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Peppermint Swirl Sugar Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 31 reviews
  • Author: Lucy
  • Prep Time: 30 minutes
  • Cook Time: 13 minutes
  • Total Time: 43 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Peppermint Swirl Sugar Cookies are festive, chewy, and perfect for the holiday season. Featuring a delightful swirl of classic sugar cookie dough and vibrant red peppermint-flavored dough, they’re coated in sanding sugar for a sweet crunch. With a soft, light texture and subtle peppermint and vanilla flavors, these cookies make a charming treat for any occasion.

Ingredients

Scale

Peppermint Swirl Sugar Cookies

  • 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

Coating

  • 1 cup granulated sugar or white sanding sugar

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer with paddle attachment to beat 1 cup of room temperature butter and 1 3/4 cups granulated sugar on medium-high speed for about 2 minutes until the mixture is light and fluffy.
  3. Add Eggs and Extracts: Add 1 large egg plus 1 large egg yolk, 1 1/2 tsp peppermint extract (optional), and 1 tsp vanilla extract. Beat on medium-high speed until well combined, scraping down the bowl sides as needed.
  4. Mix Dry Ingredients: On low speed, add 2 1/2 cups flour, 1 Tbsp cornstarch, 1 tsp fine salt, and 1/2 tsp baking soda. Mix until mostly combined, then scrape bowl sides and increase speed to medium for a few seconds to fully incorporate.
  5. Divide and Color Dough: Split the dough evenly into two portions (approximately 490g each). Place one portion in a bowl and color it red using gel food coloring, kneading by hand or with a spatula (gloves recommended to prevent staining) until the color is uniform.
  6. Form Dough Balls: Using a teaspoon, scoop teaspoon-sized portions from each dough and roll into balls. Set aside.
  7. Create Swirled Cookies: Take three balls of each color (six in total) and arrange them alternately in a small circle. Press gently with your fingers to seal gaps, then cup your hand to round the edges. Use your forefinger to push the colors to create a subtle swirl effect.
  8. Coat with Sugar (Optional): If desired, pour 1 cup granulated or sanding sugar into a bowl and gently roll the dough balls in the sugar until fully coated for extra texture after baking.
  9. Chill Dough: Chill the shaped cookies in the refrigerator for 30 minutes or in the freezer for 15 minutes.
  10. Bake Cookies: Place cookies spaced a few inches apart on prepared baking sheets. Bake one tray at a time on the middle oven rack for 13 minutes or until the edges are set but not browned.
  11. Cool Cookies: Remove the tray from the oven and let cookies cool for 15 minutes on the baking sheet, then transfer to a wire rack to cool completely.
  12. Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.

Notes

  • This recipe is inspired by Alice Fevronia’s beautifully swirled cookies.
  • The recipe yields about 24 cookies and can be doubled to make more.
  • The dough can be refrigerated for up to 2 days before baking and shaped cookies can be refrigerated for 2 days as well.
  • Cookie dough balls and baked cookies can be frozen for up to 2 months and baked cookies can be reheated.
  • When freezing dough, bake directly from the freezer adding a couple of minutes to bake time.
  • Creaming butter and sugar thoroughly is key to chewy, light texture.
  • Space cookies at least 2 inches apart because they spread during baking.
  • Do not over-bake; cookies will firm up as they cool even if slightly soft when removed.
  • Use gel food coloring instead of liquid to avoid altering dough consistency.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 140 kcal
  • Sugar: 10 g
  • Sodium: 80 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 0.5 g
  • Protein: 1.5 g
  • Cholesterol: 30 mg

Find it online: https://cooksbylucy.com/peppermint-swirl-sugar-cookies-recipe/