Save Festive, buttery cookies swirled in vibrant red and white, with a hint of peppermint—a perfect holiday treat that&s as beautiful as it is delicious.
I made these for our annual cookie swap and everyone asked for the recipe. Rolling the dough into perfect swirls was easier than I expected, and the peppermint aroma filled the kitchen as they baked.
Ingredients
- All-purpose flour: 2 1/2 cups (315 g)
- Baking powder: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter: 1 cup (225 g), softened
- Granulated sugar: 1 cup (200 g)
- Egg: 1 large
- Vanilla extract: 1 teaspoon
- Peppermint extract: 1/2 teaspoon
- Red gel food coloring: for tinting dough
- Crushed candy canes: 1/2 cup (70 g), optional for rolling
Instructions
- Prepare dry ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Beat butter and sugar:
- In a large bowl, beat the butter and sugar until light and fluffy (about 2, 3 minutes).
- Add wet ingredients:
- Beat in the egg, vanilla extract, and peppermint extract until combined.
- Combine mixtures:
- Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
- Divide and color dough:
- Divide the dough evenly. Tint one portion with red gel food coloring, kneading until evenly colored; leave the other portion plain.
- Roll dough:
- Roll each half between sheets of parchment paper into rectangles about 9x13 inches (23x33 cm) and 1/4 inch (6 mm) thick.
- Chill dough:
- Chill both rectangles for 30 minutes until firm.
- Stack and shape:
- Peel parchment from each dough. Place the red dough over the plain one, aligning edges, and gently press together.
- Roll log:
- Use parchment paper to help tightly roll into a log.
- Chill again:
- Wrap the log and chill at least 1.5 hours until firm.
- Optional decoration:
- Roll the chilled log in crushed candy cane pieces for a decorative edge.
- Prepare for baking:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice and arrange:
- Slice log into 1/4-inch (6 mm) rounds. Place on baking sheets, spacing 1 inch apart.
- Bake and cool:
- Bake 10,12 minutes, or until edges just begin to turn golden. Cool 5 minutes on sheets, transfer to wire racks.
Save My kids love helping roll the dough and sprinkling crushed candy canes. These cookies have become our seasonal tradition, perfect for gifting or enjoying together by the tree.
Required Tools
Mixing bowls, electric mixer, measuring cups and spoons, parchment paper, rolling pin, chefs knife, baking sheets, wire racks
Allergen Information
Contains wheat (gluten), egg, milk (dairy). Check candy cane packaging for potential soy or nut ingredients.
Nutritional Information
Each cookie has approximately 110 calories, 6 g fat, 14 g carbohydrates, and 1 g protein.
Save Enjoy these colorful cookies fresh out of the oven or gift them to brighten someone&s holiday season.
Recipe FAQ
- → What gives the cookies their red and white swirl?
The dough is divided into two portions, one tinted with red gel food coloring, then layered and rolled to create the festive pinwheel swirl.
- → How can I enhance the peppermint flavor?
Adding extra peppermint extract can intensify the flavor, or you can roll the chilled log in crushed candy canes for a refreshing crunch.
- → Can I make the dough ahead of time?
Yes, the dough log can be prepared in advance and frozen for up to two months before slicing and baking.
- → What is the ideal thickness for slicing?
Slicing the chilled dough log into 1/4-inch (6 mm) rounds ensures even baking and maintains the swirl pattern.
- → How should I store the finished cookies?
Store them in an airtight container at room temperature to keep them fresh and crisp for several days.