Description
Delight in the festive charm of peppermint swirl cookies, featuring vibrant red and white swirls with a refreshing peppermint flavor.
Ingredients
Scale
- 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
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, followed by the vanilla extract and peppermint extract.
- Gradually mix in the dry mixture until just combined.
- Divide the dough in half; mix in red gel food coloring into one half.
- Wrap each half in plastic wrap and chill for at least 30 minutes.
- Roll out the plain dough and red dough into rectangles, about 1/4 inch thick.
- Layer the red dough on top of the plain dough and roll tightly into a log.
- Chill the log again for at least 2 hours.
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Brush the log with water or egg white, roll in coarse sugar or crushed peppermint candies.
- Slice the log into 1/4 inch thick rounds and place them on the baking sheets.
- Bake for 8 to 10 minutes, until the edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Chilling the dough is crucial for achieving the perfect texture and shape. Use gel food coloring for vibrant swirls.
- Prep Time: 30
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg