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Peppermint Swirl Cookies

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Festive, tender vanilla cookies swirled with peppermint and vibrant red color, perfect for Christmas parties, cookie swaps, and holiday gifting. These easy, no-chill cookies deliver nostalgic comfort and eye-catching presentation in under an hour.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 3/4 cups (345 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon peppermint extract
  • Red gel food coloring
  • Crushed peppermint candies or candy canes (optional, for decorating)
  • White chocolate chips, melted (optional, for drizzle)

Instructions

  1. In a large mixing bowl, beat butter and sugar together until pale and fluffy, about 2-3 minutes.
  2. Add egg and vanilla extract; beat until fully combined, scraping down the bowl as needed.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry mixture to wet ingredients, mixing just until a soft dough forms.
  4. Divide the dough in half. Leave one half plain (vanilla base). To the other half, add peppermint extract and a few drops of red gel food coloring. Mix until color is even.
  5. On a lightly floured surface, roll out each dough half into a rectangle about 9×12 inches and 1/4 inch thick. Place colored dough over vanilla dough. Gently roll together into a tight log from the long edge.
  6. Slice the log into 1/4-inch thick slices using a sharp knife or bench scraper. Lay slices on parchment-lined baking sheets, spacing about 2 inches apart.
  7. Sprinkle crushed peppermint candy or drizzle melted white chocolate over cookies before baking, if desired.
  8. Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes, until edges are just set and bottoms are lightly golden.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best swirls, use gel food coloring and roll dough tightly. If dough is sticky, chill for 10-15 minutes before rolling. Cookies can be made ahead; refrigerate dough log for up to 2 days or freeze for up to 2 months. For gluten-free, use a 1:1 baking flour blend. Dairy-free butter works, but texture may vary. Decorate with crushed peppermint, chocolate drizzle, or festive sprinkles.

Nutrition

Keywords: peppermint swirl cookies, Christmas cookies, holiday dessert, easy cookies, party treats, peppermint cookies, pinwheel cookies, festive baking

Find it online: https://lucydishes.com/peppermint-swirl-cookies-recipe-easy-christmas-treats-for-parties/