Description
Festive peppermint swirl cookies featuring a soft sugar-cookie base swirled with red coloring and flavored lightly with peppermint extract.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 large egg
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- Red gel food coloring
- Crushed peppermint candies for rolling (optional)
Instructions
- Cream together the softened butter and sugar until light and fluffy.
- Add the egg, vanilla extract, and peppermint extract; mix until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
- Divide the dough in half; tint one half with red gel food coloring.
- Roll each dough half into equal-sized rectangles and stack them.
- Roll the stacked dough into a log to create the swirl effect.
- Wrap the dough log in plastic wrap and chill for 1–2 hours.
- Preheat oven to 350°F (175°C). Slice the dough into 1/4-inch rounds and place on a baking sheet lined with parchment.
- Bake for 8–10 minutes or until set but not browned. Cool completely.
Notes
- Chilling the dough helps maintain the swirl design during baking.
- You can roll the dough log in crushed peppermint candies for extra flavor and texture.
- Use gel food coloring for the most vibrant red swirl.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American