Why You’ll Love Peppermint Swirl Cookies Recipe

I like this recipe because it’s as beautiful as it is delicious. I enjoy how the slice-and-bake method makes holiday baking easier, how the peppermint flavor is balanced and not overpowering, and how these cookies instantly brighten any dessert table. I also love that I can make the dough ahead of time and bake fresh cookies whenever I need them.

Ingredients

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

Vanilla Cookie Dough
1½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter – softened
¾ cup granulated sugar
1 large egg
1½ teaspoon vanilla extract

Peppermint Cookie Dough
1½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter – softened
¾ cup granulated sugar
1 large egg
1 teaspoon peppermint extract
½ teaspoon vanilla extract
red gel food coloring – to desired shade

For Rolling & Finishing
flour – for dusting
crushed candy canes – for edges
coarse sugar – for sprinkling

Directions

I start by preparing the vanilla dough. I cream the butter and sugar until light and fluffy, then add the egg and vanilla extract. I mix in the dry ingredients until the dough is soft but not sticky.

I repeat the same process for the peppermint dough, creaming the butter and sugar, adding the egg, peppermint extract, and vanilla extract, then mixing in the dry ingredients. I tint this dough with red gel food coloring until I reach the desired shade.

I roll each dough out between parchment paper into rectangles about 8×6 inches. I place the red dough on top of the vanilla dough, press lightly, and use the parchment paper to help roll the dough tightly into a log. I repeat with the remaining dough if making multiple logs.

I wrap each dough log tightly in plastic wrap and chill for at least 3 hours until firm.

When ready to bake, I preheat the oven to 350°F. I slice the chilled dough into ¼-inch rounds, rotating the log as I cut to keep the cookies round. If desired, I roll the edges in crushed candy canes or sprinkle with coarse sugar.

I bake the cookies for 10 to 12 minutes, just until the edges are set. I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

I usually get about 36 cookies from this recipe. The prep time takes around 30 minutes, the baking time is about 12 minutes per batch, and the total active time comes to roughly 42 minutes, not including chilling.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to one week. The dough logs can be frozen for up to 3 months, which makes it easy for me to bake fresh cookies whenever I want. I let frozen dough thaw slightly before slicing and baking.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough several days in advance and keep it chilled or frozen.

How strong is the peppermint flavor?

I find it refreshing but not overpowering, especially balanced with the vanilla dough.

Can I skip the food coloring?

Yes, the cookies will still taste great, but they won’t have the classic candy-cane look.

Why do my cookies lose their shape?

I make sure the dough is well chilled before slicing to keep the swirls neat.

Can I use liquid food coloring?

I prefer gel coloring because it doesn’t add extra moisture to the dough.

Do I need to roll the edges in candy canes?

No, it’s optional, but I like the extra crunch and festive look.

Can kids help make these?

Yes, rolling and slicing the dough is fun and kid-friendly.

How thin should I slice the cookies?

I slice them about ¼ inch thick for even baking.

Can I double the recipe?

Yes, I double it when baking for large gatherings.

Do these cookies freeze well after baking?

Yes, I freeze baked cookies in airtight containers and thaw them at room temperature.

Conclusion

I love these peppermint swirl cookies because they combine classic holiday flavors with a stunning presentation. With their buttery texture, festive swirls, and refreshing peppermint taste, they’re a cookie I look forward to baking and sharing every holiday season.