The first time I unwrapped a warm tray of Peppermint Swirl Cookies, the sweet scent of crushed candy canes kissed my nose. I discovered through three test batches that the dough needs a full 30-minute chill to hold its red-and-white twist. With tender centers and crisp edges, these cookies bring a festive twist you’ll notice in every glossy swirl.
Why You’ll Love Peppermint Swirl Cookies
- Balanced minty sweetness that isn’t cloying
- Textural contrast of silky dough and crackling candy pieces
- Striking red-and-white appearance perfect for gifting
- Peppermint’s history in holiday baking adds a festive touch
A Little Background
Last December, I set out to create a cookie that nodded to classic candy canes but felt new. After two rounds where the colors bled together, I learned chilling both dough logs overnight yields the crisp, defined swirls I love.
Key Ingredients for Peppermint Swirl Cookies
- Unsalted butter: Softened to room temperature for creamy creaming; you can swap half with cream cheese for tang.
- Granulated sugar: Provides structure and chew; measure with a flat-edged scoop for accuracy.
- All-purpose flour: The backbone of dough; spoon-and-level to avoid dense cookies.
- Peppermint extract: Pure extract amps mint flavor; use oil-based for best distribution.
- Red gel food coloring: For vibrant swirls without thinning the dough; a toothpick’s worth goes a long way.
How to Make Peppermint Swirl Cookies
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. (Prep note: I found parchment prevents the glossy bottoms I adore.)
- In a bowl, cream 1 cup softened unsalted butter and 3/4 cup granulated sugar until pale and fluffy—about 3 minutes on medium speed. You’ll see tiny air bubbles form.
- Mix in 1 large egg, 1 teaspoon vanilla extract, and 1/2 teaspoon peppermint extract until fully incorporated.
- In another bowl, whisk 2 1/4 cups all-purpose flour and 1/4 teaspoon salt. Gradually add to wet ingredients until a soft dough forms.
- Divide dough in half. Leave one portion white; to the other, add 6–8 drops red gel food coloring and knead until uniformly pink.
- Roll each half into 10-inch logs on lightly floured surface. Press logs together, then gently twist to create a spiral. Wrap in plastic and chill for 30 minutes.
- Slice logs into 1/4-inch rounds. Place 12 cookies per sheet, spacing 2 inches apart to allow for gentle spreading.
- Bake for 12–14 minutes until edges begin to set and bottoms turn a light golden hue. (Cooking note: I rotate sheets halfway for even color.)
- Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Pro Tips & Troubleshooting
- Chill both dough logs: I learned that partial chilling still led to color blend—full 30 minutes is key.
- If swirls blur, dough is too warm; return logs to fridge for 10 more minutes.
- For a chocolate twist, fold in 2 tablespoons cocoa powder to one half of the dough.
- To double the batch, chill logs on baking sheets to free up counter space.
Storage & Make-Ahead Guide
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze layers separated by parchment in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving. Always ensure cookies cool completely to prevent condensation and sogginess.
Serving Suggestions
Arrange Peppermint Swirl Cookies on a white platter to highlight the colors. Pair with hot cocoa topped with whipped cream for extra coziness, or tuck a few into holiday goodie bags with ribbon.
Frequently Asked Questions
- How do I store peppermint swirl cookies to keep them fresh? Place fully cooled cookies in an airtight container with wax paper layers at room temperature for up to 5 days.
- Can I freeze peppermint swirl cookies for later? Yes, freeze in a sealed bag for up to 3 months. Thaw on the counter before serving.
- What can I use instead of peppermint extract? You can swap in an equal amount of vanilla extract plus ¼ teaspoon mint-flavored liqueur, though flavor will be milder.
- Why are my swirl cookies not holding their shape? The dough was likely too soft—chill logs for the full 30 minutes before slicing to maintain clean edges.
- Can I make peppermint swirl cookies dairy-free? Substitute vegan butter and a flax “egg” (1 tbsp flaxseed + 3 tbsp water) for an egg-free, dairy-free version.
- How do I crush candy canes for topping? Place candy canes in a sealed bag and gently tap with a rolling pin until you have coarse shards.
Final Thoughts
After multiple taste tests and tweaks, these Peppermint Swirl Cookies remain my go-to for holiday evenings by the fire. I love them with a mug of spiced chai—hope you’ll share your favorite way to enjoy them in the comments below!
More Recipes You’ll Love
- Raspberry Swirl Cookies – shares the fun swirl technique with a sweet-tart twist
- Christmas Gooey Butter Cookies – another festive cookie with rich, buttery texture
- Red Velvet Cookies – vibrant hue and tender crumb perfect for holiday trays
Peppermint Swirl Cookies
Tender, mint-kissed cookies with vibrant red-and-white spirals, perfect for holiday gifting and cozy winter nights.
Ingredients
Cookie Dough
- 1 cup unsalted butter softened to room temperature
- 0.75 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 teaspoon peppermint extract
- 2.25 cups all-purpose flour
- 0.25 teaspoon salt
- 6 drops red gel food coloring
Decoration
- 0.5 cup crushed candy canes optional
Instructions
Cookie Dough
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, cream 1 cup softened unsalted butter and 3/4 cup granulated sugar until pale and fluffy, about 3 minutes.
- Add 1 large egg, 1 teaspoon vanilla extract, and 1/2 teaspoon peppermint extract; mix until combined.
- Whisk together 2 1/4 cups all-purpose flour and 1/4 teaspoon salt; gradually incorporate into wet ingredients until a soft dough forms.
- Divide dough in half. Leave one portion white; to the other, add 6 drops red gel food coloring and knead until uniformly pink.
- Roll each half into 10-inch logs on a lightly floured surface. Press logs together and twist gently to create a spiral.
- Wrap dough logs in plastic and chill for 30 minutes.
Baking
- Slice logs into 1/4-inch rounds and place 12 cookies per sheet, spacing 2 inches apart.
- Bake for 12–14 minutes, rotating sheets halfway, until edges set and bottoms are lightly golden.
- Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Decoration
- If desired, sprinkle 1/2 cup crushed candy canes over warm cookies for extra peppermint crunch.
Notes
I found that a full 30-minute chill is essential to keep crisp, defined swirls.
Rotating baking sheets halfway ensures even browning.
Allow cookies to set on the sheet before moving to a rack to prevent breakage.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 16g
Tried this recipe?Let us know how it was!