Name: Peppermint Swirl Sugar Cookies Recipe
Prep time: 30 min
Cook time: 13 min
Total time: 43 min
Cuisine: American
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, as needed; 1 cup granulated sugar or white sanding sugar

Jump to Recipe· 4.8 from 4 reviews

If you’re like me and adore all things peppermint around the holidays (or honestly, any time of year), then you are going to love this Peppermint Swirl Sugar Cookies Recipe. These cookies have this magical swirl of red and white dough with a subtle minty flavor that just melts in your mouth—and the texture? Soft, chewy, and sprinkled with a little sugar crunch on the outside. Trust me, once you make these, they’ll become your go-to festive treat or year-round favorite. Keep reading, and I’ll walk you through every step so your cookies come out picture-perfect and absolutely delicious!

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Why This Recipe Works

Perfect Texture: Creaming the butter and sugar until fluffy creates that chewy, tender cookie we all love.
Subtle Mint Flavor: Just the right amount of peppermint extract keeps the flavor fresh and festive but not overpowering.
Beautiful Swirl Design: The two-tone dough is fun to make and looks stunning, making these cookies as delightful to look at as to eat.
Extra Sugar Coating: Tossing the cookie dough balls in sanding sugar adds a slight crunch and a lovely sparkle, elevating the whole experience.

Peppermint Swirl Sugar Cookies, Christmas peppermint cookies, holiday sugar cookies, mint-flavored cookies, festive peppermint treats - The image shows a baking tray with seven round cookies laid out on a textured baking mat. Each cookie has a pinwheel pattern made of two colors, bright red and light beige, creating a spiral effect with alternating triangular sections. The cookies have a sparkling sugar coating on top, giving them a slightly shiny look. The baking tray is silver with a shallow lip around the edge, and the background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This cookie dough has simple pantry staples that come together beautifully, especially when balanced with the peppermint’s refreshing zing and the little extra cornstarch that keeps every bite soft and tender. Plus, the red gel food coloring is key to getting that vibrant swirl without altering the dough’s texture.

Peppermint Swirl Sugar Cookies, Christmas peppermint cookies, holiday sugar cookies, mint-flavored cookies, festive peppermint treats - Flat lay of a large white ceramic bowl filled with pale yellow unsalted butter, a small white ceramic bowl of granulated sugar, two whole brown eggs with clean shells, a small white ceramic bowl of white all-purpose flour, a small white ceramic bowl of fine white cornstarch, a small white ceramic bowl of fine salt crystals, a small white ceramic bowl of white baking soda powder, a small white ceramic bowl containing bright red gel food coloring, and a small white ceramic bowl filled with white sanding sugar, all ingredients fresh and natural, perfectly arranged with balanced layout and symmetry placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Room temperature butter is essential for creaming with sugar properly, giving your cookies that soft, chewy texture.
Granulated Sugar: Adds sweetness and, when creamed well with butter, contributes to the desired lightness and structure in the cookie.
Large Egg + Egg Yolk: The yolk keeps the cookies tender and chewy, while the egg helps bind everything together.
Peppermint or Almond Extract: This optional but highly recommended ingredient gives your cookies that unmistakable festive flavor.
Vanilla Extract or Vanilla Bean Paste: Adds depth and rounds out the peppermint so it’s never too sharp.
All-Purpose Flour: The backbone of the dough, providing structure.
Cornstarch: A little secret ingredient that ensures the cookies stay soft and tender instead of tough.
Fine Salt: Balances all the sweetness and enhances flavor.
Baking Soda: Gives just a tiny lift to prevent the cookies from getting too dense.
Red Gel Food Coloring: Use gel for vibrant color without changing dough consistency.
Granulated or Sanding Sugar (for coating): Adds a sparkle and subtle crunch on the exterior.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about the Peppermint Swirl Sugar Cookies Recipe is how easy it is to customize. Feel free to swap peppermint for almond extract if you prefer a nuttier twist, or add a pinch of cinnamon or nutmeg for some warm spice vibes. I often toss in a handful of mini chocolate chips to make mine a little extra indulgent—because hey, why not?

