Why You’ll Love Peppermint Swirl Cookies Recipe

I enjoy this recipe for its buttery, tender texture paired with a cool peppermint aroma that instantly reminds me of the holidays. I appreciate how easily the dough comes together, and the swirl effect makes the cookies feel special without requiring advanced baking skills. Chilling the dough lets me achieve clean, beautiful spirals every time, and the optional peppermint or sugar coating adds a delightful crunch.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
Red gel food coloring
1/4 cup coarse sugar or crushed peppermint candies for coating

Directions

1. I whisk the flour, baking powder, and salt together in a medium bowl and set it aside.

2. In a large bowl, I cream the softened butter and granulated sugar until light and fluffy. I beat in the egg, followed by the vanilla and peppermint extracts.

3. I gradually mix in the dry ingredients on low speed until a soft dough forms, taking care not to overmix.

4. I divide the dough in half, leaving one portion plain and tinting the other with red gel food coloring until evenly colored.

5. I wrap each half tightly in plastic wrap and chill for at least 30 minutes so the dough firms up.

6. On a lightly floured surface, I roll the plain dough into a 10×12-inch rectangle, about 1/4 inch thick, and repeat the same with the red dough.

7. I stack the red dough on top of the plain dough and gently press them together.

8. Starting from a long side, I roll the dough into a tight log, pressing gently to remove air pockets and maintain a clean swirl.

9. I wrap the log in plastic and chill it again for at least 2 hours until very firm.

10. I preheat the oven to 375 degrees F (190 degrees C) and line my baking sheets with parchment paper.

11. I brush the chilled log lightly with water or egg white and roll it in coarse sugar or crushed peppermint candies if I want extra sparkle and crunch.

12. I slice the dough into 1/4-inch rounds and space them 1 inch apart on the baking sheets.

13. I bake the cookies for 8 to 10 minutes, just until the edges turn lightly golden, and then cool them briefly on the sheet before moving them to a wire rack.

Servings and Timing

I get about 4 dozen cookies from this recipe.
Prep time: 40 minutes
Cooking time: 10 minutes
Chilling time: 2 hours 30 minutes
Total time: about 3 hours

Variations

• I sometimes add a touch of almond extract for a more complex flavor.

• I swap the red coloring for green during other holidays or make a dual-color swirl using two different tints.

• I like rolling the log in crushed chocolate mints for a chocolate-peppermint twist.

• I occasionally dip half of each baked cookie in melted white chocolate for a decorative finish.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 1 week. If I want to keep them longer, I freeze them for up to 3 months. I let them thaw at room temperature—no reheating needed, though I sometimes warm one gently for a few seconds if I want it slightly softer.

FAQs

How do I keep the colors from bleeding together?

I chill each dough portion separately and then chill the rolled log thoroughly so the swirls stay crisp.

Can I freeze the dough before baking?

Yes, I freeze the dough log tightly wrapped. When ready, I thaw it slightly until firm but sliceable.

What if I don’t have peppermint extract?

I use additional vanilla for a classic sugar cookie flavor or substitute another mint extract.

Can I use liquid food coloring?

I prefer gel because it gives vibrant color without changing the dough’s consistency.

Why did my cookies spread too much?

I make sure the dough is very cold before slicing and baking; warm dough spreads more.

Can I make the dough ahead of time?

Yes, I chill the dough up to 24 hours before rolling and baking.

Can I roll the dough thinner or thicker?

I stick to about 1/4 inch for rolling; thinner dough risks tearing, thicker dough makes rolling harder.

How do I get perfectly round cookies?

I rotate the dough log occasionally while chilling to keep it cylindrical.

Can I use sanding sugar instead of coarse sugar?

Yes, I use any decorative sugar I like for coating.

Are these cookies soft or crunchy?

I find they’re tender with lightly crisp edges, especially when not overbaked.

Conclusion

I love making these Peppermint Swirl Cookies because they’re festive, eye-catching, and bursting with refreshing mint flavor. They offer the perfect balance of beauty and simplicity, and the reliable swirl pattern makes them a favorite for gifting, entertaining, or enjoying with a warm drink.