fluffy, incorporating air for tender cookies.
  3. Add Eggs and Extracts: Reduce mixer speed to low, add eggs one at a time, mixing well after each, scraping the bowl. Add vanilla and peppermint extracts, mixing to combine.
  4. Incorporate Dry Ingredients: Gradually add dry ingredients in thirds while on low speed, mixing only until just combined to avoid overmixing and tough cookies.
  5. Divide and Color Dough: Split dough in half. To one half, add peppermint extract and red gel food coloring, knead or mix gently until uniform and vibrant. Leave other half plain.
  6. Chill Dough: Flatten each half into discs, wrap in plastic wrap, refrigerate at least 1 hour to relax gluten and prevent spreading.
  7. Roll Out Doughs: Lightly flour work surface or use parchment paper. Roll each dough disc separately into 12×10-inch rectangles, about ¼ inch thick. Remove top parchment layer.
  8. Layer and Roll Dough: Place one dough rectangle on surface, invert the second atop it, peel off top parchment, gently press to adhere. Starting at a long side, roll tightly into a firm log, smoothing and trimming ends to uniform thickness.
  9. Second Chill: Wrap dough log tightly in plastic wrap, refrigerate at least 2 hours or overnight to firm dough for clean slicing.
  10. Preheat Oven and Prepare Baking Sheets: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  11. Slice Cookies: Slice chilled dough log into ¼-inch thick rounds using a sharp knife with gentle sawing motion if needed to preserve swirl pattern.
  12. Bake Cookies: Place slices 1 inch apart on baking sheets. Bake 8-11 minutes until edges are lightly golden and centers set. Monitor closely to avoid over-browning.
  13. Cool Cookies: Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely to retain texture and prevent sogginess.
  14. Optional Glaze and Decoration: Whisk powdered sugar with milk or cream, vanilla, and peppermint extracts until smooth. Drizzle or dip cooled cookies, immediately sprinkle crushed candy canes on top. Let glaze set 30-60 minutes.

Notes

  • Always measure flour accurately using a kitchen scale or spoon and level method to avoid dry, crumbly dough.
  • Chilling dough twice is critical for easy handling, minimal spreading, and perfect swirl pattern.
  • Use gel food coloring for vibrant red without adding moisture.
  • Roll dough to consistent ¼-inch thickness for even baking.
  • Roll dough log tightly to create distinct swirls; avoid air pockets.
  • Use a very sharp knife for clean slices; chill dough again if it softens while slicing.
  • Watch cookies in the oven closely near end of baking time to prevent over-browning.
  • Store cooled cookies in airtight containers for 5-7 days; freeze dough log up to 3 months or baked cookies up to 2-3 months.
  • Optional glaze and candy cane topping enhance flavor and appearance but can be omitted.
  • For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free blend containing xanthan gum.

Keywords: peppermint swirl cookies, holiday cookies, peppermint cookies, swirl cookies, festive cookies, peppermint dessert, Christmas cookies, peppermint glaze, holiday baking

Find it online: https://deliciousdishspot.com/melt-in-mouth-peppermint-swirl-cookies-holiday-perfection-recipe/