Mint-Chocolate Variation: Adding mini chocolate chips or dipping half the baked cookies in melted dark chocolate is a game changer.
Almond Extract Swap: I tried this once and loved the subtle floral note almond extract gave—especially if peppermint feels too intense.
Spices: For a winter warmer version, a sprinkle of cinnamon or allspice livens things up nicely.
Dietary Modifications: Butter substitutes and gluten-free flour blends work if you need to tweak for allergies, but the texture may vary slightly.

Step-by-Step: How I Make Peppermint Swirl Sugar Cookies Recipe

Step 1: Cream Butter and Sugar Until Fluffy

This is where magic begins. I use my stand mixer with the paddle attachment on medium-high speed, beating together the softened butter and granulated sugar for a couple of minutes. You’ll see the mixture lighten in color and puff up just like a cloud. This step is essential because it traps air in the dough, leading to tender, chewy cookies. If you rush this, your cookies might turn out denser, so patience here pays off!

Step 2: Add Eggs and Extracts

Next, I add the whole egg plus the extra yolk—that yolk is my secret for richness—and then the peppermint and vanilla extracts. Beat at medium-high speed until just combined, then scrape down the edges of your bowl with a spatula. This helps make sure everything is fully mixed because pockets of unmixed dough can lead to uneven flavor or texture.

Step 3: Mix in Dry Ingredients

Switch your mixer to low speed and gradually add the flour, cornstarch, salt, and baking soda. You want to get it mostly combined before increasing the speed to medium and mixing for just a few seconds to finish. I always check the bottom and sides of the bowl here—sometimes little pockets of flour hide, and you don’t want a lumpy dough!

Step 4: Divide and Color Dough

Split your dough into two equal portions (about 490g each). Transfer one half to a large bowl and add several drops of red gel food coloring. I start folding with a spatula, but to get that deep, even red, you’ll eventually need to work it with your hands. I swear by using rubber gloves here to keep my hands stain-free! It’s a bit messy but so worth it for the perfect swirl effect in your cookies.

Step 5: Shape the Cookie Swirls

Scoop out teaspoon-sized balls of each dough and roll them into smooth balls. Take three red balls and three white balls, alternating colors, and place them in a small circle. Press gently together in the center and use your fingers to smooth the edges into a round shape. I often use my forefinger to push the stripes slightly in one direction to get that pretty swirl. Don’t worry if your first few aren’t perfect—the more you make, the easier and more fun it gets!

Step 6: Sugar Coating and Chill

For extra sparkle and crunch, I always roll my dough balls in granulated or sanding sugar before chilling. Chill the cookies on a baking sheet in the fridge for 30 minutes, or if you’re short on time, pop them in the freezer for about 15 minutes. This step is key to preventing the cookies from spreading too much during baking.

Step 7: Bake to Perfection

Place cookies about 2 inches apart on your lined baking sheets—remember, they spread! Bake one sheet at a time at 350°F (175°C) for 11-13 minutes. The edges should look set but not browned. If you’re unsure, a good trick is to gently touch the top: it may feel soft, but cookies will firm up as they cool on the tray. Patience here makes for melt-in-your-mouth cookies.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for about 15 minutes before transferring them to a wire rack to cool completely. This step helps them finish baking gently and keeps them tender. Store in an airtight container at room temperature up to 5 days—or if you’re anything like me, they won’t last that long!

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Pro Tips for Making Peppermint Swirl Sugar Cookies Recipe

Use Gel Food Coloring: Keeps dough consistency perfect—liquid food coloring can make dough too sticky and hard to handle.
Wear Rubber Gloves When Coloring Dough: It saves your hands from a red mess and helps you knead the dough evenly.
Don’t Skip the Chilling: It prevents cookies from seriously spreading, giving you that beautiful swirl instead of a red-and-white flat puddle.
Watch Baking Time Closely: With these swirls, browning is hard to see; focus on cookie edges setting rather than color.

