Let’s Talk Peppermint Swirl Cookies (and How My Dog Almost Got One)
Okay, you know those festive cookies that make your kitchen smell like a candy cane factory crashed into a bakery? These are it. I still remember the first time I tried making peppermint swirl Christmas cookies—it was one of those Saturday afternoons where the kids were half-helping, the dog was definitely-not-helping (I dropped dough, he swooped in), and by some miracle, we ended up with these cheery, swirly beauties. Not gonna lie, a couple were eaten still-warm over the sink. And you know, peppermint always puts me straight in a holiday mood—even if I do end up with pink dye in places it really shouldn’t be.
Why You’ll Love Making (and Eating) These
I make this recipe whenever I want people to actually think I know what I’m doing in the kitchen. My family goes crazy for the minty smell (and honestly, so do I). It’s a sweet spot between classic Christmas flavors and a bit of a show-off swirl that never turns out quite the same, which I kind of love. Plus, last year my cousin tried to sneak some into her stocking. And, okay, rolling the dough can be a bit of a faff, but it’s so worth it. I used to dread the marbling part, but actually, it gets easier after a few tries—or maybe I stopped caring so much if they weren’t perfectly Instagram-worthy.
Here’s What You’ll Need (and a couple substitutions)
- 2 1/2 cups all-purpose flour – grandma’s was always King Arthur; honestly, I use what’s on sale.
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter (softened) – once, I used salted, just skipped extra salt. Not dead yet.
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract (cheating with almond is nice, too, but watch the quantity!)
- 1/2 teaspoon peppermint extract – you can ramp up or down, depending on whether you like a punch of mint or just a whiff.
- Red gel food coloring – sometimes I just use good ol’ liquid if that’s what’s in the cupboard.
- Crushed peppermint candies (totally optional, but I like to throw some on top for crunch and looks)
How I Actually Get These Together (Step by Step, Sorta)
- Cream the butter and sugar until it’s pale and fluffy—think of what clouds would look like if they were made out of sugar and regret. My mixer may or may not whine at this step (it’s old; relatable).
- Egg, vanilla, and peppermint in. Mix ’em up until it’s smooth. This is when I do a quick “Is my extract bottle leaking?” check, because one time…it had.
- Whisk the flour, baking powder, and salt in another bowl. Sometimes I just dump them together because who wants more dishes? But the cookies are less even, so your call.
- Spoon the dry into the wet a bit at a time. At some point, it’ll get a bit stiff—don’t panic. That’s dough for you.
- Divide the dough in half. Dye half with red food coloring (or pink, as sometimes happens if you run light). Honestly, I just use a butter knife and swirl it in until it looks about right, but if you want exact candy-cane vibes, spend a bit more time here.
- Chill both halves—at least an hour. I get impatient and try to scrape by with 30 minutes, but actually, I find it works better if I just let them chill properly (story of my life).
- Roll out each color between parchment to about 1/4″ thick. Stack ’em, roll ’em up tight like a log, and wrap in plastic. Chill again; it’s frustrating, but the swirl works way better if you do.
- Slice cookies from your spiral log—about 1/4″ thick is good. Place on baking sheet lined with parchment. (Or silicon mat if you’re fancy. I am not.)
- Sprinkle on crushed peppermint if you’re feeling it, and bake at 350°F (180°C) for about 9-11 minutes—edges should be just set, not brown. Don’t worry if they look a bit puffy, they settle as they cool. This is where I usually sneak a taste when no one’s looking.
Things I Wish I Knew Sooner (Notes)
- If the dough splits, just smush it back, it’s more forgiving than it looks.
- If you don’t chill the dough long enough, the swirl gets all wishy-washy. But hey, still tastes great.
- Once, I used pre-crushed store candy—tasted fine but dyed my fingers pink for a solid day. Could be just me…
The “Weird” Variations I’ve Tried
- Green gel food coloring instead of red—kinda Grinchy, but still pretty.
- Mini chocolate chips in the dough. It was okay, but, well, I wouldn’t write home about it.
- On a wild whim, tried orange extract instead of peppermint. Um. Let’s just say I won’t do that again.
If You’re Missing Equipment…
No stand mixer? No sweat. I sometimes use a wooden spoon and some elbow grease. Rolling pin ran off somewhere? Wine bottle wrapped in clingfilm works a treat. Gemma’s got more tips for baking tool swaps if you need ’em.
How to Store (in Theory…)
Airtight container, room temp, 3-4 days. Or so they say. I think I’ve managed to get them to last 36 hours once before my lot inhaled them. Freezer version: lay between parchment in a zip bag; good for up to a month—well, unless you forget they’re there (done that). King Arthur has all the mailing/storing cookie tips, if you’re giving these as gifts.
How We Serve Them at My Place
Stacked up on my grandmother’s old Santa plate, with a mug of hot chocolate (spiked with a cheeky nip of peppermint schnapps for the grownups—don’t tell my aunt). Sometimes, we dust them with a bit of powdered sugar because…why not?
Tales of Woe (Pro Tips I Learned the Hard Way)
- I once tried slicing the swirl log as soon as I rolled it—not a good idea, trust me. They’ll smoosh together and look sad.
- If your peppermint extract is ancient (and you only just noticed), the flavor might be meh. Use fresh for a real zing.
FAQ (Because Friends Have Actually Asked)
- Do I need gel food coloring?
Not really. Gel’s brighter, but liquid’s fine in a pinch—just don’t pour in half the bottle. The color gets muddy if you overdo it, FYI. - Can I double this recipe?
Absolutely! Might need to use two baking sheets, though—or just bake in shifts. I do it all the time and it’s grand. - My swirls look weird! Is that normal?
Completely. Every batch is a little different. Sometimes it’s mesmerizing, sometimes it’s…abstract art. Still delicious. - Any way to make these gluten-free?
I’ve tried a couple store GF blends. Cup4Cup worked best for me, but honestly I’m not a pro at that. If you nail it, let me know! - Do they stay soft?
They’re at peak chewiness on day one. After that, they’re a bit crunchier…which I actually really like with coffee. Go figure.
And that’s the whole (delightfully untidy) story. If you want even more Christmas cookie inspiration, Sally’s Baking Addiction has a lovely holiday roundup here. Drop me a note if you try these—or let me know your wildest flavor experiment!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Red food coloring
Instructions
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1In a large bowl, cream together butter and sugar until light and fluffy.
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2Beat in the egg, peppermint extract, and vanilla extract until well combined.
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3In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix dry ingredients into the wet ingredients until a dough forms.
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4Divide the dough in half. Tint one half with red food coloring and leave the other half plain. Roll each dough half into a rectangle about 1/4 inch thick.
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5Place the red dough on top of the plain dough and roll up tightly into a log. Wrap and chill for 1 hour, then slice into 1/4-inch rounds.
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6Arrange cookies on a baking sheet lined with parchment paper and bake at 350°F (175°C) for 10–12 minutes, or until the edges are set. Cool completely before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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