Winter Market Peppermint Twist

The first batch came out of the oven looking like candy cane stripes had melted into cookie form, and my roommate stood in the doorway wondering how I'd managed to make something so festive without using any animal products at all. These peppermint twists were born from a winter market challenge, where I wanted something that looked as magical as it tasted.

Last December, I made three dozen of these for a neighborhood cookie swap and watched them disappear in under twenty minutes. Two people actually asked for the recipe before they'd even finished their first cookie, which is always the best kind of feedback.

Ingredients

• All-purpose flour: The backbone that gives these cookies their tender structure, don't pack it down when measuring
• Baking soda and powder: This duo works together to create the perfect gentle lift without making the cookies too cakey
• Salt: Just enough to wake up all the other flavors and keep things from tasting one-dimensionally sweet
• Granulated sugar: Creates that crisp edge while keeping centers soft, cream it really well with the butter
• Vegan butter: Make sure it's properly softened but not melty, this makes all the difference in the dough texture
• Non-dairy milk: Just enough to bring everything together, any unsweetened variety will work beautifully
• Vanilla and peppermint extracts: This combination is what makes these taste like the holidays in cookie form
• Red gel food coloring: Gel gives you that vibrant red without adding extra liquid to the dough
• Crushed peppermint candies: Press them in gently so they stay put during baking but still sparkle on top

Instructions

Get your oven ready:

Preheat to 350°F and line two baking sheets with parchment paper, this prevents sticking and makes cleanup so much easier

Whisk the dry ingredients:

In a medium bowl, combine flour, baking soda, baking powder, and salt until everything is evenly distributed

Cream the butter and sugar:

Beat vegan butter and sugar until the mixture looks pale and fluffy, this usually takes about 3 minutes and creates the perfect texture

Add the liquids:

Pour in the non-dairy milk along with both extracts and mix until everything is fully incorporated

Bring the dough together:

Gradually stir in the dry ingredients, mixing just until a soft dough forms and you don't see any dry patches

Create the swirl:

Divide dough in half and tint one portion with red food coloring, mixing until the color is completely even

Shape the twists:

Pinch off about one teaspoon of each dough, twist them together gently, roll into a ball, and place on the baking sheet before flattening slightly

Add the sparkle:

Sprinkle crushed peppermint candies on each cookie and press them in just enough to help them adhere

Bake to perfection:

Bake for 10 to 12 minutes until edges are set but centers still look slightly soft, then let them cool on the pan for 5 minutes before moving to a wire rack

Pin It

My niece helped me make a batch last weekend and declared the twisting part the most satisfying kitchen task she'd ever done. We ended up with some very artistic spirals and a whole lot of flour on the floor, which I think counts as a successful baking day.

Making Them Gluten-Free

After testing several gluten-free flour blends, I found that a 1:1 measure-for-measure blend works beautifully here without any adjustments needed. The texture stays just as tender, though the cookies might spread a tiny bit more in the oven so give them extra space on the baking sheet.

Freezing For Later

I learned the hard way that these freeze best if you roll and twist them first, then freeze the raw dough balls on a baking sheet before transferring to a bag. This way you can bake straight from frozen, just add one or two minutes to the baking time and nobody will know the difference.

Serving Suggestions

These cookies have become my go-to for winter gatherings because they look impressive but are actually quite forgiving to make. I love arranging them on a platter with fresh mint sprigs tucked between the cookies for that extra festive touch.

• Dip half of each cooled cookie in melted dark chocolate for an extra layer of flavor
• Crush the peppermint candies into different sizes for varied texture on top
• Pair with hot cocoa made with oat milk for the ultimate vegan winter treat

Pin It

There's something about pulling that first tray of red and white swirled cookies from the oven that feels like pure holiday magic, no matter how many times I make them.

Recipe Questions & Answers

→ How do I achieve the peppermint swirl effect?

Divide the dough in half, tint one portion with red food coloring, then twist small amounts of both doughs together before shaping for a distinct swirl.

→ Can I freeze these cookies?

Yes, the cookies freeze well for up to two months. Store them in an airtight container to preserve freshness.

→ What can I use to replace all-purpose flour for gluten-free options?

A 1:1 gluten-free flour blend works well as a substitute without altering texture significantly.

→ What vegan butter alternatives are recommended?

Use soy-free vegan butter if soy allergies are a concern, or try coconut oil for a different flavor profile.

→ How should I store leftover cookies?

Keep them in an airtight container at room temperature for up to a week to maintain softness.