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Festive peppermint swirl cookies with red and white candy cane spirals topped with crushed peppermint.
Hannah Cooking

Peppermint Swirl Cookies

Festive peppermint swirl cookies with buttery sugar dough and vibrant red-and-white candy cane spirals; soft, sweet, and perfect for Christmas cookie platters.
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Prep Time 35 minutes
Cook Time 12 minutes
Chill Time 2 hours
Total Time 2 hours 47 minutes
Servings: 32 cookies
Course: Christmas cookies, Dessert, Holiday Cookies
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

For the Sugar Cookie Dough
  • 1 cup Unsalted butter Softened to room temperature
  • 1 cup Granulated sugar Adds sweetness and texture
  • 1 large Egg Binds ingredients together
  • 1 teaspoon Vanilla extract Enhances flavor
  • ½ teaspoon Peppermint extract Adds holiday peppermint flavor
  • 2 ¾ cups All-purpose flour Spoon and level for accuracy
  • ½ teaspoon Baking powder Helps cookies rise slightly
  • ¼ teaspoon Salt Balances sweetness
For the Red Swirl Dough
  • — — Red gel food coloring Provides vibrant red color without fading
  • ¼ teaspoon Peppermint extract Enhances red dough flavor
For Finishing
  • ½ cup Granulated sugar For rolling dough log before slicing
  • — — Sparkly white sugar (optional) Adds festive shimmer

Equipment

  • 1 Stand mixer or hand mixer For creaming butter and sugar
  • 1 Rolling Pin To roll out both dough layers evenly
  • 1 Parchment paper Prevents sticking when rolling dough
  • 1 Sharp knife For slicing chilled dough log cleanly
  • 1 Ruler Helps ensure even rectangles for swirls
  • 1 Plastic wrap For wrapping and chilling dough log
  • 1 Baking Sheet Lined with parchment paper for baking

Method
 

  1. Beat butter and sugar until light and fluffy.
  2. Mix in egg, vanilla, and peppermint extract.
  3. Combine flour, baking powder, and salt; mix to form dough.
  4. Split dough; color one half red with gel food coloring and peppermint extract.
  5. Roll each color between parchment paper into 12x8-inch rectangles.
  6. Stack red dough on white; roll tightly into a log.
  7. Wrap log in plastic and refrigerate 2 hours or until firm.
  8. Roll log in sugar and slice into ¼-inch rounds.
  9. Bake at 350°F for 10–12 minutes until edges set.
  10. Cool on wire rack and enjoy festive peppermint swirls.
    Festive peppermint swirl cookies with red and white candy cane spirals topped with crushed peppermint.

Notes

Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used