Save Festive, buttery cookies swirled in vibrant red and white, with a hint of peppermint—a perfect holiday treat thats as beautiful as it is delicious.
I made these for my annual cookie exchange and they were a colorful highlight on every platter—everyone loved the peppermint flavor and cheerful pinwheel look.
Ingredients
- Cookie Dough: 2 1/2 cups (315 g) all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 cup (225 g) unsalted butter (softened), 1 cup (200 g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon peppermint extract
- Coloring & Decoration: Red gel food coloring, 1/2 cup (70 g) crushed candy canes (optional, for rolling)
Instructions
- Prep Dry Ingredients:
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- Cream Butter & Sugar:
- Beat butter and sugar in a large bowl until light and fluffy (about 2,3 minutes).
- Add Wet Ingredients:
- Beat in egg, vanilla, and peppermint extract until well combined.
- Combine:
- Gradually mix in the dry ingredients until just incorporated.
- Divide & Color:
- Split the dough evenly. Tint one portion with red food coloring, knead until uniform. Leave the other plain.
- Roll Out Dough:
- Roll both doughs between parchment into rectangles (approx 9x13 inches, 1/4 inch thick).
- Chill:
- Refrigerate both for 30 minutes until firm.
- Stack & Press:
- Place red dough over plain; gently press to combine.
- Form Log:
- Using parchment, tightly roll together from the long edge. Wrap and chill for 1.5 hours.
- Decorate (Optional):
- Roll chilled log in crushed candy canes for a festive edge.
- Preheat Oven:
- Set oven to 350°F (175°C). Line baking sheets with parchment.
- Slice & Arrange:
- Slice log into 1/4 inch rounds. Space 1 inch apart on sheets.
- Bake:
- Bake 10,12 minutes, until edges just start to turn golden.
- Cool:
- Cool cookies 5 minutes on sheets, then transfer to wire racks to finish cooling.
Save My kids love helping with the rolling and slicing—the bright colors make baking a joyful family tradition every year.
Required Tools
Mixing bowls, electric mixer, measuring cups and spoons, parchment paper, rolling pin, chefs knife or sharp serrated knife, baking sheets, wire racks
Allergen Information
Contains: Wheat (gluten), egg, milk (dairy). Store-bought candy canes may include soy or nuts—always double check labels.
Nutritional Information
Each cookie: 110 calories, 6 g fat, 14 g carbohydrates, 1 g protein
Save Perfect with hot cocoa or boxed up as edible gifts, these cookies bring sparkle and sweetness to any holiday moment.
Recipe FAQs
- → How do I achieve the red and white swirl effect?
Divide dough into two portions; tint one with red gel food coloring and leave the other plain. Roll each out, layer, then carefully roll into a log for the swirl pattern.
- → Can peppermint extract be substituted?
Yes, almond extract offers a nutty alternative, altering the flavor while preserving the dough's texture.
- → What's the purpose of chilling the dough?
Chilling firms the dough, making it easier to roll and slice while helping maintain the cookie shape during baking.
- → How can I add extra peppermint flavor?
Increase the peppermint extract slightly in the dough or roll the chilled log in crushed candy canes before slicing.
- → Are these cookies suitable for freezing?
Yes, the dough can be frozen for up to two months; thaw thoroughly before slicing and baking.
- → What is the baking temperature and time?
Bake at 350°F (175°C) for 10-12 minutes until edges begin to turn golden.