These swirled peppermint sugar cookies, coated in Andes peppermint chips and topped with sugar crystals, are not only pretty but absolutely delicious. This is the perfect Christmas cookie recipe!
We invented this recipe a few years ago, and they were a huge hit! We hope your family enjoys them as much as ours does.
Why You’ll Love This Recipe
- Festive Look: Candy cane-inspired swirls add a cheerful holiday touch.
- Perfect Balance of Flavor: Subtle peppermint flavor complemented by the buttery sugar cookie base.
- Easy to Make: Straightforward instructions make it great for bakers of all skill levels.
Step-by-Step Instructions
Ingredients:
- 1 cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ – 1 teaspoon peppermint extract (adjust to taste)
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 ¾ cups all-purpose flour
- Red food coloring
- Sugar crystals (e.g., Bob’s Red Mill sparkling sugar)
Instructions:
Prepare the Dough:
- Cream butter and powdered sugar in a large bowl until smooth.
- Mix in egg, vanilla, peppermint extract, baking soda, and cream of tartar.
- Gradually add flour, one cup at a time, until fully incorporated.
- Knead the dough into a ball and refrigerate for 1 hour.
Create the Swirls:
- Divide dough into two equal portions.
- Add red food coloring to one portion and knead until evenly colored.
- Roll each portion into a rectangle, about ¼ inch thick.
- Brush a small amount of water onto the plain dough, then layer the red dough on top.
- Gently press them together with a rolling pin.
Shape the Cookies:
- Roll the layered dough into a log.
- Lightly wet the outside of the log and sprinkle with sugar crystals.
- Slice into ½-inch thick pieces and place on a greased baking sheet.
Bake:
- Preheat oven to 375°F.
- Bake for 8-10 minutes. Watch carefully to prevent the peppermint chips from burning.
Frequently Asked Questions
Q: Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 48 hours. Just let it soften slightly before rolling.
Q: Can I use a different extract?
Absolutely! Swap peppermint extract for almond or orange extract for a new twist.
Q: How do I prevent the cookies from spreading too much?
Ensure the dough stays cold. If it warms while shaping, pop it back in the fridge for 15 minutes before baking.
Baking Tips
- Keep your rolling pin and countertop lightly floured to prevent sticking.
- For bolder peppermint flavor, use the full teaspoon of peppermint extract.
- Use a sharp knife for clean, even slices.
Swirled Peppermint Sugar Cookies & Holiday Giveaway!
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 - 1 teaspoon peppermint extract
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 3/4 cup flour
- Red food coloring
- Sugar Crystals
Instructions
- Cream butter and powdered sugar in a large bowl.
- Add egg, vanilla, peppermint extract, baking soda, and cream of tarter in until combined.
- Add flour, one cup at a time, until all the flour is mixed in well.
- Knead into a ball and refrigerate for about an hour.
- After an hour, divide dough into two equal pieces.
- Add red food coloring to one portion and work it in until all of the dough is pink/red.
- Roll both portions out until rectangles, about 1/4 inch thick.
- Add a little bit of water to the top of the white dough and then place the red dough on top. Gently roll the rolling pin on top until they are stuck together.
- Roll the dough up. Wet the outside with a small amount of water. Sprinkle sugar crystals on top.
- Preheat oven to 375 degrees.
- Slice pieces of the dough off, about 1/2 inch thick, and place on a greased cookie sheet.
- Bake for about 8-10 minutes. You want to make sure to watch them carefully, because the peppermint chips may start to burn before the cookies would.
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