INTRODUCTION
The scent of peppermint always reminds me of winter mornings—the kind where you’re wrapped in blankets, sipping cocoa by the window, and everything outside looks like it’s been dusted with sugar. Peppermint Swirl Cookies are like those mornings in edible form: sweet, comforting, and full of cheer.
This recipe was born out of a snow day baking session with my niece. We wanted something festive, colorful, and just a little whimsical. Sugar cookies were the obvious base, but we gave them a frosty twist with peppermint extract and added red food coloring to half the dough to make those magical, candy-cane-style swirls. As they baked, the kitchen filled with the warm aroma of butter and peppermint, and just like that, a new holiday tradition was born.
These cookies are buttery and crisp-edged, with a smooth peppermint flavor that’s not overpowering. And they’re just as much fun to make as they are to eat. Rolling the dough into spirals feels like playing with edible playdough, and the final result is so striking they almost look too pretty to eat—almost.
Why You’ll Love This Recipe:
- Beautiful swirled design—great for gifting or holiday displays
- Sweet peppermint flavor paired with classic sugar cookie goodness
- Kid-friendly and fun to make
- Perfect for Christmas, cookie exchanges, or winter treats
- Make ahead and freezer-friendly
Peppermint Swirl Cookies
- Yield: 24–28 cookies 1x
Description
The scent of peppermint always reminds me of winter mornings—the kind where you’re wrapped in blankets, sipping cocoa by the window, and everything outside looks like it’s been dusted with sugar. Peppermint Swirl Cookies are like those mornings in edible form: sweet, comforting, and full of cheer.
This recipe was born out of a snow day baking session with my niece. We wanted something festive, colorful, and just a little whimsical. Sugar cookies were the obvious base, but we gave them a frosty twist with peppermint extract and added red food coloring to half the dough to make those magical, candy-cane-style swirls. As they baked, the kitchen filled with the warm aroma of butter and peppermint, and just like that, a new holiday tradition was born.
These cookies are buttery and crisp-edged, with a smooth peppermint flavor that’s not overpowering. And they’re just as much fun to make as they are to eat. Rolling the dough into spirals feels like playing with edible playdough, and the final result is so striking they almost look too pretty to eat—almost.
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- Red gel food coloring
Instructions
- Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. - Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy—about 2–3 minutes. - Add Egg and Extracts:
Beat in the egg, vanilla extract, and peppermint extract until fully combined. - Combine Wet and Dry:
Gradually add the flour mixture to the butter mixture, mixing just until the dough comes together. Divide the dough in half. - Color Half the Dough:
Leave one half of the dough plain. Add red gel food coloring to the other half and mix until evenly colored. (Gel works best—it won’t water down the dough.) - Chill the Dough:
Shape each dough half into a rectangle, wrap in plastic wrap, and refrigerate for 30 minutes. This makes rolling easier. - Roll and Swirl:
On a lightly floured surface, roll out both doughs into equal-sized rectangles about ¼-inch thick. Place the red dough over the plain dough and gently press. Starting at one end, roll tightly into a log like a jelly roll. Wrap in plastic and chill again for 1–2 hours (or freeze for quicker results). - Slice and Bake:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice the dough into ¼-inch thick rounds and place 2 inches apart on the sheet. - Bake and Cool:
Bake for 10–12 minutes, until the edges are just lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- The dough can be made and refrigerated up to 3 days in advance.
- You can freeze the unbaked cookie log for up to 1 month—slice and bake straight from the freezer, adding 1–2 minutes to the baking time.
- Not a fan of peppermint? Swap it for almond or orange extract for a fun twist.
Nutrition
- Calories: 120
INGREDIENTS YOU’LL NEED:
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- Red gel food coloring
HOW TO MAKE PEPPERMINT SWIRL COOKIES:
STEP-BY-STEP INSTRUCTIONS:
- Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. - Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy—about 2–3 minutes. - Add Egg and Extracts:
Beat in the egg, vanilla extract, and peppermint extract until fully combined. - Combine Wet and Dry:
Gradually add the flour mixture to the butter mixture, mixing just until the dough comes together. Divide the dough in half. - Color Half the Dough:
Leave one half of the dough plain. Add red gel food coloring to the other half and mix until evenly colored. (Gel works best—it won’t water down the dough.) - Chill the Dough:
Shape each dough half into a rectangle, wrap in plastic wrap, and refrigerate for 30 minutes. This makes rolling easier.
- Roll and Swirl:
On a lightly floured surface, roll out both doughs into equal-sized rectangles about ¼-inch thick. Place the red dough over the plain dough and gently press. Starting at one end, roll tightly into a log like a jelly roll. Wrap in plastic and chill again for 1–2 hours (or freeze for quicker results). - Slice and Bake:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice the dough into ¼-inch thick rounds and place 2 inches apart on the sheet. - Bake and Cool:
Bake for 10–12 minutes, until the edges are just lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
HELPFUL TIPS:
- Use gel food coloring for vibrant red swirls without altering the dough’s texture.
- Chill thoroughly before slicing—this keeps your swirls crisp and clean.
- For added sparkle, roll the cookie log in sanding sugar before slicing.
- These cookies hold their shape well—great for cookie boxes or shipping.
DETAILS:
- Prep Time: 30 minutes (plus chilling)
- Cook Time: 12 minutes
- Total Time: About 2.5 hours (with chill time)
- Yield: 24–28 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
NOTES:
- The dough can be made and refrigerated up to 3 days in advance.
- You can freeze the unbaked cookie log for up to 1 month—slice and bake straight from the freezer, adding 1–2 minutes to the baking time.
- Not a fan of peppermint? Swap it for almond or orange extract for a fun twist.
NUTRITIONAL INFORMATION:
(Per Cookie – approximate)
- Calories: 120
- Fat: 6g
- Carbohydrates: 15g
- Sugar: 7g
- Protein: 1g
- Fiber: 0.5g
FREQUENTLY ASKED QUESTIONS:
Can I make these cookies in advance?
Absolutely! The dough can be frozen as a log and sliced whenever you’re ready to bake.
Can I use natural food coloring?
Yes, but natural dyes may result in a softer red or pink swirl.
How do I store these cookies?
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months.
Can kids help make these?
Yes! Rolling and swirling the dough is a fun, hands-on activity for little bakers.
STORAGE INSTRUCTIONS:
Let the cookies cool completely, then store in an airtight container at room temperature for up to 5 days. To freeze, layer the cookies with parchment paper in a sealed container for up to 2 months. Thaw at room temperature before serving.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other festive favorites:
- A Creamy Slice of Nostalgia: No-Bake Peanut Butter Pie
- Decadent Oreo Brownies
- Zebra Cookies
- A Creamy Indulgence: The Story of Baileys Cheesecake Balls
CONCLUSION:
Peppermint Swirl Cookies bring holiday magic to your kitchen with their eye-catching swirls and sweet minty flavor. Whether you’re baking them for a cookie exchange, gifting them to neighbors, or just enjoying them with a warm drink and a good book, they’re a delightful addition to any winter celebration. One bite, and you’re instantly in the holiday spirit.
