When I was little, Christmas meant peppermint. My mom had a habit of sneaking it into everything, cocoa, whipped cream, even pancakes. But her cookies? That’s where the real magic happened. One December, I tried swirling red peppermint dough into my usual sugar cookie recipe just for fun. Shaym said they looked like candy canes, and before I knew it, they were gone, poof. Ever since, these Peppermint Swirl Cookies have been our festive go-to. Bright, buttery, and packed with minty joy, they’re perfect for cookie swaps, gifting, or cozy evenings by the fireplace.
Why You’ll Be Obsessed with These Peppermint Swirl Cookies
Let’s be real: peppermint isn’t for everyone. But these? They’re subtle yet satisfying. You get that classic sugar cookie base, soft in the middle, lightly crisp on the edges, and then BAM: a refreshing ribbon of peppermint with every bite.
These Peppermint Swirl Cookies don’t just taste amazing, they look impressive on any holiday cookie tray. That red-and-white spiral? Total showstopper. But here’s the kicker. They’re surprisingly easy to make. No fancy cutters, no piping bags, just good old-fashioned rolling.
And if you’re already planning your holiday dessert lineup, you might love these Banana Chocolate Chip Cookies or get extra playful with Easy Halloween Party Treats (bonus: many double as winter snacks too).
Peppermint Swirl Cookies Recipe
Yield: 24 cookies
Prep Time: 20 minutes (plus chilling)
Bake Time: 10–12 minutes
Ingredients:
- 2 ½ cups all-purpose flour
- ¾ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 ½ tsp vanilla extract
- ¾ tsp peppermint extract
- Red gel food coloring (don’t use liquid)
Instructions:
1. Make the base dough
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar using a hand mixer or stand mixer until light and fluffy (about 2 minutes). Beat in the egg, vanilla, and peppermint extract.
Gradually add the dry ingredients into the butter mixture and mix just until combined.
2. Divide and color
Split the dough in half. Leave one half as-is. Add red gel food coloring to the other half, about ¼ tsp to start, and knead until evenly colored. Wrap each dough half in plastic wrap, flatten into discs, and refrigerate for at least 1 hour.
3. Roll and swirl
On a lightly floured surface, roll out the plain dough into a 9×12-inch rectangle. Do the same with the red dough. Carefully place the red layer on top of the plain one. Gently roll them together (like a cinnamon roll), starting from the long side. Wrap tightly in plastic wrap and chill for 1 hour.
4. Slice and bake
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Slice chilled dough into ¼-inch rounds and place 2 inches apart on the sheets.
Bake for 10–12 minutes, until edges are just barely golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Optional (but excellent): Once cooled, drizzle with melted white chocolate and sprinkle with crushed candy canes.
Storage Tips
These cookies keep well in an airtight container for up to 5 days. You can also freeze the sliced dough and bake straight from frozen, just add 2–3 extra minutes to the bake time.
Make These Your Signature Holiday Cookie
These Peppermint Swirl Cookies are more than just pretty. T
hey’re packed with flavor, texture, and festive spirit. From cookie boxes to classroom parties, they deliver. Plus, you can change things up by dipping half in chocolate or sandwiching two with peppermint buttercream (you didn’t hear that from me… or maybe you did).
And if you’re feeling bold, pair them with a warm drink and a cozy night in. Might I suggest these Air Fryer Cookies if you want to keep the oven free?
However you serve them, they’re sure to earn a permanent spot in your December baking traditions.