How to Serve Peppermint Swirl Sugar Cookies Recipe

Peppermint Swirl Sugar Cookies, Christmas peppermint cookies, holiday sugar cookies, mint-flavored cookies, festive peppermint treats - A round cookie is held by a woman's hand with red-painted nails and a ring on the middle finger. The cookie has a simple design with four sections, alternating between bright red sugar crystals and white sugar crystals, creating a pinwheel or peppermint candy look. The texture of the cookie surface is grainy from the sugar crystals. Behind the cookie, there is a white box filled with different Christmas-themed cookies, including green tree shapes and other colorful designs, all resting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love to keep it simple with these cookies—just a light dusting of powdered sugar or a sprinkle of crushed candy canes on top if I’m feeling fancy. The sugar coating already gives them a nice sparkle, so extra garnishes are really optional. If serving for a party, a few whole candy canes on the platter add a festive touch and hint at that peppermint flavor inside.

Side Dishes

These Peppermint Swirl Sugar Cookies go fabulously with a hot winter drink—think rich hot chocolate topped with whipped cream, or a warm mug of spiced chai. For adults, I like serving them alongside a glass of creamy peppermint mocha or even a peppermint-infused cocktail. They’re also great with a scoop of vanilla ice cream if you want a dessert upgrade!

Creative Ways to Present

One of my favorite presentation tricks is stacking these cookies in a clear glass jar tied with a red ribbon—makes a beautiful gift or centerpiece. Another idea is using a large festive plate layered with cookies, candy canes, and some fresh evergreen sprigs for a cozy look. If you’re feeling playful, arrange the cookies in a peppermint swirl shape on the platter itself to mirror the design.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they stay soft and fresh for up to 5 days. If they start to get a bit firm, just pop one or two in the microwave for 10 seconds—it’s like fresh-baked magic!

Freezing

Freeze the shaped cookie dough balls on a baking sheet for a couple of hours, then transfer them to a freezer bag. They’ll keep well for up to 2 months. When you want fresh cookies, bake straight from the freezer, adding 1-2 extra minutes to the bake time. I’ve also frozen baked cookies wrapped tightly in plastic wrap and placed in freezer bags—perfect for holiday prep!

Reheating

To warm up leftover cookies, I place them on a microwave-safe plate and heat for 10-15 seconds. That softens them right up without drying out. Alternatively, a quick 5-minute stint in a 300°F oven does the trick too, especially if you want to restore some fresh-baked warmth.

FAQs

Can I make the Peppermint Swirl Sugar Cookies dough ahead of time?

Absolutely! The dough keeps well in the refrigerator for up to 2 days, and you can also pre-shape the cookie balls. Just store them in an airtight container, chilled, until you’re ready to bake.
Why do some of my cookies lose their swirl design?

Most likely, the dough wasn’t chilled long enough before baking, causing the cookies to spread too much and blur the pattern. Make sure to chill for at least 30 minutes in the fridge or 15 minutes in the freezer before baking.
Can I use liquid food coloring instead of gel?

I don’t recommend it because liquid food coloring can make your dough wetter and stickier, which makes shaping and rolling tricky. Gel color is much better for getting bright color without messing with dough texture.
How do I know when the cookies are done if they don’t brown?

Watch the edges carefully—they should look set and not doughy, even if the tops still appear soft. The cookies will firm up as they cool on the baking sheet.
Can I double this Peppermint Swirl Sugar Cookies Recipe?

Yes! This recipe doubles beautifully if you need more cookies for a party or gift-giving. Just keep an eye on your mixing bowl capacity and chill your dough if it starts to get too warm during prep.

Final Thoughts

This Peppermint Swirl Sugar Cookies Recipe is hands-down a favorite of mine—not only because of the fresh peppermint twist but also the fun swirl technique that makes every cookie feel like a little work of art. I love sharing these with friends and family because they’re a guaranteed crowd-pleaser. If you try making them, take your time with the marbling, don’t skip the chilling, and most of all, enjoy the entire process (and the inevitable cookie-eating, of course!). You’re going to love the results, and I can’t wait for you to experience just how seasonally magical these cookies are.