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Peppermint Swirl Cookies

Close-up of several festive peppermint swirl cookies with red and white stripes and sparkling sugar.
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Crisp, festive red and white peppermint swirl cookies perfect for holiday baking and cookie swaps.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon peppermint extract
  • 1/4 teaspoon red food coloring

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, and salt.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the peppermint extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Divide the dough in half. In one half, mix in the red food coloring until evenly distributed.
  6. On a lightly floured surface, roll out each half of the dough into a 10×15 inch rectangle.
  7. Carefully invert the red dough rectangle onto the white dough rectangle. Press gently to adhere.
  8. Starting from one of the long sides, tightly roll up the dough into a log. Wrap in plastic wrap and chill for at least 2 hours, or until firm.
  9. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  10. Slice the dough log into 1/4-inch thick rounds.
  11. Place cookies on the prepared baking sheets, about 2 inches apart.
  12. Bake for 8-10 minutes, or until the edges are lightly golden.
  13. Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, chill the dough overnight.
  • You can freeze the dough log for up to 3 months. Thaw slightly before slicing.
  • Adjust red food coloring for desired color intensity.

Nutrition

Find it online: https://delicerecipe.com/peppermint-swirl-cookies/