Frosted Peppermint Twist Cookies

My kitchen always smells like cinnamon and vanilla during December, but one year I wanted something different—something that felt like winter itself on a plate. I grabbed a candy cane from the tree, crushed it between my palms, and thought: what if that sharp, sweet bite could live inside a butter cookie? These peppermint twist sugar cookies are the result of that moment, and they've become the first thing I make when the decorations come out.

I once brought these to a cookie swap where someone's grandmother asked for the recipe, then came back the next year saying she'd made them six times. That kind of moment—when something you made in your kitchen becomes part of someone else's tradition—that's when you know a recipe has staying power.

Ingredients

• All-purpose flour: The foundation that keeps these cookies tender but sturdy enough to hold the frosting without crumbling.
• Unsalted butter: Use real butter, softened to room temperature, so it creams into a cloud with the sugar and carries all that rich, toasty flavor.
• Granulated sugar: This is what gives the dough structure and a subtle crunch at the edges after baking.
• Egg: Just one, which binds everything together while keeping the cookie from becoming cake-like.
• Vanilla and peppermint extracts: The vanilla whispers in the background while the peppermint plays the lead; don't skip either one.
• Red gel food coloring: Use gel, not liquid, so the dough doesn't get wet and the color stays vivid when you twist those logs together.
• Powdered sugar for frosting: This dissolves into the butter almost immediately, creating that glossy, spreadable texture.
• Peppermint candies or crushed candy canes: Crush them coarse so you get little shards of flavor in every bite, not peppermint dust.

Instructions

Dry ingredients:

Whisk flour, baking powder, and salt together in a bowl and set it aside so you're ready to go when you need it.

Cream the butter and sugar:

This takes about 2 minutes with an electric mixer, and you'll know it's done when it looks pale and fluffy, almost mousse-like. Don't rush this step; it adds air to the cookies.

Add the egg and extracts:

Beat them in until you can't see streaks anymore, then scrape down the bowl because vanilla has a way of hiding in the corners.

Fold in the flour:

Mix gently and stop as soon as you don't see white streaks; overworking makes tough cookies, and nobody wants that.

Color and twist:

Divide the dough, tint one half red, then roll each into a 12-inch log on a lightly floured surface. Twist them together like you're making a candy cane, then roll gently so the stripes stay visible.

Chill the dough:

Wrap it in plastic and let it rest in the fridge for at least 30 minutes; cold dough holds its shape better and bakes more evenly.

Slice and bake:

Cut into half-inch rounds and space them 2 inches apart on parchment-lined sheets. Bake at 350°F for 10 to 12 minutes—they should look barely golden at the edges, still soft in the center.

Cool properly:

Let them sit on the hot pan for 2 minutes so they set slightly, then move them to a wire rack to cool all the way.

Make the frosting:

Beat softened butter until creamy, then gradually add powdered sugar, milk, peppermint extract, and salt, mixing until smooth and spreadable, not grainy.

Frost and top:

Spread frosting on each cooled cookie and sprinkle with crushed peppermint candies right away, while the frosting is still soft enough to hold them.

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There's something about a twisted cookie that makes people pause. It's not just food anymore; it's a tiny work of art on a plate, proof that something made with your hands can be both delicious and beautiful.

The Story Behind the Swirl

These cookies started as an experiment one December afternoon when I wanted to capture that specific December feeling—the crack of a candy cane, the coolness of peppermint, the warmth of butter and sugar. The twist is what makes them special; it's not just pretty, it's a promise that red and white, vanilla and peppermint, will meet in every bite.

Scaling and Flavor Variations

If you love peppermint, bump the extract up slightly—maybe an extra quarter teaspoon in the dough and another half-teaspoon in the frosting. For a more traditional look, use green food coloring instead of red, or do a festive mix of both. The dough itself is forgiving; you can play with the ratio of vanilla to peppermint depending on your taste and what's already in your spice cabinet.

Storage and Make-Ahead Magic

These cookies are gift-ready and mail-worthy, which is why they've become my go-to holiday present. They stay fresh in an airtight container for up to a week, and the dough can be frozen in its twisted log for up to three months, ready to slice and bake whenever you need a batch of homemade goodness.

• Unfrosted baked cookies last longer and taste fresher than frosted ones, so if you're making them ahead, frost them the day you serve them.
• The twisted dough log is beautiful enough to give as a gift to a baker friend—they'll know what to do with it.
• If the dough seems too soft after an hour in the fridge, pop it back in for another 15 minutes before slicing.

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These peppermint twist cookies are more than a recipe; they're a small moment of care you can create in your kitchen and share with the people you love. Make them, give them away, and watch what happens next.

Recipe Questions & Answers

→ How can I achieve the peppermint swirl effect?

Divide the dough, tint one half with red gel coloring, roll both into logs, twist together, and chill before slicing.

→ What is the best way to store these cookies?

Keep cookies in an airtight container at room temperature for up to one week to maintain freshness.

→ Can I intensify the peppermint flavor?

Increase the amount of peppermint extract slightly in either the dough or frosting to boost the mint taste.

→ Are there any common allergens present?

These contain wheat gluten, eggs, dairy, and peppermint, so caution is advised for those with sensitivities.

→ What's the ideal baking time and temperature?

Bake slices at 350°F (175°C) for 10-12 minutes until edges turn lightly golden.

→ How do I make a smooth frosting for these cookies?

Beat softened butter until creamy, then gradually add powdered sugar, milk, peppermint extract, and salt until smooth and spreadable.