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.
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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)
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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.
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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.
