Peppermint Swirl Cookies

• servings: 4 servings
• active time: 40 minutes
• total time: 50 minutes

Ingredients

2 and 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon peppermint extract

Red gel food coloring

1/4 cup coarse sugar or crushed peppermint candies for coating

Directions

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, then the vanilla extract and peppermint extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.

Divide the dough in half. Leave one half plain. Add red gel food coloring to the second half, mixing until the color is uniform.

This is the key to sharp swirls: Wrap each ball of dough separately in plastic wrap and chill in the refrigerator for at least 30 minutes. This firms the dough, making it less sticky and easier to handle without the colors bleeding.

Once chilled, on a lightly floured surface, roll out the plain dough into a 10x12 inch rectangle, about 1/4 inch thick. Repeat with the red dough, rolling it to the same size and thickness.

Carefully lay the red dough rectangle directly on top of the plain dough rectangle. Gently press them together.

Starting from one long side, carefully roll the layered dough tightly into a log. Press gently to eliminate air pockets as you roll. Ensure the log is consistently tight to prevent gaps and maintain the swirl definition.

Crucially, wrap the dough log tightly in plastic wrap and chill again in the refrigerator for at least 2 hours, or until very firm. This second chill prevents the dough from squishing when sliced, keeping your swirls perfectly intact.

Preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.

Remove the chilled dough log from the refrigerator. If desired, brush the log lightly with water or a whisked egg white, then roll it in the coarse sugar or crushed peppermint candies to coat evenly.

Using a sharp knife, slice the log into 1/4 inch thick rounds. Place the sliced cookies about 1 inch apart on the prepared baking sheets.

Bake for 8 to 10 minutes, or until the edges are lightly golden. Do not overbake.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

• Calories: 180 cal