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Classic Peppermint Swirl Cookies

Festive red-and-white peppermint swirl cookies with buttery sugar cookie flavor, perfect for holiday dessert trays and Christmas baking.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1.25 cups granulated sugar
  • 1 egg large
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 1 tsp red gel food coloring as needed
Optional Toppings
  • 0.25 cup crushed peppermint candies
  • 2 tbsp sparkling sugar

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together flour, baking powder, and salt in a medium bowl.
  3. Cream butter and sugar together until light and fluffy.
  4. Mix in egg, milk, vanilla extract, and peppermint extract until smooth.
  5. Gradually combine dry ingredients into wet ingredients until dough forms.
  6. Divide dough into two portions and color one portion red with gel food coloring.
  7. Roll both dough portions into equal rectangles between parchment paper sheets.
  8. Stack dough layers and tightly roll into a log shape.
  9. Wrap dough log and chill for at least 1 to 2 hours.
  10. Slice chilled dough into rounds and place on baking sheets.
  11. Sprinkle with crushed peppermint or sparkling sugar if desired.
  12. Bake for 9 to 11 minutes until edges are lightly golden.
  13. Cool on baking sheets briefly before transferring to a wire rack.

Notes

For the cleanest swirl pattern, chill the dough thoroughly before slicing. Store cookies in an airtight container for maximum freshness.