Description

Peppermint Swirl Sugar Cookies are delightful, festive treats featuring a beautiful swirl of red and white dough. These cookies combine a light, fluffy texture with a subtle peppermint flavor, perfect for holiday celebrations or any time you want a cheerful and tasty cookie. Made with classic sugar cookie ingredients and an option to add peppermint or almond extract, these cookies are coated in sugar for extra crunch and baked to perfection.

Ingredients

Scale

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, as needed

Coating

1 cup granulated sugar or white sanding sugar

Cook Mode Prevent your screen from going dark

Instructions

Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
Cream butter and sugar: In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat 1 cup of unsalted butter and 1 3/4 cups granulated sugar together at medium-high speed for several minutes until the mixture is light and fluffy.
Add eggs and extracts: Mix in 1 large egg, 1 large egg yolk, 1 1/2 teaspoons peppermint extract (optional), and 1 teaspoon vanilla extract. Beat at medium-high speed until combined, scraping down the sides and bottom of the bowl as needed.
Incorporate dry ingredients: On low speed, mix in 2 1/2 cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon fine salt, and 1/2 teaspoon baking soda until mostly combined. Scrape the bowl and then beat briefly at medium speed to ensure the dough is fully combined.
Divide and color dough: Split the dough into two equal portions weighing approximately 490g each. Leave one portion plain and color the other portion red using gel food coloring, kneading with your hands until the color is evenly distributed. Use gloves if desired to prevent staining.
Shape dough balls: Using a teaspoon, scoop out teaspoon-sized portions from each dough color. Roll each portion into a ball and set aside.
Form swirled cookies: Take three portions of each color (six balls total) and arrange them alternating colors in a small circle. Press them together with your fingers to close the gaps and cup your hand around them to smooth edges. Gently push the colored stripes in the same direction with your forefinger to create a swirl effect. Repeat with remaining dough to make about 24 cookies.
Coat cookies in sugar: If desired, pour 1 cup of granulated or sanding sugar into a small bowl. Toss each cookie dough ball in the sugar until fully coated for added texture.
Chill the cookies: Refrigerate the shaped cookies for 30 minutes or freeze for 15 minutes to firm up before baking.
Arrange and bake: Place the chilled cookies about 2 inches apart on the prepared baking sheets. Bake one tray at a time on the middle rack of the oven for 13 minutes or until the edges are set but not browned.
Cool the cookies: Remove the cookies from the oven and let them cool on the baking sheet for 15 minutes. Transfer to a wire rack to cool completely.
Store properly: Store cooled cookies in an airtight container at room temperature for up to 5 days.

Notes

This recipe is inspired by Alice Fevronia’s beautiful swirled cookies.
The recipe yields about 24 cookies; you can double the recipe if you need more.
You can make the cookie dough up to 2 days ahead; store it in the refrigerator before baking.
Shaped but unbaked cookies can be refrigerated in an airtight container for up to 2 days before baking.
Cookie dough balls freeze well for up to 2 months and can be baked straight from the freezer with an additional couple of minutes baking time.
Baked cookies freeze for up to 2 months when stored properly.
Cream butter and sugar thoroughly to achieve a light, fluffy texture important for chewy cookies.
Space cookies about 2 inches apart on the baking sheet because they will spread while baking.
Watch for the cookies to set but avoid overbaking, as they continue to cook on the hot baking sheet after removal.
Use gel food coloring for best dough consistency; liquid food coloring can alter dough texture.

Nutrition

Serving Size: 1 cookie
Calories: 150 kcal
Sugar: 10 g
Sodium: 70 mg
Fat: 7 g
Saturated Fat: 4.5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 0.5 g
Protein: 2 g
Cholesterol: 35 mg