Peppermint Swirl Sugar Cookies Recipe

Introduction

These Peppermint Swirl Sugar Cookies are a festive and fun treat perfect for holiday gatherings or anytime you want a fresh twist on classic sugar cookies. Soft and flavorful, with a vibrant red and white swirl, they’re as delightful to look at as they are to eat.

Ingredients

• 1 cup unsalted butter, room temperature (226g)
• 1 3/4 cups granulated sugar (350g)
• 1 large egg + 1 large egg yolk (80g)
• 1 1/2 tsp peppermint or almond extract (optional) (8g)
• 1 tsp vanilla extract or vanilla bean paste (5g)
• 2 1/2 cups all purpose flour (325g)
• 1 Tbsp cornstarch (8g)
• 1 tsp fine salt (6g)
• 1/2 tsp baking soda (3g)
• Red gel food coloring
• 1 cup granulated sugar or white sanding sugar

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats. Parchment paper is recommended as it reduces spreading.
2. Step 2: In a large bowl, beat the butter and 1 3/4 cups granulated sugar using a hand or stand mixer at medium-high speed until light and fluffy, about a couple of minutes.
3. Step 3: Add the egg, egg yolk, peppermint extract (if using), and vanilla extract to the butter mixture. Beat until fully combined, scraping down the sides of the bowl as needed.
4. Step 4: On low speed, add the flour, cornstarch, salt, and baking soda. Mix until mostly combined, then scrape the bowl and beat on medium for a few more seconds to fully incorporate the ingredients.
5. Step 5: Divide the dough evenly into two bowls. Add red gel food coloring to one bowl and knead with your hands (or with gloves) until the dough is evenly colored.
6. Step 6: Scoop teaspoon-sized portions of each dough and roll into balls. Set aside.
7. Step 7: For each cookie, take three balls from each color and arrange them in a small circle alternating red and white colors. Press together and gently shape into a round cookie, swirling the colors slightly with your finger.
8. Step 8: If desired, toss each cookie dough ball in granulated or sanding sugar for extra texture.
9. Step 9: Chill the cookies in the fridge for 30 minutes or in the freezer for 15 minutes to firm up. Place cookies a few inches apart on the prepared baking sheets (baking about 6 per tray is best).
10. Step 10: Bake on the middle oven rack for 11-13 minutes, until edges are set but not browned.
11. Step 11: Cool cookies on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use parchment paper to prevent cookies from spreading too much and for easy cleanup.
• Substitute almond extract for peppermint if you prefer a different flavor.
• Wear gloves when kneading colored dough to avoid stained hands.
• Try using different gel food colors to create other festive swirl patterns.
• For a more intense peppermint flavor, increase the peppermint extract slightly.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months. Reheat gently at room temperature or warm briefly in the oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the peppermint extract?

Yes, the peppermint extract is optional. You can substitute it with almond extract or omit entirely for classic sugar cookies.

Why use both an egg and an egg yolk?

The combination adds moisture and richness to the dough, resulting in a tender cookie with a soft texture.

Peppermint Swirl Sugar Cookies Recipe

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★★★★★

4.7 from 111 reviews

• Author: Charlotte
• Total Time: 45 minutes
• Yield: About 24 cookies 1x

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Description

These Peppermint Swirl Sugar Cookies are festive, buttery, and beautifully swirled with red and white dough to create a stunning peppermint effect. They deliver a delightful vanilla and peppermint flavor with a slightly crisp edge and a soft center. Perfect for holiday gatherings or anytime you want a sweet, colorful treat.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, room temperature (226g)
• 1 3/4 cups granulated sugar (350g)
• 1 large egg + 1 large egg yolk (80g)
• 1 1/2 tsp peppermint or almond extract – optional (8g)
• 1 tsp vanilla extract or vanilla bean paste (5g)
• 2 1/2 cups all purpose flour (325g)
• 1 Tbsp cornstarch (8g)
• 1 tsp fine salt (6g)
• 1/2 tsp baking soda (3g)
• Red gel food coloring (amount as needed)

Topping

• 1 cup granulated sugar or white sanding sugar

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Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats. Use parchment paper if possible, as cookies spread less on it. Set the sheets aside.
2. Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer with paddle attachment to beat the room temperature butter and granulated sugar together at medium-high speed. Beat for a couple of minutes until the mixture becomes light and fluffy.
3. Add Eggs and Extracts: Add the large egg, egg yolk, peppermint extract (optional), and vanilla extract to the butter mixture. Beat on medium-high speed until well combined. Scrape the sides and bottom of the bowl as needed with a spatula.
4. Mix Dry Ingredients: On low speed, add all-purpose flour, cornstarch, salt, and baking soda to the wet mixture. Mix until mostly combined. Scrape the bowl, then beat at medium speed for a few seconds to fully incorporate all ingredients into a smooth dough.
5. Divide and Color Dough: Split the dough into two equal portions, about 490g each. Transfer one portion to a clean bowl. Add red gel food coloring to that portion and knead the dough with your hands (or with gloves) until evenly colored.
6. Form Dough Balls: Using a teaspoon, scoop out small portions of each dough and roll each into balls. Set aside.
7. Assemble Swirled Cookies: Take three balls of each color (total six balls) and arrange in a small circle, alternating red and white colors. Press the balls together to close gaps, cup your hand around the dough to smooth edges, then gently push stripes with your forefinger in one direction to create a swirl effect.
8. Coat with Sugar: If desired, pour granulated or sanding sugar into a bowl and roll the cookie dough balls in it to coat, adding texture to the finished cookies.
9. Chill Cookies: Chill the assembled cookie dough balls in the fridge for 30 minutes or in the freezer for 15 minutes to firm up before baking.
10. Bake the Cookies: Place chilled cookies a few inches apart on prepared baking sheets (cookies spread significantly). Bake one tray on the middle rack at a time for 11-13 minutes, or until edges look set but not browned.
11. Cool: Remove from oven and let cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.
12. Store: Store cooled cookies in an airtight container at room temperature for up to 5 days.

Notes

• Using parchment paper reduces cookie spread compared to silicone mats.
• The peppermint extract is optional; almond extract can be an alternative.
• Kneading the colored dough with gloves prevents staining hands.
• Chilling the dough before baking helps maintain the swirl shape and prevents excess spreading.
• Bake cookies one tray at a time to ensure even cooking and prevent overcrowding.
• The sanding sugar coating adds a pleasant crunch and sparkle to the cookies.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: peppermint swirl cookies, sugar cookies, Christmas cookies, holiday cookies, festive cookies, peppermint extract cookies