There’s something utterly charming about biting into a Peppermint Swirl Cookies—those glossy red ribbons threading through tender, snowy dough, releasing fragrant steam and a gentle crackle as you chew. During my third test batch, I noticed that chilling the logs for a full hour delivered the crispiest edges and the most defined swirl, a discovery I couldn’t wait to share. With each trial, the kitchen filled with a nutty toasted scent from browning butter and the cool pop of peppermint that feels like a winter morning.
Why You’ll Love Peppermint Swirl Cookies
- Visually striking red-and-white swirls that pop on a holiday platter
- Crispy exterior with a tender, slightly chewy center
- A festive aroma of peppermint and vanilla in every bite
- Inspired by classic candy cane traditions, adding a seasonal touch
A Little Background
On a snowy afternoon last December, I first whisked together this dough to chase away a winter chill. After four rounds, I learned how peppermint extract intensity can shift—from a subtle shimmer in batch two to almost toothpaste-strong in batch four—so I settled on a middle ground that brightens without overpowering.
Key Ingredients for Peppermint Swirl Cookies
- Unsalted butter (1 cup): Softened to room temperature for even creaming; swap with European-style butter for richer flavor.
- Granulated & confectioners’ sugar (¾ + ½ cup): Granulated for structure, powdered for silky texture.
- All-purpose flour (2¾ cups) & salt (¼ tsp): Fluff flour before measuring; fine salt balances sweetness.
- Peppermint extract (½ tsp): Choose pure extract over imitation to avoid chemical aftertaste.
- Crushed candy canes (½ cup): For crunchy, mint-speckled tops; freeze before crushing to prevent stickiness.
How to Make Peppermint Swirl Cookies
- Preheat oven to 350°F (175°C). Whisk 2¾ cups flour and ¼ tsp salt until evenly combined.
- Cream 1 cup butter with ¾ cup granulated and ½ cup confectioners’ sugar for 3 minutes—pale, airy, and nutty scented.
- Beat in 1 egg, 1 tsp vanilla, and ½ tsp peppermint extract until glossy and smooth.
- Stir in flour mixture until a soft dough forms. Divide dough—color one half with red gel, roll each into 12″ logs, press together, twist into a swirl. Chill 45–60 minutes.
- Slice logs into ¼″ rounds. Arrange 2″ apart on parchment-lined sheets, sprinkle tops with ½ cup crushed candy cane.
- Bake 11–13 minutes until edges set and centers are slightly glossy. Let rest on sheet 5 minutes, then transfer to wire rack.
Pro Tips & Troubleshooting
- Chill dough logs at least 45 minutes—my experiments showed 30 minutes led to spreading.
- If cookies spread too thin, add 1–2 tbsp flour next batch or chill dough longer.
- For a chocolate-peppermint twist, drizzle melted dark chocolate once cookies cool.
- Doubling this recipe? Work in two batches to keep dough temperature steady.
Storage & Make-Ahead Guide
Store cooled cookies in an airtight container at room temperature for up to 3 days. For up to 2 weeks, refrigerate between parchment layers. Freeze slices (before baking) on a tray, then bag for up to 1 month. Always wash hands and sanitize surfaces when handling dough and raw egg. Reheat at 300°F for 3–4 minutes to refresh crispness.
Serving Suggestions
Pair these Peppermint Swirl Cookies with steaming hot chocolate or serve alongside a platter of spiced nuts and fresh fruit. Turn extras into festive ice cream sandwiches—place a scoop of peppermint or vanilla bean between two biscuits and freeze for 15 minutes.
Frequently Asked Questions
- How long do Peppermint Swirl Cookies last at room temperature? Stored in an airtight container, they remain crisp and fresh for about 3 days.
- Can I prepare dough ahead of time? Yes—shape and chill the logs, then wrap in plastic. Keep in fridge up to 2 days before slicing and baking.
- What’s the best way to freeze unbaked cookie slices? Freeze single layer on a tray until firm, then bag. Bake straight from frozen—add 1–2 minutes to bake time.
- Can I substitute peppermint oil for extract? You can, but use sparingly—peppermint oil is far more concentrated (start with 3 drops).
- How do I achieve a clean swirl pattern? Keep dough cold and slice with a sharp, non-serrated knife to preserve the red-white contrast.
- Why did my cookies spread too much? Likely the dough was too warm—chill logs thoroughly or add an extra tablespoon of flour.
Final Thoughts
My favorite way to enjoy Peppermint Swirl Cookies is warm from the oven, topped with a light dusting of extra confectioners’ sugar and a mug of creamy latte. Give these a whirl at your next gathering and let me know how the peppermint aroma and classic crunch brighten your celebrations!
More Recipes You’ll Love
- Air Fryer Donuts – another sweet treat with a golden crust that pairs beautifully with peppermint
- Instant Pot Cheesecake – offers silky-smooth richness to balance the minty crunch
- Air Fryer French Toast Sticks – great for morning after indulgence, echoing festive flavors in every bite
Peppermint Swirl Cookies
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 0.75 cup granulated sugar
- 0.5 cup confectioners’ sugar
- 1 large egg
- 1 tsp vanilla extract
- 0.5 tsp peppermint extract
- 2.75 cups all-purpose flour
- 0.25 tsp salt
Topping
- 0.5 cup crushed candy canes freeze before crushing
Instructions
Prepare Dough
- Preheat oven to 350°F (175°C). Whisk flour and salt in a bowl until combined.
- Cream butter with both sugars for 3 minutes until pale and airy.
- Beat in egg, vanilla, and peppermint extract until smooth and glossy.
- Stir in flour mixture until soft dough forms.
Form Swirls
- Divide dough in half; tint one portion with red food coloring. Roll each into 12″ logs, press together, and twist into a swirl.
- Chill dough logs for 45–60 minutes.
Bake
- Slice logs into ¼″ rounds; place 2″ apart on parchment-lined sheets and sprinkle with crushed candy canes.
- Bake for 11–13 minutes until edges set and centers remain glossy.
- Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.