Description
Delicious Peppermint Swirl Cookies for Festive Treats
Ingredients
Scale
- 2 ½ cups of all-purpose flour
- 1 cup of unsalted butter
- 1 cup of granulated sugar
- 1 egg
- 1 teaspoon of peppermint extract
- ½ teaspoon of baking powder
- a pinch of salt
- red food coloring
- green food coloring
- peppermint candy canes (crushed)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a couple of baking sheets with parchment paper.
- In a large mixing bowl, cream together 1 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes. Then, add 1 egg and 1 teaspoon of peppermint extract, mixing until well combined.
- Gradually mix in 2 ½ cups of all-purpose flour, ½ teaspoon of baking powder, and a pinch of salt until just combined.
- Split the dough into two equal portions. To one half, add a few drops of red food coloring and mix until the color is uniform. To the other half, add green food coloring and mix well.
- Wrap each portion in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Once chilled, take a tablespoon of each color of dough and roll them into logs of equal length. Gently twist the logs together to create a swirl effect, then slice into ½ inch thick discs.
- Place the cookie discs on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack. While they cool, sprinkle crushed candy canes on top for an extra festive touch.
Notes
- Prep Time: 12 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg
Keywords: Peppermint Swirl Cookies