Peppermint Swirl Holiday Cookies (Version for Printing)
Festive peppermint cookies featuring a red and white swirl, crisp edges, and a melt-in-your-mouth texture.
# Ingredients You’ll Need:
→ Dry Ingredients
01 -
315 g all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon salt
→ Wet Ingredients
04 -
227 g unsalted butter, softened
05 -
200 g granulated sugar
06 -
1 large egg
07 -
1 teaspoon vanilla extract
08 -
1 teaspoon peppermint extract
→ Decoration
09 -
Red gel food coloring
10 -
30 g coarse sugar or crushed peppermint candies, for coating
# How to Make It:
01 -
In a medium bowl, whisk together the flour, baking powder, and salt until evenly blended.
02 -
Using an electric mixer, beat the softened butter and granulated sugar in a large bowl until pale and fluffy.
03 -
Add the egg, vanilla extract, and peppermint extract to the butter mixture, beating until thoroughly combined.
04 -
Gradually mix the dry ingredients into the creamed mixture on low speed until a soft dough forms. Avoid overmixing.
05 -
Split the dough evenly in half. Leave one half uncolored and add red gel food coloring to the other, mixing until uniformly tinted.
06 -
Individually wrap each dough portion in plastic wrap and refrigerate for at least 30 minutes to firm.
07 -
On a lightly floured surface, roll both plain and colored dough into separate rectangles measuring 25 x 30 cm and 6 mm thick.
08 -
Carefully place the red dough rectangle atop the plain one, aligning edges, and press gently to adhere.
09 -
Starting from a long edge, tightly roll the layered dough into a uniform log, eliminating air gaps as you go.
10 -
Wrap the dough log tightly in plastic wrap and refrigerate for at least 2 hours until completely firm.
11 -
Preheat oven to 190°C and line baking sheets with parchment paper.
12 -
Remove the firm dough log from the fridge. Optionally, brush with water or beaten egg white, then roll in coarse sugar or crushed peppermint candies for an even coating.
13 -
Cut the log into 6 mm thick rounds using a sharp knife. Arrange on prepared trays, spacing 2.5 cm apart.
14 -
Bake for 8–10 minutes until edges are lightly golden. Do not overbake.
15 -
Let cookies cool on baking trays briefly, then transfer to a wire rack to cool fully before serving.
# Extra Tips:
01 -
For precise swirl results, chilling the dough before and after shaping is essential to prevent color bleeding and deformation.