Winter Peppermint Twist Cookies (Print Version)
Buttery sugar cookies with a peppermint swirl and crisp texture, ideal for winter celebrations.
# List of Ingredients:
→ Dry Ingredients
01 - 2 1/2 cups all-purpose flour
02 - 1/2 tsp baking powder
03 - 1/2 tsp fine sea salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 1/2 tsp pure vanilla extract
08 - 1/2 tsp peppermint extract
→ Peppermint & Decoration
09 - Red gel food coloring
10 - 1/2 cup crushed peppermint candies or candy canes
11 - 1/4 cup coarse sparkling sugar (optional)
# Step-by-step Instructions:
01 - Whisk together the flour, baking powder, and salt in a medium bowl. Set aside for later use.
02 - Beat the softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2-3 minutes.
03 - Mix in the egg, vanilla extract, and peppermint extract until fully incorporated into the butter mixture.
04 - Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
05 - Split the dough evenly into two portions. Tint one portion with red gel food coloring, kneading gently until the color is uniform throughout.
06 - Flatten both dough portions into rectangles, wrap in plastic wrap, and refrigerate for at least 30 minutes.
07 - Roll out each chilled dough portion separately on parchment paper to about 1/4-inch thickness.
08 - Place one dough layer on top of the other and press gently together. Trim edges to form a neat rectangle if necessary. Starting from the long side, tightly roll the dough into a log to create the swirl pattern. Wrap and refrigerate for 20 minutes to firm up.
09 - Preheat oven to 350°F. Line baking sheets with parchment paper.
10 - Remove the dough log from plastic and roll in crushed peppermint candies, pressing gently to adhere the coating.
11 - Cut the log into 1/4-inch rounds and place 2 inches apart on the prepared baking sheets. Sprinkle with sparkling sugar if desired.
12 - Bake for 10-12 minutes, until the edges are just set and very lightly golden.
13 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- The swirled red and white dough looks like magic but comes together with just food coloring and a simple rolling technique
- That combination of buttery crunch and cool peppermint hits different when snow starts falling outside
02 -
- Red food coloring can leave your hands stained for days so wear gloves or use a spoon when working the color into the dough
- If your dough gets too soft while rolling just pop it back in the refrigerator for 15 minutes
- Use the sharpest knife you own to slice the log so the swirl pattern stays clean and recognizable
03 -
- Crush your peppermint candies in a food processor rather than by hand for more even pieces that coat the dough better
- Bake one test cookie first to check if your oven runs hot or cool before committing to the full batch